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Quarantine Cooking: Bobby's Lighter Pimento Cheese Recipe - Today Bobby is back in the kitchen and lightening up a cheesy recipe that’s easy to make and delicious…Lighter pimento cheese!
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Recipe link (see the instructions here): https://www.pauladeen.com/recipe/bobbys-lighter-pimiento-cheese/
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#pauladeen #quarantinecooking
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0:00
- Hey, everybody, welcome to the show.
0:02
I'm Bobby Dean filling in for my mom while she recovers
0:04
from a little eye surgery that she had
0:06
up at Duke university a couple of weeks ago,
0:08
and she's doing real well, thanks very much,
0:10
and she's sitting right over there,
0:11
so you're not gonna see her,
0:13
(Paula laughing)
0:14
but you're probably gonna hear her,
0:16
- Might hear me. - 'cause she's...
0:17
Yep, you might hear her.
0:18
So anyhow, I'm filling in for her while she's on the mend,
0:21
and we're doing some recipes that are favorites of yours,
0:26
because you've been telling us what your favorites are,
0:28
and what you'd like to see,
0:29
and with me being here, we're gonna
0:31
lighten 'em up a little bit
0:32
because I wrote a great book that was based
0:35
on taking my mom's recipes, traditional recipes,
0:38
and then lightening them up in very simple ways.
0:41
So we're gonna do some of your favorites,
0:42
and today it's gonna be pimento cheese.
0:45
And you know, pimento cheese is, sorry,
0:48
it's already got my mouth wet.
0:49
Pimento cheese is, is so good,
0:52
and it's just sort of a, it's a staple.
0:54
Pimento cheese, egg salad, chicken salad, tuna salad,
0:59
all these things are, well they bring back wonderful
1:02
memories because they were a part of my youth,
1:05
and they also were a part of the star
1:07
of our beautiful business called the Bag Lady
1:09
that led us up to where we are today,
1:11
with the Lady and Sons restaurant in Savannah, Georgia.
1:14
And it all started right out of our little kitchen
1:17
on 60th Street here in Savannah.
1:19
And one of the things that my mom used to make for us
1:23
to go out and deliver was a, we called trio sandwiches.
1:26
Okay, so imagine a clear plastic container
1:29
that you could see through with three different kinds
1:32
of sandwiches cut in half, all stacked upwards,
1:35
so when you looked into the container you saw, for example,
1:39
maybe a pimento cheese, maybe an egg salad,
1:40
maybe a chicken salad, altogether.
1:42
And they were just beautiful.
1:44
And my mom used to hand-make all these salads herself
1:48
right there in our little kitchen.
1:50
And so when people, you know it's funny,
1:52
with the Bag Lady, when we first started it,
1:55
a lot of you know that our business was born of,
1:59
you know, very simple means and necessity.
2:01
So we sort of looked a little bit like this
2:03
when we would show up at the businesses,
2:04
my brother and me, looked a little bit like this
2:06
only younger and fatter,
2:07
and we would show up and, and, you know,
2:09
we'd have this food and people would be like, "What are you?
2:12
You know, "What is this?"
2:13
No uniforms, no, you know, kind of looking a little bit
2:16
ragtag, but after they tasted the food,
2:19
oh boy did that business take off.
2:21
People really, really liked it.
2:23
Anyhow, we went on to open our restaurant,
2:27
and I went from being the pot scrubber, dishwasher,
2:30
to the dessert maker and then I made all the salads.
2:33
So at one point it was my job to make the pimento cheese,
2:36
egg salad, et cetera, et cetera.
2:39
Well, with a lot of the things that my mom makes,
2:42
I really love them, the traditional recipes,
2:44
but I'd like to eat 'em more often,
2:46
so I had to figure out a way to sort of dial 'em back
2:48
and make them a little bit more,
2:53
to make 'em a little lighter.
2:54
You know, something that you could eat more often.
2:55
So, today I'm gonna show you a pimento cheese recipe
2:58
that is a real home run, comes out of my cook book
3:01
called, "From Mama's Table to Mine,"
3:03
And I'll even break down the exact difference
3:05
in fat and calories between a traditional pimento cheese
3:08
recipe and my own, okay?
