You know how last week I was really excited for the Thursday Night Football?
Well, reality has set in and an injury-decimated Jets against run-run-run-run-run-run-fade-run-run-run-run-run-run-run Broncos sounds like as much fun as watching, well, an injury-decimated Jets against run-run-run-run-run-run-fade-run-run-run-run-run-run-run Broncos. (Okay, maybe a slight playoff interest in seeing the Jets lose just in case the Steelers need some help in the Wild Card race in a few weeks.)
Too bad the networks can’t flex the Jags-Browns game into the Thursday night slot, or even better yet, the Monday night New England-Kansas City
Smoky Chipotle Bacon Pimento Cheese
Over the summer I stumbled across a smoked cheddar and bacon version of pimento cheese from the Parlor Market in Jackson, Mississippi, so when the estimable Gurgling Cod again declared November to be Pimento Cheese Awareness Month, I couldn’t wait to take another stab at the dish after last year’s middling attempt, What Happens When A Yankee Makes Pimento Cheese, in support of this peculiar cause.
Let me tell you, after this recipe, we’re all pimento cheese converts around here. With crostini and celery during college football. On toasted white bread in mini-sandwiches served as a snack between Sunday morning football brunch and Sunday night football dinner. We loved it. Our guests loved it. Our neighbors loved it. It totally changed how we all thought about pimento cheese and is already on the menu for this weekend to put on burgers, like how Ally over at Copacetic in Carolina likes to serve her pimento cheese while tailgating all over SEC country.
Smoky Bacon Chipotle Pimento Cheese will probably go down as the easiest and yet most satisfying of all the Football Foodie recipes all season. The smoky cheddar comes alive in the cream cheese and mayonnaise, the heat of the chipotle tempered by the sweet and salty bacon. Delight in a dish.
You will need:
8 ounces (1/2 pound) smoked cheddar, grated
8 ounces (1/2 pound) bacon
4 ounces cream cheese, softened
8 ounces mayonnaise, preferably Dukes
2 chipotle peppers in adobo, chopped
1-2 scallions, chopped, optional (highly encouraged)
Salt and pepper if desired
The original recipe from Parlor Market called for twice as much mayonnaise, but I found you get a nicer, thicker pimento cheese using a smaller amount. If you want a thinner pimento cheese though, go for it and double the amount of mayo in your batch.
Southerners almost universally call Duke’s Mayonnaise in their pimento cheese recipes. They are right to do so, as it is a much better mayo (even above making your own). As I recently discovered, if you order from Duke’s directly, the shipping is free. $20 for 12 8-ounce bottles still works out to be cheaper than if I was buying mayonnaise at the store, so don’t feel like you’re splurging on an exotic ingredient if you need to order Duke’s because you live outside of their normal territory.
Chop and gently cook bacon until crispy. Drain and cool.
While the bacon is cooking, grate the cheese and combine with the softened cream cheese and mayonnaise.
Once the bacon has cooled, fold in the bacon and then chopped chipotle peppers to taste.
Add salt or pepper if desired.
Top with the chopped scallions and serve with crostini, vegetables or even as a filling in a sandwich on toasted bread. Or on burgers.
Or just eaten with a spoon while you stress-eat through making your picks in a confidence pool. (Chicago only -3.5 against the Chargers? Danger written all over that game.)
- 8 ounces (1/2 pound) smoked cheddar, grated
- 8 ounces (1/2 pound) bacon
- 4 ounces cream cheese, softened
- 8 ounces mayonnaise, preferably Dukes
- 2 chipotle peppers in adobo, chopped
- 1-2 scallions, chopped, optional (highly encouraged)
- Salt and pepper if desired
- Chop and gently cook bacon until crispy. Drain and cool.
- While the bacon is cooking, grate the cheese and combine with the softened cream cheese and mayonnaise.
- Once the bacon has cooled, fold in the bacon and then chopped chipotle peppers to taste.
- Salt or pepper if desired.
- Top with chopped scallions.
- Serve with crostini, vegetables or even as a filling in a sandwich on toasted bread.
Adapted from the Parlor Market, via The Cooking Bride