This is the recipe for the famed Pimiento Cheese at Magnolias in Charleston, South Carolina. It is published in the cookbook Magnolias by Donald Barickman, who incidentally cooked for a while a long time ago in my father's little restaurant in Charleston, West Virginia. Many years later, we still go to sample his food at Magnolias, Blossom, and Cypress on East Bay Street. I've adapted the recipe a little bit because I don't like parsley, but do go and check out the real thing downtown. It's phenomenal!
This makes 2 1/2 cups, which is a lot of pimiento cheese, so you might want to half it if you aren't having an army over for supper.
Ingredients:
5 large roasted red peppers or 2.5 cups jarred diced red pimientos
1 cup finely chopped green olives
1.25 pounds New York or Vermont sharp white cheddar cheese, grated
1/4 cup freshly grated Parmesan cheese
1/4 cup mayonnaise
1 tablespoon chopped parsley (I omit this.)
1/2 teaspoon freshly ground black pepper
Dash of cayenne pepper
Combine all of the ingredients in a mixing bowl and mix well. Season to taste with cayenne pepper. Refrigerate until ready to serve.
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