There are so many variations of pimento cheese in the south that it is said, “there are as many variations of pimento cheese as there are cooks who make pimento cheese.” This one comes from a story in Garden & Gun Magazine. We’d love to hear from you if you have a better one, as we think these three are the tops but it is also hard to beat Grandma’s Pimento Cheese. Some versions are blended smooth while others leave the cheese rustic or just grated. Most recipes come from a Southerner’s Grandmother’s kitchen, but this one is a bit kicked up to modern times, while still very true to its roots. It is served with crackers on everything from Sunday dinner to Kentucky Derby parties. Leftovers are served on white bread as Southerner’s version of PB&J sandwiches. Most think it is blasphemous to try to make it with adding extras such as garlic or chopped pickles. Some add chopped green onions or chopped onions, which add some tang and flecks of color. Duke’s mayonnaise, a Southern brand from South Carolina, has no added sugar and more egg yolks giving it a richer flavor A grilled pimento cheese sandwich on slabs of brioche can be found on fine menus.
- 6 T. mayonnaise, preferably Duke’s brand
- 2 T. pickle juice
- 1 1/2 t. Dijon mustard
- 1 t. hot sauce (preferably Frank’s Red Hot Sauce)
- 1 t. minced garlic
- 1/2 t. French sea salt
- 1 t. freshly ground black pepper
- 1 roasted red bell pepper, skinned, seeded and chopped
- 1/2 c. pimento pepper pieces, drained
- 1 lb. grated mild or medium-sharp cheddar cheese
In a medium bowl, stir together mayonnaise, pickle juice, mustard, hot sauce, garlic, salt and pepper, until smooth. Fold in red bell pepper, pimento peppers and cheddar. Chill for at least 30 minutes. Serve with crackers. Makes about 4 cups.
__________________________________________________________________________
SMOKED PIMENTO CHEESE
Smoked cheddar, fire-roasted peppers and herbes de Provence go into this cheffy makeover of the Southern classic that is common to contemporary barbecue.
Serve with crackers or toast points, or as a sandwich filling.
Make Ahead: The cheese can be refrigerated for up to 1 week.
SERVINGS:
Tested size: 8-10 servings; makes about 3 1/2 cups
INGREDIENTS
12 ounces extra-sharp cheddar cheese, shredded (3 packed cups, we like Vermont Cabot brand)
4 ounces smoked mild cheddar, shredded (1 packed cup, we like Wisconsin smoked cheddar)
2 tablespoons finely diced roasted red pepper
1/2 cup plus 2 tablespoons mayonnaise, preferably Duke’s
3 tablespoons sour cream
1 tablespoon spicy whole-grain mustard
1 tablespoon Texas Pete hot sauce (may substitute Tabasco or other hot pepper sauce)
1/4 teaspoon ground black pepper
1/4 teaspoon herbes de Provence
1/8 teaspoon granulated garlic (garlic powder)
1/8 teaspoon onion powder
DIRECTIONS
Combine the extra-sharp cheddar, smoked cheddar, roasted red pepper, mayonnaise, sour cream, mustard, hot sauce, black pepper, herbes de Provence and garlic and onion powders in a mixing bowl, stirring until well incorporated.
Serve or store in an airtight container (for up to a week).
Adapted from “Buxton Hall BBQ Book of Smoke,” by Elliott Moss (Quarto Publishing Group USA, 2016).
__________________________________________________________________________________________
Evie’s pub cheese from Matt Jennings’ book Home Grown.
Makes 4 cups; serves 8 to 10 as a snack
The South can keep its pimento cheese: I have my grandmother Evie’s recipe for pub cheese, a concoction shared at every family gathering and holiday party for as long as I can remember. The cheese spread is a terrific snack, good for toting to tailgates or potlucks. Serve with your favorite cracker; in my family, it’s always Wheat Thins.
- 1½ pounds finely grated Colby cheese
- 1 cup mayonnaise, preferably Hellmann’s
- ½ cup sour cream
- ½ cup cream cheese, at room temperature
- ½ small white onion, grated on a box grater
- 2 tablespoons finely minced red bell pepper
- 2 tablespoons minced cornichons
- 2 tablespoons cornichon juice
- 1 scallion, finely chopped
- 2 teaspoons onion powder
- 1½ teaspoons Worcestershire sauce
- 1 teaspoon sweet Spanish paprika
- 1 teaspoon Dijon mustard
- 1 teaspoon ground turmeric
- 1 teaspoon celery seed, crushed
- 1 garlic clove, minced
- 10 dashes of hot sauce, plus more to taste
- Kosher salt and freshly ground black pepper
- Crackers, for serving
In a large bowl, combine the Colby cheese, mayonnaise, sour cream, cream cheese, onion, bell pepper, cornichons, cornichon juice, scallion, onion powder, Worcestershire, paprika, mustard, turmeric, celery seed, garlic, and hot sauce.
Fold with a rubber spatula until well mixed; season to taste with salt, black pepper, and hot sauce.
Serve the spread at room temperature with crackers. The cheese spread can be made up to 4 days ahead and refrigerated; bring to room temperature before serving.
CORNBREAD
Cornbread. 2017 Galdones Photography
HUGE GALDONES
Cornbread.
Makes one 9 x 13-inch pan; serves 12
1 cup (2 sticks) unsalted butter, melted, plus more for greasing
½ cup granulated sugar
½ cup packed light brown sugar
4 eggs
2 cups all-purpose flour
2 cups fine yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon kosher salt
2 cups buttermilk
¾ cup honey
Preheat the oven to 350˚F. Grease a 9 x 13-inch pan with butter.
