Kimchi Pimento Cheese Food

PIMENTO CHEESE

Steps:

• Preheat the oven to 350 degrees F. Place the baguette on a wire rack set over a baking sheet. Bake until the bread is just warm and toasted, 8 to 10 minutes.
• Meanwhile, place the cream cheese and mayonnaise into a large mixing bowl and stir with a rubber spatula until thoroughly combined. Add the Cheddar cheese. Mix until combined, then stir in the pimentos or bell peppers (add them last so they don't get too beat up). Season to taste with salt and pepper.
• Cook's Notes: Okay, so this recipe is pretty simple, right? And now you want to experiment and make it your own... Do you have a certain type of cheese you love? Feel free to substitute another type of cheese in for additional flavor. For example, substitute 2 ounces of blue cheese in for 2 ounces of the sharp white Cheddar cheese.
• Feel like adding a little kick to your pimento cheese? Substitute another pepper or flavor in for the 2 ounces of pimentos. For example, I've tried Asian chili garlic sauce, kimchi, banana peppers, jalapenos, or grated horseradish.
• To roast a red bell pepper, drizzle it with 1 teaspoon vegetable oil and place on a baking sheet. Bake in a 500 degrees F (260 degrees F) oven until the skin is charred, about 40 minutes, turning it halfway through to ensure even roasting. Remove it from the oven and immediately wrap the entire pepper in plastic wrap. Let it steam for 30 minutes. When it is cool to the touch, remove the skin with the back of a butter knife. Remove the stem, seeds and membrane. And that's all there is to it! It is a little more effort than buying jarred roasted peppers, but worth the work.

PIMIENTO CHEESE SANDWICH

Steps:

• Mix the cheddar, pepper jack, mayonnaise, pimientos, shallot and cayenne in a medium bowl.
• Spread the pimiento cheese mixture on 4 bread slices and top with the remaining 4 bread slices.

KIMCHI PIMENTO CHEESE

Steps:

• Beat the cream cheese in a mixer with the paddle attachment until smooth and slightly aerated.
• Meanwhile, squeeze the liquid out of the kimchi with your hands (or in a sieve with the back of a wooden spoon) and reserve it for the next step. Pulse the kimchi several times in a food processor, or chop it finely.
• In a separate bowl, whisk together the Tabasco, mayonnaise, vinegar, and 2 Tablespoons of the kimchi liquid.
• Using a rubber spatula, scrape down the sides of the bowl. Turn the mixer on to medium, add the cheddar, and mix for one minute, then stop, scrape again, and mix for another minute.
• Without stopping the mixer, drizzle the liquid ingredients into the cheese mixture and continue to mix until completely incorporated.
• Remove the bowl from the stand and fold in the pimentos and chopped kimchi.
• Cover and chill in the refrigerator for at least 12 hours.
• Allow to rest out of the refrigerator for an hour before serving.
• Serve with your favorite potato chips or chicharrones.

CAROLINA PIMENTO CHEESE

Steps:

• Sit unopened cheese on countertop for 48 hours.
• After cheese has bloomed, open and dice.
• Dice roasted red pepper.
• Add all ingredients to a stand mixer. Mix on low to desired consistency. Refrigerate up to a week.

INCREDIBLE PIMENTO CHEESE

Steps:

• Process half of all ingredients in a food processor until cheese mixture is blended.
• Remove processed cheese mixture to a large bowl.
• Repeat procedure with remaining half of all ingredients.
• Serve with assorted crackers, or use as a sandwich spread.