Title. Double click me.
Profesor John E. Bailey came to Nashville in 1873 from Virginia. In Nashville he originated music education in all of Nashville's secondary schools. From then until his death in 1917, he was the superintendent of music education for the city.
He is the great, great grandfather of one of Accidental Spices' founders. We chose to name our creations in his honor.
That explains Prof. Bailey's, but where did Accidental Spices come from?
Back in 2006, we were working on a new pimento cheese recipe--one that lowered the mayo and let the magic of blended spices, peppers, and cheese shine. One night we accidentally doubled the amount of spice: Professor Bailey's Spicy Pimento Cheese and the company name were born.
About the Pimento Cheese
Somewhere donkeys are limping. Professor Bailey's kicks ass.
Extra-sharp Cheddar, Monterey Jack, pimentos, red bell pepper, jalapeño, Tabasco, onion, vinegar, just enough mayo to bind it together (about 1/2 tbsp per container), and spices...this is pimento cheese all grown up and for grownups.
Our Spicy Pimento Cheese has earned a devoted following in Nashville over the last few years. Now we have added our Savory Pimento Cheese and our Spicier Pimento Cheese to the mix.
Named as one of the five best foods made in Nashville, our pimento cheeses will change what you think pimento cheese can be.
Professor Bailey's Spicy Pimento Cheese Biscuits are -- according to one fan -- "undeniable."
A buttermilk biscuit with more pimento cheese than flour? Of course it isn't to be denied.
We sell them frozen uncooked so all you have to do is take them from the freezer and pop them in the oven. You can choose our small bite size (50-60 in a bag), our medium bite size (30-40 in a bag), or our large bite size (18-20 in a bag). Have them for breakfast. Use them in place of rolls with dinner. Create a party food to remember.
Gougères are made with the same dough used in making beignets, profiteroles, eclairs, and other delicacies. The dough is water based and rises through steam. When first out of the oven, they are crispy on the outside and a little bit gooey on the inside. After they have cooled, they take on a texture that is more like cake.
Our pimento cheese gougères are sold frozen uncooked but ready to bake. It is a good idea to use parchment paper to line the baking pan or grease it, but otherwise it is just straight from freezer to oven. Each bag contains 60 to 70 gougères which (if you can bring yourself to share them) will be enough for a party of 10 to 15 people.