I’m still coming down from our weekend in Sewanee, Tennessee at the MDK Knitting Getaway. I need to reenter daily life gently. Baby steps.
I feel it would be helpful to this process to fix myself a grilled pimento cheese and fried green tomato sandwich. That was our first Getaway lunch this year. I could eat it every day. Crunchy, gooey, creamy, with a little kick. I’m now regretting that I didn’t have a second one while I had the chance. A failure to grasp life fully.
Photo: Alabama Chanin Journal.
Pimento cheese is the sort of thing you find all over the South, as I understand it. I also understand that although the concept of pimento cheese is simple (grated cheese + mayo + decorative bits of jarred or roasted red peppers), people feel strongly about it. They have their own additions and their special rules. (I believe your rule is that half of the cheese has to be grated fine, and the other half coarse. OK.) (That recipe appears on page 39 of Field Guide No. 7: Ease. It is magnificent.)
I’m hungry enough that I’m going to take the risk of making pimento cheese in my decidedly north-of-the-Mason-Dixon-Line, New York City galley kitchen. We have cheese up here. We have mayonnaise. We have jarred red peppers. What could possibly go wrong?
Chef and author Scott Peacock’s version has to be excellent. I’ll die on that hill.
I’ve also enjoyed Angie’s Pimento Cheese (pictured above), served at the Alabama Chanin Factory Cafe, also in grilled cheese format, also with a fried green tomato slice stuck in there for good measure. Angie’s recipe has minced onion in it, which strikes me as radical. I take no sides in this debate. Just pass me the bowl.
I’m not sure I’m ready to make fried green tomatoes or—heaven help me—biscuits, but I hope to get there.