Wednesday, November 23, 2011

In Praise of Pimento Cheese

The last year or so have been important ones for the South's beloved Pimento Cheese. Our iconic spread--a mixture of sharp cheddar, mayonnaise, and diced pimento peppers has gone from being virtually unknown outside of the South to the "it" appetizer across the US.

Jim 'n Nick's Bar-B-Q has had their version of pimento cheese on their menu for many years. Served with their spicy, smoked hot links, crackers and hot peppers, it is one of the more popular menu items. Executive chef, Drew Robinson shares his recipe below but was also quoted on the popular national food blog,, this week. A handful of our friends, including Southern gal turned NYC chef, Elizabeth Karmel (from Hill Country and Hill Country Chicken), Southern Foodways Alliance director, John T. Edge, chef Hugh Acheson from Five and Ten in Athens, GA and Empire State South in Atlanta, and Chef Linton Hopkins of Restaurant Eugene and Holeman and Finch Public House in Atlanta add their comments along side Drew's. Check it out here:

And here's that recipe:

Jim 'N Nick's Old-School Pimento Cheese

1 lb. sharp cheddar cheese, grated
1 1/4 cup mayonnaise (we prefer Duke's)
1/2 teaspoon Tabasco sauce
1/2 teaspoon cayenne pepper
10 oz. fire-roasted red peppers or diced pimentos

Mix ingredients together well. Store in the refrigerator for up to one week.

Serve on crackers, celery, make a sandwich, slather on a burger...the combinations are up to you!

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