For years, pimento cheese and Capital Bar and Grill have gone hand in hand.
This spread, sometimes known as the caviar of the south, is popular across this region, but CBG takes it to another level. Paired with soda crackers, the dish has been a favorite among CBG-goers for a long time. The folks at Capital Bar and Grill were kind enough to share the recipe with us, and now we’d like to share it with you.
So, without further ado, here’s the recipe to this delightful dish:
- 1 lb. of sharp cheddar
- Splash of cider vinegar
- ¾ cup roasted peppers, pulsed or chopped (make sure you drain the water out of them)
- 2 Tsp. onion powder
- 2 Tsp. garlic powder
- 1 Tsp. Dijon mustard
- ¾ Cup mayonnaise (Start with ½ cup and add as needed)
- Pinch of cayenne
- Dash of sriracha
Combine all ingredients in a mixing bowl. Adjust to personal taste. Serve with home made crackers and peeled celery stalks.
- 4 Cups all-purpose flour
- 1 Tsp. baking powder
- 3 sticks butter
- 1 1/3 cups milk
Combine the flour and butter in a food processor and pulse until the butter is well cut into the flour. In a mixing bowl, combine the flour mixture with the milk, adding a little flour if it feels too wet to handle. Wrap in plastic and allow to chill for a couple of hours. On a well-floured board, roll thin, “dock” the dough by creating perforations with a dinner fork. Brush the dough with a light egg wash or clarified butter, sprinkle with sea salt and cut to desired size and shape. Bake at 350 F until lightly-browned.