having lived in the south for a while, i have come to appreciate many "southern" foods. sorghum has to be pretty close to the top spot on the list. how can you not love hummingbird cake or homemade chess pie? didn't think i could but when they are homemade using a good, handed down from generation to generation recipe, both are hard to pass up. never mind the stuff that is mass produced and sold in the grocery store; we won't even talk about what they sell in the mini mart at the gas station...
where am i going with this? pimento cheese, that's where. for years, i would see the tubs of bright yellow/orange goo in the cheese section of the grocery store and wonder who could eat that-why would they eat that? then i had my first taste of good homemade pimento cheese. those of you who have lived in nashville longer than i have will most likely remember a little shop in green hills, clayton blackmon. two ladies owned the shop, it grew out of their successful catering business, and if you ask me, they made the best pimento cheese, ever. by using a blend of freshly grated cheeses, possibly mild cheddar or colby and monterey jack, and mixing it with pimentos and mayonnaise, it was amazing. and until recently, i didn't think i could ever find something close to it.
when my coworkers and i went to the beard house in february, we served the guests at the event pimento cheese made from a family recipe of one of our team members that had been handed down several generations. that started me on a quest to find the recipe to make pimento cheese like the one that lives in my memory...recipe. to see pictures from the trip to new york city and the dinner, part 1, part 2.
katherine's pimento cheese
8 ounces shredded, mild cheddar
1 (4 oz) jar diced pimentos, not drained
1 tablespoon minced onions
1/3 cup mayonnaise
stir together just to combine. serve with crackers or spread it on bread for sandwiches. keep refrigerated, providing it lasts that long