It’s Superbowl L! (I know they officially abandoned the Roman numerals this go-around, but why mess with tradition?) Mr. Dishes and I are invited to a Superbowl party tonight, so I have to come up with a treat to share and I realized I’ve never posted about my pimiento cheese – yes, I did the hot dip which was wonderful, but this was the starting point. Maybe I’ve bragged before about my natural aplomb with prepared salads (chicken, potato, etc.). Well this is one of them. But first, what IS that thing?
This my friends is a Mouli Cheese Grater, produced by the Moulinex Corporation in the late 1950’s. This is the secret to our family cheeseballs, which is one of two super-secret recipes I can never share. Legend has it that the family Mouli eventually rusted and fell apart, but my mother and I found a couple on eBay years ago and put them in the family Christmas drawing. We also found a couple for ourselves. Legend also has it that my uncle buys a whole wheel of Parm and/or Romano once a year and has a grating party. He then drives around in the dead of night delivering bags of freshly grated cheese to all the good little boys and girls in the family. Waking up and finding a bag of cheese in your mailbox is a delight that you can’t really describe to anyone because they will think you are a crazy person. Po-tay-to/po-tah-to.
Don’t you have a cheese grater made in your own lifetime?
Well sure. A lot of ‘em. And when doing large amounts I’ll use my food processor, but that involves a LOT of extraneous dishes. And this just grates so nicely. Below you’ll see cheese grated with (left to right) a standard box grater, a handheld rasp-style grater, and the Mouli:
Wait, after complaining about dishes you intentionally dug up every grater in your house and used them for a photo op?)
Yes – you’re welcome. I think it’s lovely.
So this Mouli – it must be quicker, easier, and easier to clean right?
My-oh-my no! Have you met me? Of course not.
It’s quicker and easier in a sense, but it still takes a lot of elbow grease and you end up with a cramp in your hand from holding the plunger part down. Cleaning it is a nightmare – each part has to be disassembled, washed, and dried by hand. There are tons of nooks, crannies, and ridges that trap cheese and are hard to reach. It is also an eater of sponges. But it’s a family tradition and I have to say I like the way it grates.
Back to the pimiento cheese – here we have:
16 oz. Extra Sharp Cheddar Cheese (or use sharp – up to you.)
8 oz. Monterey Jack Cheese
¼ Cup Yellow Onion (minced as tiny as you can manage)
7 oz. Jar Diced Pimientos – drained and rinsed (not pictured because I forgot)
2 Tsp. Garlic Salt
1 Tsp. Cayenne Pepper
1 Tsp. Black Pepper
2 Cups Mayonnaise
No normal person should have that much garlic salt in a home kitchen situation. I’m telling. I’m telling that you’re crazy.
Tell who? My mom? Mr. Dishes? Believe me – they will not be shocked to receive that particular call.
This is a rather large double-batch. Feel free to play with the cheese combinations, use more or less pimiento, or make a more reasonable amount. I think the Jack adds a little creaminess to the mix, and I like my Cheddar sharp. The cayenne gives it a little kick, the onion a little texture. More mayo turns it into more of a dip – this is a sandwich spread consistency.
Slop it all into a bowl and mix:
And here we have it – lots and lots of delicious pimiento cheese. Just the thing for watching the Panthers win tonight. (Note: I do not care who wins. I don’t particularly care about football. But my nephews are big time Panthers fans, so I will be too. I don’t mind.)
It’s good.
Thank you.
illdothedisheslater 