Monday, July 4th, 2011
Pimento cheese along with deviled eggs are two staples you’ll see at any pot luck dinner in the South. As a child I don’t have very fond memories of pimento cheese. That’s because in the North no one really cared about making decent pimento cheese. It was something cheap to spread on white bread that kids would eat.
But like any food there are ways to make it better. And by better I mean something that you find more palatable. Don’t give up on a food until you’ve had a chance to tweak it. Of course this doesn’t work for brussels sprouts.
Vinny’s Pimento Cheese Recipe
Amounts are approximate
8 oz Sharp Cheddar
4 oz Pepper Jack
12 oz jar of High Quality Pimentos — or fresh roasted red peppers
2 medium sized dill pickles
Grate the cheese and chop 2/3 or the pimentos into small pieces. I eyeballed this so the end product has enough red pimento showing in the spread. Also chop one medium dill pickle into small pieces. Combine the above ingredients, folding everything as not to mush the cheese.
¼ of an 8 oz block Cream Cheese, I guess that means 2 oz
Remaining pimentos from the 12oz jar
2 big table spoons mayonnaise
1 Tablespoon Horseradish (or to taste)
1 medium dill pickle
Garlic and onion powder, salt and fresh ground pepper – to taste
Put all the above ingredients in a food processor. Blend until smooth and adjust to taste
Fold the sauce into the grated cheese, chopped pickle and chopped pimento. Cover and place in refrigerator for several hours to blend the flavors. Sever with Ritz crackers if you want to appear authentic South.