CUISINE & CULTURE
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ANGELINA@ANGELINALARUE.COM
ANGELINA L aRUE Summer is synonymous with barbecuing, but I love the “extras” that go with it. When I think of summertime, picnics, and grilling, I also think about things I can serve like this pimento cheese spread.
Serve the spread on sandwich bread, or on crackers. It’s also good to use as a dip for raw veggies, or to stuff celery sticks with. And you know those recipes you stir up and put in the fridge that only get better the next day? Well, this is one of them. This recipe makes a pretty large batch, but you’ll be happy you made a big one to cover with plastic and leave in the fridge for a few days.
If you don’t like nuts you can certainly omit them from this recipe. I personally like the added crunch and enjoy the extra protein and “good” fat. Pecans add a Southern touch to pimento cheese, as if it could get any more Southern. Diced jalapenos are a nice substitute for the pecans if you like a little heat.
Some people even like to add a dash of Worcestershire sauce to the cheese mixture, if you are so inclined. And when it comes to the cheese you use, definitely grate the cheese yourself; it’s much better than the prepackaged grated cheese, which seems to have a powdery substance on it that helps keep it from sticking together. A food processor fitted with the large grating blade works beautifully, or a good box grater will work, as well. Pre-grated cheese isn’t too bad when we are planning to melt the cheese, but when cheese is the star of the show, as in this recipe, freshly grated is best.
Take out a sleeve of saltines, pour yourself a tall glass of iced tea, and have a taste of the South.
Enjoy food made fresh!
Southern Pimento Cheese Spread 1½ cups good mayonnaise ¼ teaspoon cayenne pepper Pinch of salt Pinch of black pepper 1 pound block sharp cheddar cheese, grated ¼ cup pimentos, finely diced 1/3 to ½cup pecans, chopped Spanish olives, sliced for garnish (optional) Toast pecans in asmall skillet over medium-heat for to 4 minutes. Set aside to cool.
Stir together mayo, cayenne, salt, and pepper in a medium mixing bowl.
Grate the cheese. Fold it into the mayonnaise mixture. Stir in diced pimentos and toasted pecans until well blended.
Garnish with sliced olives, if desired. Serve immediately, or chill until ready to serve.
Keep leftovers in covered container in the refrigerator for up to five days. Makes about 8 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
