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ICDOCEAN1's picture

Bon Appetit (post #50896)

The October issue has an article on America's foodliest small town, Durham-Chapel Hill.  I haven't read it yet because the pimento cheese, bacon, and tomato sandwich alone stared at me all morning.  Southern style grilled cheese.


Since I had a small pork roast out and seasoned and ready to go I opted for the butternut squash risotto in that issue and it was very good.


http://www.bonappetit.com/magazine/2008/10/americas_foodiest_small_town


  




 


Heather's picture

(post #50896, reply #1 of 35)

I posted about this article a while ago--there's a thread somewhere here.
I was in Chapel Hill in May and had no idea I was in foodie central. I did try a pimento cheese wrap in Raleigh just because I was curious about the stuff. It was really dreadful because it was served very cold, but now I can say I've eaten pimento cheese.

Edited to add that we did have some great food there.


Edited 9/17/2008 2:25 pm by Heather

ICDOCEAN1's picture

(post #50896, reply #2 of 35)

Oh, I must have missed that discussion.  I just got the October issue in the mail yesterday.



 


Gretchen's picture

(post #50896, reply #3 of 35)

Oh, you don't like pimiento cheese?  All is not created equal, and served cold it is good, but I wouldn't particularly care for it on a wrap. It makes a really interesting addition on a hamburger.  Don't give up on it. All are not created equal.


I make it with roasted red peppers and Vermont white cheddar. A bit of true wonderfulness that!!  It also makes a nice quick appetizer spread on a baguette slice and run under ther broiler to bubbly golden brown. Major YUM.


Gretchen
Gretchen
MadMom's picture

(post #50896, reply #4 of 35)

Yours sounds delicious.  Of course, being a southern gal, I would probably eat even store-bought pimiento cheese cold!



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Marcia's picture

(post #50896, reply #6 of 35)

I have the bowl my grandmother used to mix her pimento cheese in. It's very ugly, but I love it, and I love pimento cheese as well, but I wouldn't eat store bought, unless there was a famine. <G>

Heather's picture

(post #50896, reply #8 of 35)

The waiter tried to talk me out of it too. ;-) I should have listened! I had no idea it would be refrigerator-cold or I would never have ordered it--cold tortillas are terrible!
Your version sounds delicious.

Gretchen's picture

(post #50896, reply #11 of 35)

Oh, dear. COLD tortillas!! That is a double whammy for sure. DD LOVES pimento cheese, but only one kind--Ruth's. It's a supermarket variety. But now I think she likes mine when I have it and she's around. Not often.  There actually are some good supermarket/commercial varieties.


I eat it cold on crackers or a sandwich on very soft/fresh wheat bread. It's great grilled, or open faced grilled.


Gretchen
Gretchen
Marcia's picture

(post #50896, reply #13 of 35)

I'm behind the times about commercial pimento cheese, I do believe. The only stuff you used to find was processed cheese which came in little jars. It seems that some things have changed for the better, but your homemade sounds wonderful.

Gretchen's picture

(post #50896, reply #14 of 35)

Oh, there's lots sold in the cold case. Stan's is pretty good. I do admit that most of the supermarket kinds are made with process cheese, but it is "OK".

Gretchen

Gretchen
Rae's picture

(post #50896, reply #15 of 35)

I dearly love pimiento cheese, one of my favorite sandwiches is grilled pimiento cheese sandwich. Yum.

chiquiNO's picture

(post #50896, reply #21 of 35)

My fave:


Chiqui's Southern Style Pimiento Cheese Spread




*Chiqui Note:  The key to a great tasting pimiento cheese spread is top quality, extra sharp cheddar that you grate yourself....NOT the pre-extruded stuff you buy in the bags!!

 

1 POUND EXTRA SHARP CHEDDAR CHEESE, hand grated

1-8oz. Philadelphia cream cheese, room temp.

