Pimento Cheese Heaven

in , , , , , on Friday, January 13, 2012




If ever a food deserved to be in heaven, it would hands-down be pimento cheese!

Pimento cheese entered my life when I was a kid and we moved to Louisville and the love affair took off.  Like most Southerners, I grew up with pimento cheese.  I adored it when Mom made it and it was a staple in our home.    You go to a party, a church picnic, an afternoon tea or a little lunch-counter diner in the South, you will surely find pimento cheese there.  It’s akin to sweet tea as far as southern hospitality goes. 

I am truly shocked that people here have never heard of pimento cheese and don’t even go down the path of the processed stuff the stores sell ~  that’s no comparison to homemade pimento cheese.  Pimento cheese was definitely not in Bill’s vocabulary but, I gladly introduced him to it.  I’ve converted him to many things, but I still can’t get him to eat pimento cheese; that doesn’t stop me from making it though!

Pimento cheese spread is of few ingredients which you will crave when you make it:  good sharp cheddar cheese, pimentos, a little onion and mayo blended together and served on plain old white bread, on crackers or even spread on celery.

If you’ve never eaten pimento cheese before, I strongly suggest you don’t delay in trying it!  By the way, it’s pronounced, "puh-men-a" cheese.  



Pimento Cheese

Ingredients:

1 pound extra-sharp Cheddar cheese
1 (4-ounce) jar pimentos, drained
½ medium onion, grated
½ cup mayonnaise, approximately
2 tablespoons Worcestershire sauce

Method:

Cut the cheddar cheese into large chunks.
Place in food processor and pulse long enough to make small chunks.
Do not process it smooth into a puree.
Remove to a bowl.
Add remaining ingredients, how ever much mayo you desire.
Blend well.
Serve

Pimento cheese is Southern paté!




This entry was posted on Friday, January 13, 2012 at 5:40 AM and is filed under , , , , , . You can follow any responses to this entry through the RSS 2.0. You can leave a response.

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