Juju

🇵🇭 Escabecheng Tilapia | Filipino Food Bible Ep. 5 Escabeche is a Filipino staple dating all the way back to the Spanish colonial period. Though the dish was brought here initially by the Spaniards as fish preserved in a sour sauce, the recipe evolved through time to accomodate the Filipino palate resulting in a sweet and sour fish dish using local ingredients 🙌 INGREDIENTS: Sauce: - 6 tbsp ketchup - 2/3 cup sugar - 2/3 cup of vinegar - 1/2 tbsp of salt - 2 tbsp Worcestershire sauce - 1 cup water/3 tbsp of cornstarch (slurry, whisk well before adding) - 1 tsp of black pepper - 1 1/2 cup of water - 2 tsp of patis - Salt to taste - 1 large carrot, julienned - 2 bellpeppers, julienned - 1 1/2 cup of ubod (palm heart) - 30g ginger julienned - 1 whole red onion/white - 10-15 cloves of garlic Fish: - Tilapia (any fish that holds well w/ frying) - Salt & Pepper - Oil INSTRUCTIONS: - Make base sauce by combining ketchup, sugar, vinegar, Worcestershire sauce, and fish sauce. Add water w/ salt and pepper. Bring to simmer until dissolved. Thicken with cornstarch slurry, whisking constantly. Set aside. - In a separate pan, sauté the onions, garlic, and ginger. Add in bell peppers, carrots, and heart of palm (ubod) and fry for 2-3 mins. Don’t overcook. Pour in sauce. Set aside - For the fish, make deep diagonal scores on both sides of the tilapia. Season w/ salt and pepper. - Heat oil in a pan to 165°C. Add fish and fry for 5–6 minutes per side, or until golden brown and crispy. - Serve the tilapia with a generous ladle of the sauce and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

Soup No.5 🇵🇭🇨🇳 | Soups So Good It Can Cure Any Sickness Ep. 28 A traditional soup made from ox 🍆 that was brought over by combining the culinary philosophy of the Chinese to include all parts of the cow along with the Filipinos who used local ingredients to flavor it. Often touted as an aphrodisiac, but more so a delicious delicacy enjoyed by locals as “pulutan” (something to eat while drinking) or as a rainy day soup. INGREDIENTS: Boiling liquid: - 1 whole bat and balls - 1 thumb of ginger, sliced - ⅓ cup of vinegar - Water as needed broth: - 5-6 bay leaves - Water as needed - 1 red onion, chopped - 1 bulb garlic, halved - 1 thumb of ginger, sliced - 2 stalks of onion leeks - 2-3 bayleaves - 1 tbsp of salt Soup #5: - 3-4 tbsp of annatto oil - 1 red onion, diced - 15-20 cloves of garlic, sliced - 1 stalk of onions leek, sliced - 1 thumb of ginger, juiliened - 3 lgreen chilies - 4 birds eye chilies - ⅓ packet sibot - 1/4 cup brown sugar - Salt & pepper to taste - 1 radish, sliced - 1 stalk lemongrass, tied - 1 tbsp of fish sauce - 2 tbsp of cornstarch slurry INSTRUCTIONS: - blanch meat by placing it in a pot of boiling water along with ginger and vinegar for 10-15 mins. Rinse off any impurities. - Place in pressure cooker setting aside the balls to cook for another 35-45 minutes or until tender along with more aromatics. This will serve as the broth for our soup. - Remove the meat, slice into bite sized chunks and set aside - Saute onions, garlic, leeks and ginger in annatto oil until soft before adding back your meat. Add in your chilies, sibot, sugar, salt, and radishes, and lemongrass. - Fill the pot with reserved broth and simmer for 30 minutes, add fish sauce/salt/pepper and cornstarch slurry. Mix well until thickened. - Serve and enjoy! #Soups #ASMR #filipinofood

