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  • - Hey dudes. I'm Hilah and today on

  • Hilah Cooking I am making pimento cheese.

  • This is a recipe that's actually in my cookbook but I never

  • thought that anyone would want to see a video about it but then

  • I did the video last week, "Getting High and Eatin' Chips"

  • and I mentioned pimento cheese and like every comment was like

  • "I want to see that recipe," so here you go.

  • Don't ever say I never give you anything.

  • (upbeat music)

  • As the name suggests pimento cheese has cheese in it.

  • I like sharp cheddar.

  • I'm gonna start grading that up.

  • Some recipes use American cheese and as much as I love

  • American cheese, I really prefer sharp cheddar in this.

  • Mild cheddar is pretty good too

  • but I like strong flavors.

  • I like my flavors like a like my men.

  • So, I'm gonna grate this by hand.

  • I'm not gonna use pre-shredded kind because again I feel like

  • the texture of the finished pimento cheese is

  • way better if you do it by hand.

  • It's a pain in the nuts.

  • It's my least favorite thing to do grating cheese but I'm gonna

  • do it for you and for myself because I haven't made

  • pimento cheese in quite a while

  • and I'm really excited about this.

  • Here's how you grate cheese.

  • Don't grate your fingers, rule number one.

  • Okay, some for the chef.

  • Not really a chef, so we've got our cheese grated.

  • Now traditionally pimento cheese

  • is like pimentos, cheese and mayonnaise.

  • I like to use cream cheese as my base so I've got some

  • cream cheese here that's been sitting out for little.

  • It's gotten kind of soft.

  • Kinda mash that up.

  • And then, I've got a whole, whole lot of cheese here.

  • I don't really know, pretty sure

  • this was probably invented in the South.

  • I don't really know why but maybe to make cheese go further

  • 'cause you're kind of diluting it with mayonnaise.

  • You can buy it in the store like

  • in the cheese section in little plastic tubs.

  • To me, like all the store-bought pimento cheeses I've ever had

  • are too sweet like they actually add sugar.

  • Not into that.

  • So, just gonna start mashing this together.

  • This is really good like pimento cheese sandwiches are a classic.

  • Pimento cheese on celery sticks or carrot sticks if you're trying

  • to be little more healthy and then lately been seeing like

  • pimento cheese on burgers and stuff at restaurants.

  • Pimento cheese grilled cheese, super good.

  • Alright, that's a little combined but I'm gonna add a

  • couple tablespoons of mustard.

  • I like to use a grainy deli mustard

  • such as Grey Poupon.

  • Man, I miss those commercials.

  • And I'm gonna add a little bit of mayonnaise.

  • I don't think this is enough to put anyone off

  • if you're a mayonnaise hater.

  • It's only a tablespoon and it's really just a kind of loosen the

  • mixture up a little bit.

  • Like my pimento cheese loose like I like my women.

  • Now once that's all combined, it's time for the fun part.

  • So, pimentos, you've probably seen these, maybe you haven't.

  • Maybe these are new to you.

  • They're in the canned vegetable aisle.

  • If you have seen them maybe you're like,

  • "What the hell am I supposed to do with those?

  • "They look weird and boring," and

  • they are kind of both of those things.

  • But I'm gonna drain the liquid off over here real quick.

  • They're a type of red pepper.

  • They're sweet pepper.

  • They're similar really to like a roasted red bell pepper that you

  • get in a jar but milder I think.

  • They're not quite such red bell pepper flavor to me.

  • Like roasted red bell pepper can be a little too strong.

  • And then my other secret ingredients that I like to add

  • of course are some pickled jalapeños.

  • These are just like...

  • And then, I add a couple of peppadews

  • which are sort of a sweet.

  • The more fancy grocery store that has an olive bar,

  • you can buy them there.

  • And I'm just dice all these up so they're really small.

  • Sometimes I like to add capers too.

  • Capers are really good or even

  • you can add like diced up dill pickles.

  • I like adding something kinda pickled to add a little of

  • tartness because it can be obviously it's really rich

  • with all this diary that's going on.

  • Nice, and then, I saved a couple

  • tablespoons of the pickled jalapeño juice.

  • I'm gonna add that to again for

  • vinegary-ness and for a little bit of liquid

  • just to make this more spreadable and

  • sort of dippable consistency.

  • Okay, once it's all mixed up you're ready to eat it.

  • You can put it on a sandwich, you can put it on a burger,

  • I did a jalapeño bacon cheeseburger video a while back

  • that this would be like so ridiculously good on.

  • Again, also check out the "Getting High and Eatin' Chips"

  • video where you can find out how we got started talking about

  • pimento cheese at all.

  • Let's give it a taste, gonna put it on a Triscuit.

  • Triscuits are my favorite crackers.

  • So good, I'm like praying which

  • is like totally not like me at all.

  • Thank you so much for watching.

  • Remember the recipes are always available at HilahCooking.com

  • and if you want to check on my cookbook, it's on Amazon and

  • also at my website I'll put a link to that.

  • Don't forget to subscribe and

  • I will see you next week with more cooking videos.

  • Bye!

  • Just gonna go ahead and eat this.

- Hey dudes. I'm Hilah and today on

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Secret Pimento Cheese Recipe! Hilah Cooking

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    Summer posted on 2020/07/30
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