Miss Browns Pimento Cheese Recipes

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PIMENTO CHEESE STUFFED BURGERS



Pimento Cheese Stuffed Burgers image

Provided by Kardea Brown

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 25

8 ounces extra-sharp yellow Cheddar, shredded
4 ounces white Cheddar (preferably Vermont Cheddar), shredded
8 ounces cream cheese, softened
4 ounces diced pimentos, drained and juice reserved
3 tablespoons mayonnaise
1 tablespoon finely chopped fresh chives
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
A few dashes hot sauce
Dash Worcestershire
Pinch paprika
Kosher salt and freshly ground black pepper
1 pound 80/20 ground beef
1 pound ground pork
2 tablespoons plain breadcrumbs
2 tablespoons Worcestershire sauce
1 large egg, lightly beaten
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Vegetable oil, for oiling grill grates
4 hamburger buns, buttered and toasted
For serving: lettuce, sliced tomato, pickles, sliced red onion

Steps:

  • For the pimento cheese: Add the Cheddars, cream cheese, pimentos and mayo to a bowl and mix together. Add the chives, garlic powder, cayenne, smoked paprika and salt and pepper and mix until thoroughly combined.
  • Place the cheese mixture on a sheet of plastic wrap and form into a log. Freeze for a few minutes or refrigerate up to overnight.
  • For the sauce: Mix together the mayonnaise, hot sauce, Worcestershire, paprika and 1 tablespoon reserved pimento juice in a medium bowl. Season with salt and pepper.
  • For the burgers: Preheat a grill to medium heat.
  • Mix the meats, breadcrumbs, Worcestershire, egg, salt and pepper together in a bowl with your hands until completely combined. Divide the meat into 8 portions and shape each into large thin patties. Slice four 1/2-inch slices off the pimento cheese log (reserve the rest for another use...snacking!). Place a pimento cheese slice on four of the patties and then top them with the remaining four patties, sealing the sides of the patties to enclose the cheese. (See Cook's Note.)
  • Lightly oil the grill grates. Add the patties to the hot grill and cook until they reach an internal temperature of 160 degrees F, about 4 minutes per side.
  • Spread the sauce on the buttered buns. Top each with lettuce, tomato, pickles, onions and a patty and close the burgers. Eat with lots of napkins.

CHARCUTERIE BOARD



Charcuterie Board image

Provided by Kardea Brown

Time 1h45m

Yield 6 to 8 servings

Number Of Ingredients 27

1/4 pound thinly sliced salami
1/4 pound sliced smoked ham or mortadella
1 baguette, sliced
Crackers
Thin bread sticks
Assortment of olives and pickles (cornichons, pickled okra, cherry peppers, etc.)
Assortment of jams (red pepper jelly, cherry jam, etc.)
Buffalo Pimento Cheese, recipe follows
Candied Pecans, recipe follows
4 ounces cream cheese, softened
1/4 cup mayonnaise
2 tablespoons hot sauce
One 4-ounce jar diced pimentos, drained
1/2 celery stalk, finely diced
1/2 cup shredded extra-sharp yellow Cheddar
1/4 cup crumbled blue cheese
1/2 teaspoon onion powder
1/2 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
1/2 cup light brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1 large egg white
3 cups pecan halves

Steps:

  • On a large cutting board or platter, lay out the salami, ham, baguette and crackers. Place the bread sticks upright in a small glass jar. Add the olives and pickles to the board in small bowls, if you like, along with the jams in small bowls or jars. Put the Pimento Cheese on the board in a small bowl, along with a knife for spreading. Scatter Candied Pecans decoratively over the board and serve.
  • Stir together the cream cheese, mayonnaise and hot sauce in a medium bowl until smooth. Stir in the pimentos, celery, Cheddar, blue cheese, onion powder and paprika. Season with salt and pepper and refrigerate until ready to serve.
  • Preheat the oven to 300 degrees F. Line a large baking sheet with parchment paper.
  • Stir together the brown sugar, granulated sugar, cinnamon, ginger, cayenne and salt in a medium bowl.
  • Beat the egg white in a large bowl with a hand mixer on high speed until stiff peaks form, about 5 minutes. Add the pecans and toss to coat. Add the sugar mixture and stir gently until the pecans are well coated.
  • Spread the pecans in a single layer on the prepared baking sheet. Bake until crisp and deep golden brown, 40 to 45 minutes, stirring halfway through. Remove the candied pecans from the oven and let cool completely on the baking sheet, about 10 minutes, before breaking them apart. They will keep in an airtight container at room temperature for up to 2 weeks.

PIMENTO CHEESE



Pimento Cheese image

Provided by Food Network

Categories     appetizer

Time 45m

Yield Eight 6-ounce servings

Number Of Ingredients 9

1 pound grated Cheddar
1/2 pound grated Pepper Jack
One 4-ounce can diced pimentos
1/3 teaspoon granulated garlic
1/3 teaspoons granulated onion
About 1/2 teaspoon freshly ground black pepper
Pinch cayenne
About 1/2 tablespoon green pepper sauce
2/3 cup mayonnaise

Steps:

  • In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

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