🇵🇭 Arroz a la Cubana | Filipino Food Bible Episode 5 Arroz a la Cubana originated in Spain, making its way to the Philippines during the colonial period. Though it is a popular humble dish in its country of origins, there are elements that are distinctly Filipino in our version that set it apart. Namely, the use of saba, ground meat and other seasonings! 😍 INGREDIENTS: Arroz a la Cubana: - 1 whole white onion, diced - 10-15 cloves of garlic, sliced - 1 large tomato, diced - 2-3 tsp of tomato paste - 2kg of ground beef - 1/3 cup of soy sauce - 2 tbsp of Worcestershire sauce - 1 large potato, diced - 1 large carrot, diced - 1-2 bell peppers, diced - 1/2 cup of green peas - 1/2 cup of raisins - 1 tbsp of Spanish paprika - Salt and pepper to taste Others: - saba banana, sliced in half and fried - 2 eggs, sunny side up INSTRUCTIONS: - To start sauté onions, garlic, and tomatoes until soft before adding tomato paste and mixing them together. - Then add your ground meat, adding Worcestershire and soy sauce. Add vegetables like carrots, potatoes, bell peppers, and green peas along with raisins for added sweetness. - Mix together, and season with paprika, salt, and pepper. - Serve with saba, a heaping serving of your arroz a la Cubana, fried eggs and enjoy! #cookingasmr #asmr #filipinofood #pinoyfood

🇵🇭 Ilocos Empanada | Filipino Food Bible Episode 4 A crispy pocket of goodness filled with sausage, egg and papaya originating from Ilocos in the northern region of the Philippines. Many variations exist but this is my take inspired by both the Vigan and Batac versions! note: adjust ratios of water/flour depending on flour brand since absorption rates may vary. Measurements are weighed but adjust to your preference! INGREDIENTS: Vigan Longganisa/sausage: - 1kg ground pork - 170g of garlic, minced - 80 ml spiced cane vinegar - 80 ml soy sauce - 2-3 tsp of ground black pepper - 1 tbsp of brown sugar - Salt to taste - pinch of MSG Spiced Vinegar: - 15-20 cloves garlic - 3 green chili - 9 birds eye chili - 15 shallots - 700 ml cane vinegar - 1 tbsp freshly cracked black pepper - 1 tsp salt - 30 ml fish sauce Dough (Yield 7-8 ~110g per ball): - 340g rice flour - 2 cups water - pinch of salt - 1 1/2 tbsp of chicken powder - 2 1/2 tbsp of annatto powder - 4 tbsp oil Filling: - 2:1 ratio shredded green papaya to mung beans - salt/pepper to taste INSTRUCTIONS: - for spiced vinegar blend together all ingredients under "spiced vinegar”. set aside - For the sausage, combine all ingredients listed under "Vigan longganisa” mix and let sir for 1hr - overnight . Sear until rendered and crispy. - soak beans for about 1-2 hrs. Drain and boil for ~15mins until soft. - Shred papaya, add salt. squeeze water out. Combine w/ munggo and season w salt and pepper. - For the dough combine annatto powder, oil, salt, chicken powder and water. Boil and add to flour. knead until the texture resembles clay. you can combine w/ flour directly on stovetop. - roll ball of dough between cut plastic until thin - In the center place your papaya mixture and form a small hollow circle. add sausage, and egg at the center - Fold, tuck in the sides, and cut excess dough using a plate. Fry at 165C until crispy - Serve w/ spiced vinegar and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

🇵🇭 Sinigang na Salmon | Filipino Food Bible Episode 3 Sinigang - a form of a savory and sour soup is widely adapted throughout all of the Philippines, and this is one of my favorite variations! 😍 This is my take on Sinigang na salmon sa miso (Salmon Sinigang with soybean paste). A popular way to enjoy the dish and is a well loved staple among Filipinos ❤️ INGREDIENTS: Sinigang: - 500g of salmon belly - 2 salmon heads - 1 whole onion, sliced - 30-40g of ginger, roughly chopped - 15 cloves of garlic, sliced - 250g of cherry tomatoes (or tomatoes of choice) - 120g of yellow miso paste (best to use Filipino variety which is more mellow not the Japanese version which is saltier) - Patis to taste (use a lot) - Salt to taste - mustard greens (mustasa) - 1 cup pea eggplants (regular eggplants work better) - Okra - string beans - 3 long Green Chilies (sili pansigang) - 1 whole radish, cut into discs - Water as needed Souring agent: - 20 pcs of unripe tamarind - 500 ml of water INSTRUCTIONS: - Prepare the souring agent. Add the broken tamarind to a pot with water. Let simmer for 20–30 minutes until sour and concentrated. - Add the garlic, ginger, onions and tomato into a pot and cook until softened and tomatoes are jammy. add in radishes. - Add miso and enough water to fill the pot and simmer for ~30mins until radish softens. - Add the salmon belly and salmon heads, and season with fish sauce and salt to taste. you can also add eggplants at this point. - add in your souring agent and adjust to your liking - Add in your greens at the last min to retain crunch. - Serve and enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

