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pimiento cheese – WeirdBaby is one today!

November 18, 2010

One year ago today, Sara and I posted the first proper page of WeirdBaby. To celebrate the occasion, we present to you the answer to this question:

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.

Preparation.

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!

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2 Comments leave one →
  1. December 1, 2010 7:06 am

    Congrats on a successful year! Me, I am a March hare and so I have months and months until my first year flys by. I came to your post via the Tiny Aviary blog. Isn’t it grand to be in the world of creative blogging? Thanks for the Pimiento Cheese recipie: it has it’s appeal, but since it’s 4:03 in the morning here (as I write this) I think that I will wait to rush out to the store to buy those pimientos. However, I do like the challenge of growing my own. Have you done that? Anywho, here’s to your continued success!

    • December 1, 2010 10:36 am

      Thanks, Jan! We’re glad you like the recipe. Pimientos are as easy to grow as other peppers- we had a huge plant this year. The fresh kind are much more piquant than store-bought, but it does take some effort to core, seed and chop enough for pimiento cheese. If you do try it, a melon baller or very small spoon work best for seeding (or de-seeding).

      Good luck with your blog – March is just around the corner!

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