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One of the things that I really like to make,
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and I do it really well, is pimento and cheese.
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And today I'm gonna make a pimento and cheese
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that's got a little twist on it,
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it's gonna be a little bit spicy.
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We're gonna make a charred jalapeno pimento and cheese.
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And I think you're really gonna like it.
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Starts by charring my jalapenos, sort of blistering them.
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If you have a gas stove top like this,
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you could just do them right over the flame.
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I'm not doing that, I'm doing 'em in a skillet.
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Or you could also do 'em on your grill,
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right over an open flame.
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It's a lot quicker process
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and probably blacken a little bit better for you.
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But I'm just gonna roll these around
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in the skillet a little bit and char 'em.
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And when I get 'em charred, I'm gonna put 'em in this bowl
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and I'm gonna cover 'em and let 'em cool down.
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Jalapenos look great.
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They're blistered all the way around.
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Got a nice little char on 'em.
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And I'm gonna put 'em in this bowl,
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cover 'em with some Saran wrap.
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Ha, look at that, my extra pair of hands.
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Wait for 'em to cool and then we'll peel that skin off.
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- [Theresa] You're lucky.
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- Just like this, step number one.
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So we charred our jalapenos,
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we blistered 'em in a 10 inch skillet.
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Got 'em nice and hot.
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And don't be afraid to go long on these
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because if you don't really blister them,
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char them hard, then it's hard to get that skin off.
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But the more you blister 'em, the more patient you can be
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while that's happening, the easier the skin will come off.
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- [Paula] Can I give you a tip on that, Bobby?
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- Who are you, Paula Deen?
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(Paula laughing) - [Paula] No.
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- Yes you can. No, you're not? - [Paula] No.
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- You sound a lot like her.
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- [Paula] Not right now, I'm not Paula. (Bobby laughing)
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- Yes, please give your tip.
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- [Paula] At the Lady & Sons for dinner
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we used to char these peppers for certain dishes.
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And if you got a gas stove, they char so good on there.
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- [Bobby] Don't they?
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- [Paula] Yes, just hold 'em in the fire
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to rotate 'em using some tongs
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and they'll blister real quick.
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- You're right about that.
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You are right about that.
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- [Paula] So there's always more than one way to get to the.
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- That's right, that's right.
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and how you could do it on the grill also.
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- [Paula] Yeah. - Yeah.
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- [Paula] Yes. - Yeah.
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So these are they, these are the ones that we blistered
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and they look really, really good.
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And now I'm gonna put together my pimento and cheese.
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So now we're going to beat our cream cheese,
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which has been softened.
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And our mayonnaise together.
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I really like a pimento and cheese.
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We made lots of different salads for the Lady & Sons.
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I used to make all of the salads.
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And then at one point I made all of the desserts.
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But gosh, I really like making pimento cheese egg salad.
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Chicken salad, tuna salad.
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I was really good with all these different things.
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And this is a, I'm really excited about this
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version of the pimento and cheese.
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It's nice to know that there are
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varieties out there that I haven't yet done.
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All right, here we go.
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So let's mix, mix, mix.
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My cream cheese and mayonnaise is beaten together.
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And now I'm just gonna add in my dry ingredients.
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A little garlic powder and paprika.
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And a little dry mustard.
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We'll add a teaspoon of Worcestershire sauce.
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Mm hmm, it's coming together nicely already.
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I love that pop of color too.
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Now if you wanted to, you could add in some crumbled bacon.
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Oof, is that good in a pimento and cheese?
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Mix in those dry ingredients
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and finally we'll add our sharp cheddar.
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Try and fold that together.
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And I was really, really close on the bowl size here.
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Could have gone a little bit bigger,
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but we're gonna make this happen in that bowl.
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Make sure that that cream cheese is all throughout.
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Or excuse me, that cheddar cheese is all throughout.
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And oh man, this looks and smells so good.
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It's so thick and rich and creamy,
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just like a pimento and cheese should be.
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How's that look, Ed, pretty good?
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- [Bobby] Yeah? - [Ed] that's good.
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You still have peppers. - [Bobby] Oh yeah, yeah, yeah.
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I forgot, I forgot, yeah.
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- [Ed] Catching my nose.
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Almost forgot the main ingredient.
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Yeah, I went to a great deal of trouble to get these.
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Mm hmm, those colors together.
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Those red and green, the smell of that.
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The blistered jalapenos.
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Oh man, this is gonna be wonderful.
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So this is a nice variation.
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The next time you make a pimento and cheese,
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if you wanna shake it up
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and do something a little bit different.
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Charred jalapeno pimento cheese.
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Little bit of cracked black pepper.
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- [Theresa] Definitely got a kick to it.
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- Definitely not what?
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Yeah, that looks great.
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I just like to see a little bit of black pepper
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in my jalapeno and cheese.
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Or excuse me in my pimento and cheese.
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- [Theresa] I said we just need to make sure we
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don't give it to Aunt Peggy 'cause it's got a kick.
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- Oh no, she's not a spice girl, is she?
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- [Theresa] Not a spice girl.
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- Well that looks really, really good.
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Let's give it a taste.
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Mm hmm, well I'm a spice guy, I like it.
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- [Theresa] Give it a moment.
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- [Theresa] I mean it's not filling in your mouth,
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It's got a little bit of a, it's got a warm finish.
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It's really, really good though.
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to worry about this being overly spicy.
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And it's creamy, it's very flavorful.
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And I think that you'll like it.
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So next time you make your pimento and cheese,
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make it a charred jalapeno pimento and cheese.
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And I think that you will approve.
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Hey, y'all, it's Paula Deen.
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Love and Best Dishes Y'all.
