Tuesday, June 29, 2010

Roasted Red Pepper Pimento Cheese

A lovely pimento cheese made with roasted red peppers.

Roasted Red Pepper Pimento Cheese

I 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


Ingredients
  • 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
Instructions

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.

Source: http://deepsouthdish.com/ 

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Posted by on June 29, 2010

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35 comments:

  1. Oooh, I grew up eating that spread from a jar, love it! I may have to make this for some get together for veggies and crackers. Looks great Mary!

    Psst, did you get to see Trisha Yearwood on Paula Deen's show today? They were cooking up some hush puppies, fish and other yummies!

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  2. Hey Rachelle - I did!! Well, I caught part of it anyway - by the time I flipped over it had been on about 15 minutes or so, so I missed about half of it. Trisha was so cute though wasn't she?

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  3. Yum. I love homemade pimento cheese. Can't wait to try this. Found you on SITS, and now a new follower

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  4. This sounds wonderful. I've never made pimento cheese. With your recipe in hand, I have no reason not to. I hope you are having a great day. Blessings...Mary

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  5. I've never eaten just pimento before, but this looks heavenly, so will give it a whirl!!

    anne
    www.anniebakes.net

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  6. I have recently discovered the jopys of pimento cheese - I love it!! I never had it as a kid (never even heard of it up here in New England) but I would have so adored it as a child. Yum!

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  7. Oh yum mary I love pimento cheese. I can always use another recipe cause you cant bet enough of that stuff.

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  8. I just happened upon this post this morning and had to say something - I know this isn't everyones thing but I SO LOVE THIS!

    I havent had it in forever and I've never had it home made.

    I just can't wait and I'm so glad I ended up here.

    Tracy

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  9. My husband will not eat pimento cheese from a jar. I have to make is myself - I usually add shredded pepper jack chesse and omit the hot sauce. My mother in law always added chopped boiled eggs to her pimento cheese, I asked her why one time and she said it made it go further. I have tried it with eggs and without, just depends on my mood!

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  10. Yea Mary, this just so happens to be gluten free and I love Pimento Cheese. I keep it on hand to use as s spread for crackers when I'm in a hurry. THANK YOU!!!

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  11. We love homemade pimento cheese - can't eat the storebought anymore - and this one looks great. Bev just mentioned the need to make some the other day, so I'll pass this recipe on to her.

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  12. My mom used to make pimento cheese when I was a kid, the pate' of the South!

    The roasted red peppers are shear genius. It looks so cool and rich, Mary!

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  13. I made my very first homemade pimento cheese last year, and oh-my-gosh it was a huge eye opener! Fantastic! I will definitely try this version.

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  14. Oooh. This sounds SO good. A twist on an old traditional favorite. Definitely putting it on my list.

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  15. Oh Mary, that looks so good. Pimento cheese was a childhood favorite of mine. I might make some this weekend. It would be perfect as the cheese filling for smoked, bacon wrapped jalapenos, wouldn't it?

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  16. Just made this with roasted peppers I grew myself. Yummy! Thanks so much for this recipe.

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  17. I have never ever had this. Being born and raised in Western Massachusetts we didn't have this. However my parents are southerns and mom knows all about it. I was talking to her and her voice started to crack, she said she could taste it & had not had this since she was a child. I've printed this out for her. Keep up the good work Mary.

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  18. Aw, thanks so much! You brought a tear to my eye - I miss my Mama so... These are definitely a southern thing and so good - enjoy!

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  19. I've never attempted to makes pimento cheese before. My mother used to make it - my father got blocks of cheese from his job, and she'd make some now and then, but I didn't care for it when I was little. But now I'm a fan. Gotta try this!!

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  20. Thanks for the note about the fillers in pre-shredded. I had forgotten about that and would have probably made a mistake!

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  21. You're welcome Melissa! Of course you can still use preshredded, but shredding it yourself gives a much creamier result I think. Enjoy!

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  22. Great recipe love this! I have tried others but something was always missing. This is very good! I liked the onion, buttermilk and mustard addition. thanks.

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  23. So glad you enjoyed it Diane! Thanks for taking the time to come back and leave a comment - I appreciate that!

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  24. Have to skip the onion - every time I've used it haven't been happy with the result. However, adding some chopped/diced green olive is wonderful - a little or a lot, depending on what you like!

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  25. Love this recipe - except I skip the onion - every time I use onion it seems to 'take over' and that's not good. Sometimes add a little (or a lot depending on mood) chopped green olive.

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    Replies
    1. I like the idea of green onion Leslie!

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    2. Oops... I mean green OLIVE. Man, my eyeballs are gettin' old!!

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  26. I've made this before from a similar recipe. I'm from Texas and am used to buying Price's pimento cheese spread. I served this at a birthday party as a dip and my husband's family really turned their noses up at this wonderful stuff. They are from Washington State so they are just ignorant of what is really tasty.

    So, I made KILLER grilled cheese sandwiches a couple of times from the remainder of this....OMGee they were to good.

    Try making grilled cheese with this recipe. You will love it.

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    Replies
    1. It really does make a great grilled cheese doesn't it?!

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    2. I made my own when my kids were at Auburn. Shredded sharp cheddar, chopped roasted red peppers and just enough mayo to make it stick together. Stuffed it in jalapenos and threw on grill. Always had to make enough so they had some to make grilled cheese sandwiches. Got calls on Friday night, Mom, you there? Making cheesy peppers? We're coming. LOL

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