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Yield: 2 Cups
Where the rule come from that says that Pimento Cheese needs to be mild and whimpy. I've kicked this up to have the great flavors that'll make you keep making it again and again. It's easy to make, and has a TON of uses.
One of the first things I was made to taste, when I first moved to the South, was Pimento Cheese, a Southern tradition. Southerners consider it a staple, I wasn't impressed. It was bland, and made the true southern way, with cheddar, pimentos, and mayo (Dukes of course).
Years go by, and I'm coming up with something new for an hors d'oeuvres. and figured I'd do Pimento Cheese Stuffed Pickles. Of course I first had to fix the cheese. I made it similar to this one, but used a smokey cheddar instead. This updated version of a pimento cheese really went perfect with the dill pickles and was a hit of the party.
Today, I was going to go out for a breakfast sandwich, when I realized that I already had bacon in the frig. and that I could make something a LOT better for less money. So I used it as the cheese in an egg sandwich. You can view my recipe for The Ultimate Bacon, Egg, and Cheese Sandwich, HERE.
Use this as the cheese in a grilled cheese, or as a topping for a burger, or even use it as a topping for a meatloaf, or baked macaroni and cheese. No matter how you use it, you'll be impressed with this Pimento Cheese's bold flavor.
One last thing:
Although you've got both Butt Kickin' Blacken and Hot Peppers in it, it's not that hot. You could easily change this one from hot to fiery by doubling up on both the peppers and the blacken. The cheese is one of the ingredients like cream that steals the heat.
1. First you've got to get all of your ingredients together.
2. Grate the cheese, either in a food processor, or by using a small grater as shown in the picture above.
3. Mince both the peppers and onion.
Ron's Note:
When I chop peppers, I always use a food service glove so that my hands won't pick up any heat from the pepper. I've also found that I can cut strips into the whole pepper, before mincing it. This make the mincing process go along a lot faster.
4. Add the chopped peppers to the cheese along with the onions, mayo, Butt Kickin' Blacken, and the liquid smoke. Mix it all up, let stand for a few hours, then store it in the refrigerator. It'll hold in your frig for a little over a week, if it lasts that long.
Ron's Note:
I've made up a blacken for just this type of use. I've added hickory flavor to my Original Recipe, call it Ol' Smokey, I used that instead of the liquid smokewhen I made this recipe.
This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
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This recipe prints as a shortened version, with only 1 Picture, Ingredients, and Directions.
By Cap'n Ron
