Smoky Pimiento Cheese With Bacon Food

SMOKY PIMIENTO CHEESE WITH BACON

Steps:

• Cook bacon in a heavy-bottomed skillet over medium-high 5 to 6 minutes or until crisp. Remove bacon from skillet and drain on paper towels; chop. Reserve 1 tablespoon bacon drippings, and set aside. Wipe the skillet clean.
• Return the skillet to medium. Add the blended oil and the red bell peppers. Cook until tender, about 2 minutes. Stir in the bacon drippings. Add the adobo sauce, and cook 2 minutes. Remove from the heat. Stir in the bacon, mayonnaise, vinegar, hot sauce, dry mustard, granulated garlic, and black pepper.
• Combine the cheddar cheeses, cream cheese, and bell pepper mixture in a large bowl. Stir in the chives, and serve at room temperature.

SMOKED GOUDA PIMIENTO CHEESE

Steps:

• Stir together the mayonnaise, pimientos, Worcestershire, garlic powder, and cayenne in a large bowl; add the cheeses, stirring until blended. Store in the refrigerator up to 1 week.

PIMIENTO CHEESE-BACON BURGER

Steps:

• Whisk the mayonnaise, cayenne, 1/2 teaspoon salt and 1/2 teaspoon black pepper in a large bowl. Add the red peppers, white Cheddar and yellow Cheddar and gently fold until combined. Cover the bowl and refrigerate for at least 30 minutes before using.
• Meanwhile, preheat the grill to high for direct grilling. Divide the ground chuck into four equal portions, 6 ounces each. Form each portion into a 3/4-inch burger and make a deep depression in the center with your thumb. Brush both sides of the burgers with the oil and sprinkle liberally with salt and pepper. Grill the burgers until golden brown and slightly charred on both sides and cooked to desired doneness, about 4 minutes each side for medium doneness. During the last minute of cooking, place a dollop of the cheese mixture on top of each burger and close the grill lid. Cook until the cheese has just melted, about 1 minute.
• Place the burgers on the buns and top with the bacon, onions, tomatoes, pickles and lettuce if desired.

SMOKED PIMIENTO CHEESE CROSTINI

Steps:

• Preheat oven to 400°. Place bread on baking sheets. Bake 4-6 minutes or until light brown., In a large skillet, heat oil over medium heat. Add onions; cook and stir 4-6 minutes or until softened. Stir in broth, vinegar, sugar and seasonings. Reduce heat to medium-low; cook 12-15 minutes or until liquid is evaporated, stirring occasionally., In a large bowl, toss cheeses; beat in mayonnaise, pimientos, Worcestershire sauce, pepper sauce and seasonings. Spread 1 tablespoon mixture over each baguette slice; top with 2 teaspoons onion mixture. Sprinkle with bacon. Bake 3-4 minutes or until cheese is melted.

BACON-PIMENTO CHEESE

Steps:

• Fry bacon in a skillet until crisp; remove bacon and drain on a paper-towel lined plate; crumble bacon.
• In a mixing bowl, stir the bacon, cheeses, and remaining ingredients together.
• Serve immediately.

GRILLED PIMENTO CHEESE AND BACON SANDWICHES

Steps:

• Mix the cheese, mayonnaise, and pimentos.
• Divide the mix and spread onto two of the bread slices.
• Top with the bacon and add the other bread slices.
• Melt the butter in a large skillet.
• Add the sandwiches and lightly brown on both sides.
• Serve warm.