Jean-Paul Bourgeois, the executive chef at Blue Smoke, has this tip about pimento cheese: “Have fun with it! I do prefer it at room temperature, and it also makes a great snack with fruit, like a nice honeycrisp apple.”
Cooks can also experiment by adding more mayonnaise to make it creamier, or experiment with other cheddar cheeses. “At Blue Smoke we also use Zatarines Creole mustard, which adds more ‘zip’ and works really well for a great grilled cheese sandwich. You could also consider swapping roasted poblano peppers for the roasted reds—that could be an interesting way to make it your own!” The recipe below makes a big batch.
Makes: 5 quarts
1 pound American cheese, grated
1 pound Cheddar cheese, sharp yellow, grated
1 1/2 cups roasted red pepper, small dice
10 ounces Hellman’s mayonnaise
6 ounces whole grain mustard
1.5 teaspoons sherry vinegar
2 tablespoons Texas Pete’s hot sauce
1 tablespoon black peppercorn, fine ground (to taste)
Combine the above ingredients and mix well. Adjust with sherry vinegar and black pepper to taste.
(Recipe from Jean-Paul Bourgeois, executive chef, Blue Smoke)