Page 46 - Fall 2021

The pimento cheese is done two ways. “The OG” was their first creation and is billed as “12 ounces of satisfaction.”
It’s a smoked gouda cheese with roasted jalapenos and an elevated heat that sneaks up the back of your throat in a most satisfying way. The second option, “The Gentle,” offers the same amazing smoky taste without the heat and provides “12 ounces of comfort.”.
Both use the highest quality hand-picked ingredients.
“It’s not your grandma’s pimento cheese,” both men explained in unison.
It’s thick and rich and made with big chunks of Tillamook cheese, a product chosen as much for the taste and texture as for its commitment to “doing right” by its people, products and customers.
Brock and Darrell deliver to their store partners every two
Gentle Twice Baked Potatoes
Recipe from Brock Toole’s kitchen
Yield: 6 servings
4 each Large Idaho baked potatoes 2 tsp. kosher salt
1 cup sour cream
1 tbsp. Extra Virgin olive oil
1⁄2 tsp. ground white pepper
1⁄2 tsp. granulated garlic
8 oz. “The Gentle” Smoked Pimento Cheese 1 cup Cooked Bacon Pieces
weeks and always carry two extra cases with them in case a store needs more.
Their pimento cheese is handmade fresh every day in Clayton using the shared commercial kitchen at the Food Bank of Northeast Georgia, where Darrell is chairman of the board, and Brock serves as board member.
Their small staff of two salaried employees work six days a week to turn out and deliver about 80 cases a week.
“We get by with a little help from our friends,” said Brock. “This means more to us than anything.”
For example, Brock reached out to his college roommate, Jeff Rich, to ask his wife, Nikki, to help with the creation of the logo. The family piece of the equation has also been integral to
launching Satisfied Foods.
Darrell’s sister, Carla Chastain, owner of Dixie Dandy Market
Clean potatoes with cold water and pat dry with a towel.
With a pastry brush or towel, coat canola oil on potatoes until they are evenly coated.
Season with Kosher Salt to get even coverage.
In a 350-degree oven, cook for approximately 1 hour or until done.
Pull potatoes when done and let cool down for 20 minutes.
Place your pimento cheese out at room temp so that it will soften.
While still warm, split potatoes in half and scoop meat of the potato into a stainless mixing bowl. You want to leave 1/4 of the meat on the skin. Reserve six of the skins and discard the remaining skins.
On a baking sheet with a rack, place in 350-degree oven for 10 minutes. Cool them down to room temperature.
Add the sour cream, salt, pepper, granulated garlic, and olive oil to your potato mixture. Mix all products with a wire whip. Make sure it is all mixed evenly.
Add your pimento cheese and bacon pieces and fold gently with a rubber spatula.
Divide your potato mixture between your 6 toasted skins. Place in the refrigerator for four hours, wrapped air tight in a dish. This will allow your potatoes to firm up.
When ready to cook, place on a sheet pan in a 325 degree oven for approximately 30 minutes or until you reach an internal temperature of 160 degrees. If you want you can add shredded cheese on top to give it a melted appearance.
PAGE 44 | OCONEE THE MAGAZINE | FALL 2021