Receta Pimento Cheese

by Sid's Sea Palm Cooking

I have to admit I'd never heard of Pimento Cheese until we moved to the south.  And I also have to admit to looking at it with a touch of suspicion.  I know, right?   I'm a Dane and we eat and love stuff like Liverpaste and Pickled Herring and all kinds of good stuff like that. But there was something about this cheese mixture that made me look at it sideways and with suspicion. I really don't know why. Then I got brave one day and ordered a Pimento Cheese sandwich in a restaurant and it was pretty good. OK, so it was really good. After that if someone brought some Pimento Cheese somewhere I'd eat it.   I tried buying some pre- made cheese once but it was awful. Then somehow I got a wild hair the other day and decided to try making some and I shared it with some friends, who are southern and they said it tasted pretty authentic, so I thought I'd share it here. And did I mention you can use it to make an awesome grilled cheese sandwich?  Yield: 1 1/2 cupsAuthor: Sid's Sea Palm Cooking - adapted from many recipesPrint Recipe Pimento Cheese prep time: 5 MINScook time: total time: 5 mins Not only can you serve this with crackers for a nice appetizer but you can also make an incredible grilled cheese sandwich with it.   ingredients: 2 cups finely shredded sharp cheddar cheese ( I used a mixture of Cheddar and Monterey Jack) 1 jar (4 oz) diced pimento 1/4 - 1/2 cup good heavy mayonnaise, enough to moisten ( I like Dukes brand) 1 small shallot, chopped 1 teaspoon hot sauce (you can always add more) instructions: Mix all the ingredients together and place in the fridge for at least an hour, this lets the cheese and mayo and pimento get acquainted.  notes Serve this with crackers or lightly toasted bread. Created using The Recipes Generator Christmas is coming and my cookbook Hygge - Danish Food and Recipes would be a great gift for any foodies in your life. Available as a Kindle e book or in paperback. All recipes and their respective images are either original or adapted and credited, and are all the sole property of Sid's Sea Palm Cooking © 2011-2017, with all rights reserved thereof.