pimento cheese, please

Oh, sweet baby Jesus. A combined longing for Kentucky summer and Facebook request for a recipe has made me crave pimento cheese something fierce. So much so that I scrapped plans for the rosemary-lemon grilled chicken that we had already started to cook and sent my better half to to the store for some extra-sharp cheddar, celery, and a loaf of white sandwich bread (Though I will countenance a Saltine here. A Triscuit would be acceptable, as long as it is not reduced fat. Same dealio for a Ritz.) It’s pimiento cheese, ladies and gentlemen. It has the caloric density of Devon cream, and it is goooooood.

Miss Verba’s Pimiento Cheese

Recipe adapted from Frank Stitt’s Southern Table

1/4 lb. softened cream cheese

1 teaspoon white pepper (I use black pepper with no problems, here)

1/2 c. mayonnaise

1 teaspoon sugar

Few splashes hot sauce (I like Crystal, rather than Tabasco)

dash cayenne pepper (optional)

1 lb. sharp cheddar, grated

3 large seeded, roasted, peeled, and chopped red peppers (I used a jar of roasted red peppers from Trader Joe’s)

Blend together first 6 ingredients (I used a hand mixer, but a spoon would work) until thoroughly combined. Fold in cheese and red peppers.

Chill.

Eat with lightly toasted white bread, celery sticks, and a glass of sweet tea on the porch while watching fireflies.

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2 responses to “pimento cheese, please

  1. it is a wonder that this amazing food stuff has not migrated above the mason dixon line. i’m going to start making this my go-to pot luck item and try to convert the masses.

  2. DO IT. And re: Kentucky. I will return if you do.