Here in Kentucky, Louisville to be more specific, there are a few foods that are considered staples at family gatherings, picnics, and socials. While I have not really embraced a Southern flare in my cooking, nor would I consider it southern exactly, Pimento cheese is something I found a number of years back to be quite delicious. Now, everybody (3rd generation, at least, Louisvillian) has their own recipe and ideas of what it should taste like. And unfortunately, the packaged versions, even from local companies, are loaded with ingredients your Grandma couldn't pronounce-let alone identify as food. So as usual, one is left with the only recourse of making your own. Pimento cheese is a must have food if you are throwing a Louisville themed party, for instance to celebrate the Kentucky Derby.
Pimento Cheese can be spread on crackers, made into a sandwich (when I was little this is how I saw kids at school eating it, and I wondered what it was), stuffed in hollowed out cucumbers or celery sticks, broiled on bagels, or served with soft or hard pretzels (how they do it at local restaurants), or any other way you can think to eat it.
America's Test Kitchen Pimento Cheese
I was prompted to share these recipes because of the one below that was just published. I love their recipes because they try them every which way and in a scientific manner. So I trust that whatever comes out of that kitchen is good, because it always has been whenever I follow the recipe.
(According to the Test Kitchen)
Why This Recipe Works:
The first few attempts were missing something. After a bit more
research, we found several versions of this dish that benefit from a
small shot of pickle juice
because of its vinegary, sour flavor. This recipe needs a lot of
stirring before the mixture starts to resemble pimento cheese, but don't
give up if it's looking dry; after some vigorous stirring, the cheese
and liquid ingredients
start to combine and smooth out. But don't overmix and make it too
smooth--those small, cheesy lumps are what gives pimento cheese its
characteristic texture.
Makes about 1 1/2 cups
¾ cup grated sharp cheddar cheese
½ cup grated Monterey Jack cheese
2½ tablespoons pimento chiles
1 tablespoon mayonnaise
1 tablespoon pickle juice
1 teaspoon lemon juice
½ teaspoon Worcestershire sauce
Combine all ingredients in medium bowl. Using fork, stir vigorously until thoroughly combined. Season with salt and pepper.
Hot Habanero Pimento Cheese
This next recipe I came up with in an effort to imitate (sincerest form of flattery, right?) a specific flavor from a local company but without the preservatives, or the cost. Unfortunately, I can't always find (and haven't tried in years) Private Selection (Kroger private label) Habanero Cheese. And it's crazy what's happened to cream cheese with guar and xanthan gum and carob bean-I guess to make it more smooth and spreadable?
1 8 oz. package of cream cheese softened
1 8 oz. package of private selection Habanero Cheddar Cheese, cubed
3 Tbs. Mayonnaise
3 Tbs. Sour cream or milk
1/2 tsp. garlic powder
1/2 tsp. sugar
1/2 tsp. salt
dash of black pepper
1 4 oz. jar of pimentos, drained
Amma's Pimento Cheese
This last recipe is from a possibly more than 3rd generation Louisvillian's grandma.
10 oz. extra sharp Cracker Barrel Cheddar, grated
16 oz. Kroger extra sharp Cheddar, grated
1/4 cup grated white onion
3/4 cup
real Mayonnaise (she underlined it, not me)
4 oz. jar of diced pimentos with juice
2 Tablespoons Tarragon Vinegar
dash salt
dash nutmeg
I have no specifications on how to blend this all together, but I do remember you are supposed to let is sit in the fridge overnight before serving.
About Louisville, KY: We moved here when I was 4, and I have noticed that once someone moves to Louisville, they are a Louisvillian for life. It is like a vortex. You can move away, but you'll be back. It really is a wonderful city to live in, you just have to worm your way into the hearts of the people who have lived here all their, their parents, and their grandparents, life.