We spent the weekend cleaning the building site, otherwise known as our house and by the time Sunday afternoon rolled around watching football while scraping, drywall paste off of doors sounded like a really good idea. 

It also seemed like a really good day to try out something that I’ve been dying to have-Pimento Cheese.  It’s sort of like a cheese ball on steroids.

I had Pimento Cheese as a kid while visiting Maryland with my family.  This was the same memorable trip that I tried grits for the first time-yumm.  I had forgotten about it until I saw a number of chefs of the FoodNetwork talking about how this was their favourite treat.  The husband has been fairly desperate to try it for a couple of months now.

I haven’t made a traditional version but we were happy with the results nonetheless. 

Start off with 1/4 cup mayonaise (use the real stuff) and 1/2 cup goat cheese (I like the tang).

Add 2 cups of sharp grated cheddar.
 Add a scant tsp of hot paprika (you could use chipotle) and 1 tsp. worstershire.
 Chop four roasted peppers, I just used jarred ones.
Mix until smotth and serve with some great bread.  I used my potato topped bread recipe but subbed bacon bits for the topping.

The spread was great-too bad the Lions lost 😦
I’m going to try this next as a filling for a really great grilled cheese sandwich to be served with a rich tomato soup.
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