🇵🇭 Beef Pares Mami | Filipino Food Bible – Episode 2 Beef pares traces its roots to Filipino-Chinese (Fil-Chi) cuisine. The dish is usually served in paresans and stalls all across Manila. Traditionally served with garlic fried rice and soup (or other items) hence the name PARES, meaning “pair.” INGREDIENTS: Soup: - 1 kg of beef shins - 1 thumb of ginger, sliced - 1 whole red onion, chopped - 15-20 cloves of garlic, minced - 1 stalk of onion leeks, sliced - 130 ml of soy sauce - 160g of brown sugar - 2 tbsp oyster sauce - Fish sauce to taste - cornstarch slurry (2-3 tbsp of cornstarch) Spices: - 5-6 star anise - 2 small cinnamon sticks - 1 tbsp cracked peppercorn - 2-3 bay leaves - 1 sachet of sibot (optional) - 1/2 tsp of five spice Chili Garlic: - 2:1 ratio of garlic to chili (adjust to spice tolerance) - 2 tbsp of oyster sauce - 1 1/2 cups of neutral oil (adjust as needed) - Salt & pepper to taste - 1/2 cup fried shallots (optional) Garlic Rice: - 2-3 cups rice - 2 tbsp garlic, minced - 2 tbsp soy sauce - Liquid seasoning to taste Others: - boiled egg noodles *Measurements are mostly estimates—season and adjust to taste ❤️ INSTRUCTIONS: - Start by searing the beef in a pot over medium-high heat until browned . set aside. - In the same pot, add the garlic and sauté until golden. Add the onions, ginger, and onion leeks. - Add the spices: star anise, cinnamon, peppercorns, and five spice. Toast briefly. - Return the beef to the pot and add the beef broth, soy sauce, brown sugar, oyster sauce, bay leaves, and sibot. Season with fish sauce. Bring to a gentle boil, then lower to a simmer, cover, and cook for 1 to 2 hours, or until the beef is tender. Adjust seasoning to taste as it cooks. - Pour in the cornstarch slurry while stirring until the soup thickens to your liking - To make the chili garlic oil, blend the garlic and chilies. Transfer to a pan with oil and cook gently over low heat until garlic crispy. Stir in the oyster sauce and season with salt and pepper. - Serve with garlic rice, chili garlic oil, crispy garlic, green onions and egg noodles if you want mami style. Enjoy! #FilipinoFoodBible #filipinofood #asmr #cookingasmr

Corned Beef & Chestnuts 🌰🥩| Medieval Meals Ep. 13 This dish draws from the traditions of preservation and seasonality that defined medieval kitchens. Salting meat allowed communities to survive long winters and go through long military campaigns. While chestnuts — often called the bread of the forest, provided a vital source of sustenance. Disclaimer: While the content is inspired by real research from medieval times, the video incorporates elements of medieval faction and fiction for the purposes of entertainment. Researchers: - Igi Gomez Resources: - A damson, M. W. (2004). Food in medieval times. Greenwood Press. - Hieatt, C. B., Butler, B., & Hosington, S. (1976). Pleyn delit: Medieval cookery for modern cooks. University of Toronto Press. INGREDIENTS: Curing Liquid: - Curing salt, ratio of 0.25% of meats weight - Salt (granulated) 1/5th of meats weight - Brown sugar: ratio of 1-2% of the meat's weight. - 1 tbsp black peppercorns (can be substituted w/ grains of paradise) - 1 tbsp of juniper berries - 1 tbsp of cloves - 1 tbsp of mustard seeds - 1 tbsp of coriander Seeds - 2 sticks of cinnamon - 3-4 bay leaves Corned beef & Chestnuts: - 1 kg of beef shanks - 1 pack of chestnuts - Spices from before in a spice pouch - 2-3 onions, roughly chopped - Beef broth as needed - 1/3 cup of white wine - 1 carrot, sliced - cabbage, quartered INSTRUCTIONS: - Start by making your brine. Toast spices in a hot pan until fragrant before adding to a pot with boiling water. Add your salt, sugar and set to a simmer for 10 minutes. - Place meat in a sealed container, and pour the cooled liquid allowing it to set at least 7 days. - Take your chestnuts and soak in water overnight. toast over an open flame until they start to peel. peel and set aside for later. - Add beef to a hot pot and sear. Add onions along with beef broth until pot is filled. add the spice bag, white wine and cover and simmer until tender (2-4hrs) - Add in your chestnuts along with other vegetables, 30mins before meat is done. Cook till veg is tender. - Serve and enjoy! #medievalfood #darkfantasy #medieval #lightfantasy

