Cooking Classics
The Technique
Smoky Party Pimiento Cheese
Pimiento Cheese is a southern icon that can be prepared a thousand ways & each good cook has just right combination of flavors to make a stellar batch. No more then freshly grated cheese, mayonnaise & pimientos magically dusted with a balance of seasonings is needed in order to have everyone clamoring for more. Once a base recipe has been blended, add toasted pecans, minced jalapeño or fresh herbs to give it your signature touch. Learn how to make this southern classic that can be used for a variety of entertaining & everyday applications.
Smoky Party Pimiento Cheese
makes 3 1/2 cups
1 {8-oz} block extra sharp Cheddar cheese
1 {8-oz} block Pepper Jack cheese
1/2 {8-oz} package softened cream cheese
1 {2-oz} jar diced pimientos, drained
1/2 cup mayonnaise
3 scallions, minced
1 garlic clove, minced
2 Tbsp minced chipotle chile pepper in adobo
4 tsp adobo
1 1/2 Tbsp chopped fresh cilantro
Kosher salt & freshly ground black pepper
Assorted crackers & crudités
Shred the cheeses on the large holes of a box grater into a large bowl. Blend in the cream cheese, the pimientos & the mayonnaise. Fold in the scallions, the garlic, the chipotle peppers & adobo & the cilantro. Season with a smattering of salt & pepper. Serve with crackers & crudités.
FROM THE KITCHEN OF BUTTERMILK LIPSTICK
{testing notes}
How To Make Pimiento Cheese
Smoky Party Pimiento Cheese has a little cream cheese added making it a bit creamier than the standard. Always make a double batch as it will go quickly & if any remains after a party, top BLT’s, burgers from the grill or fried green tomatoes with it for good measure. Anything truly worth having generally requires an extra step or two as in the case with pimiento cheese. Do not cut corners as you will be rewarded with the added effort.
The Technique
There is a proper technique that should be followed when making a quality handcrafted batch of pimiento cheese. First & foremost, allow the Cheddar to stand at room temperature approximately 20 minutes to make grating the cheese easier. And yes, you must grate your own– never use pre shredded to prepare pimiento cheese as it is dusted with a coating that will not allow the dressing to permeate through the mixture & prevents the blend from becoming creamy. Once all of the ingredients are folded together, it can be served right away however the flavor gets better over time. Pimiento cheese can be made several days in advance & stored covered in the refrigerator up to 5 days.
The Tune
“Too Marvelous For Words” Ella Fitzgerald
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