Y OUR SOURCE F OR A VER Y CHEE S Y CHR I S TMAS MEET LARRY — HE MAKES THE BEST P IMENTO CHEESE IN V I RGINIA Larry Davis is a true Renaissance man. Not only does he cut what little hair I have left at Jerry Adkins and Associates, but he’s also an amateur dancer and the maker of the best pimento cheese in Virginia. If you’ve lived here a while, you know that’s saying something! “I was born in France and grew up in Chevy Chase, Maryland. They didn’t have pimento cheese up there, but when I moved to Virginia as an adult, I quickly saw it was rather ubiquitous,” Larry recalls. “I thought, ‘I’ll take a stab at it and create my own!’”
Larry sells his cheese at the West End farmers market at Discovery United Methodist Church on Saturdays, but he’ll also do private orders for the holidays. Since Christmas is right around the corner, I convinced him to sit down and share his whole cheese story for the newsletter.
That was more than 20 years ago. Around the same time, a friend of Larry’s gifted him a “certain spice” that became his cheese’s secret ingredient. It was a hit, and Larry’s Famous High-Kick Pimento Cheese was born. For the next two decades, Larry brought the spread to parties and gifted it to brides when he crafted their wedding hairdos. But it took a global pandemic for him to finally turn his hobby into a business in August of 2020. “When I was coming up with the name, I thought, everyone knows me for my cheese and for my high kicks, so why not put the two together?” Larry says.
version with jalapeno peppers from 9 a.m. to noon. It’s fantastic on crackers, as a sandwich condiment, in pasta, or at the gooey center of a pimento grilled cheese. My wife and mother-in-law fight over Larry’s cheese whenever I bring it home. If you want to have the best appetizer at the holiday party, do yourself a favor and stop by the market to place a special order, or reach out to Larry at ( 804) 334- 9817 or LarryOnTheJames@Gmail.com. –Kevin Mottley
At the farmers market, you can find Larry selling his classic pimento cheese as well as a spicier
SUDOKU
CRISPY FISH WITH BROWN BUTTER SAUCE
DIRECTIONS
INGREDIENTS
1. In an unheated skillet, add oil. Season fish with salt and pepper, then add to skillet (skin-down). 2. Heat the skillet to medium and cook for 4 minutes. With a spatula, press each fillet down, rotating between fillets every few seconds. When the skin begins to crisp, stop pressing and cook 8–10 minutes, then flip and cook for another minute. Remove the fish. 3. Wipe the skillet clean and return to medium heat. Add the butter and hazelnuts. Heat, swirling continuously, until butter foams and browns. Remove from heat. 4. Stir in lemon juice and season to taste. Pour over fish, garnish, and serve with salad.
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1 tbsp olive oil
4 5-oz Chilean sea bass or salmon fillets, skin-on
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Salt and pepper, to taste
6 tbsp unsalted butter, cut into pieces 1/2 cup blanched hazelnuts, chopped
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SOLUT ION
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2 tsp lemon juice
Lemon wedges, for garnish
Inspired by BonAppetit.com
www.MottleyLawFirm.com | 3
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