A Southern Favorite

Lately, my social calendar has been booked with engagement parties and bridal/baby showers. I've co-hosted several of these affairs, most recently a shower for my dear, very pregnant friend, Audrey. To avoid the often ridiculous price tag that comes with the luxury of hiring a caterer, we tackled the cooking ourselves. Each hostess volunteered to bring a dish for brunch, and I chose pimiento cheese sandwiches. I'd actually never made pimiento cheese before, so I turned to an expert: my friend, Samma.

Kinger and I met Samma Faye while we were all students at UGA. She hails from "East Tennesee" (as she likes to say) and can whip up Southern food like nobody's business. Samma has a fantastic blog called Spice and Sass, where she posts whatever's on her mind at any given moment - this occasionally includes her favorite recipes.

The ingredients for pimiento cheese are minimal and super cheap (less than $10 if you have mayo and your favorite hot sauce on hand), BUT Samma has a couple of hard and fast rules about making it from scratch, and I was sure to follow all of them.


1. You must grate the cheese by hand if you want the mixture to "clump" properly. Do not use pre-shredded cheese and do not use a food processor to do your dirty work.

2. Samma insists that you must use a fork to mash the pimientos after you drain them. Apparently, this step is of the upmost importance. Samma's isn't quite sure why, but the act of mashing this key ingredient affects both the flavor and consistency of your pimiento cheese.


3. Acknowledging that this rule is the hardest to follow, Samma says that you should let your pimiento cheese chill in the fridge for a couple of hours before serving/eating. You have to allow time for the flavors to combine and meld together.

Thanks to Samma, my pimiento cheese was a hit at the shower, and Audrey (along with many others) asked for the recipe. We love you, Samma Faye!

Samma Faye's Southern Pimiento Cheese

Ingredients

1 block extra sharp yellow cheddar cheese, grated by hand
1 block extra sharp white cheddar cheese, grated by hand
1 can pimiento peppers, drained
Half block of cream cheese at room temperature, cut into chunks
3 tbsp. mayonnaise (like Samma, we prefer Duke's mayo)
1 fresh jalapeno, seeded and minced
2 or 3 shakes hot sauce
2 or 3 shakes cayenne pepper

Directions

Place freshly grated yellow and white cheddar cheese in a large bowl. Drain canned pimientos, mash them with a fork and chop them up a bit. Add pimientos and remaining ingredients to bowl and mix well, being careful to integrate the cream cheese. If the mixture seems dry, add more mayonnaise to taste. Chill in refrigerator for a couple of hours. Serve on sandwiches or with crackers or celery.

The Secret's in the Cheese

I lived in Washington, D.C. for about a year, and during that time, it was nearly impossible to find a Mexican restaurant in the city that served white cheese dip. Sure, restaurants had cheese dip on the menu, and I made the mistake of ordering it a couple times. When a bowl of bright orange glop (sometimes with diced, canned tomatoes or ground sausage mixed in) was brought to my table, I would think, "Who ordered this? I asked for cheese dip!" Call me picky or snobby or whatever you want, but the only cheese dip I'll eat is queso blanco, a.k.a. Mexican white cheese dip.

Now, I live in the Dirty South again, where white cheese dip is the norm - whew, thank goodness! Also, select restaurants in D.C., like Los Cuates in Georgetown, have caught on to the white cheese dip phenomenon. But back in the day, I used to quell my frequent cravings by making my own at home in my teeny, tiny apartment in The District. Turns out, it's a super simple process that takes 15 minutes to put together and costs $10 max. For those of you who have always wondered how those Mexican restaurants do it, the secret is in the cheese, my friends. I use white American cheese from the deli counter (Land O'Lakes brand), but you also can use Asadero or Manchego.

I made a batch of queso last night for "Glee Club" at Molly's house, and she made Mr. C's Enchiladas with pulled, roasted chicken instead of beef.

Try out the following Queso Blanco recipe the next time you have a fiesta!

Note: Obviously, cheese dip is best served warm. Consider cooking and serving it in a crock pot if you have one, especially if you're making a large batch for a big group of friends - it's easier than making multiple trips back and forth to the mircowave!

Homemade Queso Blanco with Fresh Jalapenos (Serves 8)

Ingredients

1 lb. white american cheese, cubed
1/2 cup milk
1 fresh jalapeno pepper, seeded and finely chopped

Directions

Place first two ingredients in a small pan or crock pot. Cook over low heat until melted and well blended, stirring occasionally. Once the cheese is fully melted, check the consistency. If the mixture is too thick for your taste, add more milk and continue cooking for a few more minutes.

Transfer to a bowl or serve the dip right out of the crock pot. Garnish with fresh jalapeno and serve with tortilla chips and salsa.