I grew up in a bass boat.
Serious as a heart attack. When my dad was in the army in the mid-1970’s my family spent the weekend on the water chucking Heddon chuggers. Legend has it that my dad even bought his first bass boat with the dimensions of our play pen in mind. Now it probably sounds bizarre in our highly nanny-fied world, but with a whole lot of sunscreen and really big hats we spent countless weekends getting up at the crack of dawn and coming home at dark-thirty to chase the biggest bass around the lakes of Texas.
This required a little planning in the food department. As all hikers and campers and boaters know, packing “on the move” food is an art. At least in a boat you can have a giant cooler. My mom knew how to fill a cooler. Her signature dish…pimento cheese. Some of you made that ”ewwww” noise. I heard it. But I’m here to tell you that well made pimento cheese is just about the best thing in the world. And it is amazing just how badly some people make it.
Now there is no more bass boat. But I still make a lot of pimento cheese. We eat it in sandwiches. My husband likes it on plain white bread. I like it on toast with lettuce and bacon and pickles. It is also great on celery with a ton of fresh cracked black pepper and it is amazing on sliced apples. Pitts and I once drove from Dallas to Arizona eating nothing but pimento cheese on apples and Triscuits.
All it takes is good cheese, real mayonnaise, pimentos, and a whole lot of pepper. That is it.
And when I am in a happy sort of mood, I’ll put sliced fresh jalapenos in it.
I think some people think you should gussy it up with extra spices or they stir it so much that it turns into a mashed up wad. Not me. For me, it is simply the fresh cold ingredients and only a few turns of the wrist. Nothing more is needed. And in my exceptionally humble opinion, any other work messes with a uniquely simple All-American summer dish that is delicious in its very simplicity.
For every pound of shredded cheese you will need a cup of mayonnaise (I strongly recommend Hellman’s). And for every pound of cheddar you will need one and a half jars (4 oz. jars) of pimentos. I recommend draining the pimentos and then chopping them a bit more. Quality matters here. Use good sharp or medium cheddar cheese. The cheese behaves better cold. So, after you shred it, put it back in the fridge for a bit before adding the pimentos and mayonnaise. It is also easier to shred when it is nice and cold. If you are worried because it looks like there is too much mayonnaise, don’t worry. The cheese somehow absorbs it and by the next day all is well. And you really need to let it chill and sit in the refrigerator before serving it.
So if your mom never made you pimento cheese, give this a try. If your mom did make pimento cheese and you turned up your nose at it give it a try. If the only pimento cheese you have ever had was purchased in a tub in the grocery store, try it homemade. It is a totally different ball game.
Now I just need to get my dad to teach me how to deep fry fish.
Kelly, you’re killing me…every 5 minutes I have to run to the store for another fabulous recipe. Pimento Cheese Sandwiches coming up!!
You make me so happy Billi Jo. I’m so happy that there is another Pimento Cheese fan in the world…I wasn’t sure. You never know when one of these “memory dishes” is something that is liked by you and only you. I mean, everybody likes pie. But does everyone like Pimento Cheese? I hope so. Seriously, try some on an apple. It is heaven.
Yay! I love pimento cheese.
I absolutely LOVE pimento cheese – especially with a kick! Can’t wait to try this recipe!
AMEN! In Charleston, SC, they put pimento cheese on just about everything. And it is fantastic. Try it on a BLT sandwich or a hamburger. You will never look back!
Which Pitts?
You are killing me too! Only you could cause even the slightest flicker of doubt to assail my enduring distain of pimento ANYTHING! I’ll try, promise. I love you! Catherine
My husband, Pitts Yandell. Do you have a Pitts too?
I have a friend who keeps homemade pimento cheese in her refrigerator at all times. She lives alone and it is her best friend for a quick lunch on the go. It is a treat to be the recipient of one of her sandwiches. I am one who likes the shredded cheese and not the mashed cheese and that is the way she makes it. I have to try the pimento cheese on a hamburger. Coming to this blog is terrible for my diet but so is Culver’s and I can’t get out of Columbia without stopping for a cone.
My mom made cheese and pimento sandwiches when I was little. Love them!
Kelly,
Sent this to your dad. I’m sure he will love the story and I can’t wait to try the recipe.
Melody
Thanks Mel. Will you do me a favor and make sure he signs up for the email updates. The most important key to that is that he actually has to look for the confirmation email that comes to verify that he wants it. I would hate for him to miss a post in which he is a key character. Lily says HI!
Got the website to your dad’s favorite list—will get him on email updates next time I am in WF. “Character” is the most appropriate description for him–BTW!!!!!
Yum! Ok – this is insanely easy – so I was a little skeptical – but it was as good or better than any other. And love the jalapeno touch. Thanks!
No, I don’t have a Pitts, but I was thinking about the Pitts family in WF.
When I talk about my Pitts in WF there is plenty of confusion as many folks think I’m talking about John, with whom I went to Old High. Who knew there so many Pitttssss?
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