Jason Alley's Pimento Cheese
6 to 8
If you’re from the south, you probably have at least three pimento cheese recipes that you can eagerly pull out of your recipe box at any mention of a cookout or potluck. From the tattered recipe card that preserves your grandmother’s no-frills, potluck-ready pimento cheese to a magazine clipping that features an up-and-coming chef’s trendy, updated take on the classic spread, you’d be hard-pressed to find a pimento cheese that isn’t a crowd-pleaser. Chef Jason Alley of Comfort and Pasture in Richmond, Virginia is known for his pimento cheese recipe, demonstrating how much his love for the spread has evolved from its humble beginnings. When pressed, he bashfully admits that during his childhood years, his favorite pimento cheese was of the store-bought, processed variety. No matter what the recipe, all of the best pimento cheeses share key commonalities: pimentos, grated cheeses, and – of course – Duke’s Mayonnaise.
- 11/2 lbs. sharp cheddar cheese, grated
- 1 large red bell pepper, roasted, peeled, seeded and diced or 2 jars diced pimentos
- 1 small shallot, minced
- 2 sprigs tarragon, minced
- 11/4 cup Duke's Mayonnaise
- 2 dashes Worcestershire sauce
- 1 dash hot sauce
- 1/4 tsp. black pepper
- Combine all ingredients in a large mixing bowl.
- Serve with crackers, crudites, pickles, and good country ham.