In a medium bowl, whisk together the melted butter, both sugars, and the eggs until well combined.
In a separate bowl, mix together the flour, cornmeal, baking soda, baking powder, and salt.
Add the dry ingredients to the wet in two batches, alternating with the buttermilk. The mixture should be smooth.
Transfer to the prepared pan and drizzle the honey over the top. Bake about 30 minutes, until a tester inserted into the center comes out clean. Let cool on a wire rack, then cut into squares and serve.
Related
Just don’t call him the face of New England cuisine
Matt Jennings is the chef/owner of Townsman in Boston. Recipes excerpted from his new book, “Homegrown: Cooking From My New England Roots” (Artisan Books). Copyright © 2017. Send comments to cooking@globe.com.
Show 2 Comments
Top 10 Trending Articles
Viewed
Commented
Shared
Here’s what the impending snowstorm has in store for Mass.
This former Navy fighter pilot, who once chased a UFO, says we should take them seriously.
Watch Senator Booker’s passionate speech during today’s Senate hearing
Dan Shaughnessy: Jaguars next in line as a hopeless, helpless Patriot foil
Chad Finn: AFC challengers come and go, but Patriots go on and on
Parents held on $18 million bail after house of horrors discovered
Former surgeon general sounds alarm on hidden toll of loneliness
What to expect from restaurants in 2018
Trump vulgarity debate has become an ‘s-show,’ Graham says
‘The car is now in the middle of the street’: When the snow mounds melted, cars were suddenly in the road
Most Popular In Magazine
PERSPECTIVE | GLOBE MAGAZINE
Doctors like me tell you to eat less meat. It’s about time you start listening.
If the benefits of a better diet came in a pill, it would be hailed as a medical miracle. More
PERSPECTIVE
Can we please stop pretending marijuana is harmless?
The truth is it can be dangerous, especially for young people. More
GLOBE MAGAZINE
Cape Cod’s big drinking water problem
When you live on what’s essentially a sandbar, pollution, septic systems, and political roadblocks add up to one tough challenge. More
Joanne Chang won’t rest until everything is perfect
Boston’s most famous baker is building an empire on flour, sugar, and an unrelenting focus on every last detail. More
CONNECTIONS | GLOBE MAGAZINE
The best kind of neighbor
From the birth of our first child to the college goodbye, he was always there for our family. More
PERSPECTIVE | GLOBE MAGAZINE
Misadventures in trying to get a shingles vaccine
When being your own health care advocate is an exercise in frustration. More
10 years later, did the Big Dig deliver?
The $15 billion project is a road paved with failures, successes, and what-ifs. More
GLOBE MAGAZINE
The college debt crisis is even worse than you think
We tell students they need a bachelor’s degree to get ahead. But for too many, the numbers no longer add up. More
GLOBE MAGAZINE
The untold story of Boston’s iconic Citgo sign
Meet the man who designed one of the city’s most-recognizable landmarks. More
Boston’s 10 best BBQ joints
We decree which spots serve the tastiest ribs, pulled pork, brisket, and other smoked specialties. More
CONNECTIONS | GLOBE MAGAZINE
I like my mom’s advice, even though I pretend not to need it
The message she sends is comforting: I’m here for you, no matter what. More
What is it like to be poor at an Ivy League school?
High-achieving, low-income students, often the first in their families to attend college, struggle to feel they belong on elite campuses. More
GLOBE MAGAZINE
Where did ISIS come from? The story starts here.
It took us five years to talk honestly about Vietnam. It’s time to do that with Iraq, and Paul Bremer’s tenure is the place to begin. More
FALL TRAVEL
10 vintage railroad rides in New England
Climb aboard for a unique way to soak in the fall foliage. More
PERSPECTIVE | GLOBE MAGAZINE
Fewer and fewer Americans vote with religion in mind
Why candidates should start paying attention to the atheists, agnostics, and other “nones.” More
BEST OF THE NEW
Boston’s 50 best new restaurants
Whether you’re in the mood for a neighborhood joint or a celebrity chef’s newest showpiece, these eateries are sure to delight. More
SPRING STAYCATIONS | GLOBE MAGAZINE
10 great Boston bicycle rides, minus the cars
Whether you’re looking for a lunch-break jaunt or a weekend 20-miler, traffic isn’t a problem on these routes. More
Pregnant prisoners are losing their shackles
Massachusetts is poised to ban the restraining of inmates during labor and delivery. It’s part of a change in how we treat women doing time and giving birth. More
MAGAZINE | SAVVY SPENDER ISSUE
20 top spots for cheap eats
Delicious finds from Indian street food to homemade pasta, Greek takeout to good old-fashioned hot dogs. More
Real journalists. Real journalism. Subscribe to The Boston Globe today.
Subscribe Now
Digital Access
Home Delivery
Gift Subscriptions
My Account
Log in
Manage my Account
Mobile Customer Service
Sign Up For Newsletters
Contact
Help
FAQs
Globe newsroom
Advertise
Order Back Issues
Social
Facebook
Twitter
Google+
More
ePaper
News in Education
Archives
Privacy policy
Terms of service
Terms of purchase
Your Ad Choices
Work at Boston Globe Media
© 2017 Boston Globe Media Partners, LLC
You have one free article left. Get
Leave A Comment
You must be logged in to post a comment.