Cook With Us and Nunzio Scordo

In May 2020, Web Exclusive by Raleigh MagazineLeave a Comment

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WEB EXCLUSIVE This Friday (5/15) at 4 p.m., chef Nunzio Scordo of Driftwood Kitchen + Bar will take over our Instagram (@raleighmagazine) to show us, and our readers and followers, how to make his pimento cheese and Pimm’s cup cocktail. Scroll for the ingredients lists and recipes to get yourself prepared for the live cooking demo.

Pimm’s Cup

½ English cucumber, sliced
2 oz. Pimm’s No. 1
2 lemons
½ tsp. sugar
Ice
Mint leaves
4 strawberries
1 bottle or can of ginger beer
Lemon slice for garnish

Equipment:
Knife
Cutting board
Shaker and strainer
Muddler
Mixing glass

In a shaker, smash 2 slices of cucumbers, the sugar, the juice of one lemon and 2 strawberries (cut in half). Smash well with a muddler or small wooden spoon if you don’t have one. Add the Pimm’s No. 1 and fill with ice. Shake vigorously and pour into rocks glass. Garnish with mint leaves, 2 cucumber slices and sliced strawberries.

Pimento Cheese

2 cups aged cheddar
1¼ cups chopped pimento peppers or pequillo peppers
¼ cup goat cheese, at room temperature
Hot sauce (your choice)
1 tsp. extra virgin olive oil
 ½ cup mayonnaise (we like Duke’s)
Salt and pepper to taste

Equipment:
Mixing bowl
Rubber spatula or spoon
Cheese grater
Knife
Cutting board

Grate the cheddar into the mixing bowl. Add the chopped pimento, goat cheese, hot sauce and mayo. Mix well until goat cheese is incorporated and cheddar has broken down.

Add the olive oil and season to taste with salt and pepper. Remember, the more aged the cheddar, the saltier taste it will have so always season at the end. Serve with your favorite crackers or veggies, or use for a grilled cheese or in mac and cheese.

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