Pimento Cheese and Red Wine
1/2 lb sharp Cheddar cheese
4-ounce jar pimientos
1/4 teaspoon black pepper
1/8 to 1/4 teaspoon Cayenne pepper
1/3 cup (80g) mayonnaise
Choose any of the following:
1 fresh jalapeņo pepper or 1/4 cup sliced from the jar
1/8 teaspoon Colman's mustard powder
1/8 tsp wasabi powder
1 ounce prepared mustard
1 tablespoon Worcestershire Sauce
1 tablespoon Heinz Chili Sauce
Louisiana Hot Sauce or other hot sauce
Or whatever you like, try and let us know some additional ideas!
Putting it Together:
1. Grate the cheese, using the large holes of your grater. (You can use your choice of mild, sharp, extra sharp or any combination.)
2. Drain the pimientos and chop them coarsely. (You can substitute roasted red peppers if pimientos aren't available, or you just like them.)
3. Put the grated cheese and chopped pimientos in a bowl. Add the black pepper, cayenne and salt to taste. (Since cheese is salty, you might go light on the salt at this point. You can always adjust seasoning at the end.) Blend it all together with a fork, adding the mayonnaise a little at a time and continuing to blend until everything is well mixed but still has a distinct texture.
4. You can start eating it immediately, but the flavors "develop" if you let it sit for a couple of hours before serving. Refrigerate the leftovers, but like a fine red wine, pimento cheese tastes best at room temperature. You can serve it as a sandwich spread or as a snack on crackers or in celery sticks.
5. VARIATIONS: Using all or part of the basic batch, add the optional flavor ingredients listed, or others like them, to your taste. A good, hot'n'spicy batch will have one jalapeņo, seeds and ribs removed and minced very fine, plus dashes of Colman's Mustard, wasabi and Worcestershire and a heaping tablespoon of Heinz Chili Sauce.
Red wine goes very well with this appetizer: Domaine Montel Merlot, Domaine Montel Cabernet, Domaine Montel Cynthiana