Pimento Cheese… The Pate of the South

Appetizers

There as many versions of pimento cheese as there are cooks who cook pimento cheese. In my circle of family and friends there are many different ideas of how pimento cheese should be prepared. Hence, the three different recipes in this book.

Ingredients

12 ounces sharp cheddar cheese, shredded and at room temperature

3 /4 cup grated parmesan cheese

1 /2 cup diced roasted red peppers

1 2/ cup mayonnaise

1 tsp creole seasoning

1 tsp cayenne and garlic sauce

1 tsp Worcestershire

1 tsp garlic powder

2 tsp dehydrated onion

Instructions

Using the paddle attachment of an electric mixer, combine all ingredients until well blended.

Cover and refrigerate for at least 2-3 hours allowing flavors to combine.

Recent Recipes

Shrimp and Butternut Squash Bisque

One of the first recipes I ever created was a shrimp bisque. It’s been a staple at Crescent City Grill for years now, served to countless guests who have come through our doors. Back in those early days in the kitchen, there wasn’t any formal training to rely on— just curiosity, passion, and a willingness to experiment until it was just right. Adding butternut squash wasn’t a part of the original recipe. Though its natural sweetness balances the richness of the shrimp and the cream.

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From the upcoming cookbook, Robert St. John’s Mississippi Christmas (due in October)

Black-Eyed Pea Hummus

If you're looking for a creative twist on traditional hummus, black-eyed pea hummus is a delicious and nutritious option. Made with creamy black-eyed peas, tangy lemon, and a hint of garlic, this dip offers a unique Southern flair while keeping all the classic flavors you love. Perfect as a party appetizer, a spread for sandwiches, or a healthy snack, this recipe is both easy to make and irresistibly tasty.

RobertStJohn.com