On Friday we had the pleasure of chatting with the Executive Chef of Magnolia’s, Kelly Franz. You can catch the full video on our Facebook page. Kelly dished on all thing Charleston Wine + Food and taught us how to make Magnolia’a famous pimento cheese recipe. The best part is – its so easy to make! Full recipe below and make sure to catch Kelly at Opening Night, in the Culinary Village and of course, at Magnolia’s for lunch or dinner.
- 1 large roasted red pepper, peeled, seeded, and chopped (see below), or 1cup jarred diced red pimientos
- 1/4 cup finely chopped stuffed Queen olives
- 2 cups New York or Vermont sharp white cheddar cheese, grated
- 1/4 cup freshly grated Parmesan cheese
- 2+ Tbsp. mayonnaise
- 1 tablespoon chopped fresh parsley (optional)
- Pinch of cayenne pepper
Combine all of the ingredients in a mixing bowl and mix well. Refrigerate until ready to serve.
Thin peppers will have a shorter roasting time. It’s preferable to use fresh peppers that look very healthy and have good thick flesh.
Preheat an oven to 350 degrees.
Wash, drain, and dry the peppers. Rub the peppers with olive oil, just to coat them lightly. Place the peppers on a baking sheet and roast them in the oven for about 20 minutes, turning once or twice. The skin should be well blistered and blackened in some places.
Remove the peppers from the oven. Place them in a small bowl and cover tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will be become loose and very easy to remove. Peel the skin off of the peppers. Remove the stems, cores, and seeds. Do not rinse.