So Pimento cheese is a considered a southern US specialty. It is so popular it is sometimes called “Pate of the South” or “Carolina Caviar”.
My Version of Pimento Cheese
Southern Style Pimento Cheese
Basically it is a cheese spread with mayo, pimentos and of course sharp cheddar cheese. You can get creative with it however, Add additional cheeses like Velveta,
Pepper Jack, Parmesan, and additional condiments like horseradish, mustard, worcestershire sayand hot sauce, and dill pickles
Here are a couple recipes I found that sound fun.
Recipes
Masters Pimento Cheese Sandwich
I love this website that tells
the history of the famous pimento cheese sandwich that is served at the Augusta Masters Golf Tournament.
For 40 years they used the same caterer and then switched and they couldn’t recreate the same recipe to the liking of the folks.
This website is from a person that went to the Masters and remembers the sandwiches and had a label with the ingredients of the original. They recreate it here.
This humble sandwich so simple, costed 1.50 at the Augusta Masters for many years.
From this website
Intentional Hospitality
2 cups sharp cheddar cheese, shredded
1 cup Monterey Jack cheese, shredded
4 oz cream cheese, soften to room temperature
1/2 cup mayonnaise
4 oz jar pimientos, small diced in jar, drained
1 teaspoon onion, very finly minced
1/4 teaspoon garlic powder
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
8 slices white bread
My Version of Pimento Cheese
2 cups Cheddar Cheese
1/2 cup cream cheese
1/2 cup diced pimento.
1/2 cup green onions chopped
1 jalapeno finely diced
Base;
1/2 cup Cream Cheese
1/4 cup Sour Cream
1/2 cup Mayonnaise
1/4 teaspoon garlic salt
Next time I will add a bit of parmesan cheese
I found using Velveta cheese in place of cream cheese is good
Here is one from Golf.com
They feel this is an authentic recipe.
Augusta National-style Pimento Cheese
Ingredients:
3 cups shredded white cheddar cheese
2 cups shredded yellow sharp cheddar cheese
4 oz crumbled blue cheese
1 cup shredded Parmesan cheese
1 (4-oz) jar sliced pimentos, drained
1 cup light mayo
2 tbs Dijon mustard
1 loaf of white bread
Method:
Combine cheeses, pimentos, mayo and mustard in a food processor and process until smooth. Cover and chill. Spread on bread slices. Makes four sandwiches*.
Here is another one from "Southern Living" magazine that gives a nice history of pimento cheese spread.
Ingredients
1 1/2 cups mayonnaise, such as Hellmann's or Duke's
1 (4-oz.) jar diced pimiento, drained
1 teaspoon Worcestershire sauce
1 teaspoon finely grated onion
1/4 teaspoon ground red pepper
1 cup chopped pecans
1 (8-oz.) block extra-sharp Cheddar cheese
1 (8-oz.) block sharp Cheddar cheese
Celery sticks and assorted crackers
Directions
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Make the mayo mixture. In a large bowl, stir together mayonnaise, diced pimiento, Worcestershire sauce, grated onion, and ground red pepper until blended.
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Toast the pecans. Toasting brings out the rich flavor of the nuts. Preheat your oven to 350°. Bake pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (Stirring helps to ensure even browning.)
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Shred the cheese. Trust us – texture matters. Using the small side of a box grater, finely shred extra-sharp Cheddar cheese. Then use the large side of the grater to coarsely shred sharp Cheddar cheese. Fresh cheese makes a difference.
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Stir and enjoy. Add pecans and shredded cheeses to mayo mixture, stirring until blended. You can store it in the refrigerator up to 1 week. Serve with celery sticks and assorted crackers, or make a grilled pimiento cheese sandwich in a skillet or panini press.
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