YumSugar

Say Cheese! Pimento Cheese

partysugar — Thu, 17 Sep 2009 10:30:50 -0700

I am not from the South, so before this week, I had never tasted the comforting spread native to the region that's known as pimento cheese. However, I was eager to experience this seemingly exotic food, so I decided to make it. Pimento cheese isn't a type of cheese, but rather, a seasoned cheese mixture. The main ingredients are sharp cheddar cheese, jarred pimentos (a type of sweet succulent aromatic red pepper), and mayonnaise. The history of pimento cheese is fairly unknown, although it appeared in grocery stores and home kitchens somewhere in the early 1900s. It's delicious simplicity made it a hit during the Depression, and since then, pimento cheese has remained popular in the South. The tasty spread can be enjoyed on crackers, celery or other veggies, toast, or plain, old crustless white bread. To look at the recipe I used - it's Paula Deen's - keep reading.

Red Pepper Cheese Crostini Is Easy, Fast, and Delicious App

partysugar — Thu, 27 Nov 2008 03:00:08 -0800

I'm not from the South, but I have always considered pimento cheese to be an oddly glamorous appetizer. The ingredients are simple, but the flavor combination sublime. When I saw sausage master Bruce Aidells's sophisticated makeover of this Southern classic in the December issue of Bon Appétit magazine, I knew I had to make it. I spent most of yesterday in the kitchen prepping for today's feast, and this crostini made a delightful snack to munch on. It's not too rich, cheesy but spicy, and easy to put together, making it a great last-minute Thanksgiving appetizer. To get the recipe, read more.

Piquillo Pepper Cheese Crostini
From Bon Appétit

Ingredients

1/2 cup coarsely chopped drained piquillo peppers or roasted red peppers from jar
1/4 cup chopped green onions (green part only)
2 teaspoons drained capers
2 teaspoons sweet or hot smoked Spanish paprika*
1 garlic clove, peeled
1 cup whole-milk ricotta cheese
4 ounces cream cheese, room temperature (about 1/2 cup)
1/2 cup freshly grated Parmesan cheese
1 tablespoon extra-virgin olive oil plus additional for brushing
1 baguette, cut into 1/2-inch-thick rounds

Directions

Combine first 5 ingredients in processor. Blend until almost smooth.
Add all cheeses and 1 tablespoon oil; process until blended. Transfer to small bowl; season with salt and generous amount of pepper.
Preheat oven to 375°F. Arrange baguette slices in single layer on large rimmed baking sheet; brush slices with oil. Bake until golden at edges, about 15 minutes. Place bowl with cheese spread in center of platter. Surround with toasts.

Serves 10.

Make ahead: The cheese pimento mixture can be made 2 days ahead. Cover and chill. The crostini can be made 6 hours ahead. Let stand at room temperature.

* Sweet smoked Spanish paprika (sometimes labeled Pimentón Dulce or Pimentón de La Vera Dulce) and hot smoked Spanish paprika (sometimes labeled Pimentón Picante or Pimentón de La Vera Picante) are available at specialty foods stores and from tienda.com. Sweet smoked paprika (labeled “smoked paprika”) can be found at some supermarkets.

Print recipe with images | without images

View 7 Photos ›

Come Party With Me: Kentucky Derby - Menu

partysugar — Tue, 29 Apr 2008 08:00:45 -0700

This Saturday America's oldest sporting event - the Kentucky Derby - is taking place. To celebrate, round up some friends for a horse-race watching party. At the afternoon affair serve a lunch menu with dishes that are inspired by the South.

Start things off with ham biscuits and pimento cheese toasts. For the first course, serve a green salad with roasted asparagus. After the race invite everyone to join you at the table for shrimp and grits.

To take a look at these delectable recipes, read more.

Ham Biscuits
From Everyday With Rachael Ray magazine

Ingredients

3 cups flour
4 teaspoons baking powder
1 teaspoon salt
1/2 cup plus 2 tablespoons unsalted butter, chilled and cut into small chunks, plus softened butter for spreading
3/4 cup milk, plus more for moistening
Pure maple syrup, for spreading
6 ounces thinly sliced dry-cured country ham or prosciutto

Directions

Preheat the oven to 475°.
In a large bowl, sift the flour, baking powder and salt. Using a pastry cutter, cut the chilled butter into the dry ingredients until the mixture resembles coarse meal.
Add 3/4 cup milk and combine using a fork. Add more milk as necessary to form a firm, not sticky, dough.
On a lightly floured work surface, roll out the dough 1/2 inch thick.
Using a small cookie cutter or juice glass, cut out biscuits; discard the scraps
Place the biscuits an inch apart on ungreased baking sheets and bake until golden, about 10 minutes. Transfer to a rack to cool.
Split the biscuits and layer with softened butter, syrup and the ham.