🇵🇭 Pork Adobo | Filipino Food Bible – Episode 1 My take on one of the most iconic Filipino dishes - Pork Adobo! This series will feature all filipino dishes in all their variations. consider this your guide to filipino cuisine. comment what you wanna see next! INGREDIENTS: Pork Adobo - 1.2 kg pork belly (or cut of choice) - 15–20 cloves garlic, minced (adjust to taste—more is always welcome) - 1 onion, chopped - 500 ml pork broth - 190 ml soy sauce - 100 ml cane vinegar - 3 long green chilies - 4 bay leaves - 1 tbsp whole peppercorns - 30 g palm sugar, chopped (adjust to sweetness) - Oil, for frying Toppings - Sliced onion leeks - Crispy garlic bits - Boiled eggs INSTRUCTIONS - Fry the pork until lightly browned on all sides, then remove and set aside. - In the same pot, sauté the garlic until lightly golden and fragrant. Add onions and cook until softened. - Return the pork to the pot, pour in the pork broth. Add the soy sauce, vinegar, green chilies, bay leaves, peppercorns, and palm sugar. - Cover and let simmer on medium heat for 5-10 mins **don’t mix to allow vinegar to cook. - Turn to low heat for 1–2 hours, until the pork is tender and the sauce has reduced. you want it to be almost swimming in its own fat like a confit - Optional: If serving with eggs, add the soft boiled eggs 2-3 mins before serving to retain jammyness - Serve over hot rice, topped with crispy garlic and leeks, and a hard-boiled egg on the side. Enjoy. #FilipinoFoodBible #filipinofood #asmr #cookingasmr #pinoyfood

🇵🇾 Vori Vori de carne | Soups So Good It Can Cure Any Sickness Ep. 27 INGREDIENTS: Soup - 1 pcs beef shank (bone in) - 1 red onion, diced - 10-12 cloves of garlic, chopped - 1 tomato, chopped - 1 red bell pepper chopped - 1 squash, cubed - 1 carrot, chopped - 1-2 tbsp of dried oregano - Beef stock as needed Vori Vori - 3 cups of corn flour - 1 cup of any fresh cheese - queso paraguayo is traditional but here I used mozzarella cheese! - reserved soup broth - Salt and pepper to taste INSTRUCTIONS: - Sear your seasoned beef shanks in a hot pot. set aside. - In the same pot, add the onions, garlic, tomatoes, bell peppers, squash, and carrots. Season with oregano and sauté for 2-3 mins. Return the beef to the pot, pour in the beef. cover and cook for about 2-3 hrs, or until the beef is tender. - Remove the beef and chop it into bite-sized pieces. - To make the balls, combine corn flour, cheese, salt/pepper and a little of the broth until the dough is soft and pliable. Roll into balls of desired size. - Add the balls and chopped beef back into the pot and cook until the balls float to the surface. Serve and enjoy! #ASMR #CookingASMR #Soups

