Enjoyed on a fork with the company of flowers:
The above picture is to compensate for the gruel-ishness appearance of this spread. But in case you are interested, here it is in the spotlight:
This was from another recipe from my Texas Blossoms cookbook. I have a deep love of pimiento cheese. I’d eat it with a fork, on a tortilla, on bread(make a sandwich of this and put it in your waffle iron-magic!), on a train, on a plane, under a flower, with a whiskey sour…it is soooo good. So far the best recipe I’ve come across for regular pimiento cheese is from The Joy of Cooking. Spicy pimiento cheese spread is a slightly different beast, but, dare I say, equally delish.I changed a few things for this recipe, but not much. My rendition:
Spicy Hot Pimiento Cheese spread adapted from Texas Blossoms
4 cups of finely grated sharp lowfat Cheddar
2/3 cup finely chopped onion, rinsed
1/2 cup seeded, rinsed, minced, jalepeno
3 garlic cloves, minced
1 seven ounce jar diced pimientos
1/4 cup chopped cilantro(TX Blossoms says this is optional but I say it isn’t because it balances the spicy perfectly)
1 cup vegan mayo
Mix all but the mayo. Add mayo, mix. Enjoy in a tree, with a bee, on a boat, in a moat…
Scrumptious Gruel 