Who Moved my Blog?

A few weeks ago while the LOML and I were babysitting (gotta keep our hustle on to stack that dolla!), I was thumbing through Frank Stitt’s Southern Table cookbook, and found this recipe for Miss Verbena’s Pimento Cheese. I’m pretty sure Frank could write a recipe for corrugated cardboard (from local farmers, of course), and it’d be tasty, but this sounded really, really good. And I’ve always thought Pimento Cheese looked/sounded kinda gross (my experience being limited to that of the grocery store variety).

Needless to say, I’ve been itching to make this Pimento Cheese since. This is a pretty easy recipe, and I used it in an omelet this morning. I’m really looking forward to making some grilled Pimento Cheese sandwiches later this week.


Miss Verbena’s Pimento Cheese (adapted from Frank Stitt)
1 lb grated sharp Cheddar Cheese
¼ lb cream cheese (softened)
½ C mayonnaise (I used Duke’s Light)
1 red pepper, roasted, skinned, seeded, and finely chopped
1 tsp white pepper (I used black)
1 tsp sugar
¼ tsp Sriracha (substituted for dash of Tabasco and (optional) 1/8 tsp cayenne)

The directions are easy: combine and refrigerate.


Note: I used a combination of Mammoth and Black Wax cheddar cheese from Whole Foods. I’m not really sure why I picked those, but the black wax looked pretty sweet. Frank’s recipe calls for THREE roasted red peppers, but I thought that sounded (and looked) pretty excessive. I roasted three, chopped one, and thought that was plenty. Also, we’re out of Tabasco, so I used Sriracha instead. If we swing by Publix this week, I might add some more to this batch.

PS – On a sad foodie note, Gourmet magazine announced today it’s shutting down its monthly publication. Another sad loss for the print media industry . . .