1- 7 oz. jar chopped pimientos with the juice

1/2 cup Hellman's mayonnaise (or homemade)

1 teasp. garlic powder or to taste

1 teasp. Lea & Perrins

1/2-1 teasp. freshly ground black pepper

Tabasco to taste

 

Grate the cheddar into a large bowl.  Allow to come to room temperature.

Blend in all remaining ingredients.  You can use a hand held mixer and beat 2 min. at med. speed.  Taste and ajust the seasonings.  Place in a crock or serving dish.  Cover with plastic wrap and chill.  Serve with asst. crackers.

 

 

To Use Cold:

 

Use to stuff celery, cherry tomatoes or serve with crackers.  Use as a filling for sandwiches.  You may need to add a bit more mayo to make a better spreading consistency for sandwiches.

 

To Use Hot:

 

Cheese Puffs:

Lightly toast slices of Pepperige Farm white bread.  Using a 1" round cutter, cut out circles of toast.  Place on a parchment lined baking sheet.  Using a pastry bag, pipe mounds of pimiento cheese onto toast circles.  Cover and chill.  To Bake:  Preheat oven to 400*  Bake Cheese Puffs for about 12-15 minutes.  Serve immediately.

 

You can also spread the Pimiento cheese on toasted bread slices and run them under the broiler for a toasted cheese sandwich!!

 

Enjoy!

 

This recipe will yield about four cups of Spread.  This is NOTHING like the stuff you get in the little plastic cartons at the grocery store although I admit I do buy it now and then!!

 


Chiqui from way down yonder in New Orleans


Edited 10/22/2008 11:03 am by chiquiNO

 

Rae's picture

(post #50896, reply #22 of 35)

That sounds fantastic! Thanks chiqui.

Gretchen's picture

(post #50896, reply #23 of 35)

Using all the juice doesn't make it too "runny"/thin?.  That's pretty much what I do without the cream cheese, but that would be good.


Do try it with Vermont or Canadian white cheddar!!


Gretchen
Gretchen
chiquiNO's picture

(post #50896, reply #24 of 35)

It's really not that much juice and combined with the cream cheese it keeps it very soft and spreadable, even ice cold.


 


Remember the tea party I did for Any McDowel????  She flipped over the pimento cheese and had to make sure she saved some for her husband!!!  She admitted to me that she ate -8- of them (well....they were tea-sized sandwiches)!!  She even asked me for the recipe!


Chiqui from way down yonder in New Orleans

 

Marcia's picture

(post #50896, reply #25 of 35)

If I make it with jarred peppers I use whole roasted peppers and cut them myself, but I do use most of the juices. I use extra sharp Vermont cheddar, mayo, peppers with juice and it's not too runny at all.

Jean's picture

(post #50896, reply #30 of 35)

I was surprised to see there's no lemon peppah in it! :)



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MadMom's picture

(post #50896, reply #31 of 35)

Probably just an oversight, LOL!



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

chiquiNO's picture

(post #50896, reply #35 of 35)

LOL  NOPE!!  No Peppah at all, Sugah!!

Chiqui from way down yonder in New Orleans

 

Risottogirl's picture

(post #50896, reply #32 of 35)

Okay, I am going to make some this weekend. This is something SO would like.


It would be good on toast at breakfast (to me)


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

TracyK's picture

(post #50896, reply #33 of 35)

The version I made for my friend's Southern-themed baby shower was divine. Similar to Chiqui's but no Worcestershire, no cream cheese, cayenne instead of hot sauce, and the pimentos were drained. It's definitely best at a warmish room temp.

