OK, as promised earlier on Facebook, here’s my as-built recipe, adapted from Bobby Deen’s recipe, for pimento cheese.
Instead of half a green peppper and half a red pepper, I used a whole red pepper – and I roasted it, to give it a more pimento-like sweetness and consistency. I forgot to buy chives, and I had a leftover half an onion in the fridge, so I substituted a little onion. I wanted to also add a little parsley, but couldn’t find any.
I did not seed my jalapeño, because I wanted the heat. I got more than I wanted, actually.
This is from Bobby’s show “Not My Mama’s Meals,” and it’s supposed to be a lower-fat version of his mother Paula Deen’s recipe. I think most of the fat savings comes from using Greek yogurt instead of mayonnaise as the binder. The recipe calls for “low-fat” mozzarella cheese. I used reduced moisture part-skim, which is how much of the mozzarella on the shelf is labeled; there may be an even-lower-fat version that I missed, and if so I missed out on that particular part of the low-fat option.
I’m just giving you the recipe for the basic pimento cheese. Bobby’s recipe goes on to use the cheese spread in a grilled sandwich with a slice of tomato. I didn’t have any tomato and I didn’t feel like grilling the sandwich, so I just made it on plain bread.
It’s good stuff – but I wish I had bought something other than the Kroger store brand Greek yogurt. Even though it’s clearly labeled “plain,” it has a vague hint of vanilla. Oikos or Fage would have been better.
And I wish I’d seeded half of the jalapeño.
1 red bell pepper
1 cup plus a little more shredded sharp cheddar cheese
1/2 cup shredded mozzarella
2/3 cup Greek-style yogurt
3 T. finely minced onion
1 jalapeño, seeded if desired, finely minced
Salt and fresh-ground pepper to taste
Cut bell pepper in half lengthwise; remove stem, seeds and white membrane. Place halves cut-side-down on a baking sheet and place under a broiler for a few minutes until the skin of the pepper is black and blistered. Immediately remove the pepper halves from the oven and place them in a paper lunch sack, empty margarine tub or plastic container. Fold over the sack or seal the tub to hold in the steam as the pepper cools (it will help loosen the skin).
After 10 or 15 minutes, remove as much of the skin as you can; most of it will be blistered and pull away easily. Dice the pepper into pea-sized pieces.
Combine all ingredients in a large bowl.