Tag Archives: Pimento Cheese

Classic Pimento Cheese

Pimento Cheese and Cheese Plate

  • Servings: 2
  • Difficulty: easy
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Pimento Cheese and Cheese Plate
To me pimento cheese growing up was a bit nasty because my Mom and even Jill used Miracle Whip. Nasty. My eyes were opened several years ago when Jill and I found this quaint Whiskey bar that served it as an appetizer with plain saltine crackers and Tabasco. That stuff changed pimento cheese for me because it wasn’t tainted by Miracle Whip. I grew to crave it so started search southern cookbooks and blogs for “the recipe”

I have dabbled with several recipes slowly tweaking and adjusting until I got it to where I wanted it to be. Below is pretty close to my perfect pimento cheese, if you let it sit for one day. If you don’t let it sit the onion can tend to over power and needs a day to mellow out.

As for the cheese plate we were settling in for Sunday night football and decided to whip up a simple cheese plate that included balsamic vinegar, tomato, red onion dip for bread along with our favorite that is cream cheese topped with jalapeno jelly.

8 oz of freshly shredded extra-sharp white cheddar cheese
8 oz of freshly shredded yellow sharp cheddar cheese
3 tbs of room temperature cream cheese
1 small jar of diced pimentos lightly squeezed
1/3 cup of Dukes Mayo
1 tbs of grated shallot or yellow onion (finely grated)
2 tbs of Worcestershire Sauce
2 tbs of Apple Cider vinegar
1 tbs of Tabasco (optional)
2 tsp of dried mustard powder
pinch of white sugar
1 tsp of Black Pepper and
1 tsp of Kosher Salt

Shred your cheese into long strands. Mix everything in a bowl and let it sit in the fridge overnight. Diced jalapenos are nice but then it’s not “classic:

BBQ Chicken Baked Potato

BBQ Chicken Baked Potato
Not that it’s rocket science but Jill and I perfected the baked potato several years ago. Perfectly salted and peppered skin with a perfectly pillow soft inside that begs for your favorite potato toppings. We sometimes get these BBQ brisket potatoes from a local joint so naturally when staring in fridge I saw chicken and some left over BBQ sauce that I made for my Carolina Pulled Pork BBQ sandwiches. I also had some pimento cheese left over from my chicken biscuits. Sounded like a winner.

2 Idaho Potatoes
Kosher Salt
Black Pepper
Olive Oil
2 chicken breasts
Fresh Shredded Cheese
Sour Cream

BBQ Sauce (See my Carolina Pulled Pork Recipe)
Pimento Cheese (see my Pimento Cheese Chicken Biscuit Recipe)

1. The perfect baked potato……scrub and wash your potatoes and pat them dry. Stab them with an ice pick or fork to the core. Maybe 10 stabs or so. Rub with olive oil and liberally sprinkle on Kosher salt and Pepper on the outside. In a 400 degree oven, nestle each potato on a piece of oil (but don’t wrap it) Put the potato directly on the oven rack. The foil is only there to keep from dripping in your oven. So you could also just put the potato on the rack and place a pan underneath to collect any drippings. Roast the potato for 50mins without touching it or checking on it. Perfection. IMG_9072

2. For my chicken I sliced two chicken breasts into bite sized pieces and then salted and peppered them with a little chili powder. In a medium heated skillet and I cooked them until both sides were browned. I then lowered the heat and poured in my BBQ sauce and let the chicken simmer while my potatoes roasted.

3. Once the potato was done I split them and scooped out the insides and folded it with some sour cream, cheddar cheese and about a cup of pimento cheese. I mixed it well and put it back into potato skins and topped with BBQ chicken and a little cheddar cheese.

Biscuits with Sriracha Fried Chicken and Pimento Cheese

  • Difficulty: moderate due to the biscuit making
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Biscuits with Sriracha Fried Chicken and Pimento Cheese

The holy trio of southern delights in one dish. It’s an icy Sunday with a line up of Playoff Football. Perfect for a warm homemade biscuit sandwich with fried chicken slathered with my primo pimento cheese.

I luckily happened across a fellow food blogger site http://perpetuallyhungryblog.wordpress.com/ that I have mentioned before. (I even have her on my About me page that contains some of my favorite sites) Taylor is a Carolina girl and not only has great looking food but her photos are amazing. She posted a recipe for Fried Chicken Pimento Cheese Biscuits in September. I printed it off and have kept is in my massive pile of recipes as one to try.

On my pimento cheese dip post I talked about how I loved this recipe at a, now shuttered, Whiskey bar in Dallas,TX. They served theirs with simple table crackers. Jill and I would order a bowl of it and use it clean our palate as we strolled through their regional whiskey flights. Topped with three or four shakes of Tabasco and I was in heaven. Ever since then, I have been on a pimento cheese recipe hunt and I think I found it.