3:11
So let's get started.
3:12
You can see here, that it's not a bunch of ingredients,
3:15
and often it's not.
3:16
I mean, we talk about it a lot, good food
3:18
doesn't have to be complicated,
3:20
and it doesn't have to be fancy.
3:22
We're gonna start off with two ounces of cream cheese, okay,
3:25
and a traditional pimento cheese recipe
3:28
would probably have a lot more than two ounces.
3:30
It also wouldn't be using what I am,
3:33
which is a low fat cream cheese.
3:35
This is neufchatel, and it's only two ounces,
3:38
and to that I'm also gonna add some light mayonnaise.
3:41
This is a third of a cup of light mayonnaise,
3:44
and now these recipes, everybody,
3:45
are gonna be really precise.
3:47
So you can, you can bank on it that when you make this,
3:52
it's gonna turn out exactly like what you see me
3:54
making here today, okay?
3:57
So there's our light mayonnaise.
3:58
That's two ways that we've lightened this up already.
4:01
Well, three ways, we're using less cream cheese
4:04
than what an original recipe would call for,
4:06
and the cream cheese that we are using is light.
4:10
We're using a little less mayonnaise,
4:11
and we're also using light mayonnaise.
4:14
So, you know, to go along with the,
4:16
"There are no rules," thing that I always say,
4:19
there aren't any.
4:20
So, if you see me making this and you think,
4:22
"Well, I maybe would do that a little bit differently."
4:25
That's great, you should, you should be thinking that way.
4:27
Get creative, make it however you want to,
4:30
but try mine first and see what you think, okay?
4:33
I'm gonna use an electric hand mixer,
4:35
and I'm gonna beat together my cream cheese
4:37
and my mayonnaise, this is how we're gonna start.
4:42
(mixer whirring)
4:44
And I don't want to sling it all over creation,
4:47
so I'm gonna keep it on low here.
4:50
And my cream cheese was already a little soft.
4:52
If you wanna do yourself a favor in advance,
4:53
and set the cream cheese out on the counter,
4:55
and let it soften up a little bit so it's not so hard
4:59
when you go to beat it together with your mayonnaise,
5:01
it'll make things a lot easier.
5:04
And so that's, you know, look at that lickety split.
5:06
What's that about 20 seconds maybe?
5:09
And I've already got those two beat together, perfectly.
5:14
Now, to that I'm gonna add my shredded cheddar.
5:17
It's gonna be two cups of shredded cheddar,
5:19
and this is a lower fat shredded cheddar.
5:21
That's another way that we're cutting back on the fat
5:25
and calories in this recipe.
5:26
So a little shredded cheddar.
5:29
Now let's go ahead and still, you could,
5:30
you could fold this in, and I'm gonna get to that,
5:33
but you could also use your hand mixer too,
5:36
and just mix it all together.
5:37
(mixer whirring)
5:45
Yeah, and that's coming together real good already.
5:49
Cream cheese really is what makes it,
5:52
If you're surprised to see cream cheese in this recipe,
5:55
that is just a must for a pimento cheese.
5:59
Make sure that you use some cream cheese,
6:00
it will make it obviously creamy,
6:03
and just so tasty and delicious.
6:05
Now pimento cheese, everybody's got a different way
6:08
of doing pimento cheese, and how they
6:11
serve it and everything.
6:14
You could add to this, now this is important,
6:16
so I'm gonna cut this off for just a second.
6:18
You could add to this, and I've done it,
6:20
so I know how good this is.
6:22
You could cook off some bacon,
6:24
(Paula laughing)
6:28
- [Paula] You go, boy!
6:29
- You could cook off some bacon, crispy,
6:32
and you could crumble it up real fine,
6:34
and you could drop it in here, and you can stir it in,
6:37
and you could eat it.
6:38
- [Paula] Uh-huh, and also chopped olives, Bobby,
6:40
would be good, and since you're an olive lover.
6:44
- You could also add olives.
