Garlic & Truffle Pimento Cheese

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South Carolina is known for many dishes in the world of all things culinary. Favorites include low country boils, boiled peanuts, shrimp & grits, sweet tea, cornbread, and of course… pimento cheese!  South Carolinians seem use a fair amount of mayonnaise in their pimento cheese, but instead of Duke’s or Kraft’s mayo we made garlic truffle aioli.  Cheddar is the standard cheese for a classic SC pimento cheese, but we swapped it out for some flavorful Italian classics, Asiago & Pecorino.  The aioli sounds fancy, but in reality, it’s just homemade mayo, and probably one of the easier things we’ve made along the way.

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Ally loves pimento cheese, and its abundance down here has made her quite happy. Every time we buy it though, we wonder why we don’t just make some ourselves. “It can’t be that hard… right?” Turns out, it’s not! There isn’t a standard recipe for traditional pimento cheese, because everyone’s grandmother has the original recipe that no one else’s grandmother can beat. But the basics boil down to cheddar cheese, mayonnaise, and chopped pimentos. What could be easier? Or easier to modify and fancify, like we did here!

[Note: this makes a large batch. Good for a big picnic, large party, or handing out in jars to several friends!]

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Garlic & Truffle Pimento Cheese

Ingredients: 
  • 2 lb Asiago cheese
  • 1 1/3 lb Pecorino cheese
  • 7oz jar chopped pimentos, strained
  • 5 egg yolks
  • 17oz truffle oil
  • 2 garlic clove, minced
  • 1 tbsp lemon juice
Instructions: 
  1. Shred all of the cheese and set aside.
  2. Prepare the aioli. (You can do this by hand or with a stand mixer like we did since we were making a large batch. The process is essentially the same.)
    • By hand: Separate out the egg yolks from the whites. Whisk together. Add minced garlic and then slowly drizzle in the oil. Whisk vigorously and continuously. Once the mixture has combined well, add the lemon juice and whisk until that has been absorbed.
    • With the mixer: Separate out the egg yolks from the whites. Place in stand mixer and turn on medium. Add minced garlic and then slowly drizzle in the oil, while the mixer remains on. Again, once the mixture is well-combined, then add the lemon juice.
  3. Combine cheese, aioli, and pimentos.
Makes 64oz.

Roasted Garlic & Cucumber Raita

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For those who don’t know, raita is a very versatile Indian yogurt dip/sauce. A dollop on top of spicy hot dishes cools them right off. Naan dipped in raita makes delicious naan even better. I say versatile because raita basically is a blank canvas that can be modified in a million different ways. You start with plain yogurt and go from there. Herbs and spices, vegetables, even fruits, can be used to make unique raita! For those looking for a maybe more familiar comparison, cucumber-based raita is popular and very similar to Greek tzatziki. That’s what I was going for today for this recipe and then was inspired by this delicious-looking recipe too!

Roasted Garlic & Cucumber Raita

Ingredients: RoastedGarlic
  • 2 cups plain yogurt
  • 1 whole head of garlic
  • 1 tsp olive oil
  • 2 large pickling cucumbers
  • 1/2 tsp lemon juice
  • 1 tsp salt – divided
  • 10 turns of pepper
Instructions:
  1. Preheat oven to 400 degrees. Meanwhile, slice the top off of the head of garlic (so tips of individual cloves are exposed).
  2. Drizzle the oil over the exposed parts of the garlic head. Wrap the garlic head in aluminum foil and place in the oven on a middle rack. Enjoy the amazing smell of roasting garlic.
  3. Roast for 45 minutes.
  4. Meanwhile, prepare the cucumbers. I spiralized about half of the cucumbers and grated the other half, because I like different textures.
  5. Set the cucumbers in a colander and sprinkle with 1/2 tsp of salt. This will draw water out of the cucumbers. Allow them to sit there for at least 20 minutes. You can squeeze them too to get even more of the water out.
  6. Remove the garlic from the oven when it’s done and allow the garlic to cool until you can handle it.
  7. Pull apart the individual cloves and squeeze the garlic out of its skin into a small bowl. After you’ve squeezed all of the cloves out, then use the back of a fork to mash the more intact cloves up.
  8. Add the garlic, cucumbers, the rest of the salt, and pepper to the yogurt. Mix everything together.
  9. Serve with Indian food, on a wrap, as a dip for crudites or pita chips, or whatever you want!

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