As Pimento Cheese Awareness Month thunders along, here is the aforementioned announcement of a Very Special Pimento Cheese Event: The Gurgling Cod, in conjunction with Rick of Rick's Picks, will be giving away samples of a very special pimento cheese, made with Rick's Picks very own Pepi Pep Peps, this Wednesday, 24 November, at the Union Square Greenmarket from 11am until.* If you decide you want to bring this pimento goodness into your home, we will have copies of the Pepi Pep Pep Pimento Cheese recipe available with each jar of pepi pep peps. We will be serving the PPPPC up with pretzels from Greenmarket neighbor Martin's Pretzels. Can't make it to the Greenmarket? For your Thanksgiving noshing, Rick will be dropping the recipe on the Rick's Picks Facebook page on Tuesday. I will be updating day of on the Twitters, so check back for photos and availability updates. If you think you might have trouble remembering which Greenmarket will host this very special event, listen to this song a few times:
Friend of the program Homer offers this heroic effort:
Paula Deen
Ruth Reichl
The Penguin “plus”
Dallas Junior Forum
8 oz
Shredded sharp cheddar
8 oz
Exsharp Vermont white cheddar
16 oz
Grated cheddar
2 lbs
Velveeta, grated
8 oz
Shredded exsharp cheddar
8 oz
Exsharp NY
orange cheddar
8 oz
Grated pepper jack
8
Sweet pickles, chopped
4 oz
Pimentos w/ juice
7 oz
pimentos
4 oz
pimentos
8
Hard boiled eggs
¼ cup
mayo
2/3 cup
mayo
1/3 t
granulated garlic
6 oz
pimentos
S & P to taste
Black pepper
1/3 t
granulated onion
2 cup
mayo
cayenne
½ t
pepper
3 T
mustard
pinch
cayenne
3 T
sugar
½ t
Green pepper sauce
S & P to taste
2/3 cup
mayo
½ t
Pickapeppa
1 T
White worcestershire
½ cup
beer
"So the question is – Is it just mixty glop (Paula/rural), tarted up mixty glop (Ruth/metro), unique American comfort food (Penguin/regional) or a protein delivery medium (Dallas/west)? N.b. grating velveeta must be a bitch."
None of these seems like the Thing to me. Readers?
An FOC we will call Wooly Bully checks in with a pimento cheese bisque. Bisque? Unorthodox, but not mad at this:
In honor of the month, and all, I made this yesterday for my dinner co-op group. Recipe from 'Sundays at the Moosewood,' a relic of my vegetarian college days . The book has a 'southern United States' chapter (though not northern - what of that?) which includes pimiento cheese soup. It's a base of onion & celery sauteed (and I added celery seed and pimenton plus S&P) and then diced sweet potatoes (i have a GLUT from our CSA) and "vegetable stock or water" (I used chicken stock), simmered. Then shredded sharp cheddar (i used cracker barrel b/c it was 2 for $5 at waldbaums) and cream cheese softened in the hot soup. then the thing is pureed with a handful of diced pimentos (goya) and some more diced pimentos are mixed in. delicious.
The Cod has been falling down on the PCAM job of late, but the folks at Garden and Gun make it easy with a pimento cheese and Red Mule grits receipt from the folks at Dogwood. It's available as part of a "grits flight," which flirts rather boldly with too fancy, but you can't stay mad at folks promoting pimento cheese awareness on the cold, hard streets of Atlanta.
The Cod has had it up to here with pink cleats and pink chinstraps, and has issues with the whole project. More here. But! The Cod has always been a glass half full kind of Gadus Morhua, so we are getting all excited here for Monday, 1 November, which will mark the start of Pimento Cheese Awareness Month. We will be sharing menus, recipes, and resources all month long. Did you know that millions of Americans go without pimento cheese every day? Raising awareness is the first step towards making sure that all Americans get the pimento cheese they deserve. Let us know what you are doing -- if you serve it at your restaurant, if you have a favorite receipt for pimento cheese, if you have any other pimento cheese information to share, please holler.
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