Image courtesy of Whitney’s World, though this is what my pimento cheese looks like too
Yesterday, I took a biweekly trek to Walmart to stock up on lunchbox food, cereal, and other necessities. I have changed my food shopping habits in the past few months. In an effort to find the perfect mix of good pricing, quality and local or near-local when possible, I moved away from Kroger, which, in conjunction with Walmart, runs a monopoly in our city. I now buy non-perishables at walmart (they have the best pricing and, in spite of being the largest retailer in the world, are local to Arkansas). I buy my meat and stuff I need in a hurry at the local Edward’s Food Giant, along with some produce, since they have a good selection of local fruits and veggies. Then I fill in with more produce from one of the great farmer’s markets in our city. Yeah, that’s a lot of stores, but I don’t visit them all on the same day, usually not even on the same week.
So, like I said, I’m there at walmart for my biweekly trek. I wanted to make homemade pimento cheese for lunch this week. I spent a good 5 minutes on the aisle where the pickles, olives and roasted red peppers live. No pimentos!! I ended up buying roasted red peppers and they’re certainly tasty, but require the extra step of mincing the peppers. And there are little bits of blackened pepper skin attached to the peppers, which mildly effect the appearance of the delicious pimento cheese.
For lunch today, I just finished a healthy portion on Dr. Kracker crispbreads with a big handful of blueberries on the side. Here’s how I make it.
1 lb grated sharp cheddar cheese (I grate my own, using the food processor, to avoid that powdery coating that comes on the pre-grated cheese)
1/3 cup pimentos (or roasted red peppers, if your walmart is incompetent)
a big pinch of sugar
1/2 tsp of dried mustard
1/4 tsp of garlic powder
Several shots of louisiana hot sauce *
Enough Duke’s mayo to bind the mixture together and make it spreadable
Dump all these items in a big bowl and stir it up. Taste & correct seasonings. Refrigerate overnight to let the flavors blend. So good.
*I think I’ll try Sriracha next time.