Pardon me this time folks as I slip off the flour wagon long enough to promote something that goes well on a few items made with flour. That's right, I'm talking about Pimento Cheese. I realize once made it is actually a spread and a long-time favorite in my family. Although it is not something we made all the time, I find myself still longing for its sometimes sharp, sassy flavor. Pimento cheese goes very well with cold drinks at picnics or tailgate gatherings.
My Grandma Margaret started the tradition for us. She would attach her metal grinder to the picnic table outside and hand crank the cheese, pimento and about half a yellow onion through her mill into a big bowl. Then she would add mayonnaise, salt and pepper. Depending on how many were present to eat that day or the next, Grandma might add a couple of boiled eggs. A surprise to some maybe, but the egg actually acts as a good extension of this spread. I actually have a recipe that includes the addition of one hard-boiled egg and also sweet pickle relish
When I make Pimento Cheese, I grate at least two eight ounce blocks of cheddar. I prefer the sharp, but you can use your favorite. I drain at least a two ounce jar of sliced or diced pimentos. One can always put in more. I grate half a medium onion or chop it finely, then add. I prefer a red onion. I always use at least a cup of mayonnaise, whichever brand you prefer, even the low fat kind. Lastly include at least a teaspoon of salt and also of pepper. Make sure to incorporate the ingredients well. Grating the cheese myself is a personal choice because I find it blends easier. The photo below shows you my ingredients. After I mixed this and tasted, I added about a cup more of cheese and a pinch of sugar. My onion's taste had more of a bite than I expected. Just goes to show that adjustments are sometimes necessary.
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| My Pimento Cheese ingredients |
Now that is a basic recipe. If you or your family desires a more spicy taste; chili powder, red pepper, or hot sauce could be added to your liking. I would start with maybe one quarter to one half a teaspoon of whichever one. Remember you can always add, but you cannot take away. I have Justin Wilson's "Pimento Cheese Spread" from Homegrown Louisiana Cookin', copyright 1990 by Justin Wilson Company, published by Macmillan Publishing Company. Wilson's recipe calls for Louisiana hot sauce and Dijon mustard for seasoning. Also you might read other recipes that say to add a mixture of cream cheese and mayonnaise. This is entirely your option. I have the same recipe in two different Paula Deen cookbooks that calls for using a mixture of cream cheese, sharp cheddar, and Monterey Jack. At the time I grew up in the South, mayonnaise was the popular blending ingredient and continues to be my favorite.
I have eight recipes from different cookbooks for Pimento Cheese. Of the four I have not already mentioned, three of them require being heated either by microwaving or time spent simmering on the stove. Two of those call for using a processed cheese block.
Lastly, I have a "Blue Ribbon Pimento Cheese" from The Southern Foodways Alliance Community Cookbook, copyright 2010 by the Southern Foodways Alliance, published by University of Georgia Press. Included with this recipe is a delightful account of how a woman with her family's Pimento Cheese recipe won first place in an SFA contest. Her recipe reads some like mine, but I believe the kicker ingredient most definitely is what I've already declared to be my favorite one, especially since it is homemade. I knew there was some reason I have always liked mayonnaise!
& FLOWER
Dazzling flowers are what I look forward to seeing in the fall. Even though we are still 10 days away, I believe the shorter days and waning temperatures at night combine to relieve plants of the summer's heat. When you see color like in this zinnia, it's as if each bloom is saying, "Hey, look at me!"
This rose bush is what I call my little trooper. I received several starts of this light pink beauty from a family friend. I am unaware of its correct name, but appreciate how I came to get it, as well as its tenacity. Obviously this variety is able to survive in my plant zone of Southeast Missouri. I am just amazed at how well it has done, considering I just stuck about a half dozen starts in the ground and have been blessed with this beautiful shrub. These blooms are not long lasting, but are dainty, with a very light scent. If anyone recognizes this rose and knows its name, please let me know.
This is a Cypress Vine, a fast-growing flowering vine and member of the Morning Glory family. It has many star-shaped flowers that attract butterflies and hummingbirds. The blooms can be red, pink, or white. This summer is the first time I have ever seen this vine and I am fascinated by how prolific it is, especially since it is an annual. (Photo courtesy of Anne Berbling)
Finally, the photo at right is of garlic chives. The most significant aspect of this picture is that these chives are growing in my neighbor's yard, even though the seed came from MY YARD! Yikes!! Not a very neighborly thing to do. I continue to pull and dig these herbs every year, but it always seems like some seed gets away from me. Now this is a "do as I say and not as I do moment." Unless you want to raise nothing but chives, don't ever plant them in the ground as I once did. If you like chives and want some, plant them in a pot. They have greatly diminished, but every year presents a new challenge. Hopefully I will be rid of these travelers someday before I get too old to weed.