Also I am in a similar hunt for fried chicken recipes and techniques. I saw one on thebeeroness.com that brined the chicken in Sriracha and Beer Fried Chicken. Thought I would give it a try.

The biscuit turned out soft and “pillowy”, I think I overworked the dough so it came out more like a dinner roll. Still good. Also I usually keep a jar of pimentos in the pantry but must have used them so this spread is pimento-less. I also went with some GF panko bread crumbs to try to cut down on the gluten. Truth be told, if you are going to make this baby, you might as well go all the way.
Fried Chicken
Chicken Breasts and Thighs

Chicken Brine
2 cups buttermilk
1 beer
1 onion cut up
2 tbs Kosher Salt
2 tbs Sriracha
1 tbs pickle juice

Fried Chicken Flour mixture
2 cups AP flour or whatever you want to use
1 tbs chili powder
1 tsp onion powder
2 tbs of fine grated Parmesan cheese
pinch of salt, pepper, cayenne

Pimento Cheese
2 cups shredded Cheddar Cheese
1/2 cup of shredded Monterrey Jack Cheese
4 oz of cream cheese
1/2 cup Dukes Mayo
1 jar (4oz) drained pimentos
1/3 cup of diced jarred jalapenos
1 tbs of grated onion
3 dashes of Tabasco
1 dash Worcestershire sauce
pinch of garlic powder
pinch of onion powder

1 envelope of active dry yeast
1/2 cup of warm water (100 degrees)
2 cups of buttermilk
5 1/2 cups AP flour
1 1/2 tbs baking powder
1 1/2 tsp Kosher Salt
1/2 tsp baking soda
1/4 cup of sugar
3/4 cup shortening

1. Slice the chicken to the size of your planned biscuit or sandwich bread and put it into a ziplock bag with the other ingredients for at least 24 hours.

2. Go head and make your pimento cheese the night before too. Gets better when combined. Given I add a little cream cheese in mine I use a food processor and turn it into more of a dip or spread. Sometimes when I want more texture I will work together in a mixing bowl.

I don’t want to start a Mayo war but I really think Dukes Mayo is the best mayo out there. If you don’t have it in your grocery store, demand it and buy it on Amazon until they come to their senses.

3. The biscuit.. You could skip this and just buy some biscuits or try this recipe. I tried this because it is the recipe Taylor used and she like it. It does have yeast, so you will need to activate in warm water (100 degrees) by combining yeast. I put the sugar in the water too. Let it do it’s work for 5 minutes until frothy.

I put my dry ingredients in a bowl and then pour in the water, yeast and sugar mix. I fold it lightly and then add the shortening and buttermilk until I get the consistency I am looking for. Add flour if it is too wet. I pour this out onto a sheet pan dusted with flour and put it in the oven (off) to rest/proof for 50mins.

I shape the dough and cut it and then let it rest for another 5 minutes while the oven preheats to 425 degrees. Given I was making a sandwich I cut mine into large squares. Bake for 12 minutes or until they are brown. You can brush with butter if you want too.

4. Back to the chicken, while your biscuit dough it proofing you can make your chicken by dredging it in the flour mixture making sure your press it into the chicken pieces. Put them on a wire wrack and put them in the fridge for 20mins. This steps ensures the crust and the chicken adhere to each other. In a medium heated cast iron skillet with a little peanut oil, cook on both sides until brown and your chicken is done. Don’t go beyond medium heat here or you may not get your chicken cooked all the way through. If you happen to go with a thicker breast if you brown it but don’t think it’s done finish it in the oven (350 degrees).

Spicy Pimento Cheese Dip

Pimento Cheese Dip

  • Servings: 10
  • Difficulty: easy
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Pimento Cheese Dip
Never really understood the whole pimento cheese thing. I hated it on sandwiches, I mean it was cheese and mayo.   Jill on the other hand loves it and she makes it for her lunch. She uses a recipe The Peachtree Cookbook that had jalapenos and no miracle whip. Okay, much more interesting but didn’t move my needle in sandwich form.

There was a joint in town called Tried and True (now closed) that was a whiskey bar with slightly gourmet bar food. They had on their menu as an appetizer Pimento cheese spread with saltine crackers and Tabasco. As a dip with Tabasco made perfect sense and here is my stab at it.

10 oz extra sharp cheddar (shredded from block)
3 oz of pepper jack cheese, (shredded from block)
3 oz of cream cheese cut into chunks
½ cup Dukes Mayo or sub for Greek Yogurt
1 4oz jar of drained pimentos
2 jalapenos (seeded)
½ tsp of onion powder
½ tsp of garlic powder
½ tsp of cayenne pepper (optional)
Pinch of red peppers flakes (optional)

Ready? Put in a food processor and blend until combined and smooth. Serve with crackers, Tabasco and whiskey.