TANGY HOMEMADE PIMENTO CHEESE
This is outstanding pimento cheese. You can use it for various things...dips, sandwiches, burger topping, etc. Enjoy! NOTE: All ingredients needs to be room tempature prior to making.
Provided by srooc1
Categories Lunch/Snacks
Time 15m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients in a medium mixing bowl.
- Mix until well combined.
Nutrition Facts : Calories 181.8, Fat 15.2, SaturatedFat 8, Cholesterol 39.4, Sodium 279.4, Carbohydrate 3.5, Fiber 0.2, Sugar 1.2, Protein 8.4
PIMIENTO CHEESE DIP
Provided by Valerie Bertinelli
Time 15m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Add the Cheddar, cream cheese, pimientos, mayonnaise, onion powder, cayenne, garlic powder and 1/2 teaspoon salt to a large mixing bowl. Use a hand mixer to beat the mixture until it is well combined and fluffy, about 1 minute. Salt to taste.
- Transfer the dip to a serving bowl and garnish with the chives. Serve with crackers and assorted crudités.
PIMENTO CHEESE FRITTATA
The South likes to claim pimento cheese as its own, but its origins can actually be traced back to New York, the home of cream cheese, which makes up the spread's foundation. Cheddar and mayonnaise were later additions. This frittata is a hodgepodge of creamy and spicy, celebrating the flavors and textures of pimento cheese. The fresh herbs add vibrance, and the sharp Cheddar can stand up to the spiciness of the various peppers. The chunks of cream cheese add velvety bits to each bite.
Provided by Vallery Lomas
Categories breakfast, brunch, dips and spreads, main course
Time 35m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Heat oven to 400 degrees. Place the cream cheese pieces in the freezer.
- In a medium bowl, whisk together the eggs, cream, salt, red-pepper flakes and black pepper until combined.
- Add the olive oil, onion, bell pepper, garlic and jalapeño to a 10-inch cast-iron skillet and sauté over medium heat until softened, about 8 minutes. Stir in the pimiento peppers, reserving their liquid. Turn off the heat. Add the reserved pimiento liquid (about ⅓ cup) to the eggs and whisk to combine.
- Spread the cooked vegetables in an even layer in the skillet. Sprinkle the Cheddar, chives and chilled cream cheese over the vegetables. Pour the egg mixture on top.
- Bake until the eggs are set, 13 to 15 minutes. Remove from the oven, and let cool slightly before serving warm or at room temperature.
TODD RICHARDS'S GRILLED PEACH TOAST WITH SPICY PIMENTO CHEESE
Pimento cheese is a Southern classic, but the combination of spicy, smoky pimento cheese - spiked with bacon and the adobo that comes in a can of chipotle chiles - and sweet, juicy peaches could only come from the mind of a chef. Todd Richards of Richards' Southern Fried in Atlanta's Krog Street Market and the author of "Soul: A Chef's Culinary Evolution in 150 Recipes" (Oxmoor House, 2018) calls this his ideal summer breakfast, "along with a glass of champagne." If you don't want to use a grill, just toast the bread and use the peaches freshly sliced.
Provided by Julia Moskin
Time 30m
Yield 4 appetizer or 2 entrée servings
Number Of Ingredients 22
Steps:
- Cook bacon in a heavy skillet over medium-high for 5 to 6 minutes or until just crisp (but not crunchy). Remove bacon from skillet and drain on paper towels; chop into coarse pieces. Reserve 1 tablespoon bacon drippings, and set aside. Wipe out the skillet clean, but don't worry if there are brown bits stuck to the pan - they will loosen as you cook.
- If using fresh peppers, return the skillet to medium heat. Add the oil and then the peppers and cook, stirring, until tender, 3 to 5 minutes. (If using canned pimentos, just add them to the clean skillet.)
- Stir in the reserved bacon drippings. Add the adobo and cook for 2 minutes. Turn off the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic and black pepper. Let cool to room temperature.
- In a large bowl or using a mixer fitted with the paddle attachment, mix the cream cheese until soft. Mix in the Cheddar cheeses. Stir in bacon mixture and chives. Set aside. (Or refrigerate, covered, up to 4 days. Bring to cool room temperature for serving.)