Makes 12.

Print recipe with images | without images

Pimento Cheese Toasts
From Gourmet magazine

Ingredients

10 ounces extra-sharp Cheddar, coarsely grated (4 cups)
1/8 teaspoon cayenne
3/4 cup mayonnaise
1/4 cup finely diced bottled roasted red pepper (rinse and pat dry first)
1 baguette

Directions

Preheat broiler.
Stir together all ingredients, except baguette, plus 1/8 teaspoon pepper and salt to taste.
Slice baguette crosswise 1/3 inch thick and spread bread thickly with cheese mixture.
Broil 5 to 6 inches from heat until cheese is bubbling and browned, about 2 minutes.

Makes about 36 hors d'oeuvres.

Make ahead: cheese spread can be made 3 days ahead and chilled, covered.

Print recipe with images | without images

Spring Lettuce Salad with Roasted Asparagus
From Food and Wine magazine

Ingredients

1 pound medium asparagus
1/3 cup plus 1 tablespoon extra-virgin olive oil
1/2 teaspoon finely grated lemon zest
Kosher salt and freshly ground pepper
1 1/2 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
10 ounces mixed spring lettuces
One 1 1/2-ounce piece of Parmigiano-Reggiano cheese, shaved into curls with a vegetable peeler

Directions

Preheat the oven to 450°.
On a rimmed baking sheet, toss the asparagus with 1 tablespoon of the oil and the lemon zest and season with salt and pepper. Roast the asparagus for about 8 minutes, until just tender and the tips begin to turn brown.
In a small bowl, whisk the lemon juice with the mustard and the remaining 1/3 cup of olive oil. Season with salt and pepper.
In a large bowl, toss the lettuces with all but 2 tablespoons of the dressing. Arrange the salad on plates and top with the roasted asparagus and cheese curls. Drizzle the remaining dressing over the asparagus and serve.

Serves 6.

Print recipe with images | without images

Shrimp and Grits
From Martha Stewart

Ingredients

For the shrimp:
2 tablespoons Louisiana-style Cajun seasoning, preferably Tone's
1 tablespoon paprika
1 tablespoon dried Italian seasoning
Freshly ground black pepper
1 1/2 pounds large shrimp, peeled and deveined, preferably wild Georgia shrimp
3 tablespoons unsalted butter
1 tablespoon miced garlic
For the grits:
Two 0.4-ounce chicken bouillon cubes, preferably Knorr
2 tablespoons unsalted butter
1 cup quick-cooking white grits
1 tablespoon tomato paste
3/4 cup heavy whipping cream
3 1/2 ounces extra-sharp cheddar cheese
For the sauce:
3 tablespoons all-purpose flour
1 cup homemade or store-bought low-sodium chicken stock
1/2 cup heavy cream
1 teaspoon Worcestershire sauce
1/2 teaspoon hot sauce, preferably Texas Pete
1 slice center-cut sugar-cured country ham, 1/4-inch thick, trimmed

Directions

Prepare shrimp: in a small bowl, combine Cajun seasoning, paprika, Italian seasoning, and a pinch of pepper. Add shrimp, and toss until well combined; set aside.
Prepare grits: fill a medium saucepan with 2 cups water. Add bouillon cubes and butter; bring to a boil.
While whisking, gradually add grits. Cook, whisking often, about 5 minutes. Stir in tomato paste, cream, and cheese. Continue cooking, whisking, until creamy, 2 to 3 minutes. Set aside.
Cook shrimp: melt butter in a large skillet. Add garlic and cook, stirring 30 seconds. Add shrimp and cook until opaque, 1 1/2 minutes per side. Transfer shrimp to a medium bowl; set aside.
Prepare sauce: stir flour into remaining butter in skillet that shrimp was cooked in.
Cook, stirring occasionally, until thickened and medium-tan in color, 5 to 10 minutes. Whisk in chicken stock and cream; let cook, whisking constantly, 2 minutes. Whisk in Worcestershire sauce and hot sauce; set aside.
Heat a medium skillet over medium heat. Add ham and cook, turning once, until browned. Transfer ham to a cutting board and cut into 1/2-by-1/4-inch pieces.
To serve, divide grits evenly among 6 plates. Top with shrimp, and drizzle with sauce. Serve garnished with ham.

Serves 6.

Print recipe with images | without images