Page 25 - South Mississippi Living - September, 2025

Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
SOUTH MISSISSIPPI Living | www.smliving.net
September 2025 | 25
Pimento Cheese Mashed Potato
INGREDIENTS:
2 lbs gold potatoes (cut in chunks, skin on) 1⁄2 lb pimento cheese
2 tbs unsalted butter
1⁄4 cup heavy cream
1⁄4 cup bacon (crispy) Salt and pepper (to taste)
DIRECTIONS:
1) Boil potatoes until fork tender and strain.
2) Add butter and begin mashing the potatoes until
they’re the desired consistency.
3) Once butter is melted and the potatoes are
mashed, stir in pimento cheese.
4) Add heavy cream. Stir.
5) Add bacon. Stir.
6) Season and stir well.
Iron Skillet Flank Steak & Pimento Cheese Mashed Potatoes Topped with Roasted Tomato Gravy
INGREDIENTS:
2-3 lbs flank steak
3 tsp garlic powder
3 tsp black pepper
2 tsp salt (add more to taste)
Oil (EVOO, avocado oil, or bacon grease) 2 tbs unsalted butter
DIRECTIONS:
1) Let rest at room temp for 30-34 minutes.
2) Pat the steak dry. Coat both sides evenly with salt,
garlic powder, and black pepper. Press it in a bit so it
sticks well.
3) Get your cast iron skillet ripping hot over medium
high to high heat. Add the oil and swirl to coat the
bottom.
4) Add the steak to the skillet and sear for about 4-5
minutes per side for medium-rare or longer if you
prefer it more done.
5) Transfer steak to a board and rest for 10 minutes,
tented loosely with foil.
TIPS:
• Slice against the grain for maximize tenderness.
• Add butter during the final minute and spoon it over
the top for added richness.
• Patting the steak dry, thoroughly, helps the sear.
Moisture is a good sear’s worse enemy.
• Do NOT move the steak while it’s searing. Let it sear
for the whole 4-5 minutes without movement.
• Make sure your skillet is screaming hot when you add
the beef.
• Why do we allow the beef to rest until room temp?
Because it helps the beef cook evenly and prevents the steak’s center from being cold.
INGREDIENTS:
Roasted Tomato Gravy
1⁄4 cup bacon grease or butter 1⁄4 cup all purpose flour
1 can roasted tomatoes (diced) 1 shallot (minced)
1⁄2 cup heavy cream
Splash of water or broth if needed for consistency 1⁄2 tsp red chili flakes (optional)
Salt and pepper (to taste)
DIRECTIONS:
1) In a medium pot or skillet on medium heat, add bacon grease.
2) Slowly stir in flour, then stir in your shallots.
3) Allow the mixture to heat up and bubble, stirring
continuously.
4) Once the shallots are cooked down, stir in the can
of roasted tomatoes.
5) While stirring, add heavy cream. If the gravy isn’t
the desired consistency, add a little water or broth
slowly until it becomes the desired consistency. 6) Salt and pepper to taste.