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| This picture has nothing to do with cheese. Nonetheless… Photo by cuatrok77 via Flickr |
This afternoon, I went to Publix, only to find I’d left my shopping list at home. So, there I was, shopping rogue! In the end, I did very well. I remembered everything on the list except the pimiento cheese.
This is not the catastrophe it sounds like, as I keep my cold drawer stocked with Price’s Pimiento Cheese. So I have enough to see me through to my next trip to Publix which, if history is a guide, should be in the next few days. (I like my food fresh.)
They call pimiento cheese the caviar of the South, southern paté, orange gold. Whatever it is, it’s yummy. Actually, I know exactly what it is. It’s cheddar cheese and mayo and pimientos.
Naturally, the best pimiento cheese to be had is the homemade variety. And I thought I had a recipe, but it turns out I only have a recipe for a fabulous cheese log (which I will give to you below). So, now I’m on a quest to come up with the best pimiento cheese recipe that I can to add to the next edition of The Narciso Family Cookbook.
But let’s face it, who has the time for homemade, anymore? The next best thing is, in my opinion, Price’s. I don’t care for the Publix brand pimiento cheese. It’s too bland, mayonnaise-y. It’s creamier, I’ll give them that. But one must never sacrifice flavor for texture.
I eat my pimiento cheese on toast nearly every night these days. I might get tired of it at some point and have to find a different dinner. But I’m one of those people who can eat the same thing every day for years and be perfectly happy. Let’s face it, the world is a confusing, uncertain, perilous place. Why struggle to figure out what to eat? Just eat what you ate yesterday, including the ice cream. One less thing to worry about, amiright?
So, here it is, from The Narciso Family Cookbook, another fabulous cheese experience:
1/2 lb NY or sharp cheddar
1/2 lb pimiento cheese slices
1/2 lb cream cheese (8 oz pkg)
1 T Worcestershire
1 T finely minced onion
1 tsp red pepper (crushed)
1/2 tsp salt
1 c finely chopped nuts
paprika
Grate cheese. Mix all ingredients with hands. Roll out on wax paper into long rolls about 1 inch in diameter. Sprinkle with paprika*. Chill and serve.
I remember loving this stuff! I should make it again soon. I don’t recall what sort of nuts we used, but I’m going to go with walnuts. Make it! Seriously. Make this cheese roll. (I think it makes two rolls, actually…or logs. Isn’t “logs” the correct term?)
*Be sure to check for bugs.
Now, about the asterisk and the bugs…you’ll just have to read the cookbook to figure that one out.
Also in the cookbook is a description of the Party Sandwich which includes pimiento cheese. It’s basically a loaf made with two, crustless pieces of bread as a base, layered with tuna salad, egg salad, and pimiento cheese with more bread in between each layer. Covered with a layer of bread and “iced” with cream cheese softened with milk (though these days you can get spreadable cream cheese, I think) and dotted with halved green olives. Refrigerate until well chilled. Slice and serve. OMG. I need some right now.
Excuse me. I have to go back to the store…