A Month of Pimento CheeseNovember 4, 2011
The Gurgling Cod blog has declared November to be National Pimento Cheese Awareness Month, and since I'm in full support of anything having to do with pimento cheese or the celebration thereof, I'm doing my part to bring attention to this particular campaign and ask that you do the same. Tweet about it. Make an announcement on Facebook. And for Heaven's sake, please share your favorite PC recipes with us. I'll start with two of my go-to's, one from a Southern chef and one from–gasp!–a chef in New York.
Photo: John Autry
2 cups sharp orange cheddar, grated (8 oz.)
½ cup Duke’s mayonnaise
½ cup pimiento peppers, drained and chopped (7-oz. jar)
¼ cup green onion, chopped (use both the green and the white parts)
1 tsp. black pepper
½ tsp. salt
¼ tsp. cayenne
Dash of Tabasco
Combine all ingredients in a medium bowl, and stir with a rubber spatula. Serve immediately with crackers, or cover, refrigerate, and let flavors marinate.
Tipsy Parson Pimento Cheese
8 oz. extra-sharp cheddar cheese, grated and at room temperature
5 oz. cream cheese, at room temperature
5 oz. plus 1 tablespoon diced pimento
1 tsp. fresh lemon juice
1 tsp. dry mustard
¼ tsp. cayenne pepper
½ tsp. Worcestershire sauce
1 tbsp. pepper-pickling liquid or pickle juice
3 oz. marinated artichoke hearts, drained and finely diced
2 tbsp. finely chopped parsley
2 tbsp. chopped chives
Salt and white pepper
In a food processor, blend the cheddar cheese and cream cheese together until smooth. With the machine running, gradually add the 1 tablespoon of pimento, lemon juice, mustard, cayenne, Worcestershire and pickling liquid. Pulse in the artichoke hearts (the mixture should be slightly chunky). Transfer the mixture to a medium bowl and fold in the remaining pimento and herbs. Season with salt and pepper to taste.
Also, wouldn't this make a great poster?