Because we had some technical issues with the first broadcast of “Someone’s In The Kitchen With…”, I’m afraid many of you missed Rachel Wharton’s very winning recipe for pimento cheese. As you can see by the picture, this is a pimento cheese to be reckoned with: it’s spicy, it’s tangy, it’s creamy, it’s fluffy and it’s very, very hard to stop eating. (Cholesterol be damned.) So for those who missed the video, here’s how you make it.
Rachel Wharton’s Pimento Cheese
based on a recipe by Rachel Wharton
Makes about 2 cups
2 cups shredded sharp white cheddar (shred it yourself on the large holes of a box grater) (preferably Cracker Barrel brand)
1/2 to 1 cup mayonnaise (Duke’s is more authentic, but Rachel likes Hellman’s)
3 small jars sliced pimentos (about 1/2 cup)
1 clove of garlic, grated
1 habanero pepper, stemmed, seeded, and finely minced
A few dashes of Tabasco
Lots of freshly ground pepper
Celery sticks or Stoned Wheat Thins (for serving)
1. Combine all of the ingredients together in a bowl with a rubber spatula, starting with 1/2 cup mayo and adding more as needed to make it all come together. Taste and adjust for Tabasco and pepper (and possibly salt.)
2. Once mixed, you can serve it just like that or, to make it fluffier, add 3/4s the mixture to a food processor and pulse 8 or 9 times until airy. Fold back into the remaining pimento cheese and serve, at room temperature, with the celery sticks or crackers. Keeps for up to a week in the refrigerator.