The Perfect Pimento Cheese Recipe (& Some of Our Favorite Local Prepared Options)October 12, 2016 - Perre Magness
Pimento cheese is the perfect Southern staple for fall. It’s great for tailgating, school events, family gatherings and holiday parties. And I should know, as I literally wrote the book on it: Pimento Cheese the Cookbook: 50 Recipes from Snacks to Main Dishes Inspired by the Classic Southern Favorite.
Everyone should learn to make pimento cheese at home, so below you’ll find a recipe for one of my favorite versions. And while making pimento cheese from scratch isn’t difficult, sometimes we need a quick-fix dinner or entertaining solution, so I have also whipped up a list of some fabulous local pimento cheese offerings — both to take home and on restaurant menus. Make it or buy it, you cannot go wrong with pimento cheese on a fall menu!
Barbecue Pimento Cheese RecipeWith all the recipes I have developed for pimento cheese, maybe I shouldn’t have a favorite, but if I had to pick, this one is probably it. This Memphis iteration of pimento cheese is redolent with the smoky spices we love on our pork. Try it on some hearty crackers — or melted on top of a pulled pork sandwich.
Barbecue Pimento Cheese recipe by Perre Coleman Magness | Image: Jennifer Davick. All rights reserved.
Barbecue Pimento CheeseIngredients
- 1 tablespoon sweet paprika
- 1 teaspoon salt
- ½ teaspoon celery salt
- ½ teaspoon black pepper
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ¼ teaspoon crushed red pepper
- ¼ teaspoon garlic powder
- 1/8 teaspoon cayenne
- 8 ounces sharp cheddar cheese
- 8 ounces naturally smoked cheddar cheese
- 4 green onions, white and some green parts, finely diced
- 1 cup mayonnaise
- 1 (4-ounce) jar diced pimentos, rinsed and drained
- Mix all the spices together until thoroughly blended.
- Grate the cheeses together into a large bowl and toss together to combine. Add the green onions and toss again. I find my clean, dry hands the best tool for this. In a small bowl, mix the mayonnaise with 2 tablespoons of the spice mix and stir until completely incorporated. Stir the mayonnaise into the cheese mixture until everything is well blended and all the cheese is coated. Stir in the pimentos until they are evenly distributed throughout the mix.
- Chill the pimento cheese, covered, in the fridge for at least 2 hours to let the flavors meld. This will keep in the fridge for up to a week.
- Makes 1 pound
- There will be some spice blend leftover. Keep it in an airtight container and sprinkle it over hamburgers, steak or, my favorite, popcorn.
Cooper Street 20/20
Kathy Katz makes a tasty pimento cheese spread, packed with green onions, black pepper and the surprise addition of mozzarella. I’m a big fan of this interesting take with its peppery kick and thick consistency.
Try it: The thicker cream cheese base of this version makes it perfect for spreading on sandwiches or stuffing into a chicken breast.
Buy it: Cooper Street 20/20
800 S. Cooper St., Memphis, TN 38104 • (901) 871-6879
Hours: Monday through Friday, 8 a.m. to 7 p.m.; Saturday, 9 a.m. to 1 p.m.
*Also available at the Memphis Farmers Market
Source: Styleblueprint Memphis
Full article here.