Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Pimento Cheese

I want some !

How similar is this one to your recipe ?



Ingredients
�1/2 lb extra-sharp Vermont white Cheddar
�1/2 lb extra-sharp aged New York (orange) Cheddar
�1 (7-oz) jar pimentos, drained and finely chopped
�1/2 teaspoon black pepper
�cayenne to taste
�2/3 cup mayonnaise


Preparation

Finely grate cheeses into a large bowl. Stir in pimentos, black pepper, cayenne, and salt to taste with a fork. Then stir in mayonnaise, mashing mixture with fork until relatively smooth. (It should be flecked with small pieces of pimento.)

Scrape spread into a crock or jar and chill, covered, at least 2 hours.

The only cheese here in WV is between some good 'ol boys toes.

That's called jam, not cheese.

After it's been aged it becomes cheese.

pm "2Bimmers" .... hooked me plum up !

Didn't know it was that easy.

Have always bought the super processed stuff in the plastic tin.

Might have to give this a go...

The best I had was at Augusta National during the Masters. A pimento cheese sandwich for $1.50, a Masters tradition! So good, I had two!

I am going to try a couple versions this weekend and see how they go ! Going to try to remember to take some pics too !

Going to make this too, one with the olives and rosemary, and one with just chives, though I was thinking chives and crispy bacon might be good, along with the pimento cheese spread, I am a drooling

Aussie olive damper bread (or so I am told)


Ingredients

450g/1lb self-raising flour, plus extra for dusting
3 sprigs rosemary, leaves only, roughly chopped
� tsp salt
1 tbsp extra virgin olive oil
75g/3oz pitted green or black olives, roughly chopped

Preparation method

Preheat the oven to 200C/400F/Gas 6 and put a baking tray in to warm up.

Put the flour in a large bowl, with the rosemary, salt, oil and 225ml/8fl oz water. Mix everything well until the dough starts to come together in a ball. Then get your hands in and squidge all the dry bits in, using the bread like a cloth to gather the bits all up.

Dust a clean board or work surface with a little flour and place the dough down. Squish it into a flattish round, put the olives in the centre and squash them down a bit, bringing the edges of the dough towards the centre, so that the olives are covered. Then flip the dough over and knead the olives in.

At this point, the dough may be quite wet with olives flying all over the shop, but just keep pushing the rogue olives back into the dough. If everything is too wet, just add a small handful of flour to dough. Shape it into a 20cm/8in round and place on the warmed baking tray.

Rub a little flour onto the handle of a wooden spoon. Then, holding the handle horizontal to the bread, press down onto the loaf making an indent almost to the bottom of the tray.

Turn handle so that it is at a 90 degree angle to the first line and push down again to make a cross. Do this two more times so your bread looks like a kind of clock face of eight triangular portions.

Bake in the oven for 35 minutes or until the bread sounds hollow when tapped on the bottom. This is wonderful served warm with some fruity olive oil and balsamic.

I chill the cheese really cold, and then run it through the meat grinder. I find this gives the best texture, and keeps it from becoming runny.
Helps to really drain those pimentos.
Duke's Mayo, of course.

Fixt!

When....

Let me know which pimento recipe is best.

Thanks

Chris

What if you don't have New York or Vermont cheddar? Will just any ole state cheddar work ?

Miss Lynn's + pepperoncini(diced) and a little sour cream.

Or, take her recipe, the largest pepperoncini you can find, cut off the cap, stuff with the mix.

Here's how I do pimento cheese...

PIMENTO CHEESE
Ingredients
2 cups sharp cheddar, grated (8 oz.)
1/2 cup Duke�s mayonnaise (gotta be Duke's.)
1/2 cup pimento peppers, drained and chopped (7-oz. jar)
1 teaspoon fresh cracked black pepper
1/2 teaspoon salt
1/2 teaspoon ground mustard
1/4 teaspoon cayenne pepper
dash of Cholula hot sauce
Mix all the ingredients.

I like it cold; wife likes it heated. Guess it depends on your mood.

Makes a nice touch on a burger with toasted buns.

On the money, very good between fried green tomatoes.

Gonna get the ingredients and make me some tomorrow.

No Duke's around here though. Have to settle for Best Foods.

Whipped up a batch yesterday.
I had to use Tillamock Extra Sharp, Best Foods, and Louisiana Hot Sauce.
It's in the fridge percolating right now. I'll try some on Saltines later today but from licking the mixing spoon, the substandard parts don't appear to have hurt the taste any.

Never tried it before but I think I'm going to like it.
Thanks for the recipe.

Should tried some MW!
I hear it's the shizzle!

Can't get Miracle Drip in ID either.

We send our ration to MT.
Schrapnel eats most of it. Whatever's left they use for Sheep lubricant.