oh, thank you southern living magazine...how i love the day you show up in my mailbox. may was no exception. i got this amazing pimiento cheese recipe! and just in time since i've been wanting to cook non stop lately??
when i was little i wouldn't eat pimiento cheese...i thought it looked gross. what was i thinking? i was MISSING out like whoa.
"a little southern know-how"
what you need:
1 1/2 cups of Duke's mayonnaise
1 (4oz) jar diced pimiento
1 tsp. Worcestershire sauce
1 tsp. finely grated onion
1/4 tsp. ground red pepper
1 cup chopped pecans
1 (8-oz) block extra-sharp cheddar cheese
1 (8-oz) block sharp cheddar cheese
Step one: make the mayo mixture. in a large bowl, stir together 1 1/2 cups of Duke's mayonnaise; 1 (4oz) jar diced pimiento, drained; 1 tsp. worcestershire sauce; 1 tsp. finely grated onion; and 1/4 tsp. ground red pepper until blended.
Step two: toast the pecans. preheat your oven to 350 degrees. bake 1 cup chopped pecans in a single layer in a shallow pan 8 to 10 minutes or until toasted and fragrant, stirring halfway through. (stirring helps to ensure even browning)
Step three: shred the cheese. texture matters! using the small side of a box grater, finely shred 1 (8-oz) block extra-sharp cheddar cheese. then use the large side of the grater to coarsely shred 1 (8-oz) block sharp cheddar cheese.
Step four: add pecans and shredded cheeses to mayo mixture, stirring until blended. you can store in fridge up to 1 week...but i don't think it will last that long!