Pimento Cheese

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.

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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).

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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.
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