Tag Archives: pimiento cheese

Pimiento Cheese Drop Biscuits

Question:  Can you make buttermilk biscuits even yummier??  Most may give a nay shake of the head, BUT I am here (of course) to say otherwise!  Now, I’ll stop for a quick minute, because if you do not know what the cheesy “caviar of the south” staple is, it would be hard to answer my original question.  Pimiento cheese is a perfect blend of sharp cheddar cheese, mayo, cayenne and pimientos.  I often like to add diced jalapenos to mine; I also like to scoop it onto a bacon laden, juicy grilled burger…I digress….

Anyway, this spin gives such a new and great flavor to your standard biscuits and I will also say, your Sunday Supper guests will be raving until they get home!  *make a double batch to send home with guests; still great warmed up in the microwave.

 

The Starting Lineup

  • 2 cups flour
  • 2 teaspoons baking powder
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cayenne powder
  • 1 cup sharp cheddar, shredded
  • 1 cup whole buttermilk
  • 1/4 cup mayonnaise
  • 1/4 cup pimientos, diced
  • Melted butter, for brushing the tops
  • Flaky salt, for garnish

Preheat oven to 450 degrees, line a baking sheet with parchment paper and set aside.

Whisk together flour, baking powder, pepper, sugar, garlic powder, baking soda and cayenne pepper in a large mixing bowl.  Add the cheese and toss to coat.  In a separate bowl, whisk together the buttermilk and mayonnaise; add to the dry ingredients until combined and fold in the pimientos.

Drop heaping teaspoons of dough onto the prepared baking sheet and brush with melted butter.  Sprinkle with salt and bake for 10-12 minutes, until golden brown. *I like to sprinkle a pinch more salt while warm after baking.  Serve warm and enjoy!

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Loaded Pulled Pork Fries w/ Spicy Pimiento Cheese Sauce

So after eating a few healthy meals, I remembered that you only live once and I wanted to dig into some southern comfort food.  I couldn’t decide what exactly, so I just mashed a few of my favorite recipes together and came up with this delight!  Man…come football season, these are going to be on my game day menu for sure!!

A couple of things that are awesome about this recipe is A.  It’s actually easy!  You basically put all the ingredients into two different vessels and walk away for HOURS!  Assemble once finished and done!  B.  Any leftovers can be used for other meals!!  Pulled pork? Sandwiches, wraps, etc.  Cheese sauce? A fantastic chip, cracker or veggie dip, pour on the sandwiches, quesadillas, etc.  Man the ideas are coming to me now!

So please do your family a favor and try this out ASAP!

*You can also cook the pork in a crockpot as well..if possible, still sear the meat and then place in your slow-cooker.  Cook on low for 8 hours.

The Starting Lineup

Spicy Pimiento Cheese Sauce

  • 8oz block cream cheese, cut into cubes
  • 2 cups sharp cheddar, shredded
  • 1 cup evaporated milk, divided
  • 4oz can green chilis, with juice
  • 4oz jar Pimiento’s, drained
  • 1 jalapeño, finely diced (I keep the seeds in)
  • 1 tsp Garlic powder
  • A pinch of kosher salt & ground pepper

Braised Pulled Pork

  • 3 lb pork butt/pork shoulder, excess fat trimmed
  • 16oz beer
  • 1 large onion, quartered
  • 1/4 cup brown sugar
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp cumin
  • 1 tbsp chili powder
  • 1 tbsp ground pepper
  • 1 tbsp kosher salt
  • 2 tsp mustard powder
  • 2 tsp cayenne pepper
  • 2 tsp smoked paprika
  • 2 tbsp oil
  • Your favorite bbq sauce (I use Franklin Barbecue ‘Texas Style’) 
  • French fries (homemade or store bought)

Garnish

  • Green onions, sliced
  • Red onion, chopped
  • Jalapenos, slices
  • Cilantro, chopped
  • Bbq sauce drizzle 

    Spicy Pimiento Cheese Sauce

    Braised Pulled Pork

Let’s begin! 

In your non-stick sprayed crockpot, simply add in all of the Spicy Pimiento Cheese sauce ingredients: cream cheese, cheddar cheese, 1/2 evap milk, green chilis, pimientos, jalapeño, garlic powder, salt & pepper.  Place the cover on and set to low for 2-3 hours.  Stir a couple times while melting and add the remaining milk half-way through to slightly thin.  Done!  Easy, right?  *This is soooo good, I had at least a couple spoonfuls 😬👍 

   On to the pork!!  Preheat the oven to 325 degrees.

Combine all of the spices together while heating the olive oil in a large heavy-bottomed pot to med-high. *Reserve 1 Tbsp of the spice blend, set aside. 

Evenly coat your pork with this spice blend and sear all sides of the roast to create a nice crust on the outside.  *Typically takes 10-15 minutes. 

