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Melissa Dallas! That pimento cheese filling made the absolute BEST grilled cheese sammie ever!
- Thread starter cheezz
- Start date
melissa-dallas
Well-known member
Try it this way too: Put a nice slice of rustic bread in the oven on low & toast until
really crispy (I really don't brown it when I do this, at least much). Cool a few minutes. Spread with mayo, then a nice layer of pimento cheese, then cover the entire top with a roasted red pepper & eat open faced. Heaven!
I've also added leftover pimento cheese that needed to be used to jalapeno cornbread batter.
really crispy (I really don't brown it when I do this, at least much). Cool a few minutes. Spread with mayo, then a nice layer of pimento cheese, then cover the entire top with a roasted red pepper & eat open faced. Heaven!
I've also added leftover pimento cheese that needed to be used to jalapeno cornbread batter.
music-city-missy
Well-known member
More suggestions for pimento cheese....
Make the grilled cheese but add a slice or two of nice ripe tomato and several slices of crispy bacon then grill - YUM - I have never had grilled pimento cheese until I had this version and I am sold!
Also, I like to make it with pepper jack cheese or combination of cheddar and pepper jack.
And finally, especially using the pepper jack pimento cheese, take lightly toasted baguette slices and top wih the pimento cheese. Place in ove and bake (or broil) until the cheese melts and gets bubbly and slightly browned. Serve immediately. I garnish them with the candied jalepeno slices I make. Everyone gobbles them up especially at cocktail parties with drinks.
Make the grilled cheese but add a slice or two of nice ripe tomato and several slices of crispy bacon then grill - YUM - I have never had grilled pimento cheese until I had this version and I am sold!
Also, I like to make it with pepper jack cheese or combination of cheddar and pepper jack.
And finally, especially using the pepper jack pimento cheese, take lightly toasted baguette slices and top wih the pimento cheese. Place in ove and bake (or broil) until the cheese melts and gets bubbly and slightly browned. Serve immediately. I garnish them with the candied jalepeno slices I make. Everyone gobbles them up especially at cocktail parties with drinks.
music-city-missy
Well-known member
NP - here goes - these are so simple it's a crime.
Peachie's Sweet Hots
I now make these all the way from scratch by starting with whole jalepeno peppers and slicing them thick and picklin them. After they have pickled, I pick up here. Or you can start with pickled jalepenos - I prefer to buy whole ones and slice them myself but you can really cheat and start with sliced pickled jalepenos.
Slice your jalepenos slightly thicker than the normal jarred slices if you are starting with whole peppers. Place in a colander to drain. You want to get as much liquid out as possible but don't squeeze them or anything like that. Save juices to make hot carrots!
Place a layer of sliced peppers in the bottom of the jar. Spoon enough sugar over to make a layer. Repeat until all peppers are used and finish with a good layer of sugar. Place lid on jar and place in pantry. Every day or so, shake them or turn them upside down to keep the sugar from settling at the bottom. When the sugar is all dissolved, check peppers. It takes about a week but they will make a syrup and be candied.
That's all there is to it. I play around with all sorts of peppers this way - mix and match. You can add sme garlic to the jar to give them a little more garlic flavor. I've also added about a teaspoon of pickling spices to the jar also but didn't particularly care for that flavor and if you do, try it but put the spices in a piece of cheesecloth and tie it up.
These are absolutely KILLER with bbq! BBQ chicken nachos, etc. It's a nice twist in lieu of a sweet pickle or regular jalepenos.
You can also dice and make into a relish that is great on hot dogs or make a dip by mixing a block of cream cheese and shredded cheese with a bunch of the 'relish'.
Peachie's Sweet Hots
I now make these all the way from scratch by starting with whole jalepeno peppers and slicing them thick and picklin them. After they have pickled, I pick up here. Or you can start with pickled jalepenos - I prefer to buy whole ones and slice them myself but you can really cheat and start with sliced pickled jalepenos.
Slice your jalepenos slightly thicker than the normal jarred slices if you are starting with whole peppers. Place in a colander to drain. You want to get as much liquid out as possible but don't squeeze them or anything like that. Save juices to make hot carrots!
Place a layer of sliced peppers in the bottom of the jar. Spoon enough sugar over to make a layer. Repeat until all peppers are used and finish with a good layer of sugar. Place lid on jar and place in pantry. Every day or so, shake them or turn them upside down to keep the sugar from settling at the bottom. When the sugar is all dissolved, check peppers. It takes about a week but they will make a syrup and be candied.
That's all there is to it. I play around with all sorts of peppers this way - mix and match. You can add sme garlic to the jar to give them a little more garlic flavor. I've also added about a teaspoon of pickling spices to the jar also but didn't particularly care for that flavor and if you do, try it but put the spices in a piece of cheesecloth and tie it up.
These are absolutely KILLER with bbq! BBQ chicken nachos, etc. It's a nice twist in lieu of a sweet pickle or regular jalepenos.
You can also dice and make into a relish that is great on hot dogs or make a dip by mixing a block of cream cheese and shredded cheese with a bunch of the 'relish'.
MCM...please inform me......
I dont like pickled jalapenos....LOVE fresh ones...is it necessary to use pickled...what other way could one do this...boil/steam/microwave the peppers first..it is the brine or pickling that is needed to candy them...same as cornichons or any dill relish thing makes me hiccup/burp uncomfortable.
I dont like pickled jalapenos....LOVE fresh ones...is it necessary to use pickled...what other way could one do this...boil/steam/microwave the peppers first..it is the brine or pickling that is needed to candy them...same as cornichons or any dill relish thing makes me hiccup/burp uncomfortable.
music-city-missy
Well-known member
Joanie I'm not sure if you could do them some other way
the pickling preserves them and then the sugar pulls some of the liquid out to make the syrup but it also gets into the cells of the peppers - I guess it's sort of like brining in that it pulls some liquid out and then pulls some back in. You could try a small batch - maybe just put boiling water in them instead of vinegar water or maybe a real weak vinegar water solution and keep them in the fridge for about a week in lieu of just on the shelf. Then drain that off and try layering them with the sugar. You might have to keep them in the fridge but large amount of sugar should preserve them.
I will tell you that I tried to just pure candy them like you would orange peel. I used fresh peppers sliced and cooked them in the same ration syrup as orange peel. It wasn't the same. You might could play with the ratio though.
I will also suggest trying a small jar using the pickled peppers - you don't taste any of the vinegar and you have pulled an aweful lot of it out of them by draining them and then it also is pulled out in the candying process.
the pickling preserves them and then the sugar pulls some of the liquid out to make the syrup but it also gets into the cells of the peppers - I guess it's sort of like brining in that it pulls some liquid out and then pulls some back in. You could try a small batch - maybe just put boiling water in them instead of vinegar water or maybe a real weak vinegar water solution and keep them in the fridge for about a week in lieu of just on the shelf. Then drain that off and try layering them with the sugar. You might have to keep them in the fridge but large amount of sugar should preserve them.
I will tell you that I tried to just pure candy them like you would orange peel. I used fresh peppers sliced and cooked them in the same ration syrup as orange peel. It wasn't the same. You might could play with the ratio though.
I will also suggest trying a small jar using the pickled peppers - you don't taste any of the vinegar and you have pulled an aweful lot of it out of them by draining them and then it also is pulled out in the candying process.