Three things to chew on this morning:
1. Yesterday this little blog hit 50 FOLLOWERS! And most of them are not my mom! That’s really exciting, you guys. Fifty whole people don’t mind finding out whenever I post something and it’s been less than 2 months. Thanks, followers. You’re the bee’s knees.
2. I am currently blogging from my neighborhood Starbucks and I feel like the biggest cliche on the planet. It’s like I’m an extra on “Girls” right now, typing away in Cafe Grumpy. I’m rolling my eyes at myself.
3. I made Beef Bourguignon last night for the first time. It was terrible. Tasted like a big bowl of red wine, and not in a good way. Just a reminder that even people who cook all the time screw up now and again, and that a sub-par dinner’s not the end of the world. If anything, it was just a good excuse to eat Kraft Mac and Cheese, the blue box variety. So…win?
As promised, here’s an awesome recipe for pimento cheese. I make about 10 different kinds of pimento cheese but the heart of it’s all the same. I like to play around with it every once and a while and this version ended up topped with prosciutto heaped on the aforementioned mini-biscuits.
Because pimento cheese wasn’t indulgent enough already.
CREAMY, SPICY PIMENTO CHEESE
makes about 3 cups
8 oz. sharp cheddar cheese, grated (don’t buy the pre-grated cheese!)
4 oz. pepper jack cheese, grated
4 oz. cream cheese, room temperature
about 1/2 cup mayonnaise
1 small jar pimentos (these are near the olives)
1/2 tsp. red pepper flakes
1. Put half the grated sharp and pepper jack cheese into a food processor. Add about 1/4 cup of mayonnaise and season with salt and pepper thoroughly. Process until the mixture is pretty smooth but not runny. If you need to, add more mayo, but err on the side of too little…you can always hand mix in more later.
2. Dump the mixture into the bowl of a stand mixer fitted with the paddle attachment and add in the rest of the grated cheeses, the cream cheese, and about 1/2 tsp. red pepper flakes. Mix until combined and turn off the mixer and use a spoon if it’s having trouble combining. Drain the pimentos and add them in last, stirring into the cheese with a spoon. Taste once more for seasoning and add more salt and pepper (or red pepper flakes if you like it spicier.)
***Notes: I find pimento cheese is best when using full-fat ingredients (duh.) It’s already pretty fattening so switching to low-fat cheese or mayo is a drop is like putting a Band-Aid on a bullet hole, really. Other things I’ve added to my pimento cheese successfully in the past include chopped walnuts or pecans, grated garlic, and finely diced jalapenos. As far as store bought goes, nothing even comes close to Palmetto Cheese, FYI.