savor
Classic North Carolina PIMIENTO CHEESE
COWBOY CAVIAR
INGREDIENTS
1 lb. block of sharp cheddar cheese,
c oarsely grated
1 small shallot or small onion, finely
c hopped
7 oz jar sliced pimientos, drained and
c hopped
1 tsp paprika
½ tsp cayenne
1 tsp kosher salt
2-3 shakes of Worcestershire sauce
½ - 1 cup Duke’s mayonnaise
PREPARATION
Remove fresh corn from the cob, drain and rinse
canned corn, or defrost frozen corn. Add a splash
of grapeseed oil to a nonstick skillet on medium
heat. Add the corn with a pinch of salt and pepper
and stir every couple of minutes until it starts to
stick and brown. Add diced jalapeno and cook
for one more minute. Remove from heat and add
agave if desired. Place into a medium mixing bowl.
Place beans into a strainer and rinse until the water is clear. Add beans to a mixing bowl with the corn.
Add the remaining ingredients to the mixing bowl and gently stir to combine.
Serve with tortilla chips, on top of a salad or as an enchilada filling. To store, cover and refrigerate for
up to five days.
EASY PICKLED PEPPERS
64 september 2022
WBM
PREPARATION
Mix all ingredients.
Start with three big
spoonfuls of mayon-naise,
adding small
spoonfuls until the
spread is not too stiff
and wet as you mix
the other ingredients.
Refrigerate for 12-24
hours so flavors mari-nate
and enjoy!
INGREDIENTS
Peppers of choice*
1 cup white vinegar
1 cup water
1 Tbsp white sugar
1 tsp salt
2 cloves smashed garlic
(optional)
1 tsp mustard seeds
(optional)
1 tsp black peppercorns
(optional)
A handful of fresh cilantro
l eaves (optional)
INGREDIENTS
1 can black beans
1 can white beans
1 cup fresh corn kernels
(canned or frozen work
a s well)
½ cup fresh salsa
Juice of ½ lime
1 jalapeno diced
1 teaspoon salt
½ teaspoon pepper
1 Tbsp agave
1 Tbsp grapeseed oil
*Jalapeno, pepperoncini, banana and serrano
are the most popular, though any pepper will
work. Keep in mind the spiciness of each pepper
when slicing. Slice spicier peppers more thinly
to keep from overpowering the dish. It is OK (and
encouraged) to mix peppers.
PREPARATION
Bring water, vinegar, sugar and salt to a boil, then
remove from heat. Slice peppers and place them
into a jar with other ingredients. Pour hot brine
into the jar and seal with a well-fitting lid. Leave
on the counter for an hour to cool, then refrigerate
for at least 24 hours.