It’s Fair time! This time of year is for going to the State/County Fair. Lots of rides, corndogs, funnel cakes and animals. When I was young, my Mom would make fried chicken and pimento cheese sandwiches. We carried these around the fair until we got hungry and had a picnic by the lake in the fairgrounds with 100 of our best friends!
Ethel’s Pimento Cheese
3 C shredded cheese – you can use colby/jack or some medium and some sharp cheddar or cojack and pepper jack – just make it to you liking (let sit at room temperature and then shred)
1 tsp sugar or Splenda
1-2 T cider vinegar (I used equal parts white balsamic, brown rice and red wine vinegar, more interesting, no?)
few grains fine sea salt to taste
1/2 C oil infused pimentos or roasted red peppers, diced with the oil*
1-3 T unsweetend mayonnaise
Gently mix and let sit for a while. Refrigerate overnight.
*When my Mom first started making this you could get pimentos in oil; now you can’t. The oil infusion adds something special to the cheese that you just cannot get in a commercial product. I buy roasted red peppers or pimentos in water (all you can get) place about 1/2 C drained in a bowl and add some olive oil. Let sit for at least a day or two and use that in my Pimento Cheese. It is the closest I have come to my Mom’s recipe!
1 Comment
Growing up in Texas, Pimento Cheese was considered a staple. This is the best I’ve ever eaten!
When I was in the Navy stationed in San Diego, a friend from Boston stayed with me while he was getting established. I kept pimento cheese in the fridge most of the time. He looked in, saw it and asked what it was. When I told him, he laughed and suggested that I was crazy to eat something so disgusting. I left for work and on returning, found an empty container where my pimento cheese had been. I won’t say what I suggested to him!
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