Saturday, August 1, 2009

Feeding Groom Pimiento Cheese

Pimiento Cheese.

Two little words that can cause casual discussions about food to get all high-pitched and in your face and my momma’s better than your momma’s recipe type of thing.

Yea, well, my pimiento cheese kicks your momma’s pimento cheese where the sun don’t…

Wait a minute.

I’m just writing my blog here, I’m not actually arguing with anyone about this.


Feeding Groom Pimiento Cheese

½ pound each Monterey jack and extra sharp cheddar cheese, shredded

1-½ cups Hellmann’s mayonnaise…no light, non fat hoody hoo here. The real thing.

A bit of grated onion, not much

A good pinch cayenne and a dash of Tabasco

A good squeeze fresh lemon juice

Coarse salt and freshly ground black pepper. Lawry’s Seasoned Salt is a fave in the South, but not to worry if you don’t have it.

½ cup diced roasted red peppers, the ones in a jar, people. They do best for this, not ones you have just roasted and diced.. You need the jarred ones.

Mix the mayo, cayenne, Tabasco, salt and pepper to taste, lemon juice and diced peppers together.
Add to the cheese in a large bowl. Mix with your hands. If you want more creamy pimiento cheese, add a bit more Hellmann’s.

Makes a bit over a pound of pc.

Serve on your finger, apples, make a sandwich, a spoon, a celery stick, on top of a hamburger, in a patty melt, on a piece of French bread at 2 in the morning..

The possibilities are endless.

Click here for a printable recipe!

One Year Ago on Feeding Groom


Jennifer Hess said...

Okay, I have wanted to try this stuff forever, so now I just HAVE to, don't I? Mmmmm.

Pam said...

Homemade pimeinto cheese is worth kicking butt over!

chefchipdes said...
This comment has been removed by the author.
chefchipdes said...

Pffft! Well, just for the sake of an argument--albeit with someone I don't even know--my mama don't make pimiento cheese but I DO and mine better than yours OR your mama's!

Cate said...

But -- that's roasted red pepper cheese! Why not use jarred pimientos?

Mary Coleman said...

Jen: yes you do!
Pam: ain't it the truth!
Chip: bring it on!!!
Cate: hey, it works just fine with those, but the roasted ones give that depth of flavor that I was looking for. I have made POUNDS of this stuff with the jarred pimientos...but give this a try and let me know what you think. Thanks for coming by!

chefchipdes said...

I make this stuff at my cafe and it just sells out faster than I can keep up!

I roast my own peppers, too. Pimientos are essentially the same thing.

Besides sharp chedd, mine is made with cream cheese, mayo, cayenne, Tabasco, and white pepper. And peppers.

Mary Coleman said...

Chip: Now see that sounds wonderful. I was a partner in a deli/carryout/catering company and people did the same thing!! I could not believe how it would fly out the door. Every day.
That and egg salad!!
Who knew. I like the addition of cream cheese.
Thanks for sharing!

Cheese Products said...

Surely wanna try this one!

Betsymille said...

Thanks Mary, I'm going to make it today! I have a client from Ohio that has NEVER had pimento cheese, so I have to make her some and I want it to be good. I"m sure you're will be.