Bacon! …and Pimiento Cheese
By Beverly Hicks Burch
Am I the only one that thinks bacon should belong it its own special and totally honorable food group? Can you think of anything bacon doesn’t make better? Well, ok, maybe not caramel or chocolate…
Yes, I know…bacon isn’t considered to be particularly healthy for you, but there are precautions you can take.
· You can limit your intake or consumption of bacon.
· Years ago I discovered the wonders of center cut bacon. Center cut bacon reduces the fat and calories found in bacon and it tends to be leaner.
· Also, the market now offers low sodium varieties of bacon. And, of course there are different types of bacon like Canadian bacon which is extremely lean and lower in fat. Then there are the foreign types like Serrano (Spanish) and Prosciutto (Italian) types of bacon.
Another food I acquired a fondness of…kind of late in life…was Pimiento Cheese. I think I was at a tea or shower or reception and had for the first time in my life home-made Pimiento Cheese. It began a love affair. Maybe it’s a Southern thing, but I don’t know anyone that eats the stuff like we do. We’ll slather it on anything. Ever wonder who first put the combo of celery sticks and Pimiento Cheese together? As the Brits say, “Brilliant!”
Well, imagine the overload my taste buds went into when I saw a recipe in the July 2009 issue of Southern Living…we’re talking the kind where your mouth get all watery inside just from anticipation… The recipe was for Bacon Pimiento Cheese. Somewhere there has to be a culinary genius treading the soil of terra firma.
I’m going to share my version of the recipe. I called it my version because there are a couple of adaptations I would make to “lighten” it up just a tad. If you choose not to do this I’m sure yours will turn out just as yummy.
©2009 Beverly Hicks Burch All Rights Reserved.
Bacon Pimiento Cheese
Adapted from a recipe from Southern Living July 2009
4 strips center cook bacon
16 oz. shredded Cheddar cheese
1 – 4 oz. jar diced pimiento, rinsed and drained
½ cup low fat mayonnaise
2 tablespoons finely chopped onion
1 tablespoon Worcestershire sauce
1/8 teaspoon salt or salt to taste (I reduced the salt also from the original)
1/8 teaspoon ground red pepper
1/8 teaspoon ground black pepper
1. Cook bacon and drain well on paper towels. Crumble or chopped bacon.
2. Stir together bacon and remaining ingredients and mix until just blended.
3. Store in an airtight container in the refrigerator for up to a week.