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Pimento cheese is a traditional Southern dish usually eaten as a sandwich filling. It commands particular affection and strong opinions among Southerners, but is loved by folks from all over. Its main ingredients are cheddar cheese, jarred pimiento peppers, and mayonnaise, but it’s much more than the sum of its parts. FoodFuser waxes poetic about pimento cheese, which he learned to make when he was a small child: “Real Pimento Cheese will stroke the palate and connote the sounds of the creaking chain of the front porch swing as it pendulums its way through a lovely and lazy summer afternoon.”
Pimento cheese is extremely easy to make. It’s simply grated yellow Cheddar (most hounds like to use sharp Cheddar), chopped drained jarred pimientos, and mayonnaise folded together; hounds variously add a bit of Worcestershire sauce, a dash of Tabasco or ground cayenne, a little yellow mustard, or a small amount of grated sweet onion, according to taste. Tom P’s recipe uses a seven-ounce jar of pimientos and two thirds of a cup of mayo for each pound of cheese.
The classic bread for pimento cheese sandwiches is a close-grained white sandwich bread, says MakingSense. FoodFuser recommends Pepperidge Farm Very Thin or a Pullman loaf. In addition to making sandwiches or eating it on crackers, Janet from Richmond says it’s good on burgers and baked potatoes, and “makes a kick-ass grilled cheese or grilled ham and cheese.”
Board Link: Augusta National Pimento Cheese
When using a superior-quality brand of pimentos like Mario, I can't figure out why you would drain them. (Why would anyone drain the "potlikker" from collards?) The juice adds loads of flavor and color to the spread.
Well, "Pimento Cheese" is called that due to the fact that it calls for "Pimentos"..Pimentos and Roasted Red Pepper are not the same thing, "Pimentos" originated from Spain, and do not taste like Roasted Red Pepper...I do believe that brands are important, and Pimentos are preferably in whole and not already chopped when you buy them...Durkees are a good brand, but so is Dromedary...Having said...+READ
Well, "Pimento Cheese" is called that due to the fact that it calls for "Pimentos"..Pimentos and Roasted Red Pepper are not the same thing, "Pimentos" originated from Spain, and do not taste like Roasted Red Pepper...I do believe that brands are important, and Pimentos are preferably in whole and not already chopped when you buy them...Durkees are a good brand, but so is Dromedary...Having said that, if you prefer Roasted Red Pepper in your cheese spread, that's okay, it's just not "Pimento Cheese"...
My recipe is very simple, delicious, and is usually made on a weekly basis, as it is a very popular snack/lunch around here...Great for gatherings...
Equal parts New York Sharp White Cheddar and Mild or Medium Yellow Cheddar (good cheddar, at least Cracker Barrel, or some better aged type), hand grated by you on your hand grater...Do not use a processer, please...
Use whatever quantity you think will be eaten within a week...
1-2 (4-oz) cans of pimentos...(depending on how much cheese...)
Drain and put on plate and mash until pulpy with a fork...This makes a difference...brings out the flavor of the pimento...
Add to cheese...
Dashes of Cayenne pepper, Worcestershire Sauce, Tabasco Sauce to taste
Hellman's, Best, or Homemade Mayo to bind, but enough to make it a creamy spread, don't "skimp" on the Mayo...Add this to the mixture....
Mix in a large bowl with a fork to bind...This will take a few minutes as you really want a very well combined mixture....
I add one or two chopped fresh jalapenos, with seeds and everything, because we like it spicy, but it is not necessary....
Transfer mixture to a crock or well sealed container. It should last and taste very fresh for about one week, then it's time to maker more!
I like it best on toasted bread, but in the South, it is eaten on everything, and is an especially good topping on a hamburger....-COLLAPSE
OMGosh!
Kindred Spirits, at last!
I _ADORE_ pimento cheese and went far too long without after moving from The South to The West Coast.