Pumpkin Shrimp Bisque 🦐 | Soups So Good It Can Cure Any Sickness Ep. 26 INGREDIENTS: Roasted Pumpkin - 1 whole squash, cubed - Olive oil - Salt & Pepper to taste Pumpkin Shrimp Bisque - 2 small onions, diced - 10-12 cloves of garlic, chopped - 2 inch ginger, julienned - 1 stalk of leeks, sliced - 3/4 cup celery, chopped - 1 carrot, chopped - 500g of shrimps, shells removed and set aside - 1 tbsp tomato paste - 1 tbsp of paprika - ⅓ cup of brandy - Chicken stock as needed - A sprig of sage - 3/4 cup heavy cream - Reserved roasted squash - ⅓ cup of heavy cream - fish sauce to taste *all measurements are estimates. season and adjust w your ❤️ INSTRUCTIONS: - Add pumpkin to a roasting tray, drizzle with olive oil, and season with salt & pepper. Bake at 180°C for 25–30 minutes, or until soft. Set aside. - To make the shrimp bisque, sauté the onions, garlic, and ginger until soft and fragrant. Add the leeks, celery and carrots and cook for another minute. - Add the shrimp shells and tomato paste, mixing well until everything is evenly coated. Stir in the paprika, pour in brandy and carefully flambé until the alcohol has cooked off. - Pour in enough chicken stock to fill the pot. Add a sprig of sage, cover, and let simmer for 10–20 minutes. - Transfer the mixture to a blender and blend until smooth. Strain to remove any shells, then return the bisque to the pot. Add the roasted pumpkin, season with fish sauce, heavy cream, and pepper, and blend until silky and velvety. - Serve and enjoy! #ASMR #CookingASMR #soups

🇲🇽 Chicken Flautas 😍🌲 The holidays don’t always have to look the same. There’s room for new traditions and new flavors! Don’t be afraid to flex your creativity, with something new and exciting for the holidays! @MAGGI Philippines INGREDIENTS: Salsa: - 350g of cherry tomatoes - 1-2 onions, quartered - 10-12 cloves of garlic - 2 pcs of green chili - 3 pcs of guajillo (deseeded) - 1-2 lime, juiced - 1 bunch cilantro - chipotle in adobo, to taste - 1 tbsp of oregano - 1 tbsp of cumin - 1-2 sachets of Maggi Magic Sarap Chicken: - 500g boneless chicken thigh fillet - Red salsa - tortilla wrappers - Cornstarch/flour slurry (for binding) - Oil for frying - salt and pepper to taste Guacamole ingredients: - 4 avocado - 1 red onion, chopped - 1 tomato, chopped - 1 green chili, chopped - 1/3 cup cilantro, chopped - Salt and pepper to taste - 2 limes, juiced INSTRUCTIONS: - In a pan over high heat, roast tomatoes, onions, garlic, green chilies, and guajillo chilies. Transfer to blender, add lime, cilantro, chipotle, the spices, and Maggi Magic Sarap. Blend until smooth. - sear the chicken thighs until cooked through, add the salsa. Let simmer 20-30mins. Remove and shred adding more salsa. - place chicken in tortilla. Brush w slurry and roll. Fry at 165°C for a few minutes, or until golden brown and crispy. - combine everything under “Guacamole Ingredients”. mash to desired consistency. - Serve topped with guacamole, more salsa, sour cream, cilantro and enjoy! #GetPaskoReadywithMaggi #MaggiMagicSarap #asmr #cookingasmr

If you love SkyFlakes like I do, you don’t want to miss on these pairings! @Skyflakes Crackers INGREDIENTS: Banana heart spinach dip: - 1 red onion, chopped - 10-12 cloves of garlic, chopped - 1 banana heart, sliced - Salt water (for soaking banana heart) - ⅓ cup of heavy cream - 2 blocks of cream cheese - 1 cup Mozzarella - 1/2 cup Parmesan Buffalo Chicken dip: - 1 medium rotisserie chicken, deboned and shredded - 3 blocks of cream cheese - 1 cup Mozzarella - 1 cup Cheddar - 1/2 cup mayo - 1/3 cup of buffalo sauce - 1/2 cup spring onions, sliced - 1 tbsp of Worcestershire sauce Chicken Liver Pate: - 1 red onion, chopped - 10-12 cloves of garlic, chopped - 500g of chicken liver - 2 tbsp of soy sauce - 1 tbsp fish sauce - ⅓ cup of brandy - Salt & Pepper to taste - 1 block butter (cubed) - Olive oil #SkyFlakes #AsahanMo #ASMR #CookingASMR

