Fried Pork Rind Hors d'Oeuvres

Sure, go back and read the title again. Accuse me of posting shocking and distasteful material. I accept your scrutiny and disapproval. I should NOT be sharing my parents' secret recipe with the anonymous public.

But I must. Last Friday they hosted a cocktail party at which they served heavy hors d'oeuvres and these porcine morsels were plated up pretty and placed alongside the smoked salmon. Though I'd never seen such at a cocktail party, they received rave reviews.

Martha Stewart has nothing on my mama.

Fried Pork Rind Hors d'Oeuvres

(I know they should have a more flattering name, but what?)

       Ingredients:

          Homemade pimiento cheese (shredded sharp cheddar, pimientos, Miracle Whip - If you don't know how to make homemade pimiento cheese, then shame on your mama.)

          Pepper jelly (Someone should have given you a jar of this for Christmas. Now you know what to do with it.)

          Fried pork rinds (Buy several bags. Sort through and select the rinds that curled into tube shapes during the frying process. They are aesthetically pleasing, and they hold the stuffing the best.)

       Directions:

          Using a baby spoon or other small utensil, fill half the rind with a dab of pepper jelly. Slightly chilled pepper jelly works best. Fill the other half of the rind with a heap of pimiento cheese. It should decoratively rise up out of the rind to create visual interest. It also adds a wonderful dash of color that I believe makes the bite sized delights more appealing. In fact, some people won't even know they're eating a fried pork rind until it's too late and they've tried something new. Arrange the stuffed pork rinds on a tray and serve immediately.