Mrs. Wheelbarrow's Practical Pantry by Cathy Barrow

Author:Cathy Barrow
Language: eng
Format: epub
Publisher: W. W. Norton & Company
Published: 2014-12-10T16:00:00+00:00

WASTE NOT, WANT NOT

Save any extra chile syrup in a jar in the refrigerator. It’s wonderful brushed on grilled fish or chicken or shaken over ice with lime juice and a slug of tequila for a fiery cocktail.

Bonus Recipe: Sweet-and-Spicy Pimento Cheese

MAKES: 3 half-pint jars

ACTIVE TIME: 30 minutes

CHILLING TIME: at least 2 hours

I am not from the South, but I’ve lived below the Mason-Dixon Line long enough to grow fond, very fond, of many classic Southern foods. Biscuits, shrimp and grits, and panfried chicken rank high on my list, as well as this riff on the classic: spicy pimento cheese. If you are not familiar with this elixir of the gods, allow me to introduce you.

Use this for truly delightful grilled cheese sandwiches, or to make cheese “coin” crackers, or pipe it into celery sticks for a snappy teatime snack. I will admit to a crazy concoction that puckers my whistle: pickled okra stuffed with spicy pimento cheese. I’ve even fried that stuffed pickled okra. Call me crazy, but I know you’re thinking about it.

2 cups (8 oz., 225 g) grated cheddar cheese, preferably orange

1 cup (4 oz., 110 g) grated extra-sharp cheddar cheese

2 cups (8 oz., 225 g) grated Monterey Jack cheese

4 ounces (110 g) cream cheese at room temperature

½ cup (4 oz., 110 g) minced jarred pimentos, homemade (here) or store-bought

½ teaspoon Hot Sauce (here), Tabasco, or Sriracha

12 to 24 Candied Chiles (here), depending on your preference for heat

1. Put all the cheeses, the pimentos, and hot sauce into the bowl of an electric mixer fitted with the paddle attachment and beat until smooth, with pieces of pimento throughout. Fold in the candied jalapeños.

2. Pack the cheese into wide-mouth half-pint jars and chill for 2 hours before serving, to let the flavors come together. Stored covered, in the refrigerator, the cheese will keep for about 2 weeks.

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