Last week I went to my very first cooking show.
It was awesome.
A trio of us went to the Big City to watch The Lee Brothers and Ed Lee present their very first production of, The Boiled Peanut Hour. Part cooking show, history lesson, and snack session, it turned out to be a wonderful evening. All three highlighted the importance of not only preserving Southern Foodways, but understanding the history and relevance of each dish.
And, we are not talking fancy stuff here. Soups, simple steak recipes, egg salad with shrimp, and let's not forget the boiled peanuts.
So I upped my game and made a batch of spicy pimiento cheese served on pork rinds. Yes, that's right. Chef Ed Lee served this Southern classic on pork rinds and it was absolutely tasty. So much so I bought my first bag of pork rinds....ever.
Below I will share with you a pretty standard recipe for Pimiento Cheese. You can spice it up anyway you like. Chef Ed Lee used some Korean Chili Paste. I ended up using some Thai Curry Paste. Tabasco works well too.
Creamy Pimiento Cheese
8 ounces extra sharp cheese, grated
8 ounces Velveeta cheese
1/2 cup homemade mayonnaise (Dukes is a good substitute.)
1/2 teaspoon Tabasco sauce (You need way more than that.)
1/4 cup finely chopped onions
1 teaspoon Worcestershire sauce
1 jar (2 ounces) minced pimiento, drained
1/4 cup chopped pecans, (totally optional)
Blend in food processor and chill.
Eat it all on pork rinds.
You won't be sorry.