In looking for a recipe to share with this post, I assumed that either my Junior League of Raleigh or "Best of the South" cookbooks would have a recipe. Neither did, and I suspect that this is because the dish is seen as low-class, perhaps because its origins are traced to the glory days of the textile industry, when workers, who were not allowed to take lunch breaks, would eat white bread pimiento cheese sandwiches at their looms. It is only recently that the dish has been reclaimed, and reworked into aberrations such as pimento cheese scones or panko-crusted deep fried pimento cheese. The only way I've eaten it, besides on a piece of bread, is in a grilled cheese sandwich or atop a burger. Both are incredible. Here is the recipe from Southern Living:
Basic Pimiento Cheese Recipe
1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded
1 1/2 cups mayonnaise
1 (4-oz.) jar diced pimiento, drained
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 (8-oz.) block extra-sharp Cheddar cheese, finely shredded
1 (8-oz.) block sharp Cheddar cheese, shredded
Stir together first 5 ingredients in a large bowl; stir in cheese. Store in refrigerator up to 1 week.
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