Friday, May 1, 2009

Pimento Cheese If You Please!

Ah, my friends, it’s time to be bold! Seize the day! Embrace calories! Huh? What's up with that? Have no fear, my fellow bloggers. Read on, it’s worth it!

Several months ago, during a late night insomnia stretch, I tuned into a Food Network show called Diners, Drive Ins, and Dives. This particular episode featured a diner in the south called The Penguin that was known for, among many things, its Pimento Cheese. As soon as I saw the cheesy spread, I remembered eating it at my neighbor’s house back when I still measured under 5’ tall.According to the show and my subsequent research on the subject, Pimento Cheese is a creamy spread that is much beloved in the South. Perhaps some of you from the South can share your Pimento Cheese stories with us. I'd love to hear about them. Anyway, this stuff is amazing. Let’s be clear here; I’m not talking about that over-processed stuff shoved into jars next to the cans of aerosol cheese at the grocers. Rather, this creamy concoction is a versatile spread of yumminess. Stuff it into celery for a crunchy and creamy snack, glide it between two slices of bread for a kicked up grilled cheese, lovingly layer it on an egg omelet, spoon it onto a baked potato for a jazzy side dish, or serve it as a show stopper spread on your appetizer tray.Mmmm ... cheese coma! If you are like me, and I pray that at least one of you is, you will wince when you read the ingredient list. When I first read it, I wrinkled my nose and thought to myself ... “Who would ever put these items together and think it would be good?” Well, thank goodness someone did because I’m here to tell you that this is unbelievably tasty. I’ve served it twice now at gatherings, and it’s always devoured down to the bowl scrapings. Friends and family are forever asking for the recipe and everyone makes yummy noises when eating it. It’s a real crowd pleaser and superdy simple to make. I’m certain that it’s loaded with calories. I have no idea what its fat content measures, but at least it’s made with all natural ingredients. So, let’s get ready to clog those arteries, shall we?

Pimento Cheese

8 oz brick of extra sharp cheddar cheese, grated
8 oz brick of sharp cheddar cheese, grated
8 oz brick of Mont. Jack cheese, grated (for extra zip, you can use Pepper Jack)
4 oz jar sliced or diced pimentos
1/3 teaspoon garlic powder
1/3 teaspoon onion powder (I used dried onion that I soaked in water)
½ teaspoon ground black pepper (I totally forgot to put it in this time.)
Pinch Cayenne
½ teaspoon green pepper sauce (I used the green tobasco. DON’T use the red)
2/3 cup generous mayo

In a large bowl, mix all of the ingredients and refrigerate for 30 minutes. That’s it! That’s all there is to it! Couple hints: Grate your own cheese and use the large holes on your grater. Also, although you start off with a ton of cheese, it really condenses down when mixed with the mayo. Oooh, it’s so good. It pairs great with fruit, too, especially grapes.Along with Spring like weather comes more opportunities for entertaining. This spread will be a sure fire hit with your guests.Here, have a little nibble? What do you think? Picture yourself with a glass of wine in one hand, and a tasty pimento cheese laden morsel in the other. Mmm ... your guests will be begging for pimento cheese, if you please! Oh, that reminds me, this is gluten free all the way, baby! YUM!

18 comments:

Lisa said...

Cheese is one of my weaknesses...yum!

Marjie said...

I love cheese. There is nothing that a good cheese can't improve, unless it's chocolate...which is another story for another day!

The Blonde Duck said...

I've never had pimento cheese. But I really really want it.

noble pig said...

OMG I want that...anything cheesy is for me! Next sporting event, I'm whipping that up.

Robynn's Ravings said...

Paula!!! You are TOO sweet! What a nice thing to say. Let me know if you land me a gig! LOL

Cheryl said...

Holey cow I love that stuff in the jars but I bet this is better! You finally got over the 5 foot tall mark? I dont belive it! LOL

Pam said...

Oh funny, we were just talking about pimento cheese in the teacher's lounge today. I could take some of this in, and make some teachers very, very happy!

Pam said...

This looks so creamy and good but how come there are no pimentos in it?

Paula said...

Hello Cheese Lovers!

Lisa: Cheese is my weakness, too! Well, it's one of them!

Marjie: Let's hear the chocolate story!

Duckie: I wonder if Vivi and Wade have ever had pimento cheese? :-)

Noble Pig: It will be a big hit at a party!

Robynn: I mean it, you'd be a great speaker!

Cheryl: Ah, one of the glorious things about the internet is that I can remain a mystery! Of course, I can't eat too much of this cheese or else I'll become square shaped! :-)

Pam: That is so cool! I love coincidences like that!

Pam: Oh. My. Gosh! My face is as red as a pimento! I forgot to post the pimentos in the ingredients! Thanks for catching it!

Manggy said...

I remember my mom making something like this when I was younger. Ah, memories :) I'm kind of disappointed there's no gouda in there, KIDDING :)

prairierunner said...

Oh but that's what I'm going to be thinking about all day.

Mediterranean kiwi said...

gluten free and delicious - wonderful work paula!

Juliana said...

Cheese...looks so good...great for appetizer...will keep this recipe in mind. The pictures look so delicious.

Gloria said...

Dear Paula this look awesome, really yummy!!Gloria

Grace said...

i can't say that i love pimento cheese, but good for you for making your own! i do love d3 even though guy fieri grates at my nerves. :)

Claudia said...

Anything cheesey works for me. And if I'm going to clog my arteries - at least I'll enjoy the process! Lovely blog!

Bridgett said...

So yummy. Looks incredible as usual, Paula!

Spryte said...

YUM!