Backyard Pimento Cheese With Fire Roasted Red Peppers Recipes

PIMENTO CHEESE THREE WAYS

Pimento Cheese Three Ways image

Provided by Damaris Phillips

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 15

Ingredients

12 ounces mayonnaise
6 ounces cream cheese, softened
1 1/2 pounds extra-sharp Cheddar, grated
Kosher salt and freshly ground black pepper
Crackers, for serving
4 ounces shishito peppers
2 teaspoons vegetable oil
1 tablespoon sesame oil
Kosher salt and freshly ground black pepper
2 tablespoons black sesame seeds
1 jarred piquillo pepper, chopped
1/4 cup chopped pickled banana peppers
10 dill pickle slices, chopped
Kosher salt and freshly ground black pepper
1 roasted red pepper, seeded and diced

Steps:

For the cheese base: Beat the mayonnaise and cream cheese in the bowl of a stand mixer. Stir in the Cheddar by hand until well combined. Taste and season with salt and pepper. Divide the mixture among three bowls.
For the shishito pepper: Preheat the oven to 500 degrees F. Place a 10-inch cast-iron skillet in the oven to heat up.
Toss the shishitos with the vegetable oil. Very carefully remove the skillet from the oven and add the peppers. Return to the oven and cook until the skins start to color on the bottom, about 3 minutes. Stir and continue to cook until the skins are golden and blistered in spots, about 3 more minutes. Remove from the oven and let cool, then seed and chop.
Fold the shishitos and sesame oil into the first bowl of cheese base; stir gently to combine. Season with salt and pepper, and garnish with the sesame seeds.
For the pickled pimento: In the second bowl, fold the piquillos, banana peppers and dill pickles into the base. Taste and adjust the seasoning.
For the roasted red pepper: In the third bowl, fold the red peppers into the base; stir gently to combine.

BACKYARD PIMENTO CHEESE WITH FIRE ROASTED RED PEPPERS

BACKYARD PIMENTO CHEESE WITH FIRE ROASTED RED PEPPERS image

Categories Cheese

Yield Makes 2 cups

Number Of Ingredients 8

Ingredients

1 lb. sharp yellow cheddar
¼ lb softened cream cheese
1 tsp fresh ground white pepper
3 large red bell peppers, grilled, peeled, seeded and ¼" diced (see "how to" section)
½ c homemade mayonnaise or best quality store bought (see "how to" section)
1 tsp sugar
Splash of cholula hot sauce or similar
Dash of cayenne pepper (optional)

Steps:

Grate the cheddar in a food processor with grating disk or grate on the medium holed side of a box grater. Turn grated cheddar into a bowl and add cream cheese, white pepper, bell peppers, mayonnaise, sugar, hot sauce and cayenne, if using and mix well. Refrigerate and served chilled with crackers or a variety of raw vegetables (celery, carrots, seeded cucumbers, etc.) This dip also makes a great sandwich.

CANNED ROASTED PEPPERS OR PIMENTO

Canned Roasted Peppers or Pimento image

I love to mix a variety of peppers in each jar. I do separate sweet from hot varieties. These peppers add pleasing color and incredible taste to any recipe. This recipe came from the "Modern" Guide to Home Canning and Instructions from the National Pressure Cooker Company. At the date it was published the cost of a copy of this 90 page manual was 30 cents!

Provided by Aroostook

Categories Vegetable

Time 50m

Yield 8 pints per batch

Number Of Ingredients 2

Ingredients

20 whole bell peppers (green, ripe or hot)
canning salt

Steps:

Preheat oven to 450 F.
Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.
or until skin blisters and browns.
Remove from oven and place clean tea towel over peppers until completely cooled.
Halve peppers and remove skins, stem and seeds.I use the tea towel to "scrub" off the skins.
Flatten peppers and pack in hot clean pint jars.
Add scant 1/2 tsp.
canning salt to each jar.
No additional liquid is neeed.
Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.

Nutrition Facts : Calories 59.5, Fat 0.5, SaturatedFat 0.2, Sodium 8.9, Carbohydrate 13.8, Fiber 5.1, Sugar 7.1, Protein 2.6

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