Archive for the ‘Arkansas’Category

Pimento Cheese for holiday South in your mouth

Pimento cheese
Chef Matthew Bell hails from Montana, but after about a decade in the South, he felt confident to head the kitchen at South on Main restaurant in Little Rock, Arkansas. It’s a collaboration with the Oxford American, the magazine that chronicles the literary and cultural life of the South and is often called the ”New Yorker of the South.”

”We are taking our cue from the magazine and keying in on the cuisine from all regions,” Bell told a gathering of writers who previewed the restaurant and performance place while it was still under construction. ”Arkansas cuisine is a microcosm of the whole South with influence from the Ozarks and the Smokies,” he said. ”We have a long growing season and close access to the Gulf for seafood.”

Now open for business, Bell is offering updated versions of classic dishes, such as a starter of pork cheeks with gnocchi, parmesan, and a fried egg, or a main course of catfish with fried brussels sprouts, hushpuppies, and rémoulade. But for my small group he proved his chops with a masterful version of the Southern staple Pimento Cheese. I like to serve the colorful dip during the holidays — all you need are some celery sticks and a few crackers.

PIMENTO CHEESE

To add heat, chef Matthew Bell favors Frank’s Red Hot Sauce or Crystal Louisiana’s Pure Hot Sauce. Since I had neither on hand, I used traditional red Tabasco from Louisiana’s McIlhenny Company.

Ingredients

1/2 roasted red pepper, peeled and seeded and finely chopped
1/2 pound grated sharp cheddar cheese
1/2 teaspoon finely grated garlic
3 tablespoons mayonnaise
1 1/2 teaspoons pickle brine from your favorite dill pickles
3/4 teaspoon Dijon mustard
1/2 teaspoon hot sauce
pinch of salt and black pepper to taste

Directions

Using a strong wooden spoon and a bowl, combine all ingredients in order, stirring well after each addition. Pack into small bowl or ramekin and serve with celery sticks or crackers.

What to eat at the airport in Little Rock

Whole Hog BBQ LIT Chain eateries (Starbucks, Burger King, Quiznos and the like) constitute the bulk of food choices at the Bill and Hillary Clinton National Airport in Little Rock, and Bill is probably out of luck if he’s searching for a vegan meal. But right next to Pizza Hut I discovered Whole Hog Cafe, the airport outlet of a small barbecue chain with two spots in Little Rock and one in Bentonville. Whole Hog has taken several awards in barbecue cook-offs and back when he still ate real food, Bill Clinton must have been a fan. Whole Hog claims that their serving utensils are in the presidential time capsule.

Whole Hog stall I decided on a pulled pork sandwich and the server advised me to have the meat topped with cole slaw. “That’s the way we serve it in the South,” she said. She also recommended that I douse the meat with the spicier version of the tomato-vinegar barbecue sauce. The sauce was a little too piquant for my taste, so I stuck with the milder, but still tangy version and passed the squeeze bottle to a local gentleman having a last taste of barbecue before taking off on a business trip. He allowed that the barbecue was pretty good, but that he prefers the mustard-based sauce at Sims, which opened in 1937 and now has three Little Rock locations. It’s his go-to place for ribs with sides of coleslaw and beans. For genuine barbecue, he said, ”the meat needs to be tender, the sauce needs to be tangy, and the joint needs to be off the beaten path.”