Breaking Bread: Pimento Cheese

Breaking Bread: Pimento Cheese

Sponsored by 44 Mills Kitchen & Tap

PIMENTO CHEESE INGREDIENTS American cheese, grated.....................10oz Provolone cheese, grated....................7oz Heavy duty mayonnaise.....................8oz Ricotta..................................................6oz Pimento peppers, diced......................6oz Paprika.................................................1TBS Cayenne pepper..................................½ tsp Shallots & Garlic Mixture, see recipe....1 TBS S&P.......................................................TT

DIRECTIONS 1. Blend American and Provolone with G&S Mixture in medium sized bowl. 2. Combine spices with Mayonnaise and whisk until it is fully incorporated. Add Ricotta. 3. Add pimento peppers in mayo mixture and fold in. 4. Combine both mixtures and stir together until everything is fully mixed in. 5. Taste and adjust S&P when needed. Store under 40F until ready to use. Yields 2 qts.

SHALLOTS & GARLIC MIXTURE INGREDIENTS Garlic, peeled.......................................¼ qt Shallots, quartered..............................¾ qt 44 Herb Mix.........................................1 oz

DIRECTIONS 1. Place shallots and garlic in food processer 2. Pulse until all is rough chopped. 3. Blend for 15 seconds adding the herbs until minced, but not a paste 4. Store for later use. Yields 1 qt.

44 Mills Pimento Cheese goes perfect on a burger!

Chef Mike Watson

Chef Mike Watson is a Jacksonville, FL native and one of five kids. His culinary career began at the age of 16 as a prep cook at Bistro AIX in Jacksonville, FL under James Beard award nominee Chef Tom Gray. Those years sparked his passion for culinary arts and defined his career ambitions. ■