Saturday, May 12, 2012

Sorry Mike,.....

I should have made this for our family reunion this weekend but I didn't even think about should have said something... but here's my recipe...enjoy.

Pimento Cheese
1  lge bag  shredded Co-Jack cheese
1  lb  Very Sharp cheddar cheese shredded
1  lb   Rat Cheese shredded
8 oz  cream cheese at room temp
12 oz  Rotel Tomatoes  chopped drained (maybe 2 if you like the heat)
1- 4 oz  Green chilies chopped drained
Garlic cloves 2-4 finely chopped/grated
1 or 2  4 oz jars  Pimentos' chopped drained
Mayonnaise lots, buy a qt. jar just for this.
Optional items:
1-2 Green onion finely chopped optional
Scotch bonnet, serrano or jalapeno peppers (be careful  with  these, use just a little and wear gloves to seed and devaine) 

  • I always start with a large bag of the shredded cheddar/Jack cheese, after that stroll the cheese isle looking for what sound good. All cheeses should be cold when you grate them, then allow to come to room temp before making the pimento cheese.  
  • Mix all the ingredients together adding the mayo as you stir.  Use a little more mayo than you think is necessary, cause the cheese soaks it up and it will stiffen,  making it difficult to spread to spread after sitting in the fridge.  I think this is one of those recipes that "ripens" with  a little age, but anytime your ready, get out the Fritos and start dippin'.  Try it on a Ham sandwich or make a grill cheese or Panini....

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