“The ramblings and grumblings of author Ad Hudler”

Best Pimiento Cheese Recipe Ever
Wednesday, February 6, 2013

In the Hudler house we have what we call the Food Bible: a collection of recipes, torn from the pages of magazines and cookbooks and taped into a big journal book. For inclusion in the Food Bible the recipe must be loved by all three of us -- myself, Carol, and Haley. And whenever we're together -- which isn't that often anymore because Haley is nearly 22 -- I go to the Food Bible and choose an entree that I know will please us all.

Our newest inclusion is a spicy take on an old-time Southern favorite: pimiento cheese. It contains raw garlic, Tabasco sauce, and half a habanero chili. I know habaneros are hot -- remind me to tell you the horrific story some time about how I almost ended up in an emergency room with first-degree burns on my private parts -- but the heat is cut dramatically by the cheese in this recipe. If you like spicy, you'll love this.

Right, Mom?

Mmmmmmm, she says.

Credit for this recipe goes to Saveur magazine.

1 10-ounce package sharp white cheddar
1/2 cup packed, jarred pimientos, finely chopped, plus 1 tbsp. brine, reserved from jar
1/4 cup mayonnaise
1 clove garlic, finely chopped or through a press
1/2 habanero chile, stemmed, seeded, and finely chopped.
Kosher salt and fresh ground pepper, to taste.
Tabasco, to taste.

Directions: Finely grate cheese and transfer to a food processor, along with brine, peppers, mayo, garlic and chili. Season with salt, pepper and Tabasco, and pulse until lightly chunky. Put atop your favorite crackers. Or, as we do: Make a sandwich with roast chicken, sliced tomatoes and a thick spreading of this tasty orange treat.


Anonymous Anonymous said...

I can taste it now!
Let's make some when you come to Colorado?

February 6, 2013 at 6:25 PM  
Anonymous Susan Cushman said...

wait.... you got the peppers on your... private parts? I'm trying not to imagine....

February 6, 2013 at 7:54 PM  

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