Bacon-Wrapped, Andouille-Stuffed Dates with Pecan Romesco Sauce
Serves 4
Cooks in 45 minutes
recipe
Linton Hopkins' Pimento Cheese
51
Serves: 6 to 8
Hands On Time:
Total Time:
Ingredients
3 red bell peppers
2 cups coarsely shredded sharp yellow cheddar cheese
1/2 cup cream cheese, softened
1/4 cup mayonnaise
1 tablespoon juice from a jar of bread and butter pickles (optional)
1/4 teaspoon Tabasco
Kosher salt and freshly ground black pepper
Saltine crackers, for serving
Instructions
Light a grill or preheat the broiler. Place the bell peppers over the hot fire or under the broiler and cook, turning, until charred all over. Transfer the bell peppers to a plate and let to cool to room temperature.
Peel the roasted peppers and discard the cores and seeds. Cut the peppers into 1/8-inch dice and pat dry with paper towels.
In a large bowl, mix the diced peppers with the cheddar cheese, cream cheese, mayonnaise, pickle juice (if using) and Tabasco. Season to taste with salt and pepper. Cover and refrigerate for at least 2 hours. Serve with the crackers.
Photo Credit: Holman and Finch
About the recipe
This pimento cheese is served at both Holeman and Finch and Restaurant Eugene, where it appears in mini pimento cheese macarons. The base recipe is one that Hopkins and his wife Gina created together at home when they first started dating.
This recipe was contributed by Atlanta chef Linton Hopkins and first appeared in the story Cook like a Chef.
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