Pimiento Cheese . . . Let Us Count the Ways
As I travel throughout the South and across the country and the world promoting Jack Daniel’s, I can’t help but smile when I see more and more chefs including some kind of pimiento cheese dish on their menus. How wonderful. It’s not just cheese spread and crackers mind you, but all kinds of foods now showcase a pimiento cheese theme.
You, too, can do join the pimiento cheese movement at home. It might be as easy as adding a jar of pimientos to your weeknight mac and cheese. I’ll bet you can come up with something pimiento cheesy even beyond these suggestions.
Pimiento cheese queso dip
Pimiento cheese on a burger
Pimiento cheese deviled eggs
Pimiento cheese mashed potatoes
Pimiento cheese au gratin potatoes
Pimiento cheese macaroni salad
Pimiento cheese squash casserole
Pimiento cheese soup
Pimiento cheese hushpuppies
Pimiento cheese cornbread
Pimiento cheese mac and chese
Pimiento cheese biscuits
Pimiento cheese muffins
Pimiento cheese in a baked potato
Pimiento cheese grits
Pimiento cheese potato soup
Pimiento cheese sauce
Pimiento cheese omelet or scrambled eggs
Pimiento cheese hash brown casserole
Pimiento cheese hominy or cabbage casserole
Pimiento cheese artichoke dip
Pimiento cheese spoonbread
Pimiento cheese strata
Pimiento cheese creamy corn salad
Pimiento cheese stuffed mushrooms
Pimiento cheese quiche
Pimiento cheese chopped salad
Pimiento cheese buttermilk salad dressing
Look No Further Pimiento Cheese
Makes about 4 cups
Like most home cooks, I’m always on the lookout for an appealing new trend or taste. When it comes to appetizers, though, absolutely nothing is more versatile, all-purpose, or delicious than the Southern classic, pimiento cheese. It’s a tough one to top.
Real pimiento cheese is not even a close cousin to the supermarket tubs of the overly sweet, dull orange spread. After a taste of real pimiento cheese you’ll never be tempted by store-bought again. In my house this pimiento cheese finds its way onto everything—from white bread to fancy crackers to toast and grilled bread. It’s also delicious on celery stalks and Belgian endive spears. Do not allow pimiento cheese’s apparent simplicity lull you into a sense of kitchen complacency. Good cheese (which you must shred yourself for the best flavor), real mayonnaise, and quality pimientos are essential. And don’t forget the secret ingredient—a pinch of sugar. For variety, I occasionally add a few chopped green or black olives.
½ pound mild yellow Cheddar cheese, shredded (2 cups)
½ pound sharp white Cheddar cheese, shredded (2 cups)
Dash Worcestershire sauce
Dash hot pepper sauce
1 jar (4 ounces) diced pimientos, with juice
½ to ⅔ cup real mayonnaise
Pinch of sugar
Blend the cheeses, Worcestershire sauce, hot pepper, pimientos, mayonnaise, and sugar with a fork in a medium mixing bowl. Cover and store in the refrigerator for up to 1 week.
Heard around the TABLE
While on the phone, I asked the man making a reservation if anyone in his party had trouble with steps. He replied “only after dinner.”
Makes 24 deviled egg halves
There’s no such thing as leftover deviled eggs, not good ones anyway. You certainly won’t have any leftovers from this recipe either. Make more than you think you’ll need because most folks have at least one more than they really should. Our little secret here is sweet pickle relish. Garnish each egg with whatever you like. I’ve used sliced black or green olives, capers, fresh herbs (like tiny fresh dill or parsley sprigs), a sliver of smoked salmon or country ham, crumbled crisp bacon, or a dusting of paprika.
12 hard cooked eggs, peeled and cut in half
½ cup mayonnaise
2 tablespoons yellow or Dijon mustard
⅓ cup sweet pickle relish
½ teaspoon salt and black pepper, to taste
Dashes of Worcestershire and hot sauces
Remove the yolks from the egg whites and place the yolks in a medium bowl. Set the whites aside. Mash the yolks with a fork. Stir in the mayonnaise, mustard, pickle relish, salt and pepper, and Worcestershire and hot sauces until smooth. Spoon the yolk mixture into the egg whites and arrange on a platter. Garnish as desired. Cover and refrigerate.