Back in February this year, Southern Living did a feature titled "Pimiento Cheese: The Pâté of the South." Never been a big fan myself, but the article included five recipes for pimiento cheese from five Southern restaurants and for the first time ever, my interest was piqued.
Since then, when I was in Charleston my friends and I ate at the Tomato Shed Cafe where they served Grilled Pimiento Cheese, which I was first-handly informed was "to die for." Then when I was flipping through The Truck Food Cookbook, the Only Burger recipe featured was for a breakfast burger with a fried green tomato, egg, and pimiento cheese. Okay, time to hop on board this train.
So going back to Southern Living, I decided to give the Hominy Grill Pimiento Cheese a whirl. They had me at cumin and kept me with bourbon. Spicy and boozy, just the way I like it, hope you do too.
Hominy Grill Pimiento Cheese
from Hominy Grill in Charleston, SC
Southern Living, February 2012, page 72 (recipe paraphrased)
6 cups sharp Cheddar cheese, freshly grated (about 1-1/2 lbs)
3/4 cup Parmesan cheese, freshly grated (powdery, not shredded)
3/4 cup mayonnaise
1/2 cup jarred pimiento, rinsed and finely chopped
1-1/2 tbsp bourbon
1 tsp ancho chile powder (red chili powder)
1/2 tsp ground cumin
1/4 tsp fresh ground black pepper
Put the cheeses in a big bowl and mix up together until Cheddar is well-coated with the Parmesan.
Let me save you a little time and hassle. Say, like me, the first thing you think when you hear pimiento is olives and mosey over to the pickle and olives section. Not going to find them there so just skoot yourself over to the canned veggie isle and skim along the top shelves where they kept the jarred whatnots and there they will be in all their red glory.