Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Edit History

weinoo

weinoo

At our niece and nephew's shop (Pop + Dutch) in Provincetown (now closed for the season), they sell a house made pimento cheese. And they were happy to offer the recipe here:

 

So, this is a gigantic proportion, but:

5 lbs. sharp yellow cheddar, shredded in the food pro
2lbs. roasted red peppers, diced
3.5 cups mayo
½ Tbsp. cayenne
½ Tbsp. Tabasco

 

I'm pretty sure the mayo is Duke's, too.

weinoo

weinoo

At our niece and nephew's shop (Pop & Dutch) in Provincetown, they sell a house made pimento cheese. And they were happy to offer the recipe here:

 

So, this is a gigantic proportion, but:

5 lbs. sharp yellow cheddar, shredded in the food pro
2lbs. roasted red peppers, diced
3.5 cups mayo
½ Tbsp. cayenne
½ Tbsp. Tabasco

 

I'm pretty sure the mayo is Duke's, too.

  • Recently Browsing   0 members

    No registered users viewing this page.

×
×
  • Create New...