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