Local and Seasonal Recipes, Menus and More
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INGREDIENTS 12 ounce jar roasted red peppers, whole, drained 1 1/2 jalapeno peppers, seeded, chopped 1 1/2 sweet pimiento or flavor-burst peppers, roasted, skinned, chopped 1 teaspoon Worcestershire sauce (Annie’s) 1/4 teaspoon ground white pepper 1 1/2 - 2 cups mayonnaise (Duke’s) 1 teaspoon sweet onion and shallot, minced 8 ounces extra sharp cheddar, finely grated (Ashe County or Cabot) 8 ounces smoked Gouda or sharp cheddar, grated DIRECTIONS In a food processor, puree first 5 items with ½ cup of the mayonnaise to create a slurry. In large mixing bowl, blend the cheeses and onions. Add the slurry, stir well and add remaining mayonnaise to create desired texture. Cover and chill at least 3 hours before serving. Refrigerate up to 7 days. About the recipe and the restaurant: A Hogtown twist on Pawleys Island Palmetto Pimiento, the true Southern Caviar. Featured fondly in our sandwich memories, this lunch spot was located in the plaza with Lloyd Clark Sports from 2010- 2015. A chalkboard list of local food sources and a network of like-minded entrepreneurs earned this restaurant many devoted fans. Copyright © 2016 Stefanie Samara Hamblen |
