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| Smoky pimento cheese. Lucy Mercer/A Cook and Her Books |
Pimento cheese is the red velvet of the savory world - it's everywhere. And that's for good reason,the pâté of the South is simply flat-out deliciousness. Shredded sharp Cheddar cheese, mayonnaise, the diced red peppers known as pimentos, stirred together and spread on crackers or between cottony slices of Bunny Bread, that's what we call Minner Cheese in my household.
Well, leave it to Emeril Lagasse to knock boilerplate pimento cheese spread out of the ballpark. In his newest book, "Emeril's Kicked-Up Sandwiches" (Morrow, $24.99), the chef starts with extra-sharp Cheddar and adds smoky pimenton. Hits of cayenne and hot sauce make this minner cheese a grown-up affair.
Emeril also knows about the best way to eat pimento cheese - grilled; so it gets all ooey-gooey drippy good.
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| Smoky grilled pimento cheese. Lucy Mercer/A Cook and Her Books |
Smoky grilled pimento cheese is just one of 120 (give or take) recipes in "Emeril's Kicked-Up Sandwiches." The book is on sale now online and in bookstores. Check it out.
This post is part of #SeriousSandwich, a blogalong sponsored by Morrow Books marking the publication of
If
you love cookbooks like I do, you gotta follow The Secret Ingredient Blog from
Morrow Books.
Text and images copyright 2012, Lucy Mercer,
with the exception of the book cover; that belongs to Morrow Books.
That look so gooey and yummy, I think I know what I'm making for lunch...yummy
ReplyDeleteI love pimento cheese sandwiches! They are a staple in our house!
ReplyDeleteWow, this looks yummy :) I actually developed my own recipe for pimento cheese today. Such a great, versatile dip.
ReplyDeleteI have to make this. I had Pimiento Cheese for the first time a few years ago when I went to Oxford, Missippippi for a book launch. Wowzers, it's so decadent and just pleasing in every possible way.
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