    

Follow the searing by tossing in the cut onions and pouring in the beer. *If you’re over 21, take a swig!  

Now simply cover the pork with the lid and place into your preheated oven for about 3 hours. *If you’ll be away longer, you can drop the temp down to 275 and give yourself another couple of hours.

As your house is smelling magnificent, wipe the cheese sauce you’ve been sneaking from your chin, and start to chop and dice your garnishes. 

 Now that everything is ready to go, remove the pork from the oven and begin pulling it, literally.  Shred with two forks (careful, it’s hot!!) and toss in your desired amount of bbq sauce.  *Here is where your oven is now free and you can bake your french fries if not using a deep fryer.

Assembly time!  Once your fries have finished cooking, sprinkle them with a bit of that reserved spice blend and then top with a good amount of the warm pulled pork and a drizzle of bbq sauce.  Now ladle the Spicy Pimiento Cheese Sauce overtop and garnish with all your favorites!  Dig in and enjoy!  *I hope you bought a six-pack of beer, because it goes great with this!! 

Spicy Pimiento Cheese Bacon Burgers

So you may think that you don’t care for pimiento cheese…but you haven’t tried mine yet.  I, myself, was a skeptic forever on this southern delight.  I now know it was because I always just bought it from the grocery store in those plastic tubs in the deli section.  I’ve tried the ‘cheap’ store brands to the overpriced ‘gourmet’ varieties.  Yuck everytime (personally).  Now if you don’t live in the south, you may not have those tubs in your deli section available to purchase.  So, again, make mine! 😉  It is also FANTASTIC on crackers, toasted bread rounds, crudités (cut veggies, fancy schmancy word 😉 ) or even a spoon in the middle of a late night!

So why did I wake up one morning craving it on a burger??  Beats me…but I’m sure glad I did!!  This flavorful cheese melts so perfectly over a hot REAL hand-pressed burger…slightly tangy, a bit of heat, smooth and creamy. Plus it pairs so very well with crisp bacon and the crunch and sharpness of the white onion that helps to cut through the indulgence!

The Starting Lineup

  • 2 pounds 80/20 ground chuck
  • Bacon, cooked to preference (I prefer peppered)
  • 1 1/2 cups extra sharp cheddar
  • 1/2 cup mayonaisse 
  • 4 oz cream cheese, softened
  • 4 oz chopped pimientos, drained
  • 1 jalapeño, stem off – keep seeds in
  • Dash or two of hot sauce (prefer a Franks style flavor)
  • 1 tsp garlic powder
  • Kosher salt & Fresh ground pepper

Garnish

  • Quality bakery hamburger buns
  • White onions, sliced
  • Mayonaisse  

I like to start this best-burger-ever by preparing the above mentioned pimiento cheese.  Start by grating the extra sharp cheddar cheese and then add it to a food processor.  Next, add in the mayo, cream cheese, pimiento, whole jalapeño (stem removed), garlic powder and a pinch of salt & pepper.  Blend till smooth and creamy!  I then take that cheese filled container and pop it in the refridgerator to chill while I finish the meal. 

     Next, start forming those patties with the ground chuck.  When doing so, do not press and work it too hard or you’ll just toughen up the meat.  Also, make sure that your patties are slightly larger than the diameter of your bun.  The meat WILL shrink up and who likes a hockey puck burger with excess bread??  No one. 

 I add a pinch of salt & pepper to the ground chuck, but I MAINLY season the meat AFTER I form the patties!  Sprinkle a liberal amount of S&P on the OUTSIDE of your patties.  It will make a great ‘crust’ when searing the burgers.  Once formed and seasoned, set aside.

Now in a large skillet, saute pan, griddle (cast iron preferred) etc. add in the bacon and cook till crisp.  Remove the yummy pork to a paper towl lined plate and reserve the bacon grease friends! 

While the grease is heating back up, I like to slice my rolls and spread mayonaisse on each cut side.  Then I either put them in my toaster oven, cut side up, on lowest setting OR I’ll sear the cut side in a pan (do this step at the same time your burger is about ready, so it stays soft and warm.  I like to make them to order if you will. 😉

In that same pan, heat the grease up to medium-high and place your patties down (I can typically cook about 3 at an time).  Please do not flip the patty more than one time (nor press down…you don’t want to squeeze out that flavor do you?), let that patty gain its ‘crust’ (about 4-5 minutes), THEN flip and let cook and crust for another 3 minutes.

Once your meat is cooked to your liking (I sure hope that’s not well-done), you can immediately place the burger on the bottom bun, top with a gooooodd amount of the pimiento cheese (which will start to melt & ooze immediately), a slice of onion and that top bun.  Give a little smash, grab a beer and many napkins and dig in!!  Enjoy! 

 

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