Recipe Exchange: Pimento Cheese from Magnolia & May
When Magnolia & May opened, the menu included Not The Grove Grill's Pimento Cheese (clockwise from left), Sautéed Rainbow Trout, Black Eyed Pea Falafel, and Collard Green Melt. (Patrick Lantrip/Daily Memphian file)
When Chip and Amanda Dunham opened Magnolia & May in 2020, the menu read “Not The Grove Grill’s Pimento Cheese.”
But, haha, it really is.
The sole difference is that the flatbread served at The Grove Grill has been replaced with club crackers; otherwise, it’s the same great pimento cheese, served with homemade pickles and bacon marmalade on the side and a sprinkle of peanuts on top. The recipe is straightforward and it’s for a good amount, but I don’t think it’s unreasonably large and will leave it to you to halve if you wish.
A tip: Dunham uses Legout brand pepper relish. Even if you use a brand from the grocery store, have a look at the link so you’ll know what sort of pepper relish to buy (other red pepper brands such as Mezzetta, Dickinson’s and Cento are easy to find in the grocery store).
This is delivered with my apologies, too. Reader Cathy Sanford requested this recipe way back in November, but I only found it last week when I went to clear out my junk mail folder.
Sadly, it was not alone, but the good news is: If you have an outstanding recipe request, I might’ve found it. If you’ve asked for something and want to be sure, ask again. I’m on top of that junk mail now!
As for the bacon marmalade, you can find plenty of choices online. If you want to do something a little different, here’s a link to the Spam Jam we published last year.
Magnolia & May’s (and The Grove Grill’s) Pimento Cheese
Magnolia & May serves its pimento cheese with homemade pickles and bacon marmalade. (Jennifer Biggs/The Daily Memphian)
Ingredients
27 ounces canned pepper relish
1 cup chicken or vegetable stock
1 ½ ounces Worcestershire sauce
1 ounce hot sauce
1 ounce chopped garlic
1 ½ pounds cream cheese, softened to room temperature
4 cups total shredded cheddar and jack cheese
Peanuts or other nuts, for garnish
Directions
Combine first five ingredients in saucepan and reduce by one-third. While still hot, whisk in cream cheese until smooth, then add cheddar and jack cheese and again mix until smooth.
Note: 1 liquid ounce is 2 tablespoons, if you don’t want to weigh your ingredients.
Source: Chip Dunham, Magnolia & May
Topics
Recipe Exchange Magnolia & May Magnolia & May Pimento CheeseJennifer Biggs
Jennifer Biggs is a native Memphian and veteran food writer and journalist who covers all things food, dining and spirits related for The Daily Memphian.
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