Pimento Cheese Recipe
- eIMAC Apr 2, 2006 05:54 PM
I think I remember a thread about this a while ago but I can't find it. I'd like to see some of your pimento cheese recipes. Most of the recipes I've found on line use Miracle Whip. Is that necessary or can I use mayonnaise?
This is a friend's recipe, which has been sitting in my recipe box since I ate it at her house...unless she's lying about this recipe, it is really good.
5 lb extra-sharp white Cheddar
5 lb extra-sharp aged Cheddar (orange)
1 jar pimentos (7 oz.), drained and finely chopped
5 tsp. pepper
cayenne to taste
2/3 cup mayonnaise
Grate cheeses, stir in pimento, pepper and cayenne. Add mayonnaise and stir with a fork, mashing until pretty smooth.
Refridgerate covered for a few hours, though she says overnight is better...it lets the flavors develop.
Hope that suites your fancy.
I would never ruin pimento cheese with MW. ICK!!!!!!!!
I roast 2-3 red bell peppers and peel, seed and chop. Rub the inside of a mixing bowl with a cut garlic clove and then grate a pound of sharp orange cheddar (white PC is just wrong to me but prefer white for anything else. Put the grated cheddar in the galicky bowl and and the chopped roasted red bell peppers. Sometimes I add a bit of minced onion too, I just love cheddar and onions, but just a bit, some grindings of fresh and coarsely ground black pepper and Hellman's or Dukes (if you can get it) to taste and bind. You don't want it too gloppy so add a spoonful at a time and stir. A touch of cayenne is nice too.
Sometimes I used roasted green chilis in place of the bell peppers and then rachet up the garlic and onion a bit.
But then it's not really pimiento cheese, is it? It's a take on pimiento cheese, which is a Southern dish that consists of items people would have on hand -- cheese, jarred pimientos, and mayo.
Your take sounds good, but it's not going to awaken nostalgia for anybody who grew up eating the real deal.
My husband uses Candy's recipe for pimiento cheese but he INSISTS that instead of grating, you have to do the cheese in a brunoise. He says it makes the cheese spreadable without turning the whole thing to mush. I say it takes about five times as long, but since he is the one who makes the pimiento cheese in our house, he can do it however he pleases as long as I get to eat it.
And no, we don't use Miracle Whip, either. It has its uses but that is not one of them.
this is a recipe i use in my cooking classes and to sell at fundraisers.
1/2 pound shredded cheddar cheese
4 ounces cream cheese
1/2 cup mayonnaise (not MW)
1/4 teaspoon onion powder
1 small jar pimentos, drained
1/4 teaspoon salt
1/4 teaspoon pepper
mix the cheeses together and add the remaining ingredients.
i like to use a mixer with the paddle attachment for complete blending and really making it creamy.
this is a true southern recipe that i think was originally run in saveur magazine. the cream cheese might sound wierd but it really makes it creamier and more spreadable, while cutting down the cost (this is only a thought because i use it in mass quantities for a meal assembly fundraiser).
Mine is so simple but you MUST use Duke's Mayo. It isn't as good with any other kind.
One pound grated Sharpe Cheddar Cheese
2 cups Dukes Mayo
1 small jar chopped pimentos
1 tablespoon cayenne pepper
Mix mayo, pimentos, and cayenne pepper in large bowl until well blended. Add cheese and mix well.
You'll find adding additional salt makes it too salty because the cheese is salty.
Duke's is traditional in pimento cheese - it has to be Duke's.
That said, there was an article in The Charlotte Observer a couple of years ago about a few NC boys liviing in Oregon and selling their now famous biscuits and pimento cheese at the Portland farmers market. Apparently, folks line up for their food. Here is a link to their website: http://pinestatebiscuits.com/ And here is their recipe, which I haven't tried yet but looks delicious:
Pine State Pimento Cheese
2 to 3 tablespoons toasted sesame oil
1 teaspoon fresh thyme
6 to 8 ounces fresh goat cheese
1/2 cup unsalted butter, room temperature
2 to 3 whole roasted red peppers (fresh or canned)
2 tablespoons roasted garlic
12 ounces sharp white cheddar cheese
Salt and pepper to taste
HEAT sesame oil in a small saucepan over medium-low heat. Add fresh thyme and simmer 2-3 minutes. Don't overcook.
PLACE goat cheese, butter, red peppers and roasted garlic in food processor and pulse until blended. With food processor on medium speed, slowly drizzle in thyme-infused oil until well blended. Transfer mixture to a bowl.
COARSELY GRATE cheddar over the top. Combine using a potato masher. Add salt and pepper to taste. Refrigerate spread until thickened.
That cheese may taste just fine, but here in NC we don't hold with puttin' any of that fancy, citified stuff (aka goat cheese) in our 'Menta Cheese. Just Duke's, sharp cheddar, pimentos, and maybe some grated onion or pickle relish if you're really adventurous.
Seriously though, sesame oil and thyme in pimento cheese? That recipe may make a tasty enough cheese spread, but it's only a kissing cousin of the real deal.
Now rockycat, don't get your panties in a bunch. I live in NC too, and am fully aware of what traditional PC tastes like. I wasn't claiming that this recipe is traditional. I was simply posting another PC recipe, created by 3 NC boys who are sellin' their grandma's biscuits and this cheese and people are standing in line for the stuff.