One of the nice
things about living in Missouri is that I can claim both the North and the South,
at whim. When I’m making crab cakes, or
cooking up a pot of clam chowder, I claim the North; when I’m making gumbo or
pimiento cheese, I claim the South. No
one does pimiento cheese better than the South, and I have yet to find a recipe
that beats the one from the Tupelo Honey Café in Asheville, North Carolina. The secret, I have found, to a really good
pimiento cheese spread is substituting a flavorful roasted red pepper for those
little jars of rather insipid pimientos.
Sure they’re both red peppers, but roasting brings out so much of the delicious
red pepper flavor.
Tupelo Honey Café’s
Pimento Cheese
(Makes 2 cups)
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. stone-ground mustard
1 tsp. mustard powder
¼ tsp. salt
¼ tsp. pepper
2 tbsp. minced fresh parsley
½ cup finely diced Melissa’s fire roasted red bell peppers
Tortilla chips for serving
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds or until warm, or put in a baking dish in a pre-heated 350-degree oven for about 15 minutes or until heated through. Serve with crackers or tortilla chips.
(Makes 2 cups)
8 oz. shredded cheddar cheese
½ cup mayonnaise
1 tbsp. Dijon mustard
1 tbsp. stone-ground mustard
1 tsp. mustard powder
¼ tsp. salt
¼ tsp. pepper
2 tbsp. minced fresh parsley
½ cup finely diced Melissa’s fire roasted red bell peppers
Tortilla chips for serving
Combine the cheese, mayonnaise, Dijon mustard, stone-ground mustard, mustard powder, salt, pepper, parsley, and roasted bell peppers in a large bowl. Transfer to a microwavable dish and microwave for about 20 seconds or until warm, or put in a baking dish in a pre-heated 350-degree oven for about 15 minutes or until heated through. Serve with crackers or tortilla chips.
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7 comments:
That is the best looking Pimento cheese I've ever seen. Mine usually looks dry, so I'll give your recipe a try.
This looks like such a wonderful appetiser! Would be great to serve it to guests for a party.
We were in Asheville and ate at Tupelo Honey a couple months ago but I didn't have the pimento cheese, darn it! I can imagine that roasted red peppers do make all the difference! I'm definitely going to have to try your recipe :)
GIRL! I love me some pimento cheese and this recipe looks divine. Thanks so very much for sharing it with us. I saw your post over at Yvonne's Stone Gable blog party.
OMG--I think I have everything in the house to make this, and it's a good thing, because now it's all I can think about! My mother from Mobile would approve, I am sure! Thank you for the recipe, and for stopping by my blog today and leaving a sweet comment--I do appreciate it.
I still haven't tried this spread but plan to this football season-bookmarked:@)
Great photo! I am from the deep south and love pimento cheese. I grew up with a jar of it in my mother's refrigerator right along side her homemade mayonnaise, which she used in her pimento cheese.
I rarely make pimento cheese any more because it goes right to my hips, so I save it for when I want to treat myself. But I've discovered as you have that roasted red peppers are far superior to pimentos. However, I've never used mustard in my pimento cheese. Will definitely be giving this a try. And will also check out Tupelo Honey Cafe the next time we're in Asheville.
Sam
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