From the menu of … Brick Store Pub, 125 E. Court Square, Decatur; 404-687-0990; www.brickstorepub.com
Q: I consider myself a pimento cheese connoisseur, and I absolutely love the pimento cheese at the Brick Store Pub in Decatur. It is by far not only the best in the city, but the best I have ever had. I’d love to be able to make this at home. Any chance you could get the recipe?
— Claire Shepard, Decatur
A: Pimento cheese is all about the cheese. Brick Store Pub is getting ready to celebrate its 16th birthday, and general manager Todd DiMatteo and Rian Tittle, kitchen manager, gave us all a birthday gift by sending us the recipe, making sure to specify not only the type but the cheesemakers for the two cheddars in the recipe. Tittle gets credit for creating the recipe and finding just the right cheeses to use.
To replicate the taste of Brick Store Pub’s pimento cheese, you’ll need to get some special cheddar. Hook’s Cheese Company is a Wisconsin cheesemaker. Its 3-year cheddar is available at the DeKalb Farmers Market. The Tillamook Cheese Factory is in Tillamook, Ore. Its cheddar should be available at your local Kroger or at Sam’s Club.
Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to fromthemenu@gmail.com and put “From the menu of” and the name of restaurant in the subject line.
Brick Store Pub’s Pimento Cheese
Hands on: 15 minutes
Total time: 15 minutes
Makes: 7 cups
Roast your own red peppers or the restaurant says the ones in a jar are also fine to use.
1 pound Hook’s 3-year-old cheddar
1/2 pound Tillamook cheddar
1/4 pound Monterey Jack
1/2 cup grated Parmesan
2 medium roasted red peppers, finely diced
1 cup mayonnaise
1 teaspoon cumin
Pinch cayenne pepper
Pinch black pepper
Grate the Hook’s cheddar, Tillamook cheddar and Monterey Jack and toss together in a large bowl. Add Parmesan and diced red pepper and toss together until thoroughly combined. Add mayonnaise, cumin, cayenne and black pepper and toss lightly until all cheese is coated. Season to taste, adding more cayenne or black pepper if desired. Serve at room temperature. If not using immediately, cover and refrigerate.
Per 1/4-cup serving: 177 calories (81 percent from fat), 16 grams total fat (7 grams saturated), 33 milligrams cholesterol, 1 gram carbohydrates, 8 grams protein, 244 milligrams sodium, trace dietary fiber.
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