"Obviously, William Ayers is the most dangerous thing that we as a nation face. He is like a COILED COBRA, wrapped in a WEREWOLF, smothered in AL QAEDA, strapped to the DIRTIEST and most NOO-COO-LARIEST BOMB in the world, poised to kill America and Freedom and Jesus and Apple Pies and the Boston Red Sox."                --Jason Linkins, via Huffington Post

soupereasy's picture

(post #50896, reply #10 of 35)

This you are going to have to post!
I lived in the south a few years (Mobile) and the only pickle pimento I had was store bought, or made with processed cheese product. Though even these were good when smeared on a hot burger.;)

Gretchen's picture

(post #50896, reply #12 of 35)

There isn't much to post. Shred sharp cheddar medium fine. Chop some roasted red peppers. Put all together in  the KA and add mayo, and coarse black pepper. Mix to a medium thick consistency--not "too" much mayo. And with white cheddar it is especially good.

Gretchen

 

I just got the BA issue, and that is a really nice article about Chapel Hill.


Edited 9/17/2008 4:03 pm ET by Gretchen

Gretchen
Lee's picture

(post #50896, reply #26 of 35)

Have your tried the pimento cheese in Frank Stitt's book?  We think it's wonderful, but of course we're Yankees, so what do we know?  :^)


Off the subject, I'm almost out of stone ground grits and need to order some.  Are the grits from Adluh as coarse or more coarse than Anson Mills?

Gretchen's picture

(post #50896, reply #27 of 35)

The yellow grits are very coarse. Wonderful. I'm not sure I have any of the white grits. They are stone ground however, and Charlie Trotter and Emeril use them. The ones from the Old Guilford Mill that I posted a while back are very very nice and a bit "coarse", uneven, etc. All the good stuff grits are supposed to be.

Gretchen

Gretchen
Gretchen's picture

(post #50896, reply #28 of 35)

I just looked at it--looks pretty much like Chiqui's with cream cheese also. Nothing wrong with peppers, mayo and cheese!! I have added some sweet smoked paprika to mine lately.

Gretchen


Edited 9/20/2008 2:02 pm ET by Gretchen

Gretchen
Marcia's picture

(post #50896, reply #5 of 35)

If pimento cheese is good, it would be good cold, too, but I think a wrap is not a good way to experience it.

Then again, you might not like cold pimento cheese. ;-)

MadMom's picture

(post #50896, reply #7 of 35)

When I was growing up, I didn't like pimientos or mayonnaise, so my Mom would make sandwiches for me with dry grated cheese between two slices of bread.  Believe it or not, I thought they were pretty good.  Don't think I could take that now.



Not One More Day!
Not One More Dime! Not One More Life! Not One More Lie!

End the Occupation of Iraq -- Bring the Troops Home Now!

And Take Care of Them When They Get Here!

Marcia's picture

(post #50896, reply #9 of 35)

Gracious...at least you eventually saw the light. :)

One of my fondest memories is of picnics with cold fried chicken and pimento cheese sandwiches to accompany it. Bliss.

Risottogirl's picture

(post #50896, reply #29 of 35)

Okay, so I had pimento cheese last night.  With celery.  It was pretty good, I guess.  It wasn’t stone cold, but I think I’d like it better as a tartine run under the broiler as Gretchen suggests.  I think I will make some this weekend and feed it to my niece and nephew (the picky one).


 


Meanchef tried to warn me away from ordering it, implying it just isn’t “all that”.  And the fried chicken was good, I guess, not great, but I may not really be the best judge of that sort of thing.  Good winelist though!


 


Oh yeah, we were at the Watershed in Decatur, GA. – jerseygirl, meanie, Mer and me.


Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

Water is a great ingredient to cook with, it has such a neutral flavor - Bobby Flay

kathymcmo's picture

(post #50896, reply #16 of 35)

I have to smile at this because when I lived in Chapel Hill, which was 20 years ago (boy does that make me feel old!), foodie central is not what I would have described it as. Coming from Northern California, it was a shock to me and finding decent produce was a challenge.


I used to go on avocado excursions, swinging by Fowler's, Kroger's, Harris Teeter's and one other I can't recall, just trying to find a decent Hass avocado. Fowler's got the best ones but only restocked them every few weeks so if you didn't get there a few days after delivery, you'd find rotted, caved in avocados in a heap.


Glad to hear it's progressed so much, 20 years is a long time!