Old is New Again: Pimento Cheese

Pimento Cheese

There has been a lot of “buzz” about pimento cheese lately. It is turning up on restaurant menus, in food magazines, and in the dairy section of my grocery store. I remember having it as a kid and I remember hating it. I tried it on our trip to St. Augustine last week on top of broiled oysters, not half bad. So now if you know me I have to make it myself. It’s just my thing. I of course do things the hard way which means roasting my own red peppers, (they sell them in a jar right next to the pickles in my store). Not at all required, but yes I did it, also I like a little heat so I roasted some of the jalapenos from my garden, again not necessary, add some red pepper flakes or hot sauce to your cheese and I am sure it will be just as good. But in case your like me here is what I did.

Wash and dry 3 red bell peppers and 2 jalapenos. Turn on the grill ( mine is gas) You can also do over the stove if you have gas or under the broiler.  Place the peppers on the grill and close the lid, roast pepper until skin is completely black, turning occasionally  to get all sides.

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When all sides are charred place in a bowl and cover tightly with plastic wrap, leave for about 15 minutes, this helps the skins peel off easily

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using your fingers or small knife peel all the black parts off of the pepper.

roasted red pepper

Then chop the top off of the pepper and removed the seeds, chop into tiny pieces.

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Now you are ready to make the cheese.

Pimento Cheese

8 0z grated yellow cheddar

8 oz grated white cheddar

3 roasted red peppers chopped finely

2 roasted jalapenos seeded and chopped finely (omit if you don’t want the heat)

3/4 c mayo

1 T dijon mustard

2 t sweet paprika

1/4 t cayenne

Add all ingredients to a bowl and stir, and stir until the cheese starts to get pasty. cover and chill. Sprinkle with paprika and serve with crackers or celery or try it on a grilled cheese sandwich.

Pimento Cheese

Simple Summer Flavor: Grilled Chicken and Vegetables with Lemon Mint Yogurt Sauce

Let’s admit it, simple, clean flavors are the best. Especially in the summer when produce is at its peak. This uncomplicated dish sings Summer and lets the true flavor of the food shine through. Delicious, filling and healthy, the chicken and vegetables are kicked up with the acid of the lemon, the freshness of the mint and a subtle kick from cayenne. Perfect for a Labor Day cook out or any day of the week.

Grilled Garlic Lemon Chicken and Vegetables

3 lbs of chicken ( I used boneless skinless thighs and breasts)

4-5 T olive oil

1 lemon juiced

1 T garlic

1/4 t cayenne pepper

salt and pepper

2 zucchini sliced in 1 inch rounds

2 cups eggplant cut in 1 inch chunks

2 sweet yellow onions halved

2 red bell peppers cut into 2″ x 2″ chunks

Combine 2 T olive oil, lemon juice, garlic, and cayenne pepper in a small bowl. Lay chicken in a shallow baking dish and por marinade over chicken using , tongs to turn chicken so it is coated on all sides. Sprinkle with salt and pepper and refrigerate covered for at least 20 minutes.

Meanwhile chop vegetables and place in a large bowl, add 2-3 tablespoons of olive oil and toss to coat, add salt and pepper .

Thread on skewers. I like to do each skewer with an individual vegetable so they cook evenly since different vegetables have different cooking times.

Preheat Grill and place chicken and veggie skewers on grill.

Cook until vegetables are slightly charred and softened slightly. The onions and zucchini will cook slightly longer.

Cook chicken to preferred temperature or until no longer pink. About 5 min per side.

Lemon Mint Yogurt Sauce

1 cup plain greek yogurt

1 lemon juiced

1t lemon zest

1 t garlic

2 T chopped fresh mint

salt and pepper

Combine all ingredients in a small bowl

Serve with grilled chicken and vegetables