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Pimiento cheese recipes run the gamut of ingredients, most of them southern secrets passed down through the generations. From beer to bourbon, I have collected and tried all the pimiento cheese recipes that one southern woman could experience in her 50 years. Some southern family recipes for pimiento cheese are argued over about as much as who will inherit grandma’s seasoned iron skillets. Bill Neal, God rest his soul, the famous southern cookbook writer, chef and co-founder of Chapel Hill restaurants, La Re’sidence and Crooks Corner (yes the one with the pig on the roof) said “that pimiento cheese is the pâté” of the south. Well folks, get your crackers ready if you are looking for pâté. If you are more the drugstore sandwich type, get your white bread ready, your bacon fried crisp and your home-grown tomatoes sliced because here is Southern Sandra’s recipe for pimiento cheese, secrets included.
The recipe:
8 oz. hand grated cheese. I prefer to mix white and yellow cheeses.
¼ cup or more of Dukes Mayo.
4 oz. jar of pimientos with juice; mash slightly before adding to mixture.
Texas Pete to taste. Take it easy here if you are using hot-pepper cheese.
A touch of red wine vinegar
Fresh ground pepper to taste
Worcestershire sauce ½ teaspoon to 1 teaspoon
With a fork, combine all the ingredients in a large mixing bowl. As often as needed, taste and adjust to your liking,
Secret No. 1. Start with room temperature cheese.
Secret No. 2. Use a hand held grater with small holes. This makes the pimiento cheese creamy. It just is not as good unless it is creamy!! My family has always used the Mouli rotary grater. I know you can buy the fancy French ones now from Cuisipro.
Secret No. 3. Use good mayo. Dukes is the quintessential southern mayonnaise. If you are accustomed to eating the light go ahead and use it but, don’t expect the kin folk to like it unless you use the high-test Dukes.
Secret No. 4. If you double the recipe, don’t double the pimientos. 4 ounces is enough either way.
Secret No. 5. If you use the old fashioned hoop cheese (southerners call this rat cheese) you may want to hit the mixture with a little red wine vinegar; this takes the bite off that sharp rat cheese. My favorite combination is ½ the recipe with hot pepper cheese and ½ the recipe with sharp cheddar.
The way my kin folks ate this was grilled on white bread with bacon and tomato. My Grandmother would grill the sandwich right in the same pan in which she cooked the bacon. I prefer my pimiento cheese sandwich on whole wheat with sprouts or as an appetizer with whole wheat crackers. Anyway you serve it pimiento cheese is just good eating.