Thursday, May 14, 2015

Smoky & Spicy Pecan Bacon Pimiento Cheese

Busy, busy, busy! Life changes again. This time it's moving and moving on. 

Kimber had moved home quite a while ago when help was needed with Mark, taking shifts at the hospital, getting him to and from doctors appointments once he got home and with this big ol' house (and snow shoveling, mowing, and just the day-to-day stuff). After being back here and working in the 'Burgh, she's decided Pittsburgh is a pretty special place (although she still misses Cleveland) and is making Pittsburgh her home for good. Yay!

Family and neighbors are pitching in together over the next couple of days to move her to her own apartment. Although she's been an awesome roommate, it's time for her to do her own thing again. Thanks, Kimber, for all the help and support over the last year and a half. I couldn't have begun to do this without you...both the tough times and the fun times, too.

Our neighbors across the street - the ones whose three boys Kimber babysat when they were little - are loading up their two pickup trucks, my sister's pickup truck and my SUV and we're tackling this mother as a team! Oh, and those boys Kimber babysat those many years ago? They're big strapping young men who are helping, too. 

Naturally, I'm feeding the crew. It's the least I can do! Pulled pork, coleslaw, potato salad, baked beans and pimiento cheese are on the menu. Good hearty food that boys love and that will replenish our reserves to finish the job in one fell swoop. Why pimiento cheese? Joy is from Georgia and just happens to love my version of the southern classic. So this is for Joy and the boys...and Kimber, too. With love and thanks. 

Smoky & Spicy Pecan Bacon Pimiento Cheese

  • 1 1/2 C mayo - Hellman's, of course
  • 1/3 C drained, diced jarred peppadew peppers - or pimientos if you can't find peppadews
  • 1 t worcestershire sauce
  • 1 1/2 t finely grated onion
  • 1 t chipotle powder
  • 1/2 t ancho chile powder
  • 1 t hot paprika

Mix all the above and set aside.

  • 1 1/4 C chopped, toasted pecans
  • 3 slices bacon, cooked crisp and crumbled
  • 8 oz extra sharp cheddar cheese, finely shredded - shred this yourself, it makes a world of difference in texture!
  • 8 oz sharp cheddar cheese, coarsely shredded - shredded on the largest holes of your box grater

Toss the cheeses, pecans and bacon in a large mixing bowl. Pour the mayo mixture over top and mix thoroughly with a heavy duty wooden or metal spoon until completely incorporated.

Spoon into a serving bowl and serve immediately or cover with plastic wrap and refrigerate until about 2 hours before serving time. Letting it come to room temp helps it spread more easily on crackers and makes it easier to dip into with veggies.

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