When I was a little, we used to go visit my grandparents just about every other weekend. Back then, it was about a 5 to 6 hour drive thru old country roads. The maximum speed limit was 55 on the highway, and 25 or 35 in the many little towns along the way.
Today, that same trip is only about 4 hours, including of course, at least one 20-30 minute stop.
Back then, you had to know where the good bathrooms were, even the ones that gave you a key attached to a foot-long piece of wood and told you to go ’round back.
For the trip back home, my grandmother, Ethel, would always make sandwiches, as most places were closed on Sundays. Most of the time, those sandwiches were pimento cheese.
I was not a fan of pimento cheese.
But, like many things we didn’t like from our childhood, as adults these things change.
Red bell peppers and Hatch peppers were on sale last week, so I decided to roast them on the grill and use one in a batch of pimento cheese. Roasted red bell peppers are a little sweeter than jarred pimentos as they are a different type of pepper, plus, they do not have any vinegar used in the preservation process. I added a little Tabasco to mine to spice it up.
And, I think I’ll be eating mine with crackers!
doesn’t take that long to throw together, and so much better.
- 2 cups grated cheddar, sharp is best
- 1/2 cup mayonnaise
- 1/2 cup roasted red peppers
- 1/4 cup sliced green onion
- a few drops Worcestershire
Mix it all together with a spatula. I also added a half of a Hatch chile that I had roasted with the other peppers for a little more bite, as regular roasted red peppers are pretty sweet. Refrigerate a few hours or overnight. The serving options are endless, although, I have heard that if you are going to stuff a hamburger with it (a Juicy Lucy), or make a grilled cheese with it, make sure that the cheese is really cold so it doesn’t end up a mayo-y, oily mess.