Monday, April 6, 2015
After anyone had been around for any length of time they knew not to touch until he said it was okay. He was meticulous in doctoring it up; adding a pinch of this and a dash of that. He never measured but he always added just the right amount of sauces and seasonings to get those flavors just right.
I always remember him bringing in those large containers of pimento cheese spread. It was a staple; he and the rest of "the boys" as my MaMaw called them loved getting a spoonful, enjoying it on a sandwich or crackers. So there was always a container, or two, in the fridge ready to enjoy.
But, before anyone could ever dig in my Uncle always had to add his touch. Some salt and pepper, a little hot sauce and a few other ingredients. Then, and only then was it okay to dig in.
The Capitol Bar and Grill would meet all of his expectations, and dare I say even surpass them.
This pimento cheese is creamy, perfectly tangy, with a hint of heat from the sriracha and cayenne. The apple cider vinegar adds a bit of brightness which helps pull the mixture together. This pimento cheese is amazing and delicious right after being mixed, but after it has time to sit and the flavors are allowed to melt...oh my goodness, it's out of this world.
This is for all you semi-homemade pimento cheese lovers. Be a 100% homemade pimento cheese maker with this recipe from the Capitol Bar and Grill.
Capitol Bar and Grill's Pimento Cheese
1/2 Pound yellow sharp cheddar, grated
1/2 Pound white sharp cheddar, grated
1 (16 oz) jar (about 3/4 cup) roasted red pepper, roughly chopped or pulsed*
2 Tsp onion powder
2 Tsp garlic powder
1 Tsp dijon mustard
3/4 Cup mayonnaise
Pinch cayenne pepper, to taste
Dash of sriracha, to taste
1 Tsp apple cider vinegar
Salt and pepper, to taste
*Gently pat the peppers dry with a paper towel before chopping or pulsing. Once the peppers are cut, place on a paper towel or kitchen towel and allow excess moisture to be soaked while prepping the remaining ingredients.
Combine all ingredients in a medium bowl, stir to combine and mix thoroughly. Cover and refrigerate at least 24 hours before serving.
Recipe source: barely adapted from Capitol Bar and Grill via KATV