383269 Tue Mar 20 19:04:15 -0700 2007 6 31 Home Cooking 0 2405720 I'm looking for a really great pimento cheese recipe. I like mine spicy and not too mayonnaisey. Thanks! Tue Mar 20 19:04:15 -0700 2007 82182 izzizzi 1 2405785 This is the way we like it---cut down on the mayo if you want. Grind up in Cuisinart 1/2-1 lb extra sharp cheddar cheese, 1/4-1/3 cup mayonnaise, 2-4 tablespoons Dijon mustard, 1/2-1 tsp Coleman's Mustard Powder, and 3 oz cream cheese. After it's all mixed up add 1/2-1 cup canned pimentos and let them chop up pretty much in the Cuisinart---just give it a couple of whirls. Izzizzi, if you want this spicier increase the mustard powder and add some dried flaked chili pepper. Keeps for weeks in the refrigerator. Tue Mar 20 19:25:58 -0700 2007 2405720 15521 Querencia 1 2405930 Have made it for years, and I've never measured a thing, so I'm winging this. The only thing I know the sure amount is that I use 1 lb. of extra sharp cheddar cheese. My mom and sister use sharp, not the extra sharp. So I guess it's your thing. Grate the cheese. Start with a little bit of mayo, maybe a couple of tablespoons or so. I make mine by hand, but you can certainly process it as Querencia suggests. Mix well, then add more mayo, bit by bit, until you get the desired flavor or consistency. We don't like a lot in my family either. Pimento: I use an entire one of the little jars of pimento, chopped finely. Depending on my mood, though, I might pop open another and add a few more. Season with freshly ground black pepper. I don't add any salt and have never thought it needed any. If I'm making just for myself, or will be sharing with folks who like some heat, I'll add one jalapeno pepper, seeded (well, I slip a few in for more heat), and finely minced. The process is so uncomplicated that you can easily add ingredients a little at a time, until it tastes like you like it. Tue Mar 20 20:15:16 -0700 2007 2405720 81822 Old Spice 1 2406872 We had a variety of ways to make it in our family. My grandmother's was incredible. She used Durkee's Famous Sauce, from the bottle, to give it a really nice kick. Below is the recipe I have been using of late, which I really enjoy: PIMENTO CHEESE 1/2 lb extra-sharp white cheddar 1/2 lb extra-sharp aged New York Cheddar (orange) 1 7oz jar pimentos, drained and finely chopped 2/3 cup Best Foods/Hellman's mayo salt, black pepper and cayenne pepper to taste - Finely grate cheeses into a large bowl - Stir in pimentos and spices. - Then stir in Mayonnaise until relatively smooth, tasting for seasoning - Allow to chill at least 2 hours Wed Mar 21 08:25:36 -0700 2007 2405720 10308 Tom P 1 2408032 I've been told that the pimento cheese sandwich is mainly a Southern thing, with some found elsewhere in the country where Southerners have settled. I love it in the summer topped with a slice of a big homegrown tomato. Do y'all think it's mainly a food of the South? Wed Mar 21 12:57:58 -0700 2007 2405720 17184 TNExplorer 2 2408149 I know it's a thing of the south. I worked at a local "gourmet" food shop for a little bit and a girl had just moved from Chicago. She had no idea what pimiento cheese was and couldn't quite understand when someone would come in and order two pounds worth of it. It is sort of a weird concept...but it's good. I guess it's a bit like a pate concept? I don't know...I mean if you've never heard of pate you could wonder why anyone would grind up meat and fat with spices. Wed Mar 21 13:27:28 -0700 2007 2408032 82182 izzizzi 3 2408270 Agreed, definitely Southern. I am from the South and I never remember not having it around. I always ask Yankee friends of mine if they like it, and they never know what I am talking about. So I make it for them and mostly people just love it. Wed Mar 21 13:52:12 -0700 2007 2408149 10308 Tom P