pimiento cheese – WeirdBaby is one today!
Pimiento cheese is fairly common in the South, where you can find it as a dip or as a sandwich filling. It was introduced to me – in the coldest reaches of Chicago – by Sara a few years ago.
First, you will need a few simple ingredients (you can click all of these for a bigger version):
1 lb of the sharpest cheddar you can find
1 4oz jar of diced pimientos, drained
1/2 cup mayonnaise
salt and pepper to taste
These things are pimientos:
You’re probably used to seeing them stuffed inside the olives in your martini. Very fancy. You may have also seen them in the grocery store next to things like artichoke hearts, canned mushrooms and olives. They are a remarkably common fixture at the store.
If you, like many young people today, are a “food person,” then you might like to grow your own pimientos. Keep in mind that this will increase the preparation time from 10 minutes to several months. Also, it’s hard to justify removing the seeds from several dozen of these things in the name of tasty snacks.
First, grate your cheese into a medium-sized mixing bowl.
Next, drain your pimientos. They don’t need to be bone-dry, just pour out the water and dump the pimientos into the bowl.
Add the mayo.
Simple, so far, eh? Now, here’s the hard part. Stir that stuff up. Stir it like a Polaroid picture. I mean really mash it up.
Next, take a break. Do some hand, wrist and forearm exercises so you don’t get the Carpal Tunnel.
Add some salt and pepper. You’re going to want to stir it up some more after that. Maybe you need a stand mixer for this.
By now, everything should be gooey and fairly consistent. You’re done. Stick it on a cracker.
Ahh, Southern elegance. Incidentally, that’s one of Sara’s screenprinted tea towels. Pretty, huh? Check out her Etsy shop. [EDIT- I am told that the tea towels are not in the shop yet. They will be very soon.]
Yum. Here’s to another year of WeirdBaby!