- Grill the peaches: Heat a grill to medium-high (450 degrees). Brush the peach halves with 1 tablespoon neutral oil, and place on the grates, cut sides down. Grill, uncovered, until grill marks appear and the juices begin to release, about 3 minutes. Remove from the grill, and slice each half into 4 to 6 wedges. Set aside.
- Brush the bread slices on both sides with the remaining neutral oil, and place on the grill grates. Grill until the bread is toasted, 1 to 2 minutes per side. Remove from the grill.
- Spread pimento cheese thickly on 1 side of each slice of toast. Cut each slice into 4 equal pieces, keeping them together to look like a whole slice. Top with sliced peaches. Drizzle the olive oil over the peaches, and sprinkle with salt and pepper. If using, top with radish slices and watercress leaves. Serve immediately.
Nutrition Facts : @context http, Calories 849, UnsaturatedFat 42 grams, Carbohydrate 30 grams, Fat 71 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 24 grams, Sodium 971 milligrams, Sugar 11 grams, TransFat 1 gram
THE LEE BROTHERS' PIMENTO CHEESE
A decidedly Southern spread with Northern roots, pimento cheese is a simple mix of Cheddar, red bell pepper and mayonnaise that can be found on sandwiches from work sites to garden parties across the 16 states below the Mason-Dixon line. This recipe came to The Times from the Charleston, S.C.-bred cookbook authors and occasional contributors to The Times Matt Lee and Ted Lee.
Provided by The New York Times
Categories quick, dips and spreads
Time 5m
Yield About 1 1/2 cups, enough for 4 sandwiches
Number Of Ingredients 6
Steps:
- In a large mixing bowl, place the cheddar cheese in an even layer. Scatter the cream cheese, pimentos, mayonnaise and chile flakes over the cheddar cheese. Using a spatula, mix the pimento cheese until it is smooth and spreadable, about 1 1/2 minutes.
- Transfer the pimento cheese to a plastic container or bowl, cover tightly, and store in the refrigerator. Pimento cheese keeps in the refrigerator for 1 week.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 9 grams, Carbohydrate 2 grams, Fat 22 grams, Fiber 0 grams, Protein 10 grams, SaturatedFat 10 grams, Sodium 320 milligrams, Sugar 1 gram, TransFat 0 grams
FANCY PIMENTO CHEESE
I had the best pimento cheese at a resort in North Carolina and replicated it in my kitchen. Tastes great with flatbread crackers, topped with chow chow and a slice of pickled okra! Try it!
Provided by TNCOLLEGEGIRL
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Cold Cheese Dip Recipes
Time 10m
Yield 16
Number Of Ingredients 8
Steps:
- Using the smallest holes of a box grater, grate half the Cheddar cheese. Grate the remaining Cheddar cheese on the next larger size holes.
- Stir together the Cheddar cheese, chives, roasted red pepper, cream cheese, pickle juice, mayonnaise, hot pepper sauce, and black pepper in a bowl until evenly combined.
Nutrition Facts : Calories 219.7 calories, Carbohydrate 1.3 g, Cholesterol 47.6 mg, Fat 19.7 g, Fiber 0.1 g, Protein 9.6 g, SaturatedFat 9.9 g, Sodium 327.5 mg, Sugar 0.5 g
NEW AGE PIMENTO CHEESE WITH CHIVES
This pimento cheese recipe has been my favorite for years for making finger sandwiches. The secret ingredient is hot water, which softens the cheese (but doesn't melt it totally) and allows the chef to use less mayonnaise (and fat!. The addition of chopped fresh chives adds flavor and color. If I want more "kick" I add more grated onion and tabasco, and rev up the cheese to Extra Sharp Cheddar. This recipe is adapted from the Gourmet Gallery Cookbook (St. Petersburg Museum of Fine Arts, Florida) published in 1975.
Provided by artistclogger
Categories Spreads
Time 15m
Yield 4 cups, 32 serving(s)
Number Of Ingredients 7
Steps:
- In large mixing bowl, mix together cheese, pimentos, onion, and chives. Pour over it the hot water (I heat it in the microwave, not quite to a boil) and mix well. Mix in tabasco sauce; add mayonnaise enough to reach desired speading consistency.
Nutrition Facts : Calories 58, Fat 4.7, SaturatedFat 3, Cholesterol 14.8, Sodium 88.8, Carbohydrate 0.4, Fiber 0.1, Sugar 0.2, Protein 3.6
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