This pimento cheese recipe from Jason Alley via 804ork makes for a perfect fall snack.
This recipe comes direct from the brain of Southern-food master Jason Alley, via Richmond’s new compendium of recipes, 804ork. You can pick up your very own copy here and dive right into RVA’s best food–including the above-pictured bread and butter pickles.
— ∮∮∮ —
Simple and wholly Southern, pimento cheese has finally caught the attention of the rest of the food world. Jason Alley’s (Comfort, Pasture) version is a little more sophisticated than your garden-variety cheddar-red pepper-mayonnaise hybrid. Spread it on a sandwich, or serve it with bread and butter pickles for a nostalgic small plate.
- 1 1/2 lb sharp cheddar cheese, grated
- 2 medium red bell peppers, roasted, peeled, seeded, and finely diced
- 1 small shallot, minced
- 2 sprigs tarragon, leaves removed, minced
- 1 1/4 c mayonnaise, Duke’s if homemade is unavailable
- 2 dashes Worcestershire sauce
- 1 dash hot pepper sauce
- 1 tsp black pepper
- Combine all ingredients in a large mixing bowl until well-blended.
- Cover and refrigerate for at least 2 hours or up to one day.
- Serve with crackers, pickles, and crudités.
Photo by Christophile Konstas for 804ork.com.