804ork: Pimento Cheese
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.
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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.
Ingredients
- 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
Instructions
- 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.
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Notice: Comments that are not conducive to an interesting and thoughtful conversation may be removed at the editor’s discretion.
OK, this is good. But GREAT are his spicy mustard pickles.
He served them @ The Richmond Folk Feast with his house cure ham steak sliders with bourbon mustard. Post that recipe, make the world a better place.