Sean Brock of Husk Nashville recently came out with a brand new cookbook, Heritage. It’s my favorite Christmas gift to give this year and before I wrapped it up, I decided to try a couple of the recipes (is that allowed? Does that make it a re-gift? Hope not!).
One recipe I love is his amazing Pimento Cheese. This is SERIOUS Pimento Cheese, people. It is incredible on hamburgers, slathered on sourdough bread topped with tomatoes and grilled, or simply spread on crackers.
I had a dinner party last week and as an appetizer I made Sean’s Pimento Cheese and served it with fresh bread-and-butter pickles, grilled bread and crackers, and raspberry red pepper jelly. In lieu of a fancy charcuterie platter or cheese plate, this Pimento Cheese platter was delicious and a huge crowd pleaser.
Go ahead and make it to keep this week in the fridge. You’ll end up slathering it on everything. Promise.
Makes 2½ to 3 cups
12 ounces jarred roasted red peppers, drained and diced
4 oz. cream cheese, at room temperature
½ cup mayonnaise, preferably Duke’s
½ tsp. vinegar-based hot sauce, such as Tabasco
½ tsp. kosher salt
¼ tsp. sugar
⅛ tsp. cayenne pepper
⅛ tsp. freshly ground white pepper
⅛ tsp. smoked paprika
¼ cup finely chopped bread-and-butter pickles and brine
1 lb. sharp cheddar cheese, grated on the large holes of a box grater
Put the cream cheese in a medium bowl and beat it with a wooden spoon until softened. Add the mayonnaise and mix well. Add the hot sauce, salt, sugar, cayenne pepper, white pepper, and smoked paprika and stir to blend. Add the pickles, brine, and cheddar cheese and stir again. Fold in the diced pimentos.
Cover and refrigerate until ready to serve. Tightly covered, the pimento cheese will keep for up to 3 days in the refrigerator.
This recipe has been adapted from Sean Brock’s Heritage cookbook. Find the original recipe at GardenandGun.com.