If you grew up in the South, the chances are pretty good that you have a family recipe for pimento cheese. There are over 100,000 or so recipes for it. Virtually every Southern cookbook that I own (and I have a LOT of them!) has at least one recipe for pimento cheese. And if you go to a party, or a cookout, or a tailgate south of the Mason-Dixon line, pimento cheese will be there, right along with 50 of your best friends and bourbon. If it is not there, consider it your responsibility to make some and bring it with you next time. Someone needs to carry on this proud tradition! Out of the 100,000 recipes for pimento cheese, I am happy to share our favorite one with you. It has Sriracha in it. You’re welcome.
Pimento cheese is almost as easy to make as foie gras. Just kidding! It’s easier than pie. Pie is hard to make. Here’s the big secret to great pimento cheese—don’t buy the cheese that is already grated. You must grate it yourself. I know, this takes enormous effort, but it is worth it. Do it! The pre-grated cheese just doesn’t work. What do they do to that stuff, anyway? If you have a food processor, it takes about 45 seconds to grate a pound of cheese. You might want to consider a food processor. It also makes great margaritas, and cowboy candy and other consumable delights.
Pimento cheese is simply served with crackers. But WAIT! There’s MORE! Try a grilled cheese sandwich made with it, or stir some into mashed potatoes or scrambled eggs. Mac and Cheese! And all that zucchini you have growing in the garden? What if you cut a few zukes in half and put them in a baking dish with a little olive oil, then topped it with some pimento cheese and bread crumbs and baked it? Oh, my!
Pimento Cheese
Ingredients
- 14-16 ounces sharp cheddar finely grated
- 1 glove garlic minced
- A dash of Worcestershire sauce
- A dash of Sriracha sauce
- 1/2 cup good quality mayonnaise Duke’s or Hellman’s
- One 4-ounce jar pimentos drained (reserve the juice)
- Salt and pepper
Instructions
- Combine the cheese, garlic, Worcestershire, Sriracha and mayonnaise in a food processor, and pulse until blended. The mixture will still be a bit crumbly. Turn out into a bowl, and stir in the pimentos, mixing well. Taste it, and if you’d like it a little spicier, by all means, add another dash of Sriracha! If the cheese seems a bit dry or crumbly, add a little bit of the pimento juice. Taste again, then season with pepper and a little salt. Go easy on the salt, as the cheese is pretty salty and the crackers often are as well.
Comments
2 responses to “Pimento Cheese”
Here is my pimento cheese scone (biscuit) recipe.
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup cold butter, cut into 1/2-inch cubes
1 cup whipping cream, divided
3/4 cup (3 oz.) shredded sharp Cheddar cheese
3 tablespoons finely chopped pimiento
Wax paper
Preparation
1. Preheat oven to 450°. Stir together first 3 ingredients in a large bowl. Cut butter into flour mixture with a pastry blender until crumbly and mixture resembles small peas. Freeze 5 minutes. Add 3/4 cup plus 2 Tbsp. cream, cheese, and pimiento, stirring just until dry ingredients are moistened.
2. Turn dough out onto wax paper; gently press or pat dough into a 7-inch round (mixture will be crumbly). Cut round into 8 wedges. Place wedges 2 inches apart on a lightly greased baking sheet. Brush tops of wedges with remaining 2 Tbsp. cream just until moistened.
3. Bake at 450° for 13 to 15 minutes or until golden.
I shall modify this recipe to incorporate your blend to give it a kick.
Thanks for sharing your recipe, Angela. I can’t wait to give it a try!
Carolyn