Pimiento cheese spread w/roasted red peppers

1 servings

Ingredients

Quantity Ingredient
5 larges Roasted red peppers
OR 2 1/2 cups medium red pimientos; diced
1 cup Stuffed green olives; finely chopped
1¼ pounds Cheddar cheese*; grated
¼ cup Freshly grated parmesan cheese
¼ cup Mayonnaise
1 tablespoon Chopped fresh parsley
½ teaspoon Freshly ground black pepper
1 dash Cayenne pepper; or to taste

Directions

* New York or Vermont sharp White Makes 2½ cups

Combine all of the ingredients in a glass, crockery or stainless steel mixing bowl and mix well. Season to taste with cayenne pepper. Refrigerate until ready to serve.

Note: If you prefer a spicy version, add 1 Tablespoon sauteed minced jalapeno pepper and a few dashes of hot sauce.

ROASTED PEPPERS

Preheat oven to 500 degrees.

Wash, drain and dry the peppers. Rub the peppers with olive oil by hand, just to coat them lightly. Place the peppers on a baking pan and roast on the top shelf of the 500 degree oven for about 25 minutes, turning once or twice. The skin should be well blistered and will be blackened in some places.

Remove the peppers from the oven. Place them in a small bowl and cover it tightly with plastic wrap. Let the peppers cool for 10 to 15 minutes. The skin will become loose and easy to peel the skin off of the peppers. Remove the stems, cores and seeds. Do not rinse. At this point you may use the peppers in any manner that you would use pimientos. Note: Thin peppers will have a shorter roasting time. It's prferrable to use fresh peppers that look very healthy and have good thick flesh.

Source: Magnolias Southern Cuisine, by Donald Barickman,1995; ISBN: 0-941711-31-5. Chef Barickman owns both Magnolias Restaurant and the Blossom Cafe in Charleston, South Carolina. In this cookbook, he tried to include the patrons most favorite dishes.

Recipe by: Magnolias, Charleston, South Carolina Converted by MM_Buster v2.0l.

Related recipes