Creamy Chicken Pastel One of the most underrated and creamiest Pinoy dishes out there! Try this recipe out — it’s comforting, flavorful, and perfect for any day of the week. For this recipe, we used Star Margarine, which really brings out the aroma and flavor of the ingredients. It’s also perfect for kids, with 10 growth-building nutrients that make every bite both delicious and nutritious! INGREDIENTS: Chicken Pastel: - 250g boneless chicken thighs - Oil for frying - 1–2 scoops Star Margarine Original - 10–12 garlic cloves, minced - 1 medium onion, diced - 1 pack brown button mushrooms - 1 carrot, chopped - 1 potato, chopped - 4–6 pieces Japanese sausage (or sausage of choice) - Red and green bell peppers, sliced - 1 cup chicken broth - Fish sauce, to taste - Pepper, to taste - ⅓ cup cooking cream Star Margarine Rice: - 1 scoop Star Margarine Original - Cooked rice - Crispy garlic bits (optional) INSTRUCTIONS: - Start by searing the chicken thighs until just cooked through. Chop them into bite-sized chunks and set aside. - In the same pot, add a scoop of Star Margarine and sauté the garlic, onions, and mushrooms until fragrant and soft. - Add the vegetables and stir, then return the meat along with the bell peppers and sausage. Pour in the chicken broth, fish sauce, and cream, and stir until combined. Set aside while preparing the rice. - In a bowl, add the rice and a scoop of Star Margarine. Mix until evenly coated. - Serve the chicken pastel with the rice and top with crispy garlic bits. Enjoy! #ASMR #cookingasmr ASC REFERENCE No. M0331P121625S

Chestnut Soup 🌰 | Soups So Good It Can Cure Any Sickness Ep. 25 Shoutout to the legendary Anuc for this soundtrack 😍 INGREDIENTS: Chestnut Soup - 200-300g chestnuts, soaked - 1/3 cup of dried porcini mushrooms, soaked - 500g of pancetta/bacon, chopped - 1 onion, chopped - 1 leek, sliced - 8-10 cloves garlic, sliced - 1/4 cup of Marsala wine - Chicken stock as needed - 1 apple, cubed - pinch of allspice - pinch of nutmeg - A sprig of thyme - ⅓ cup of heavy cream - salt & pepper to taste *all measurements are estimates. season and adjust w/ your ❤️ INSTRUCTIONS: - soak chestnuts in water for 5 hrs or overnight, pat dry, and roast for about 20-30 mins or until the shells split open. Peel and set aside. - render pancetta until golden and crispy. Remove from the pot and set aside, leaving the fat behind. - In the same pot, sauté the chopped red onion, leek, and garlic - Soak porcini mushrooms in a bowl, reserving 3/4 cup soaking liquid for later. - In the same pot as our aromatics, add your chestnuts, soaked porcini mushrooms, apples, allspice and nutmeg. Deglaze with Marsala, then pour chicken broth, and mushroom soaking liquid and a sprig of thyme. Cover and simmer for about 15-20 minutes. - blend until smooth. Stir in cream, season with salt and pepper - serve and enjoy! #ASMR #CookingASMR #Soups

🐷🎄 Pigs In a Blanket Wreath Want something festive and fun to serve to your loved ones? These hearty pigs in a blanket wreath might be exactly what you’re looking for. And of course, it’s not complete without Tender Juicy Hotdogs — for that nostalgic taste I personally keep coming back to. INGREDIENTS:  Pigs In a blanket  * 1 sheet of puff pastry  * 1 pack Tender Juicy Hotdog Cocktails  * 4-6 egg yolks, whisked together (egg wash) * Sesame seeds Pimento Sauce * 1 red onion, diced * 2 red bell peppers, chopped  * Oil for frying * ~500g cheese of choice * 1-2 cups of cream * milk for thinning out mixture Garnish: * Rosemary * Choice of nuts (pecans) *all measurements are estimates INSTRUCTIONS:  * Start by making the pimento cheese sauce. Sauté chopped onions and red bell peppers in hot oil until soft and fragrant. Add the cheese, then pour in the heavy cream and stir until smooth and silky. Set aside. * Cut the puff pastry into squares and wrap each cocktail hotdog snugly. Brush with egg wash and sprinkle with sesame seeds. * For the regular pigs in a blanket, bake at 190°C for about 12 minutes, or until golden. Remove from the oven and let cool slightly. * For the wreath, lightly oil a skillet and arrange the wrapped hotdogs in a wreath shape. Bake using the same temperature and timing, then remove and let cool. * Serve with the pimento cheese sauce. Garnish the wreath with rosemary and pecans, then enjoy! ❤️