Pimento Cheese - The Pate of the South
I just received my new Southern Living Magazine, and they are calling pimento cheese the "Pate of the South." I think that's correct. It must be another one of those Southern Thangs. Most southerners grew up eating it because Mamas everywhere in the South made it. It's easy, it's quick, it's cheesy, and it's a kid pleaser.
Here's how I make mine: http://tomcatinthekitchen.blogspot.com/2009/05/pimiento-cheese.html
and, here are some suggested variations that are mentioned in Southern Living:
Variation #1:
Grated cheddar cheese
Cream cheese
Mayonnaise
Grated yellow onion
Ground red pepper
Variation #2:
Roasted red bell peppers
Mayonnaise
Chopped red onion
Fresh parsley
Fresh dill
Dijon mustard
Chopped pepperoncini peppers, with some liquid
Grated fresh horseradish
Variation #3:
Chopped pecans, toasted
Mayonnaise
Jarred, diced pimientos
Jarred, sweet-hot pickled jalapeno peppers chopped, with some liquid
Grated cheddar cheese
Variation #4:
Mayonnaise
Jarred, diced pinientos
Sliced green olives
Dry mustard
Worcestershire sauce
Hot sauce
Celery seeds
Apple cider vinegar
Salt, pepper
Grated white cheddar cheese
Variation #5:
Mayonnaise
Jarred, sliced pimiento
Bourbon
Ancho chile power
Ground cumin
Ground pepper
Grated sharp cheddar cheese
Grated parmesan cheese
I just make plain ol' pimento cheese, so some of those variations sound just a little over the top for me. Variations #1 and #4 sound like something that I may try in the future.
I did, however, spy something in this last issue of Southern Living that is on my short-list of things to try--grilled pimento cheese with bacon. Now that's over the top good in my book. I've had grilled pimento cheese sandwiches like the above picture many times, but I've never thought to add bacon.......coming up soon!
