Pimento Cheese

 

Source: Victor Caine

Pimento Cheese is one of those things I can eat with a spoon.

It can be used as a base for all kinds of dishes.  Click here for all meals using Pimento Cheese in my blog.

Ingredients

4 ounces cream cheese (softened)

4 ounces diced pimento

2 ounces mayonnaise

8 ounces sharp white Cheddar cheese

Salt & pepper to taste

Instructions

Place cream cheese and mayonnaise in a large mixing bowl and beat at medium speed until thoroughly combined

Add cheddar cheese

Mix till combined

Add pimentos 

Season to taste with salt and pepper

Pimento Cheese Fondue

This recipe comes from an episode of Food Network Channel's The Kitchen.

I'd make a few changes based on what I like, but all in all, this looked like a very delicious recipe that I would like to try soon.

Ingredients

One 8-ounce block sharp Cheddar, shredded

One 8-ounce package cream cheese, cubed 

1/4 cup mayonnaise 

1/4 cup heavy cream 

1/4 cup pimiento peppers, chopped 

2 tablespoons pickle relish 

1 teaspoon onion powder 

1/2 teaspoon garlic salt 

A few dashes hot sauce, optional 

Freshly ground black pepper 

Crackers, vegetables and toast, for serving 

Directions

WATCH

Watch how to make this recipe.

1. Combine Cheddar, cream cheese, mayonnaise and heavy cream in a medium saucepan over medium-low heat. Stir until melted, about 4 minutes. Stir in pimientos, pickle relish, onion powder, garlic salt, hot sauce, if using, and some black pepper. Transfer to a serving dish and serve with crackers or favorite dippers.

Corn Muffins in Poblano Cups

Here is a recipe for something unusual and delicious looking.  The Captain and I love using poblano peppers and often use it in place of or together with green pepper since we love the spicy taste.

Can't wait to try this recipe that comes from Food.com (link follows recipe).

Ingredients

cooking spray
1 (7 ounce) box corn muffin mix (recommend Jiffy)
1⁄2 cup shredded Mexican blend cheese
1 (7 ounce) jar chopped pimiento
3 tablespoons freshly chopped cilantro leaves
6 poblano peppers, halved lengthwise and seeded

Directions

Preheat oven to 400 degrees F.

Spray a large baking sheet with cooking spray.

Prepare corn muffin mix according to package directions, add cheese, pimentos and cilantro.

Place poblano pepper halves on prepared baking sheet and fill each pepper with an equal amount of corn muffin mix.

Bake 18 to 20 minutes, until a wooden pick inserted in 1 muffin comes out clean. Serve and enjoy!

Photo and Recipe Source

Pimento Cheese Burger

Can we assume from The Food Network that Bobby Flay is the King of Burgers and BBQ?  I've heard raves about his restaurant Bobby's Burger Palace.  I'd love to go there and have one of these Pimento Cheese Burgers!

The Captain and I love cheeseburgers and we love pimento cheese . . . of course we will be trying this recipe soon!

Photo and Recipe Source:  Bobby Flay's website

Makes 4 burgers

Pimento Cheese

• 1/3 cup prepared mayonnaise
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1/8 teaspoon cayenne powder
• ¼ pound extra sharp white cheddar cheese, coarsely grated
• ¼ pound extra sharp yellow cheddar cheese, coarsely grated
• 1/3 cup drained and finely diced piquillo peppers or roasted red peppers

Using a fork, stir together the mayonnaise, salt, pepper and cayenne in a large bowl. Add the cheese and peppers and mix with the fork until combined. Cover and refrigerate for at least 30 minutes before using to allow the flavors to meld.

Burgers

• 1½ lbs freshly ground chuck (80/20)
• 2 tablespoons canola oil
• Salt and freshly ground pepper
• 4 hamburger buns, with or without sesame seeds, split
• 8 thick slices double smoked bacon, cooked until crisp, optional

1. Form the meat into four burgers. Season the burgers on both sides with salt and pepper.

2. Add the oil to the griddle and heat over high heat until shimmering. Cook the burgers for 3-4 minutes on each side until golden brown and cooked to medium doneness.

3. During the last 30 seconds of cooking, top each burger with a few spoonfuls of the pimento cheese, cover with a basting cover or loosely tent with foil and cook until the cheese melts slightly.

4. Place the burger on the bottom half of the bun, top the cheese with 2 slices of bacon on top of the cheese and top with the bun top.

Pimento Cheese Ball

Love this quick and easy recipe that makes

one of the best appetizers ever!

Convenient to make for parties since it

can be made three days in advance.

Ingredients

• 2 cups (8 ounces) shredded sharp Cheddar cheese
• 1 (8-ounce) package cream cheese, softened
• 1 (4-ounce) jar processed pimiento cheese spread
• 1 garlic clove, minced
• 1/4 cup finely chopped pecans

Instructions

1. In a large bowl, with an electric beater on medium speed, beat Cheddar cheese, cream cheese, pimiento cheese, and garlic for 2 minutes, or until smooth.
    
2. Place mixture on waxed paper and form into a ball. Wrap in waxed paper and chill for about 2 hours, or until firm.
    
3. Place pecans in a shallow dish. Remove waxed paper from cheese ball and roll it in pecans, completely coating it.
    
4. Serve, or wrap well and chill until ready to serve.

Yields: 2 cups

Source:  Mr. Food

Homemade Pimento Cheese Sandwiches

This recipe comes from the Food Network, one of my favorite television channels.  I was watching Sunny Anderson's show the other day and she featured this recipe that is so simple to make and looks so delicious.

These sandwiches would make awesome appetizers for a party!

The only thing I would change . . . omit the onions and substitute cayenne pepper for the black pepper.

Ingredients

• 1/2 pound Cheddar cheese, shredded (recommended: Colby)
• 1/2 pound Pepper Jack cheese, shredded
• 1 (4-ounce) jar diced pimentos, plus 2 tablespoons juice
• 1/2 red onion, diced
• 1 cup mayonnaise
• 3 cloves garlic, finely minced
• 1 teaspoon hot smoked paprika
• 1/2 teaspoon ground celery seed
• Salt and freshly ground black pepper
• 1 loaf white sandwich bread, sliced into diagonal pieces

Directions

In a medium bowl, combine cheeses, pimentos and pimento juice, onion, mayonnaise, garlic, paprika, and celery seed. Mix well and season with salt and pepper, to taste. Refrigerate until ready to serve. Transfer the cheese spread to a serving bowl and serve with the bread.