Who knew pimento cheese — the pâté of the South — had so many variations and uses? Memphis writer Perre Coleman Magness sets us straight in "Pimento Cheese: The Cookbook" (St. Martin's Griffin, 138 pages, $21.99), a charmer of a book filled with 50 recipes that make use of the memorable combo of pimento and Cheddar cheese.
There's creamy pimento soup and pimento mac-and-yet-more cheese. Pimento bread-and-butter savory pudding, popovers, scrambled eggs, biscuits, chicken pot pie and, well, the list goes on and on. I'm hungry already.
If your taste buds are more familiar with the commercial version based on cream cheese, this recipe from Magness will keep you satisfied:
In the bowl of a standard mixer fitted with the paddle attachment, beat 4 ounces softened cream cheese on medium speed until smooth. Add 8 ounces grated sharp Cheddar cheese, ¼ cup mayo, 2-ounce jar (or heaping 2 tablespoons) rinsed and drained pimentos that are diced, 2 teaspoons finely chopped freshly parsley, ¼ teaspoon sweet paprika, ¼ teaspoon garlic powder, a few generous grinds of black pepper and dash of kosher salt. Mix on medium speed until well-combined.
Lee Svitak Dean
Follow Lee Svitak Dean on Twitter: @StribTaste
