Pimento Cheese
"Mother would take blocks of American cheese, jars of Miracle Whip, and cans of pimentos, sit under the post oaks and grind them together with a clamp-on-the-table meat grinder." That's how pimento cheese was made in Patrick's family. This version started out pretty much the way Patrick's mother's did, with pimentos and mayonnaise but Cheddar and Jack rather than American cheese. Then, feeling the pimentos were not as tasty as they once might have been, we switched to thick, jarred Spanish peppers and bolstered the mix with smoked paprika, along with plenty of pepper and a little mustard. The resulting cheese, in our assessment, can be addicting, whether on a cracker or in a sandwich."
Ingredients
- 8 ounces aged Cheddar cheese, yellow, or white and yellow mixed
- 1/3 cup diced Spanish peppers or 1 (4 oz.) jar of pimentos
- 2 tablespoons mayonnaise, more or less
- 2 teaspoons mustard
- 1 teaspoon sweet or hot smoked paprika
- lots of freshly ground pepper
- 1 sliced scallion
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Instructions
Grate the cheese on the coarse holes of a grater or run it through a meat grinder if you still have one. Stir in the peppers, mayonnaise, mustard, and paprika, tasting and adjusting as you go. Finally season with plenty of freshly ground pepper and add the scallion.
About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
