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Damon Lee Fowler

Food * History * Words

Recipes and Stories

29 June 2012: Pimiento Cheese

June 29, 2012
Tags: Pimiento Cheese, Pimientos, Martha McCulloch-Williams, Mrs. Dull's Southern Cooking, Historical Southern Cooking, Classical Southern Cooking
Perfection in a bowl: Pimiento Cheese with its essential ingredients. Photography by John Carrington Photography
If my childhood summers could be condensed into a single taste, that taste would be pimiento cheese. Not ice cream. Not fried chicken from a picnic basket. Not even a sun-warmed, ripe tomato from the garden. Just that simple and yet sublime duet of cheddar and pimiento peppers, held together with just enough mayonnaise to make it spreadable.  Read More 
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22 June 2012: Sherried Shrimp

June 23, 2012
Tags: Classical Southern Cooking, The Savannah Cookbook, Historical Savannah Cooking, Sherried Shrimp, Connie Hartridge, shrimp
Elizabeth Malone Smart's Sherried Shrimp, from the Savannah Cookbook, photographed in the Battersby-Hartridge House by John Carrington.
While researching material for The Savannah Cookbook, one hot, rainy late-June afternoon (the kind that makes Savannah’s pavements steam and its air take on the heavy, sticky quality that has earned summers here the nickname “hot mayonnaise season”), I found myself in the wide, double-drawing room of the handsome Greek Revival Battersby-Hartridge House. While the outdoors was steamy and damp, the room, with its generous windows, lofty ceilings, and many tall mirrors, was airy and cool. Read More 
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