Robert’s “Famous” Pimento Cheese Recipe The Books: National celebrity came when Robert turned to writing fiction. His first novel, set in Franklin at none other than his beloved Carnton, was the New York Times Bestseller, The Widow of the South. His success had similar repercussions for Franklin: The town boomed as a destination for heritage tourists and now draws more than 125,000 such visitors every year, more than 50,000 of whom visit Carnton. He followed with A Separate Country and The Orphan Mother. “The Battle of Franklin,” Robert often said, “was where the Old South died.” The phrase summed up both his romantic fascination with the region and his acknowledgment of its history’s darker shadows. Robert’s essays on regional history, southern material culture, furniture and music have appeared in numerous publications over the years. He wrote op-eds for The New York Times on contemporary politics in the South. He was also a regular contributor to Garden & Gun. His friendships and his impact on individuals far and near were no more evident than as he was laid to rest in the shadow of his muse, Carnton. “Among his gifts, Robert was a great collector of people,” wrote one friend on Facebook shortly after his passing. Even as he battled cancer over the past four years, other friends said, Robert’s outstanding characteristic was his enduring sense of gratitude. “The glass of life is overflowing,” he wrote just a few days before death.
PHOTOGRAPHY BY: NELSON EDDY
Those wishing to honor Robert’s commitment to Franklin and battlefield reclamation may designate memorials to Franklin’s Charge and visit for more information at franklinscharge.org or the Battle of Franklin Trust at boft.org.
PROVIDED BY FRIEND, SUSAN BESSER
Robert had posted this on his Facebook page, as it had been evidently requested by so many who had become acquainted with it. As enthusiastic as he was for history, he also was an aficionado of pimento cheese, Miss Daisy’s poppy seed chicken and chicken pot pie, so I am told, just to name a few. As with anything penned by Robert, the recipe is filled with anecdotal additional information to add to the “story” of the best pimento cheese! INGREDIENTS
1 lb. finely grated cheddar cheese (Don’t buy it already grated, grate it yourself) 1/3 cup of drained and finely chopped pimentos from a jar 2 Tbsp. of finely chopped Jalapeno peppers 6 Tbsp. of Duke’s Mayonnaise 1 tsp. on Louisiana Hot Sauce 1 tsp. finely chopped garlic ½ tsp. of kosher salt ½ tsp. ground black pepper 2 Tbsp. of dill pickle brine 1 ½ tsp. Dijon mustard INSTRUCTIONS
In a mixing bowl, mix the Duke’s Mayonnaise, Louisiana Hot Sauce, chopped garlic, pickle brine, mustard, salt and pepper. Stir well. Then add the cheese, red pimentos, Jalapenos, and grated cheese. Mix and store in the refrigerator. Note: I like it hotter than some folks and use fresh Jalapenos. Whether you use fresh or picked and how much you use should be done to taste. Be forewarned. I also add 1/4 cup of chopped green onion, but again it is optional. My friend, Laura Stockett Roberts, adds 1/4 cup of chopped pecans, which I like, but as she is from Mississippi, she probably adds chopped pecans to her spaghetti sauce, too. They sure do love their pecans in Mississippi. Makes around 3 cups (Without the chopped onions and pecans). I usually double it all as it keeps. According to my friend, Patricia Munro, Palmetto Pimento Cheese is better than mine. She repeated that to me three times one day in a conversation. I like it, but no one else has ever said that. It sure is a lot easier. As for me, I’ll stick with mine. In fact, I am eating it right now. If someone over the age of eight claims to be a Southerner and doesn’t like Pimento Cheese, avoid them. They are not to be trusted. I say amen to that~ SRB
