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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