Smoky Kimchi Pimiento Cheese
Many Southern cooks have their own special riff on pimiento cheese. This one is mine, and it always receives raves when I serve it—especially when folks expect the same ol' pimiento cheese. Since I'm half-Korean, so is this recipe, which blends a little kimchi into the mix. Look for kimchi in the produce section, close to the tofu and egg roll wrappers. Between the kimchi and the smoked bell pepper (done with an easy, quick stovetop method), the flavor is about as far away from subtle as you can get. The cheese is shredded two ways, a trick I learned from Southern Living; fine shreds blend well with the mayo to make the spread creamier, while large shreds offer more body and texture. Depending on the saltiness of the kimchi, you may or may not need to add salt; taste at the end, and then stir in a little salt if you need it.
Put together the ultimate spread. All of these go well with pimiento cheese, even the salami.
Baked Frozen Waffle Fries
Mini Sweet Peppers