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In Honor of the Masters, Post Your Favorite Pimento Cheese Recipe
Posted on 4/11/15 at 12:01 pm
Posted on 4/11/15 at 12:01 pm
Here's one:
Pimento Cheese
Prep Time: 15 minutes
2 (8-oz) blocks extra sharp cheddar cheese, grated
1 (8-oz) block jalapeno monterey jack, grated
1 (8-oz) brick cream cheese, softened
1 (7-oz) jar diced pimentos with juices
1 tbs grated vidalia onion
2 tbs honey
1/2 cup mayo
Salt & freshly ground pepper, to taste
Make sure to buy block cheese and grate it yourself. Hopefully you have a grater attachment on your mixer or food processor.
Combine all ingredients in a bowl or stand mixer with paddle attachment and mix well.
It spreads best when it's slightly warm but refrigerate in an airtight container between uses.
Use as a dip or enjoy in a sandwich
Pimento Cheese Sandwich Controversy At Augusta National
Posted on 4/11/15 at 12:17 pm to Stadium Rat
I'm a fan of simple with pimento cheese. Shred a high quality sharp cheddar, put in a jar of diced pimentos, the slightest bit of minced fresh onion, S&P and blend in Dukes mayo. That's it. Never use cream cheese.
I think I know what I'm doing for lunch.
I think I know what I'm doing for lunch.
Posted on 4/11/15 at 2:00 pm to OldHickory
Half pound of Cabot seriously sharp cheddar, 12 oz jar of roasted red peppers, few shakes of Worcestershire, a few fat pinches of smoked paprika. Grate cheese in food processor, switch to chop blade, add remaining ingredients and whizz thr hell out of it until almost fluffy in texture. If it needs thinning, add a bit of mayo
Posted on 4/11/15 at 4:45 pm to Stadium Rat
Martha Foose's version is the best Ive come across. Im sure its googleable. Love those masters prices
Posted on 4/11/15 at 4:49 pm to BlackenedOut
Pimento Cheese from Screen Doors and Sweet Tea by Martha Hall Foose
1 cup mayonnaise (the recipe suggests homemade)
1 teaspoon finely chopped sage
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
8 ounces Colby cheese, grated (2 cups)
8 ounces sharp Cheddar cheese, grated (2 cups)
1 (4-ounce) jar chopped pimientos, drained
Salt and freshly ground pepper
Hot pepper sauce
In a medium bowl, combine mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce.
Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce.
Refrigerate until ready to use.
The “Unofficial” Masters Pimento Cheese Sandwich
1 cup swiss cheese, about 5 oz, finely grated
3/4 cup american cheese, 4 oz, finely grated
1/4 cup mayonnaise
2 oz pimentos, chopped with juices
4 slices white bread, we used Arnold Brick Oven white bread
1. Combine all ingredients but bread. Stir vigorously for 2-3 minutes. Apply half to one slice of bread, form a sandwich with another slice. Cut through the middle, into two halves. Repeat.
Yield: 2 sandwiches
Tips
to hard boil the egg for the best tasting pimento, I placed an egg in a small saucepan, covered it with cold water by at least 1 inch. Then placed it over high heat until the water boiled. Removed it from the heat and placed a lid on the pan. Placed the pan aside for 10 minutes. Poured the water out and ran the egg until cold water until cool enough to handle. Finally I peeled the egg over a trash can, it can get messy!
Source: Tiny Test Kitchen |
1 cup mayonnaise (the recipe suggests homemade)
1 teaspoon finely chopped sage
1 teaspoon fresh lemon juice
1 teaspoon dry mustard
1/4 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
8 ounces Colby cheese, grated (2 cups)
8 ounces sharp Cheddar cheese, grated (2 cups)
1 (4-ounce) jar chopped pimientos, drained
Salt and freshly ground pepper
Hot pepper sauce
In a medium bowl, combine mayonnaise, sage, lemon juice, mustard, cayenne, and Worcestershire sauce.
Add the two cheeses and pimientos, blending thoroughly to combine. Season with salt, pepper, and hot sauce.
Refrigerate until ready to use.
The “Unofficial” Masters Pimento Cheese Sandwich
1 cup swiss cheese, about 5 oz, finely grated
3/4 cup american cheese, 4 oz, finely grated
1/4 cup mayonnaise
2 oz pimentos, chopped with juices
4 slices white bread, we used Arnold Brick Oven white bread
1. Combine all ingredients but bread. Stir vigorously for 2-3 minutes. Apply half to one slice of bread, form a sandwich with another slice. Cut through the middle, into two halves. Repeat.
Yield: 2 sandwiches
Tips
to hard boil the egg for the best tasting pimento, I placed an egg in a small saucepan, covered it with cold water by at least 1 inch. Then placed it over high heat until the water boiled. Removed it from the heat and placed a lid on the pan. Placed the pan aside for 10 minutes. Poured the water out and ran the egg until cold water until cool enough to handle. Finally I peeled the egg over a trash can, it can get messy!
Source: Tiny Test Kitchen |
This post was edited on 4/11/15 at 4:53 pm
Posted on 4/11/15 at 7:14 pm to Stadium Rat
Pimento. It's a cheese.
Posted on 4/11/15 at 7:29 pm to BlackenedOut
quote:
Love those masters prices
It's a complete anomaly in the sporting events world to see those kind of prices anymore. Pretty awesome although not surprising considering the members club. An extra 100 grand a year in concession sales isn't really imperative or a concern.
And I'm a fan of pimento topped burgers and we just don't see those around here but I add nothing to the recipe thread
This post was edited on 4/11/15 at 7:32 pm
Posted on 4/12/15 at 5:21 am to LSUAfro
quote:
And I'm a fan of pimento topped burgers and we just don't see those around here but I add nothing to the recipe thread
Next month Alumni Grill in Thibodaux burger if the month willl be a green onion sausage patty burger topped with Pimento Cheese.
Posted on 4/12/15 at 10:28 am to Stadium Rat
quote:
to hard boil the egg for the best tasting pimento ...
Where does this egg fit in?
Posted on 4/12/15 at 11:13 am to Twenty 49
quote:It's optional, since it is given in a tip at the end. I don't think I'd like egg white in my pimento cheese, but the yolk could be an enhancement.
Where does this egg fit in?
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