PIMENTO CHEESE BEIGNETS
Beignets somehow become even more Southern. MUCH more
Louisiana is such a rare and beautiful place, where the South and French influences come together in a sweet, savory, countrified bite. But even the beignet, as perfect as it is, can be made more Southern, and that’s what happens when you take pimento cheese, fry it in corn dog batter with buttermilk dressing, and add pickled relish. Yes, they look more like hush puppies, but hush your mouth speaking ill of such a profound piece of culinary art from Chef Cory Bahr. In other hands, it might be just a pigpile of local fare, but its balance justifies its existence thanks to Food & Wine's "People's Best New Chef" in America, Food Network's Chopped!, and "King of Louisiana Seafood" in 2011.