No southern upbringing is complete without plenty of pimento cheese sandwiches.
Like all Americans, southerners take a helluva lot of pride in their food traditions. When it comes to the most cherished and storied of southern recipes, pimento cheese is right up there with barbecue and buttermilk biscuits. Much debate surrounds recipes for this beloved spread, and variations are plentiful. Some variations are regional (hot sauce may be added in New Orleans, Worcestershire may be added in Savannah). Robert Stehling of Charleston's famed Hominy Grill even adds bourbon to his recipe (and we're certainly not complaining about that). Some variations are related to technique: fine grated vs course, mashed with a fork vs grated in a food processor.
A controversy arose this year at The Masters tournament after the clubhouse changed the supplier (and therefore the recipe) for its famed pimento cheese sandwiches.
Even the cheese itself is up for discussion - some recipes include cream cheese or even havarti - but one ingredient is always a constant: cheddar. Usually sharp. Which brings us to today's recipe. Where southerners take pride in their pimento cheese, Vermonters take even more pride in their cheddar. Any good Vermonter will tell you that cheddar cheese should be white, white, white.
Like so many long-standing American food traditions, pimento cheese comes from humble beginnings. That's the beauty and that's why the creative variations are such fun. Personally, we think it comes down to an appreciation for the spread's history and - more importantly - personal preference. This recipe draws on the tried-and-true basics, but we encourage you to experiment a little. Do you love jalapenos? Toss in a few! Big fan of crab meat? Maybe it's the perfect touch!
We usually eat our pimento cheese on Nate's homemade bread or with crackers, but it's also great as a filling for deviled eggs or in a grilled cheese sandwich. For a real indulgence, try it slathered over a burger hot off the grill or in your best mac-and-cheese recipe.
What are your favorite ways to prepare and eat pimento cheese?
Pimento Cheese Spread
Ingredients:
1/2 lb Vermont sharp white cheddar cheese
1 (4-oz) jar pimentos, drained and finely chopped
1/4 tsp freshly ground black pepper
cayenne pepper to taste
1/3 cup mayonnaise
Preparation:
Finely grate the cheese into a large bowl. Combine pimentos, black pepper, and cayenne pepper in a separate bowl. Add pimento mixture to cheese and combine with a fork. Stir in mayonnaise and mix until desired consistency is achieved.
Store refrigerated for up to 1 week (if it lasts that long).
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| don't worry, it's just pimentos |
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| the consistency should be spreadable but can otherwise be as chunky or creamy as you like |
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