The Best Pimento Cheese Ever
Do you have a great recipe you'd be willing to share? I'm looking for something on the more traditional side, something that will go great on terrible thick squishy white bread.
If you're really into P-cheese, make a $15 or more contribution to the Southern Foodways Alliance and they'll give you a copy of the "2003 Pimento Cheese Invitational", which is a wonderful book filled with PC stories and recipes. SFA invited people all over the US to submit their recipes and picked an overall winner. I warn you: it involves homemade mayo. http://www.southernfoodways.com/catal...
Here is an excellent version, tweaked only by using two types of cheeses.
One note: We are pimento cheese fanatics in my family, we ate it all the time growing up. My maternal grandmother, a wonderful cook, made a 'spicy' version we all loved. She made it similar to the recipe below, but she used Durkee Sandwich Sauce (http://www.amazon.com/Durkee-Famous-S...) rather than Mayo. It was also terrific.
1/2 lb extra-sharp Vermont White Cheddar
1/2 lb extra-sharp aged New York (orange) cheddar
1 (7-oz) jar of pimentos, drained and finely chopped
1 t black pepper (or to taste
)cayenne to taste
salt to taste
2/3 cup mayonnaise
Finely grate cheeses into a large bowl. Stir in pimentos and seasoning.
Stir in mayonnaise, mashing until relatively smooth (or to your own desired consistency).
Scrape into a crock or jar and let chill at least 2 hours.
This is my usual recipe. It's more Texas-traditional than Deep South-traditional, because a spicier, jalapeno-spiked version is more popular in my ancestral homeland. As much as I love a good pimiento cheese sandwich, I usually eat this with tortilla chips and carrot/celery sticks.
1 (4 oz.) jar chopped pimiento, drained
1 cup mayonnaise (regular, low-fat or, if you're stylin', homemade)
1 tablespoon lemon juice
1 teaspoon dry mustard
1/2 teaspoon ground ancho or other chile
1 teaspoon Worcestershire sauce
1 clove garlic, minced or pressed
8 ounces extra-sharp cheddar cheese, grated
8 ounces jack cheese with jalapenos, grated
Mix everything but the cheese together with a whisk, then fold in cheese with spatula. Refrigerate at least six hours. Keeps in refrigerator up to 10 days.
My family always makes it by ear (so to speak) Just take what cheddar you have on hand, roughly 8 oz (usually we use white but yellow is more traditional). Take one small jar of pimentoes (not chopped). Run them together through a Mouli grater with the small holes in (you want the cheese as small as possible). Add about 1/4 cup thinly sliced scallions. Add enough mayo to make the mixture sticky-wet. Overeat at once.
You can NOT make Pimento Cheese - not even bad Pimento Cheese - with pre-grated cheese. Whatever the stuff is that the cheese is coated with (potato starch?) to keep it from sticking together, prevents it from blending well. Learned that lesson when I tried to use it to save time when I had to make a big batch in a hurry for a picnic. Never again.