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Here at the Sickos Committee, we’re big fans of weird ballpark and stadium food combinations. We love the gigantic portions or weird combinations of food and even things that seem really humanly impossible to eat while seated for a game. So in that spirit, our resident weird food connoisseur, the Corn Correspondent (Corn-espondent, as so many of you wish we called it, but damn it is too difficult to say out loud), Andy, will be doing a weekly food blog where he combines ingredients from two different teams randomly selected each week and gives you the recipe here each Friday during the season. Myself, Commish, will be adding in photo captions and other things to the blog. Here is the Week Ten Edition. Let’s see what’s on the menu.

Duke vs Virginia

We don’t do a Sickos Committee Game of the Week for Championship Week, but I think we can all agree that this matchup will be pretty Sicko. Just the stakes alone! I mean, if Duke wins, there’s a strong possibility the ACC is left out of the playoff entirely. That would be wild!

This also worked out to be a good bookend for the season. If you recall, I started the Food Fusions this year with a North Carolina school, UNC, back in August, and now I get to finish the year with a North Carolina school...unless I decide to do Army and Navy next week. Or maybe I’ll check out the FCS playoffs. I’m not ruling out any possibilities just yet. We’ll have to wait and see if inspiration strikes. But enough jibber-jabber about future games. Let’s get to this week’s food!

Country Ham Breakfast Biscuit

When doing research this week, I kept on seeing references to Virginia ham and how proud Virginians are of their ham. I had to dig in some more. Is there anything special about this ham? A lot of articles just said that it’s “ham from Virginia.” One person even suggested that the pigs in Virginia are fed Virginia peanuts. Okay, well that wasn’t very helpful, and I’m not sure if I’ll be able to find a “state of origin” label on my local ham products. So I kept reading through blogs and tourism websites. It turns out Virginians are specifically proud of their country ham. Real ham-heads (yes, that’s what I’m calling you) know that there’s a difference between country and city hams. A city ham usually has a “wet-cure” (injected or soaked in a liquid brine), while country ham has a “dry-cure” (rubbed with salt and aged for months, or even a year). The dry cure gives the ham a more concentrated flavor. It can either be served bone-in or boneless. I opted for the latter option because it would make slicing easier. This means I get to take a field trip to the local butcher shop!

Ham in hand (I guess you could call me ham-fisted?), I was able to get back into the Food Lab, which is what I call my kitchen to make things sound more official. I got a deli slicer for Christmas a few years ago, and I love it. I use it when I make pastrami, when I cure and smoke my own bacon, when I decide to smoke bologna, and now I can use it on ham! The beauty of buying a whole ham is that now I get to have sandwiches for days, and ham soup, and maybe baked mac and cheese with ham… Okay, I’m starting to get hungry again.

After this, I was inspired by a North Carolina staple, Bojangles. We don’t have Bojangles here in Nebraska, but almost every time I fly through the Charlotte or Atlanta airports, I gotta stop and get a Cajun chicken biscuit with pimento cheese. As you can tell, I’m not doing chicken today. But I can do almost everything else. So, let’s make some pimento cheese! Meat Church has a recipe for Rosalynn Carter’s pimento cheese. I know she wasn’t a Carolinian; she’s from Georgia, but anything good enough for the former First Lady is good enough for me! I appreciate the callout to use freshly shredded cheese instead of the bagged cheese. Furthermore, I don’t have anything wrong with the bags of cheese, but shredding a block yourself is so much better. Unfortunately, my food processor decided to die while I was making this, so I had to grate a pound of cheese by hand. Not a difficult task, mind you, but annoying to do. Anyway, I threw in the shredded cheese, a block of cream cheese, some grated onion, pimento peppers, and a half-cup of mayo (Oh, hey there, Duke's!). See you in January!)

One final step of prep work was to make the biscuits. Just like I did in Week 1, I decided to use Chicken and Chive's recipe for copycat Bojangles biscuits. I pressed them a little thinner than Brendan suggested, so they’re not as tall, but they’re still flaky and delicious!

Once everything was prepped, it was time for assembly. I pan-fried the ham in my skillet to get it warmed up and start to form a good crust for extra flavor. Once the ham was nice and hot, I split open a flaky biscuit. First I added a layover of the pimento cheese to the bottom. Then I took a ham slice, folded it in half, and placed it on the cheese layer. A nice, over-easy fried egg was gently nestled atop the ham, and I used this opportunity to add a generous helping of hot sauce. If I had any on hand, I would have loved to use Texas Pete (cause Texas Pete is made in North Carolina), but I can settle for some Frank’s Red Hot.

I like my eggs over-easy because I like a good runny yolk. The problem, however, is that it really makes a mess, especially if you’re a bearded individual. I had to go through a few more napkins than I planned. After I was finished, it was easier to just go and wash my face in the sink. The sandwich was still delicious; that’s just the cost of enjoying a runny egg! This is the kind of food that’s perfect before you spend another Saturday watching football.

I’m giving this one a 4.5 out of 5 Corns on the Corn Correspondent Rating system. The biscuits could have been taller, and a more traditional NC hot sauce would have been nice. But I’m still happy with my decisions here.

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