Bill Leslie: Pimento cheese perfection
Today we embark on a culinary journey and I hope you will travel with me. Admittedly, this is also a sentimental journey. It takes me back to age five. I was sitting with my parents, William and Charlotte Leslie, and my aunt and uncle, Phil and Annie Phillips, at the Morganton Grill in western North Carolina.
I tasted a grilled pimento cheese sandwich for the first time. It was the most delicious food I had ever put in my mouth. Ever since that day, I have been in pursuit of the perfect pimento cheese.
My mother had a recipe that was outstanding. She used an old-fashioned cheese grater. I can close my eyes and see my mom cranking the handle and watching the creamy concoction come together. Eventually, Mama Leslie gave up the homemade recipe in favor of store brands.
Some of my favorites come from places like Fresh Market and Whole Foods. My Three Sons, Augusta’s and Palmetto pimento cheese are outstanding.
However, I want to make my own. That means finding a few superb recipes and giving them a try and then tweaking them here and there and experimenting with a flair for the unknown.
Are you ready to go with me on this adventure? I hope so!
A dear friend gave me Pimento Cheese – The Cookbook by Perre Coleman Magness when I retired last year. The book features 50 recipes, and they all look fabulous. I have picked three recipes and I will share the first one with you next week.
So get your graters, paprika and pimentos ready. By working together and sharing our stories we will discover Pimento Cheese Perfection.
One thing to be thinking about – what is the best type of bread to use for a pimento cheese sandwich? Please email me your thoughts at bleslie@wral.com.
