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Prep time:
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Yield: About 20 Hors D'oeuvres
As strange as this recipe may sound, it ROCKS. I've served it a few times now, and it's always a hit. The smokiness of the cheese is offset by the pickle, and the 2 flavors compliment each other wuite well.
Living and cooking in the South, I've been asked quite often for Pimento Cheese. I, nicely explain that I don't do it. The real reason I've never done a Pimento Cheese before is because I don't like the bland taste that's is the true Pimento Cheese. Finally I was asked one too many times, and I set myself on the task od putting a recipe togther. But, it would be my way, and have some great flavor.
I knew the cheese needed more flavor, and I got it when I noticed a Smokey Cheddar at Sam's Club 1 day. Then the addition of a little heat, made it completed my concoction. I honestly don't remember where I got the idea of marrying it with Dill Pickles, but it worked. It's become one of those eclectic Hors D'oeuvres that people expect at my catered parties.
I first made the cheese, and my thoughts were that it was a little too smokey, but after stuffing the pickles, and tasting it, I was blown away. The pickles lost a little bit of the tartness along with the seeds, but enough was still there to give a subtle flavor, and cut some of the smokiness from the cheese. After taking the pictures, and eating that first batch, I looked at the empty plate for 10 minutes, and just had to make a few more for seconds.
Instead of my Original Recipe Blacken, these would also taste real good if you substituted the SouthWest Blend!
1. Grate the cheddar cheese into a 2 quart bowl. I grate 1/2 of it real fine, then the rest coarse.
2. Mince the onion as small as you can get it, and add it to the bowl.
Prepare the chili peppers by first cutting in half, then removing the seeds and membrane, the membrane is where most of the heat is. Chop these real fine then add to the cheese.
Ron's Note:
If you like the heat, don't bother cleaning out the inside of the peppers.
3. Add the cream cheese, then half of the mayonnaise, and mix well. continue adding mayonnaise until it just comes together, then add the blacken.
Ron's Notes:
You can make this up to a week ahead of time, but do it at least a day ahead to let the flavors blend.
There's enough salt in Cheddar Cheese, and there'll be a lot of salt from the Pickles, so be careful not to use a Blackening Seasoning that contains salt.
4. Prepare the pickles by cutting them in half, lengthwise, then scoop out the seeds with a small spoon, the smaller the better. I actually used a metal measuring spoon that's labeled a "dash". Be careful that you don't go all the way through the pepper.
As you finish them, set them, cut side down, on paper towels to drain. Using a real sharp knife, carefully cut a very thin slice from the bottom of each half to let them sit flat on a plate. Cut each pickle half in half to make bite sized pieces.
Ron's Note:
If you're doing these the day ahead for a party, don't bother setting the pieces on paper towels, just set them back in the jar with the brine, until your ready to use them.
5. You can fill the pickles up to 2 hours or so ahead of service. Just store them in the refrigerator until you're ready to serve.
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