Then, I found some at Albertson's and bought them out, gorged on it until, well, it wasn't a pretty - but was a VERY CONTENTED - sight '-)
Later, I learned to make my own, (More at the end.)
When first returning to The South with my children they were...+READ
OMGosh!
Kindred Spirits, at last!
I _ADORE_ pimento cheese and went far too long without after moving from The South to The West Coast.
Then, I found some at Albertson's and bought them out, gorged on it until, well, it wasn't a pretty - but was a VERY CONTENTED - sight '-)
Later, I learned to make my own, (More at the end.)
When first returning to The South with my children they were stunned to see me fill the hotel's refrigerator with tubs/vats of the stuff, then, come in at day's end to glut on it with "white bread" (The Forbidden Food here at home)
BLISS!
Here's the simple recipe I made for a trip from Los Angeles to Seattle on Amtrack's Coach Starlight Express:
I brick of sharp cheddar, half through the rotary shredder for hair-like fine shreds & half on a box grater for a coarser result
Best Foods Mayo to taste
The tan with green lettering and a red pimento graphic large can (a pound? The size of a typical can of enchilada sauce, if that helps...) of roasted red peppers from Smart & Final, drained, patted dry, then pureed with the mayo
NOTHING ELSE
For variation, I've added:
Seeded Pickled Jalapenos ~ YUM! ~
Whole Pickled Peppers for "Chicago Style Hot Dogs" ~ THE BEST! ~
Smoked Oysters Packed In Cottonseed Oil ~ It was VERY "RICH" ~
"Fajita Mix", (instead of mayo) ~ It was yummy! ~
I even tried making "potato skins with a layer of it topped with snipped fresh chives ~ good ~
I mashed perfectly wonderful red potatoes in their skins (The kind eaten at room temp., with only S&P) and mixed them into some ~ It was good straight off the spoon ~ no bread/crackers...
I've split open a whole boneless skinless breast and stuffed it ~ YUM! ~
It is surprisingly great on the teensie pumpernickle cocktail slices!
If you've got some at room temp., the morning after, it's YUMMY slathered across an expanse of eggs, then, folded!
The stuff is a WONDERFUL filling for sliced meats to be speared, or eaten out of hand, or cut into pinwheels and sat upon a toast point, or cracker!
The coolest was chucking egg yolks and filling the whites with a mound of it ~ YUM! ~
To my taste, it's perfectly fine for trips ~ I LOVE to take a tub on travels with celery sticks & crackers & bread & a big bag of egg whites, then, snack-snack-snack while sight-seeing & reading until arrival at destination.
2 HEARTY thumbs UP for Pimento Cheese! <3-COLLAPSE
I hear ya buster but I grew up in the South and my dad and I put pimento cheese on everything. Try a dollop on your next cheeseburger.
Classic pimento cheese of the South is ALWAYS best served chilled on two slices of warm freshly toasted white bread (buttermilk or potato please). We'd never heat the pimento cheese as the unctuous smoothness is enhanced with it being cold/cool. The contrast to the warm crispy toast is sublime. Crudites lack the warm/cool contrast but are entirely servicable. But please, don't heat the pimento...+READ
Classic pimento cheese of the South is ALWAYS best served chilled on two slices of warm freshly toasted white bread (buttermilk or potato please). We'd never heat the pimento cheese as the unctuous smoothness is enhanced with it being cold/cool. The contrast to the warm crispy toast is sublime. Crudites lack the warm/cool contrast but are entirely servicable. But please, don't heat the pimento cheese - it loses that special something if you do.
We have not been impressed with sharp Cheddar in pimento cheese. Part of its charm lies in the gentle tease of a milder cheddar (or even hoop cheese). We do however use or own home canned pimento peppers - happily changing from sweeter to hotter as mood dictates.-COLLAPSE
I'll add my prejudice - do Not use those small jars of tasteless 'pimientos'; why insult perfectly good sharp cheddar :-)? If you can find a can of Durkee's brand peppers, that's OK. Otherwise roast, peel and mince a red bell pepper.