Tuesday, May 10, 2011

Cooking with Dr. Monkey

I made pimento cheese spread, a southern staple snack food, for the first time yesterday. I used a recipe out of an old issue of Southern Living magazine, which sometimes slips up and allows a photo of a black person to accompany one of their articles. I modified their recipe some. Here's what I did:

I started off by oven roasting a sweet red bell pepper and one jalapeno pepper that I had rubbed with extra virgin olive oil and sprinkled with sea salt.
While the peppers roasted I grated two store brand 8 ounce packages of cheddar cheese. After shredding the cheese, I added a softened package of fat free cream cheese and I tried to mix it all together in my food processor.
It didn't work so well so I scooped the cheese and the cream cheese out. I then put in 4 ounces of drained pimentos, half a cup of mayo, 2 tablespoons of Worcestershire sauce, and a few tablespoons of olive oil. I pulsed that all together and then I added the roasted peppers, some of which I had peeled the skin off of, and I pulsed that all together. Next I added the cheese and the cream cheese.

It mixed well until I got about two thirds of the way through. Then it clogged and wouldn't spin. So I scooped it all out and I mixed it all in my mixing bowl. That did the trick.
That's what it looked like after I mixed it all up. Taste wise, it's very good.

However, the recipe I followed called for three 8 ounce packages of cheese, I used two and it still made a shitload of spread. So next time I'm only using one package of cheddar and I'm ramping up the peppers. Also I'll salt it a bit more and add a tablespoon of cracked black pepper. The possibilities and varieties of this spread are endless, so I'll keep tinkering until I get a version I really really really like. And unless it a convenience thing, I won't buy pimento cheese spread at the store anymore, I'll make it at home because it's so dead simple to make.

Now, if I can just figure out a way to make low fat inexpensive Moon Pies and RC Cola, I'll have all the southern staple snack foods covered.


Caffeinated Joe (Wings) said...

Interesting. Not sure it's my cup of tea, taste wise, but good on you for giving it a go!

Barbara Bruederlin said...

That sounds really tasty! I've never had pimento cheese spread, how would you use it? I imagine it would be awesome on a toasted bagel with some sliced tomato.

Dr. Monkey Von Monkerstein said...

That would be a good way to ea it Barb. Most of the time we make sandwiches with it or eat it on crackers.

Mommy Lisa said...


I bet you could make it low-fat by using applesauce for the shortening and low fat buttermilk in the cake/cookie part.

Maybe for the filling you could use a different marshmallow recipe? http://recipes.lovetoknow.com/wiki/Marshmallows_Recipe

kirby said...

Does that mean you've already conquered low-fat fried pickles?

Mnmom said...

I absolutley love minner-cheese! My SIL from SC turned me onto it. On a toasted bagel - yum!
Haven't made it in a while but you've inspired me.

Dr. Monkey said...

Fried pickles are an abomination in my sight Kirby, they are something the residents of west TN and Arkansas like to feast on.

gmb said...

Um, Dr. Monkey, it's southern staple foods--can't be low fat. Gotta say, the idea of pimento cheese spread sounds crappy, but your offering looks mighty tasty.

Gregory said...

Just give me a loaf of Rainbo white bread, some Moore's tater chips and a sweet tea and there's one hell of a lunch. I'll be making this one myself, thanks, DM