PIMENTO CHEESE IN ENDIVE CUPS
Provided by Trisha Yearwood
Categories appetizer
Time 25m
Yield about 32 endive cups
Number Of Ingredients 12
Steps:
- Set a small nonstick skillet over medium heat. Add the mini pepperoni to the skillet and cook, stirring occasionally, until the fat has rendered out and the edges begin to curl inwards, about 4 minutes. Remove to a paper towel-lined plate and set aside for assembly.
- In a food processor, combine the cheeses, pesto, crushed red pepper and salt and process until a thick paste is formed, about 30 seconds. Add the basil and pulse just until incorporated (be careful that the mixture is not overworked or it will turn green in color).
- Pour the cheese mixture into a bowl and fold in the pimentos. Scoop a heaping tablespoon into the center of each endive leaf (the larger leaves work best). Sprinkle the crispy pepperoni over the cheese mixture. Garnish each endive cup with a slice of black olive and piece of fresh parsley.
PIMENTO CHEESE-BACON GRITS
Provided by Trisha Yearwood
Categories side-dish
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 8
Steps:
- Bring 6 cups of water to a boil in a pot. Add the grits, 2 teaspoons salt and 1 teaspoon pepper to the water and cook according to the package instructions. Keep warm and loosen with water or stock to keep from getting too thick.
- Add the bacon to a small skillet. Cook over medium heat until the bacon is crispy and the fat is rendered, about 10 minutes. Remove the bacon and any bacon grease to a large bowl and let cool slightly. Stir in the creme fraiche and pimentos until all is combined and smooth. Add the Cheddar and Gouda and stir until the cheeses are coated and the whole mixture is cohesive.
- Reheat the grits until they are very hot, adding more water if necessary, to loosen. Dollop a few large spoonfuls of the pimento cheese into the grits at a time, stirring each time until melted and all the pimento cheese is incorporated. Spoon into a bowl and top with the scallions.
COUNTRY HAM BISCUITS AND SCALLION-PIMENTO CHEESE
Provided by Trisha Yearwood
Time 40m
Yield 16 biscuits
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees. Place a 10-inch cast-iron skillet in the oven to heat.
- For the scallion-pimento cheese: Stir together the cheese, pimentos, mayonnaise and scallions in a large bowl. Set aside, or if making ahead, place in the fridge until ready to use.
- For the country ham biscuits: Mix the flour, baking powder and salt in a bowl. Using a pastry blender or 2 table knives, cut the cold butter cubes into the flour until it resembles coarse meal. Use a fork to stir in the buttermilk to make a soft dough that comes together and leaves the sides of the bowl (make sure all the flour is worked in). Stir in the ham. Turn the dough out onto a lightly floured board and knead 3 or 4 times until smooth and manageable.
- With your hands or a floured rolling pin, flatten the dough to a thickness of 1/2 inch. Cut the dough out with a 2-inch floured biscuit cutter.
- Remove the skillet from the oven and melt the remaining 1 tablespoon butter in it. Place the biscuits in the skillet. Bake until lightly browned, 10 to 12 minutes.
- To serve: Split the biscuits and serve with a generous spread of pimento cheese.
PIMIENTO CHEESE SPREAD
Steps:
- Puree 1/3 cup sliced pimientos (drained) in a blender or food processor until smooth. Transfer to a large bowl. Add 3 cups finely grated sharp cheddar and beat with a mixer until combined. Beat in 1/4 cup mayonnaise.
TRISHA YEARWOOD'S PIMIENTO CHEESE SPREAD
"A pimiento cheese sandwhich is a true Southern staple," Trisha says. Try slathering this on a biscuit with a slice of summer tomato for a quick appetizer.
Provided by BHG Test Kitchen
Time 35m
Number Of Ingredients 3
Steps:
- Place the drained pimientos in a blender or food processor and puree until almost smooth. In a very large bowl, using an electric mixer, combine the cheese and pimiento, beating until almost smooth. Beat in the mayonnaise. The spread may be stored, covered, in the refrigerator for up to 1 week. Remove the spread from the refrigerator and allow it to reach room temperature before serving.
Nutrition Facts : Calories 157 kcal, Carbohydrate 1 g, Cholesterol 31 mg, Protein 7 g, SaturatedFat 6 g, Sodium 211 mg, Sugar 1 g, Fat 14 g, UnsaturatedFat 7 g
PIMENTO CHEESE SPREAD
Steps:
- Place the pimentos in a blender or food processor and puree until smooth. Transfer to a mixing bowl along with the Cheddar. Beat with an electric mixer until smooth. Beat in the mayonnaise.
PATTY MELTS WITH BACON, CHARRED PINEAPPLE AND JALAPEñO PIMIENTO CHEESE
Provided by Trisha Yearwood
Categories main-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 11
Steps:
- For the patty melts: Preheat a grill or indoor grill pan to medium-high heat. Preheat the oven to 400 degrees F. Line a baking sheet with a cooling rack.
- Lay the bacon on a baking sheet and cook until crispy, 20 to 25 minutes. Remove to a paper towel-lined plate. Reserve the bacon fat.
- Sprinkle the beef with salt and pepper and divide into 4 equal balls. Shape the balls into flat 5-inch square patties and place on a platter or sheet pan. Make a dimple in the center of each so they cook evenly. Cover and refrigerate until ready to use.
- For the pimiento cheese: Pulse together the pepper jack cheese, pimientos, mayonnaise and jalapeños in a food processor. Season with a pinch of salt and pepper. Set aside at room temperature, or if making ahead, take out 30 minutes before using. The mixture should be easily spreadable.
- For the patty melts: Have a clean baking sheet or platter ready for all the finished grilled components. Pat the pineapple dry and add to the grill; cook until lightly charred, 2 to 3 minutes per side. Remove the pineapple and add the patties. Cook until the patties are browned and have grill marks, 4 to 5 minutes per side. Add the patties to the baking sheet.
- To assemble the sandwiches: Mix the butter with 1 to 2 tablespoons reserved bacon fat in a small bowl. Spread one side of all the bread with the butter. Spread 3 tablespoons of the pimiento cheese on the other side of the bread. Place the bread on the grill, butter-side down. Add 2 slices bacon directly to four of the bread slices on the pimiento cheese. Top with a patty and a slice of pineapple, then top with the other toasted slice of bread, butter-side up.
- Serve warm.
PIMIENTO CHEESE SPREAD
Steps:
- Place the drained pimientos in a blender or food processor and puree until smooth. Using an electric mixer, combine the pimientos and cheese, beating until smooth. Beat in the mayonnaise. Spread on slices of white sandwich bread while the mixture is room temperature. Trim the bread crusts and cut the sandwiches into triangles.
PIMENTO CHEESE - TRISHA YEARWOOD
saw Trisha make this on TV.
Provided by Donna Hekler
Categories Cheese Appetizers
Number Of Ingredients 4
Steps:
- 1. mix well. chill
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