There's something about the way the caviar of the South (as pimento cheese is affectionately known) melts into a rich, oozy coating, its acidity and punch of pimento flavor accenting a thick and juicy grilled burger in a way that regular cheese just can't. Add some pickled jalapeño peppers in there in place of standard pickles and you've got yourself one hell of a fiery backyard treat.
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Pimento cheese transformed into a delicious extra creamy and rich dip, perfect with buttery Ritz or Club crackers.
Sharp cheddar and roasted red peppers give these twice-baked potatoes the rich and addictive flavor of pimento cheese.
Pimento cheese is one of my favorites from the Southern canon, and I find it is at its best with sandwiched between buttered white bread and grilled until crisp on the outside and gooey on the inside. So when I run into a pimento grilled cheese recipe in a cookbook, it's one of the first things I bookmark. That said, the Pimento Jack Cheese Sandwich in Richard Blais's new cookbook, Try This at Home, is nothing like a pimento cheese sandwich you'd see down south. There is pepper jack where there should be sharp cheddar. There are homemade roast poblanos instead of jarred red pimentos. There is cilantro and lime zest. Surprisingly, these apparent foibles turn out to be assets once the sandwich takes shape, and I immediately regretted scoffing at the ingredients once taking a bite.
If you love pimento cheese, try this spiced up jalapeño and poblano pepper version.
NOTES: I prefer to use piquillo peppers because they are sharper, sweeter, and more flavorful than canned or jarred pimento peppers, but if you prefer pimentos, substitute them here. For best results, use a sturdy loaf of bread, such as...
This Pimento Cheese Spread from Amanda Hesser's The Essential New York Times Cookbook adds a few extra ingredients to the mix, elevating the classic Southern spread with two types of cheddar and homemade mayonnaise. The recipe calls for the cheeses to be ground in a meat grinder, which I'm sure adds a distinctly coarse texture but the large holes of a box grater or even the grating blade of a food processor work just as well.
Pimento cheese is one of my all-time-favorite desert-island foods, so when I came across this recipe for Bacon-Pimento Cheese Bread I was instantly in love. Incorporating all of the ingredients for pimento cheese into a loaf of white bread along with some crisp bacon seemed almost too good to be true. And of course, there was the even more intriguing possibility of spreading the bread with a little more pimento cheese.
Foodstuffs I took for granted growing up in North Carolina include but are not limited to: sweet tea, hush puppies, collard greens, chopped barbecue, and pimento cheese sandwiches. I've only recently learned via the Lee brothers and John T. Edge...