For those of you covered in snow, I’m taking you to Charleston, South Carolina, a city filled with historic charm and where the average January low is 43 degrees, downright balmy compared to the current conditions in the Midwest and Northeast!
While I’m not digging out from snow, I am snowed under with several long overdue household projects. I whipped up this pimento cheese this summer, I hadn’t posted the recipe yet, so I pulled photos from the archives from our visits.
Pour yourself a glass of Sweet Tea (or something warmer :) take a tour of Charleston, and help yourself to the Pâté of the South!
Pimento Cheese is the Pâté of the South~ a staple like Sweet Tea, served at luncheons, showers, and right alongside cold fried chicken and deviled eggs at a covered-dish supper or proper Southern picnic!
The pimento cheese at Hominy Grill in Charleston, SC was included among five top pimento cheese spreads from eateries across the South in Southern Living Magazine.
Spelled either pimiento or pimento, for those above the Mason-Dixon line, we pronounce it pimenacheese in the South :)
However you pronounce or spell it, ingredients vary and favorite recipes are debated from the brand of mayonnaise to the blend of cheeses and additional ingredients like onion, paprika or jalapeño peppers, to name a few.
Charleston, SC is one of our favorite places to visit for the weekend, so I’m including photos of Charleston from the archives for a tour along with a taste of Hominy Grill’s Pimento Cheese.
Hominy Grill’s Pimiento Cheese adds a splash of bourbon for a depth of flavor to its blend of sharp Cheddar and Parmesan cheeses. Ancho chile powder and ground cumin give this pimiento cheese a smoky flavor!
Hominy Grill’s Pimiento Cheese,
recipe courtesy Southern Living
3/4 cup mayonnaise (no self-respecting Southerner uses any mayo besides Duke’s :)
1/2 cup jarred sliced pimiento, rinsed and finely chopped
1 1/2 tablespoons bourbon
1 teaspoon ancho chile powder
1/4 teaspoon ground cumin
1/4 teaspoon freshly ground pepper
6 cups freshly grated sharp Cheddar cheese (1 1/2 lb.)
3/4 cup freshly grated Parmesan cheese
Garnish: fresh cilantro
For good pimento cheese texture, grate the cheese by hand (pre-shredded is dry!), half on the large holes on a box grater and half on the small holes.
Stir together mayonnaise, pimiento, bourbon, ancho chile powder, cumin, and freshly ground pepper. Stir in Cheddar cheese and Parmesan cheese until well blended. Garnish, if desired.
I brought home this Charleston landmark kitchen
towel from Charleston Cooks! along with a recipe for
The Grits that Stole Christmas last December.
And a printable recipe of Hominy Grill’s
Pimento Cheese can be found here.
Enjoy more scenery with Gates, Gardens and Window Boxes of Historic Charleston, HERE.