6:46
(Paula laughing)
6:49
I'm not doing that today.
6:51
- [Paula] Okay.
6:52
Well, I'm gonna leave you alone.
6:53
I'm gonna do something the devil won't do.
6:56
- [Bobby] What's that?
6:57
- [Paula] Leave you alone.
6:58
- [Bobby] (laughing) Well, I like you being in here,
6:59
I wish you wouldn't leave.
7:01
I need somebody to try this pimento cheese.
7:03
- Oh I know it's good. - And maybe, maybe...
7:04
(Bobby and Paula laughing)
7:08
That hand went up fast.
7:09
- [Paula] Uh-huh.
7:13
- All right.
7:14
- [Paula] I don't think you have a shortage
7:15
of taste testers.
7:16
- That is beautiful.
7:22
And it's mixin' together just really, really nicely.
7:27
You want to make sure that it's not lumpy.
7:28
You know, you want your cream cheese to be blended in
7:31
well with everything, so in the name of time,
7:35
I'm gonna cut it short right now, but you could,
7:37
you could do this a little bit longer and, you know,
7:40
make sure that your cream cheese is really beat in
7:43
real, real well.
7:45
Now to this, I'm gonna add some pimentos, all right,
7:49
and just a dash of Worcestershire sauce.
7:52
It's not even at dash, it's less than a dash.
7:55
Just a little bit of Worcestershire sauce,
7:59
just a very small shade of onion powder, just a little,
8:04
just a little bit.
8:06
And then what makes it beautiful and pop...
8:09
(metal clanging)
8:11
(Bobby laughing)
8:12
What makes it just beautiful and pop
8:14
is some fresh cracked black, but well
8:17
this is not fresh cracked,
8:18
but some fresh cracked black pepper will be good in there,
8:21
or just some black pepper, and we're gonna stir it up.
8:24
All right, it's time to eat, y'all.
8:28
My mom needs a little punctuation,
8:29
'cause this says, "It's time to eat y'all."
8:33
I think what it means is it's time to eat, comma y'all,
8:37
but this says, "It's time to eat y'all,"
8:39
but I'm not gonna do that.
8:41
This is pretty handy too, 'cause look,
8:42
it's got all the neat measurements on the back.
8:44
That's awesome.
8:45
Okay, so I'm gonna mix in to my neufchatel,
8:50
and light mayonnaise, and lighter cheddar cheese,
8:56
and onion powder, and Worcestershire sauce,
8:58
and cracked black pepper.
9:04
Just mix this all together.
9:05
Gosh, that looks nice.
9:06
This is perfect for a picnic, or it's perfect on,
9:10
oh my gosh, you know how this is so good, everybody?
9:13
We at the Lady and Son's restaurant,
9:16
and just in the South in general,
9:18
lace cornbread is something that we do down here a lot,
9:22
and I saw a lot of it growing up.
9:24
Also hoecake cornbread is something that we do a lot of,
9:27
and oh boy, is a little bit of pimento cheese excellent
9:31
on a fresh, hot hoecake.
9:35
So maybe you do that, I don't know.
9:38
That looks beautiful.
9:40
Super fast, super fast, that's what I like too,
9:45
is super fast.
9:47
Now let's just spread a little bit.
9:48
Aunt Peggy, do you like you like, you like celery?
9:51
- [Peggy] Yes, yes.
9:55
- Well, that's not, that celery's not much of a boat,
9:57
it's pretty flat.
10:00
All right, I'm gonna make one for you,
10:02
and one for me, and we'll taste it together,
10:05
and see what we both think.
10:06
See if it needs anything.
10:08
I don't think it does.
10:13
Mm-hmm.
10:15
Okay, Peggy.
10:18
- Yes. - One for you, one for me.
10:21
Cheers. - Cheers.
10:22
- Tell me what you think.
10:24
(celery crunching)
10:26
Mm.
10:31
- Delicious.
10:33
- You heard it, it's delicious.
10:36
Everybody, make my pimento cheese and you will thank me.
10:42
Right? - Mm-hmm.
10:43
It's wonderful.
10:44
- See you later.
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