Ok, maybe it's only famous in Brooklyn, and maybe only in one apartment in Brooklyn, but it's still pretty damn good pimento cheese. We're apparently both Southern souls in Northern bodies, so it's only natural that we love this ubiquitous Dixie staple. The beauty of pimento cheese is that there are some basics (cheese + pimento + mayonnaise) but everyone seems to an extra little something that makes it theirs. Ours features a little pickle juice and a heavy hand on the Tabasco, but the only way to perfect yours is to keep making it, and eating it, until you've found what suits you. It's a tough job, but someone's gotta do it.--Brown

pimento-cheese

Brown's Famous Pimento Cheese Serves approximately 8-10 (depending on how much your company loves cheese)

8 Ounces cheddar cheese 8 Ounces Monterey jack cheese 1/2 Cup mayonnaise 1 7 ounce jar pimento peppers 1 Tablespoon grated onion 1 teaspoon Worcestershire sauce 2 teaspoons Tabasco sauce 1 teaspoon pickle juice Salt Pepper

 

Using the finest setting on your grater, or a microplane, grate your cheeses into a medium-sized mixing bowl. Grate in the onion as well.

Finely chop the pimento and add them to the mix.

Stir in your mayonnaise, Tabasco, Worcestershire, pickle juice, a pinch of salt, and some pepper. If it's not creamy enough to spread easily add another spoonful or two of mayo. Once everything's mixed well give it a taste. Adjust your seasonings to your liking and serve with saltines.

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