Obsessions

I am obsessed with pimento cheese.  Really, truly obsessed.  

Even though I grew up in the Northeast, pimento cheese has been a staple of my lunches for as long as I can remember. That's one of the many great things about having a southern mother (so is fried chicken).   Pimento cheese is decidedly not a northern thing; my northern friends who have had pimento cheese have either lived in the south for awhile or have been fed it by me.  My most recent convert was a friend from Colorado who grew up in California.  Day 1:  Pimento what?  Like the things in the olives? (this is the most common question fielded by a pimento cheese aficionado such as I).  Day 3:  Accurate and enthusiastic description of said item to a Minnesotan.  Clearly, I'm doing something right.  [For any not-yet-indoctrinated reading this, please see this link for a nice description of the history and wonders of pimento cheese.]

Just in case you don't have time to read the link, here's a few things you should know about pimento cheese:

Question:  What is a pimento?  

Answer:  A pepper, also defined as a 'fully ripened sweet pepper, usually cooked.'

Question:  Are pimento the things in olives?  

Answer:  Yes.

Question:  Do you have to take them out of the olives in order to make pimento cheese?  

Answer:  No, conveniently enough, you can buy pimentos in jars.  Look in the canned vegetable aisle.  Buy several jars, I'm guessing you'll want to make more.

Question:  What do you do with the pimentos?  

Answer:  Make pimento cheese!  Mix the pimentos with cheese and a little mayonnaise and you'll have the best sandwich spread ever.  I also recommend it in a grilled cheese sandwich.

Question:  How come I've never heard of this before?  

Answer:  You're probably not from the south.

Even though I grew up eating pimento cheese sandwiches, I will admit that for many years I wasn't the biggest fan.  While I liked it, I could make do with only a bite or two, that was more than enough.  [Nothing against my mom's pimento cheese, it is great].  But about a year ago, something changed.  First, I made pimento cheese sandwiches for my friend P's birthday picnic.  Then my mom came to visit, and I made it again.  Next, I tried it grilled, even better.  And so on...and on....and on...an obsession was born.  

My obsession has been enabled by a seemingly simultaneous and sudden renaissance in pimento cheese in Atlanta restaurants.  The Brick Store Pub in Decatur added pimento cheese to the menu about six months ago.  The West Egg Cafe serves it with the grits.  97 Estoria serves it, too.  So does Sun in My Belly catering at the Botanical Garden.  And at the Vortex you can put it on burgers.  Yum, yum, yum, yum, and yum.  I think I like this stuff.

The basics of pimento cheese are the same from recipe to recipe:  pimentos + cheese.  I've put my basic recipe below, but urge you to experiment a bit.  Try sweet pickle relish instead of chopped pickles (or in addition to).  Add jalapenos.  More paprika, or less.  This is an incredibly forgiving recipe, just correct with a little more cheese or mayo.  After much experimentation, I do recommend a fairly high pepper: cheese ratio, but make a batch and see what it takes to start your own pimento cheese obsession. 

Pimento Cheese

2-3 cups cheddar or monterey jack cheese, grated fine (I like a mix of both cheeses)

4 oz jar diced pimentos,drained

3-4 Tbsp mayonnaise 

1 baby dill pickle, finely diced

1/2-1 tsp paprika

salt and pepper

Thoroughly mix together first five ingredients in a big bowl.  Salt and pepper to taste.  If not using immediately, refrigerate.  Before using, let sit at room temperature for 20-30 minutes.