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!