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- Hey, I'm JB Dean at the Chicken Box,
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and if you're here with me now at the Chicken Box,
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Theresa needs some videos,
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so she comes chasing me down here at the Chicken Box.
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Well, let's see, what have we done?
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We've done our broccoli salad.
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I think we did our chicken salad.
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Maybe we've done our pasta salad.
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Did we do our egg salad?
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- [Theresa] We've done egg.
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We have not done pasta salad.
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- Well, maybe we'll do pasta salad one day.
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We're not doing pasta salad.
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Today, we're doing pimiento cheese.
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Pimiento cheese is one third
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of the Trio sandwiches that we sell down here.
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So now you have your egg salad, you have your chicken salad,
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and now you get your pimiento cheese.
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Then you cut those in half
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and you put the three halves together,
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and that's a Trio sandwich.
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So it's a sandwich and a half,
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and it's one of the items that we've done
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since Bag Lady days so many years ago.
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This is really simple.
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This was my brother's recipe.
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He was in charge of doing the pimiento cheese.
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So the first thing that we're gonna start with,
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we got a nice big bowl here with 16 ounces of cream cheese.
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This has been sitting out on the counter for a while.
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Now you don't have to use five bags
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of shredded cheddar at your house,
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but you can if you want to.
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All right, I like to do this with gloves,
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'cuz this cream cheese,
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just makes it a lot easier to work with.
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We're gonna get all that working together in just a second.
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We've got our pimientos that we've strained out.
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I'm not sure how many that is,
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but that looks like enough for here.
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Don't y'all love every time that I've come on,
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there is no more measuring?
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I tell you what, after we opened May Day,
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so coming up on two full months through here.
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And the hardest thing for me
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has been formulating the recipes.
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I just don't ever do it.
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I just say, that's enough.
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And to this, just a little bit of salt.
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We really don't need a lot of salt for this.
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But what I do love is black pepper.
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It's really pretty in there too.
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So I'm pretty liberal with the black pepper,
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I'm probably gonna go like maybe a tablespoon
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of Texas Pete in here.
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It gives it, it's that thing that people say, what is that?
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I like to have a what is that.
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So it doesn't make it taste like Texas Pete.
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It doesn't make it hot, doesn't make it spicy,
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it gives it something that people say, "What is that?"
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So with our mayonnaise now and everything in here,
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this is the fun part.
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You can call your kids.
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Gonna work all this together,
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get this cream cheese spread out.
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Now this is a great recipe,
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'cause it will hold for a long time too
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in your refrigerator.
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This will last you easily a week.
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But the challenge is cause of the amount
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of cream cheese in it, it gets really stiff.
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So if you want to be able to spread this out,
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you might take it out, add a little bit more mayonnaise
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after a day or so, or let it sit on the counter
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before you start making sandwiches.
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Cause you know what happens when cream cheese
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when it gets into the refrigerator, it really firms up.
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This is actually the funnest part of my day.
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It's getting my hands back into the food.
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Pretty good mix, looks good to me.
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It's so funny, I just heard somebody
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on the other side of the wall say,
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"I've never had collard greens before".
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We have so many different people that visit here.
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They never have collards, they never have pimiento cheese.
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Fresh pimiento cheese is one of my favorite things, y'all.
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And thank you Bobby, for the recipe for pimiento cheese.
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Now y'all get yourself down here to the Chicken Box.
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We'll see y'all around the kitchen.
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- Hey y'all, it's Paula Deen.
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Now if you enjoyed this video,
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be sure to like it and click the subscribe button
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Love and best dishes, y'all.
