Q: During dinner at Watershed, I loved all the food, especially the pimento cheese, cornbread and deviled eggs. I would love to get the recipe for the delicious pimento cheese. Thank you! — Liza Rivera, Atlanta
A: As with most pimento cheese recipes, it’s the quality of the cheese that makes the difference. Watershed recommends using a five-year aged cheddar. They make their own mayonnaise but if you’re not up for that, they recommend using Duke’s. The single teaspoon of vinegar may seem too small to make a difference, but don’t skip it. It adds just a hint of tang.
Watershed’s Pimento Cheese
1 small roasted red pepper, skin and seeds removed
6 tablespoons mayonnaise
1 teaspoon white vinegar
1/2 teaspoon salt
Pinch cayenne pepper
1/2 pound sharp Cheddar, finely shredded
1/3 cup pecans, finely chopped
In the bowl of a food processor, combine red pepper, mayonnaise, vinegar, salt and cayenne. Pulse until mixture is smooth. Transfer mixture to a medium mixing bowl and add cheese. Mix evenly, then cover bowl and refrigerate at least 30 minutes before serving.
In a dry skillet, toast pecans until they become fragrant and just begin to turn light brown, just a minute or two. Stir constantly and be ready to remove the pecans from the skillet when they are ready. Set aside.
When ready to serve, divide mixture into two balls and roll each in toasted pecans. Serve with crackers. Makes: 2 cups
Per 1-tablespoon serving: 57 calories (percent of calories from fat, 83), 2 grams protein, 1 gram carbohydrates, trace fiber, 5 grams fat (2 grams saturated), 8 milligrams cholesterol, 92 milligrams sodium.
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