The GP wrote:Do not under any circumstances get the version sold by Aldi. I was hungry when I stopped in for milk the other day and a container of their pimento cheese ended up in my bag. Thin texture, overly sweet, simply gross. Consider yourselves warned.
The GP wrote:Do not under any circumstances get the version sold by Aldi.
jimd wrote:Here is a way to make Pimento Cheese at home that just might allay your concerns about commercial brands. It is easy to make – just mix everything in one bowl – and it tickles whatever fancy you wish to indulge at the time.
As written, it is spicy, savory and addictive. You might be surprised to find yourself using it in ways you would not have considered (in summer, it makes a great Cheese & Tomato sandwich) and it melts nicely.
This is a Zombie Recipe that never dies – it just gets made differently depending on your mood at the time. If you become stricken with the need to ADD-IN some ingredient that tickles your fancy, then do it. Hence the growing list at the end.
SPICY PIMENTO CHEESE
• 1 pound grated Cheddar
• ½ pound grated Provolone
• 1 C freshly grated Parmesan cheese
• 1 (12-ounce) jar roasted red peppers, diced and with juice (the juice adds flavor and cuts down on the mayonnaise)
• 1 t granulated garlic
• 1 t granulated onion (or, onion powder)
• About 1/2 teaspoon freshly ground black pepper
• ¼ t cayenne
• 5 roasted Hatch green chiles, diced (or as much of whatever fresh hot peppers you wish)
• 1/3 C mayonnaise (just enough to mix properly)
Mix all ingredients well and refrigerate for 30 minutes.
ADD-INS:
Smoked paprika – celery seed – smoked gouda – pickled jajapenos – piquillo peppers – peppadews – sriracha – chili powder – harissa – mustard – dill – adobo sauce/chipotles
Cathy2 wrote:Hi,
I will admit to making my Pimento Cheese in a food processor.
JustJoan hand grates her cheddar on a fine grater. Stirs everything together, so all ingredients are visible.
I like it either way.
Regards,
CAthy2
on a scroll many years ago, Pigmon & Trixie-Pea wrote:Pimento Cheese
4 lbs high-quality sharp cheddar grated
1 1/2 - 2 large jars pimentos drained, diced fine
2-3 jalapenos finely minced
1/2 - 1 clove garlic (micrograted)
2 - 3 tbs worcestershire
Hellman's mayo to taste
In a large mixing bowl, mix worcestershire, jalapeno, garlic, and some of the mayo. I like to use much less mayo than most recipes (maybe 1/4th as much). Slowly add grated cheese and the pimento to integrate. If you feel that the overall mixture is too dry after really working in the cheese, responsibly add more mayo being careful not to overdo it. As you go along, keep tasting the mixture and add remaining ingredients to desired taste.
ronnie_suburban wrote:This is a tried and true recipe that I got from Pigmon and Trixie-Pea many years ago (not sure if they're the original source). Definitely from the 'less is more' school. And every time I read it, I crack up at the reference to using mayonnaise "responsibly."on a scroll many years ago, Pigmon & Trixie-Pea wrote:Pimento Cheese
4 lbs high-quality sharp cheddar grated
1 1/2 - 2 large jars pimentos drained, diced fine
2-3 jalapenos finely minced
1/2 - 1 clove garlic (micrograted)
2 - 3 tbs worcestershire
Hellman's mayo to taste
In a large mixing bowl, mix worcestershire, jalapeno, garlic, and some of the mayo. I like to use much less mayo than most recipes (maybe 1/4th as much). Slowly add grated cheese and the pimento to integrate. If you feel that the overall mixture is too dry after really working in the cheese, responsibly add more mayo being careful not to overdo it. As you go along, keep tasting the mixture and add remaining ingredients to desired taste.
=R=
justjoan wrote:i'd be happy to share my recipe for pimento cheese, too. i thought i already did years ago, but i just checked the recipe index and couldnt find it:
JOAN’S PIMENTO CHEESE SANDWICH RECIPE
1/2lb. extra sharp cheddar (i use tillamook black waxed cheddar from costco)
1 large red pepper, roasted and skinned (should weight 4oz.after skinning and seeding it)
1/4c. mayo
a splash of worcestershire sauce
a little cayenne (do NOT use red pepper flakes) maybe 2-3 shakes
a little chopped onion (1/4 of a small one)
1 loaf white bread, preferably pepperidge farm THIN SLICED SANDWICH bread
put pepper, mayo, worcestershire, cayenne, onion in processor and pulse till smooth. using the small holes on a box grater, NOT a shredding disc, grate the cheese by hand. THEN add cheese to processor and mix briefly to combine; be careful not to puree it, it should retain some texture. then spread on bread, make a sandwich, and slice into 2 triangles. or serve on salt free crackers or pita chips. i can’t explain why, but it doesn’t taste right to me if it’s grated/shredded/chopped in the food processor….and i prefer the taste of fresh red pepper rather than jarred pimento, though it is not authentically southern my way. it just tastes damn good....
tjr wrote:Cookie cuttered bread, toasted? And watercress?
WhyBeeSea wrote:Gonna try and make a batch of pimento cheese and thought giardinera would be an interesting substitute. Question, what sort of liquid are pimentos jarred in? Ive never purchased it so I'm not familiar.
spinynorman99 wrote:WhyBeeSea wrote:Gonna try and make a batch of pimento cheese and thought giardinera would be an interesting substitute. Question, what sort of liquid are pimentos jarred in? Ive never purchased it so I'm not familiar.
Usually just water (salt added).
spinynorman99 wrote:WhyBeeSea wrote:Gonna try and make a batch of pimento cheese and thought giardinera would be an interesting substitute. Question, what sort of liquid are pimentos jarred in? Ive never purchased it so I'm not familiar.
Usually just water (salt added).