Pimiento Cheese Spread w/Roasted Red Peppers

[Guest guest]

Here's the spread Magnolias uses for Grilled Pimiento Cheese Sandwiches and

they Mustard Slaw on the side. Oh yum.

Brenda Adams

 

* Exported from MasterCook Buster *

 

Pimiento Cheese Spread w/Roasted Red Peppers

 

Recipe By : Magnolias, Charleston, South Carolina

Serving Size : 1 Preparation Time :

Categories : Restaurant Spreads

Vegetarian

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 large roasted red peppers

OR 2 1/2 cups medium red pimientos, diced

1 cup stuffed green olives -- finely chopped

1 1/4 pounds cheddar cheese* -- grated

1/4 cup freshly grated parmesan cheese

1/4 cup mayonnaise

1 tablespoon chopped fresh parsley

1/2 teaspoon freshly ground black pepper

1 dash cayenne pepper -- or to taste

 

* New York or Vermont sharp White

 

Makes 2 1/2 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. >From the cookbook collection of Brenda Adams

<adamsfmle;recipecafe/veg-recipes 3/99.

 

 

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