Every region of this country has a sandwich it's known for. Philadelphia has the Cheesesteak, New York City’s delis will always have Pastrami on Rye, New Orleans’ is certainly the Po-boy and in my home state of Mississippi, if you ask me, it’s Pimento Cheese.
Pimento cheese was always in our refrigerator growing up. Homemade, of course because buying pimento cheese in a store would be just as sinful as walking into church without a slip on! It was always made with hoop cheese (also known as red ring cheese), a simple cheese that was once pretty popular in the south, Blue Plate mayonnaise because no other brand exists according to my momma, garlic powder and of course pimentos.
Whenever I start talking with momma about making a trip home to Mississippi, she starts planning what we’re going to eat. She says, “Now, I know you’re going to be driving in here late, so I’ll just make up some pimento cheese so you can have it when you get in.” And just as sure as the sun comes up, that bowl is always in the fridge when I drive in. It’s always in the same container, too- a plastic mixing bowl that’s been in her kitchen for as long as I can remember, with a handle and a pour spout. You can bet, hungry or not, I go straight to the fridge, grab the bowl, the bag of Fritos and commence to eatin’!
This recipe is an original, influenced strongly by how momma does it, but also by some other tastes. I’ve added cream cheese because my friend Clara puts cream cheese in hers and it’s delicious. Some chopped pecans—Charlie’s suggestion and a darn fine one, too. And my contribution is the jalapeno—just to give our Southern staple some kick! Hope you enjoy this Kelley twist on a classic!
Poppin' Pimento Cheese
Ingredients:
1 pound block extra sharp or sharp Cheddar cheese
1/2 cup mayonnaise (only Blue Plate will do-IMO!)
2 ounces cream cheese, softened
1 jar pimentos, drained and chopped (reserve juice)
1/2 cup chopped pecans
2 heaping tablespoons chopped fresh jalapeno pepper
Garlic powder to taste
Salt and freshly ground black pepper to taste
Instructions: 1. Grate cheese block over a large bowl or process in a food processor. Mix in mayonnaise and cream cheese (add more cream cheese if a creamier consistency is desired.) If needed, pour in a little of the reserved pimento juice to aid in blending. Stir with a fork to blend.
2. Add pimentos, pecans, peppers and garlic powder and mix well. Add salt and pepper to taste.
Nan's Notes: Serve on bread as a sandwich, with celery sticks or crackers...or do like I do and eat it straight out of the bowl with corn chips. I always suggest you freshly grated your cheese for this dish because the packaged shreds do not blend as well, in my opinion, and they are not as creamy tasting. Plus, momma would never do it like that :))
Comments