Roasted Red Pepper Pimento CheeseI don't what it is about pimento cheese, but I sure love it. Yeah, I even like the stuff in the little containers in the refrigerator case at the market, though I admit, homemade is so much more delicious, and just super easy to throw together. A southern favorite, and of course, like most traditional and old fashioned recipes, every southern cook has their own way of making it too. I happen to have a couple of my own, but I love this one that replaces those little jars of chopped pimiento peppers with flavorful roasted red peppers.
Traditional in the contrasting bend of a celery stick, it's the perfect filling for little tea sandwiches for parties too, and it'd be rare to find any leftover. Makes a pretty darned good grilled cheese sandwich too. Be sure to grate your own cheddar though - there are fillers in the pre-shredded stuff, and freshly grated just makes for a much creamier spread.
Recipe: Roasted Red Pepper Pimento Cheese©From the Kitchen of Deep South Dish
Prep time: 15 min | Yield: About 4 to 6 servings
- 4 cups of shredded sharp cheddar cheese
- 1/4 cup of grated Vidalia or other sweet onion
- 4 ounces of roasted red peppers, chopped
- 1/2 cup of mayonnaise
- 1/4 cup of buttermilk
- 1 teaspoon of spicy mustard (like Emeril's)
- 1/4 to 1/2 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- Couple dashes of hot sauce
- Kosher salt and freshly cracked black pepper, to taste
In a large bowl, mix together the cheddar cheese, onion and red peppers. In a separate small bowl, combine the mayonnaise, buttermilk, mustard, Cajun seasoning, hot sauce, salt and pepper, until well blended. Add this mixture to the cheese and combine well. Serve immediately or refrigerate. Allow to come to room temperature before spreading.
Variation: Use 2-1/2 cups of sharp cheddar cheese with 1 cup of shredded Monterey Jack cheese and 1/2 cup of shredded Parmesan cheese.
Roasted Peppers: Place 2 medium sized red bell peppers under the broiler on your oven, or place over an open flame, turning until blistered. Transfer to a zippered bag or set on a plate covered with a clean dish towel to steam for at least 5 minutes. Halve, peeling off the skins, discarding any seeds and membrane, slice and dice.
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