In the south, we make and devour Pimento Cheese. The store-bought stuff is an abomination and would never grace the shelves of our refrigerator! My dear husband is a purist when it comes to making it, and does so in the time-honored method used by his wonderful mother (who I called Granny). She grated the cheese onto a plate, put in some diced pimentos and “mashed” them together with a fork. The necessary mayonnaise and black pepper was then added.
Our son (who lives way up north in the big city of Boston) has recently developed a taste for what some people call “Carolina Caviar” and wanted to mix up a batch but the family recipe was a little too vague (add a pinch of this and a handful of this). Since I was making some tonight I told him I’d document it and try to keep track of the ingredients.
I am a rebel and don’t use a plate but a (gasp!) food processor. Hey, I’m a busy lady! I also break with tradition and add other ingredients. Many people do, just not my purist husband. Wait, actually, he has added a pinch of horseradish, so he’s making strides.
Not the usual media and subject matter I write about here, but since Young Son encourages me to blog (even if it’s not about my own artwork) and he needed a recipe, I combined the tasks.
It’s good on crackers, celery, but the best is toasted on sandwich bread, IMHO!