On the 4th of July, I made this pimiento cheese. I had promised to post it on my blog so that everyone could have the recipe...then I got busy and forgot. Amy reminded me the other day, so here it is.
This recipe is an Emeril recipe that a man I used to work with at Pike made, but with some "tweaks" (which are in italics). He used 6-8 jalapenos with the seeds, but I only use 2 and I take the seeds out. You just buy a baguette from the grocery store and slice it up. Smear some of this on it and it is a yummy appetizer.
This recipe is an Emeril recipe that a man I used to work with at Pike made, but with some "tweaks" (which are in italics). He used 6-8 jalapenos with the seeds, but I only use 2 and I take the seeds out. You just buy a baguette from the grocery store and slice it up. Smear some of this on it and it is a yummy appetizer.
I found an old picture of the pimiento cheese spread on baguettes and decided to include it. It's Yum-O!
Kicked Up Pimiento Cheese
8 slices bacon, chopped
1/2 lb extra-sharp white cheddar cheese, grated (if you can't find it, use orange)
1/2 lb extra sharp orange cheedar cheese, grated
8 oz. roasted red bell peppers, chopped
3/4 c mayonnaise
1 c. spicy ham - I used deli pepperoni
1/2 c. chopped green onions
2 tsp. minced garlic
2 tsp Essence of Emeril (recipe follows)
salt & pepper (optional)
added:
2-3 fresh jalapeno peppers, chopped (I take the seeds out, but if you want more heat, leave them in there)
1/2 lb pepper jack cheese
In a large skillet, cook the bacon until brown and crisp. Transfer to paper towels and cool.
In a large bowl (very large), combine all ingredients.
I never feel like it gets mixed up enough when I just use a spoon to mix it up, so I put it in a food processor. Mine is kind of small, so it takes several batches.
Essence of Emeril
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried leaf oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yields about 2/3 c.
Kicked Up Pimiento Cheese
8 slices bacon, chopped
1/2 lb extra-sharp white cheddar cheese, grated (if you can't find it, use orange)
1/2 lb extra sharp orange cheedar cheese, grated
8 oz. roasted red bell peppers, chopped
3/4 c mayonnaise
1 c. spicy ham - I used deli pepperoni
1/2 c. chopped green onions
2 tsp. minced garlic
2 tsp Essence of Emeril (recipe follows)
salt & pepper (optional)
added:
2-3 fresh jalapeno peppers, chopped (I take the seeds out, but if you want more heat, leave them in there)
1/2 lb pepper jack cheese
In a large skillet, cook the bacon until brown and crisp. Transfer to paper towels and cool.
In a large bowl (very large), combine all ingredients.
I never feel like it gets mixed up enough when I just use a spoon to mix it up, so I put it in a food processor. Mine is kind of small, so it takes several batches.
Essence of Emeril
2 1/2 Tbsp paprika
2 Tbsp salt
2 Tbsp garlic powder
1 Tbsp black pepper
1 Tbsp onion powder
1 Tbsp cayenne pepper
1 Tbsp dried leaf oregano
1 Tbsp dried thyme
Combine all ingredients thoroughly and store in an airtight jar or container. Yields about 2/3 c.
