So, here we have some Pimiento Cheese Fries leftover from a trip to Henry’s – These were excellent when they were fresh, and I knew I had to do something with them, but I couldn’t quite figure out what. I would like to note too that the waitress was nice enough to put some ranch in a to-go cup as well for me–totally unnecessary as far as this blog goes (as I was probably just going to mush it all up together anyway), but very kind, nonetheless.
Let’s being just chopping up everything. At this point, I have the cheese fries themselves, and some olives.
Oh right! These are actually jalapeno stuffed olives, and they are also delicious.
NEXT, add the ranch and begin the mixing and mushing.
On the surface, the ranch looked fine…when I began pouring, it…it was too late. All or nothing, son!
I’ll say it again, “This stuff is great.” …’cause it is. The thing I hate about using tomato paste, is that usually there’s no way I can use an entire can of the stuff, even the really small one, so I end up either throwing it away, or feeling guilty and using it all anyway and having stuff come out tasting like tomatoey crap. I also just noticed that this says to refrigerate after opening…oops. Mix in about a tablespoon of this stuff! I mean….why not, right? It’ll be like ketchup, or something.
I tried to follow the directions on the package, and these look pretty good I guess, but I got bored with making these…so I did some different things too. The sort of “Crab Rangoon” style, and then those little “Twisty Topped” steamed things. Then that got me thinking and I decided that I should cook them all differently because I’m a fatbo and can’t decide if fried dumplings or steamed dumplings would taste better to me right now. …and I guess I’ll give baked ones a try too.
So, fried and baked are pretty self explanatory–but, steaming dumplings is not if you don’t have a steamer. I used the “Pot Sticker” method…what you do is you put a little bit of water in a skillet, place the dumplings in the water, and cover them, turn up the heat to medium and basically just wait for all the water to evaporate–I think it takes just a little over 5 minutes. Then you gotta scrape ‘em off the pan — I usually just put a little bit of water back in the pan and scrape them off that way.
The final product. These were pretty awesome…They need some kind of dipping sauce though…maybe a hot mustard or something. Also, they were pretty salty and kind of a pain to make.