make WWAY your homepage  Become a fan on facebook  Follow us on twitter  Receive RSS Newsfeeds  MEMBERS: Register | Login

KITCHEN SCOOP: Alicia's Favorite Pimento Cheese Spread

READ MORE:

Pimento Cheese Spread is so common these days I can buy several brands of prepared spread in the grocery cheese case. When I am really desperate, it’s not a bad option. But when I taste homemade, I am transported to a picnic of my childhood in my grandmother’s yard.

The buzz of cicadas, the cows gently grazing just beyond the fence and the precious shade provided her huge oak trees are all part of the memory. White sandwich bread with a thick slather of freshly made pimento cheese, a sweating Ball jar of sweet iced tea and potato chips delivered in a can is backyard picnic heaven.
While just a basic recipe, the secret to My Classic Pimento Cheese is allowing the cheese and cream cheese to come to room temperature before mixing with a stand mixer. Having a paddle attachment is very helpful, but not necessary. Unlike the food processor or chopper, the mixer combines without obliterating the ingredients; so in every bite there’s a touch of cream cheese, a lump of cheddar, a discernible pimento to treasure.
You can make your Pimento Cheese as spicy as you’d like by adding additional black pepper and cayenne. As written, this is mild mixture with only the slightest heat at the finish. Give my version of an old classic a try and let me know what you think. Suggestions, additions, etc. are always welcome in the comments section below. Enjoy!

Alicia's Pimento Cheese Spread

3 cups sharp cheddar cheese, at room temperature
8 ounces cream cheese, at room temperature
½ cup light or regular mayonnaise
1/3 cup jarred pimento peppers, drained well and chopped
½ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground black pepper, or more to taste
1/8 teaspoon ground cayenne pepper, or Tabasco to taste

Combine all the ingredients using a mixer with paddle attachment if possible. Mix just until blended. Serve immediately or store covered in the refrigerator until ready to serve. Best if brought back to room temperature before serving. Will keep, sealed and refrigerated, for up to 5 days.

Disclaimer: Comments posted on this, or any story are opinions of those people posting them, and not the views or opinions of WWAY NewsChannel 3, its management or employees. You can view our comment policy here.

»

chef

I see Chef is one here being a total ass about something very unimportant. At least Ramsay gets paid to be an ass.

So ....

Then Ramsey's an ass? ..... Finally, someone agrees with me!

You're right about this being unimportant. Didn't realize I'd create such venom. I am personally crushed.

(Oh .... good luck with all of the New Wal-Mart shoppers in your neighborhood.)

Alicia .....Like your recipes ..... BUT .....

Saw your little onion chopping demo on the news last week .... the one where you did almost (you did use a knife, so you got that right) everything wrong. Not happy when I see an "expert" teaching people wrong things. Better to teach them nothing. (details available Alicia through my WWAY email contact)

Chef, REALLY?? I chop my

Chef, REALLY?? I chop my onions in an OXO Chopper... Does this make me some kind of a criminal?? Alicia, so far none of your recipes have failed me. Your Brunswick Stew that you posted in February is a household favorite. Don't be stressed by wannabe Gordon Ramsays.

Don't be an OXO-Moron

If you just want to break up an onion into variable-sized pieces an OXO is just fine. That's basically what Alicia did with a knife, but that's not what you do when you chop an onion (actually dice) effectively. Hey, it's your food not mine. I can't do that because people pay me not to, and quite frankly, the results are inefficient.

Asking if that makes you a criminal actually makes you a moron.

Differentiating between recipes and technique is obviously beyond your intellectual capacity. I said her recipes were fine. Apparently, you were incapable of noticing that.

Don't need to be Gordon Ramsey. Part of my career already was in famous big-city, high end, haute cuisine joints so I've already been there and done that and Ramsey's TV persona is a-hole personified although I'd certainly be OK with his multi-million dollar earnings. One thing I can say about him though is that his YouTube "How to chop an onion" demo is spot on. I'd recommend that both you and Alicia look it up, however I have very little faith in you even being able to find it.

All I said was that if someone's going to portray themselves as an expert (which is what you're doing if you demo a technique on TV), do it the right way. Teaching someone the wrong way to do something has less value than not teaching at all.

I respect Alicia's segment. I just thought she should stick to what she does very, very well and that apparently is recipes, not technique.

If that's too complicated for your little mind (based on the conjecture that you even have one), crawl back into your OXO chopper and shred yourself.

Hey Cheffy, I like this

Hey Cheffy, I like this video better: http://www.wimp.com/onioncontest/

Next, take a deep cleansing breath and calm down. I really don't give the smallest of care what you think of me. Your criticism of Alicia was pompous and overbearing to say the least.

Gee, I was kind of harsh wasn't I?

Oh well, that's what happens when you imply I'm a Gordon Ramsey wannabe. I never really was a nice guy and when insulted I tend to react.

Probably was pompous. My bad. If you would be willing to accept my humblest apology, I would be so grateful. My reaction came from the passion for what I love doing. Certainly wasn't inaccurate. Still stand by not teaching people to do things the wrong way.

FYI: Your vid is about julienning an onion, not dicing it. :-)

Chef, tact isn't one of your virtues!

Lets see, one post here has you demeaning and degrading a person no less than four times referring to them as a "moron", remarking about their "intellectual capacity" and even their ability to look up a You-Tube video. At the same time, you put yourself on a pedestal cooking in "high end haute cuisine joints" while cutting down Gordon Ramsey AND Alicia. Just who in the hell do you think you are? You sound like the classic narcissist.

All of this over dicing a stupid onion. Why don't you just provide a link and share some of this "stupendous talent" you boast about for dicing an onion, how to hold the blade and even what type of blade to use. You appear as a nastily bitter, nondescript and failed short order cook that couldn't make it in a Waffle House, much less a haute cuisine "joint". If you were indeed "all of that" you wouldn't have so much time to be beating people down here.

Just chill the hell out and buy some personality! We aren't chefs and we don't particularly care how the onion gets cut, especially since this recipe doesn't even call for it. Take your arrogant remarks elsewhere and wipe with them!

Awww .... You hurt my feeling.

Boo Hoo Hoo

And yes you're completely right. I do appear as you described me. Also accurate: I was a terrible short order cook when I briefly attempted to do that a number of years ago. Thank goodness that's not what I actually do today.

Meanwhile .... if you're going to show someone how to dice an onion, do it right or don't do it at all.

Duh !!!!