THE GURGLING COD

Brother Jonathan's Pimento Cheese

Pimento Cheese Awareness Month is just around the corner! 

Brother Jonathan’s Pimento Cheese

2 red peppers, roasted.

1 lb Cabot Seriously Sharp Cheddar, grated on large holes of box grater.

4 oz Duke’s Mayo.

2 Tb Korean red pepper flakes (Gochujaru.)

1 tsp sweet smoked paprika.

1 tsp Tabasco

• Roast peppers in 450 oven, turning once or twice, until exteriors are blackened and blistering (20 minutes or so)

• Place roast peppers in bowl, and set bowl inside paper grocery bag, and fold down top.

Allow peppers to cool for approx. 30 mintues, and remove skin and seeds, reserving liquid from

peppers. Rinse peeled peppers if necessary. Chop peppers into approx. ¼” dice.

• Combine peppers and cheese in large bowl and combine with clean hands or mixing spoon until thoroughly combined.

• Add mayo, using just enough to bind peppers and cheese, and maybe a little more for flow.

• Add pepper flakes, paprika, Tabasco, and strained liquid from peppers. Stir to combine, and check seasoning,

Serve with mini pretzels or crostini.

Pimento Cheese news

It's not November, but in a truer sense, every month is Pimento Cheese Awareness Month, and it's important not to miss a chance to bring the minner cheese to the people when you can. I  As such, very happy to report that the Woodstock Farmers' Market, in Woodstock VT, is now making its own pimento cheese, based on the recipe I gave them. They have tweaked it some, but here is what I gave them, in the event that it is not convenient for you to visit.

Brother Jonathan’s Pimento Cheese

2 red peppers, roasted.

1 lb Cabot Seriously Sharp Cheddar, grated on large holes of box grater.

4 oz Duke’s Mayo.

2 Tb Korean red pepper flakes.

1 tsp sweet smoked paprika.

1 tsp Tabasco

Roast peppers in 450 oven, turning once or twice, until exteriors are blackened and blistering

(20 minutes or so)

Place roast peppers in bowl, and set bowl inside paper grocery bay, and fold down top.

Allow peppers to cool for approx. 30 mintues, and remove skin and seeds, reserving liquid from

peppers. Rinse peeled peppers if necessary. Chop peppers into approx. ¼” dice

Combine peppers and cheese in large bowl and combine with clean hands or mixing spoon until

thoroughly combined.

Add mayo, using just enough to bind peppers and cheese, and maybe a little more for flow.

Add pepper flakes, paprika, Tabasco, and strained liquid from peppers.

Stir to combine, check seasoning, and serve with mini pretzels or crostini.

Happy Pimento Cheese Awareness Month!

Nov 1 is a big day on the Cod calendar, in that 1) our national pink nightmare finally ends, and 2) It's the first day of the best month, Pimento Cheese Awareness Month! New PCAM content on the way but for now, relive the glories of PCAMs past, and please let us know what you doing to raise pimento cheese awareness? 

Pimento Cheese is a Hot Topic

As in Hot Topic? Well, some pimento cheese would look good on the front of that fake Ramones tee, but actually, in this case, our friends at Eater round up some chef stories in re Pimento Cheese. We are very grateful to them for their support of Pimento Cheese Awareness Month. And any excuse to listen to Le Tigre. Play us off, ladies: 

This week in Pimento Cheese Awareness Month

The Hairpin chips in. The post is anchored by a clip from the doc Pimento Cheese, Please. Thanks, ladies! 

Pimento Cheese, Please! from Christophile Konstas on Vimeo.

Pimento Cheese Expertise

None other than John Hodgman has enlisted for the cause:

Look, I forgot to check in or take a picture, but the grilled pimento cheese sandwich and fries with sirachannaise I had at midnight at Geer St. Garden was among the most important meals I’ve ever had.

Check out GSG here. Among southern metropoli, Durham can be irritating in the manner of the college roommate who spends a semester in York and henceforth refers to "lifts" and "flats," but between these folks and Parker and Otis,  but it is a northern outpost of solid pimento cheese awareness. 

The Cod would also like to state a policy of not being mad at sirachannaise. It's the mayoketchup for America's Pacific Century. 

Raise your pimento cheese awareness -- with help from the UPS man*

Even if you live in one of the many pimento cheese deserts in the USA, you can still raise your awareness, with some help from the handsome men in the brown trucks. Callie's, out of the pimento cheese stronghold of Charleston, SC, will ship you some. Caveat pimento cheese emptor! Thet tell us -- "you must order biscuits to order pimento cheese." Life is like that sometimes. But if you are in a pimento cheese desert, there is an excellent chance that you also live in a county designated as underbiscuited, so, like, two birds, one stone.  

*Yes, of course we are interested in reading your UPS delivery guy/pimento cheese fan fiction. 

Pimento Cheese Awareness Month: You don't have to be human

When friends get together and talk about who the real heroes of the fight to raise pimento cheese awareness are, the conversation is not complete without a robot. The pimento cheese bot. Somewhere, there is a loyal robot who diligently re-tweets every mention of pimento cheese, and now even pimeinto* cheese, on Twitter. If you are asking yourself -- "I would like to be more aware of pimento cheese, but how?" the pimento cheese bot is a friend indeed. 

We salute you, Pimento Cheese Bot. If we had hands, and if you had arms, we would shake your hand.

What are YOU doing to raise Pimento Cheese awareness in your community?

Thanks for all the love from the Eaters and Tweeters yesterday. The Cod is passionate about making people aware of pimento cheese, but needs help. In comments or via RT, please tell us what YOU are doing to raise pimento cheese awareness? Please let us know in the comments or via RT. The folks at Saveur dropped a pimento cheese potato gratin that looks absolutely filthy. 

Pimento Cheese Awareness Month: Saluting the pioneers - Hugh Acheson

Happy Pimento Cheese Awareness Month! November is the month when we work to raise awareness of pimento cheese. This time around, we will be saluting pioneers, starting with chef, author, raconteur and pimento cheese activist Hugh Acheson. He has a solid pimento (or pimiento, as he prefers) in his book, A New Turn in The South, the which just dropped, and which you will be wanting. This is a classic new school pimento cheese recipe, distinguished by fancier cheese, and roasted peppers, rather than jarred pimentos. Also, for many mayo is to pimento cheese as vermouth is to the Martini, as is the case here. If you do make your own mayo, make sure it is comparable in thickness to Duke's or you won't get the consistency you want.