Coast Cooking

Coast Cooking: Pimento and cheese is a thing of wonder, when done correctly

I have often written about pimento and cheese. 

It is as Southern a concoction as could be contemplated, and although its genesis is in cheep cheese and canned peppers, and lots of mayonnaise, nothing says this recipe can't be gentrified.  

The main point to consider is the cheese. If you are going to eat your spread cold, a good, sharp cheddar would do fine. Even one of the white cheddars would be a vast improvement over the processed American cheese this recipe is famous for. 

The pimentos can be replaced with a freshly grilled pepper of almost any sort. If you want it a bit spicy, try a poblano or even jalapeños, but if you want to keep it tame, just roast red bell peppers over an open fire.  

Mayonnaise is a sauce of some distinction when made fresh, and when garlic is added it becomes a thing of wonder.

Combine these suggestions, make a grilled cheese sandwich or even top a burger with a big dollop, and you are on your way to a thing of wonder.

PIMENTO AND CHEESE

1 cup sharp American cheddar

1 large bell pepper

3-4 tablespoons homemade mayonniase

Black pepper

Roast the bell pepper over a gas flame or in your broiler. When well blackened, remove the skin under running water, split open and remove the seeds, chop and add to a large bowl. Grate the cheese, but don't make it too fine, it should be a bit chunky, now combine with the mayonnaise and roasted pepper. Taste and season as required.

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