Family Favorite: Pimento Cheese

My family loves some Pimento Cheese {just as long as it is not too mayonnaisy}.  Jody and I snacked on Pimento Cheese Sandwiches at the Masters a few weeks ago.  I gave some to the teachers for their Easter Happy/Sack Lunch. 

I use to make mine using the pimentos in a jar until I was introduced to the recipe in Frank Stitt's Southern Table Cookbook.  The recipe comes from one of his long-time employees, Miss Verba.  Her recipe calls for 3 large fresh red bell peppers...



You place the peppers on a grill over a hot fire or under a hot broiler, turning occasionally until the skin is black and charred all over...



Once they are blistered, you place them in a bowl and cover them with plastic wrap to steam for 10 minutes.  While your peppers are steaming, grate a pound of sharp yellow cheddar on the small-holed side of a hand grater...



After the peppers have steamed, the blackened skin just peels right off..



Remove the skin, stem and seeds {don't rinse the peppers or you will wash away their flavorful oils} before chopping...



Pimento Cheese
1 lb. sharp yellow cheddar
¼ lb. cream cheese, softened
1 t. freshly ground pepper {her recipe calls for white, I used black}
3 large red bell peppers, roasted, peeled, seeded and chopped
½ c. mayonnaise {hers calls for homemade, I used store-bought}
1 t. sugar
Splash of hot sauce
⅛ t. cayenne pepper

Grate the cheddar on the small-holed side of a hand grater.  Transfer the grated cheese to a bowl, add the cream cheese, pepper, bell peppers, mayonnaise, sugar, hot sauce and cayenne pepper.  Blend together thoroughly.  Refrigerate and serve chilled.

We like to eat ours on crackers, toasted french bread, celery, croissants...



Last week I was asked to send something for Teacher Appreciation for Banks' school.  I quickly volunteered for Pimento Cheese...



I sent a bowl of pimento cheese with a variety of crackers and celery sticks.  I hope they enjoyed it!