I grew up on pimento cheese, at least what I thought was so, in the deep South and I have to admit – I thought it was one of the grossest dishes I’d ever encountered. Little did I know that this “Southern caviar” could be something besides the over-processed, mayonnaise-heavy goup that one would find in the grocery store.
February’s issue of Southern Living piqued my interest somewhat with several different recipes that actually looked appetizing. Still, I was a little skeptical.
I did a complete about-face, however, after visiting Magnolia’s in Charleston last weekend. Minimal mayonnaise, rich sharp cheddar & parmesan, roasted red bell peppers, and the surprise of green olives…what’s not to love?! The food was so delicious, I bought a copy of chef Donald Barickman’s cookbook.
Since we’ve returned home, I’ve experimented with several variations that I’m loving, including pimento cheese on fresh tomatoes and pimento cheese grits. Soooo good!
Reblogged this on Mountains & Magnolias.