PAMINNA CHEESE---FROM SCRATCH

One of the very special things in the big cooler from Lil and Ben was this gorgeous home-grown pimiento---isn't he just the handsomest fellow? And of all the cooking I've done, I have never once made Paminna Cheese starting with roasting and peeling the pimiento myself.

But I've made a lot of it.


We got a few pictures out in the sunshine, to commemorate the beauty of the color and the curves and the shine---a kind of We-Who-Are-About-To-Die-For-Paminna-Cheese sendoff.

A little face-front shot, to show off his vibrant personality.

Just off the grill---then it went into a plastic bag inside a paper bag folded down to keep in the heat, and the skin just steamed loose enough to pull off. Not to worry about the char---just think of it as a facial mask, about to reveal the perfect complexion:

Messy work, as I gently removed the loosened peel; our kitchen lighting leaves a lot to be desired---it's two old long fluorescents, and I'm not fond of it at all, especially what it does to photos.

Just keep peeling, and all the blackened part will part ways with the plump flesh within:

Then, pop out the stem, tear gently down one side, and turn inside out to remove all the seeds. Do all the peeling and seeding over a bowl or plate, for you want to save all the lovely juices.

Seeds almost all gone:

See all the debris with that little spoonful of juice? Squeeze out the peel and lid, then scrape every drop into a little bowl with the pepper---mine was a tiny Tupperware, for storing the pepper in the fridge til it was cold.

When it's no longer warm, kinda smush-chop the pimiento on the cutting board with a good pinch of salt.

The cheese is usually a couple of packs of Kraft Extra Sharp, but with a mixed crowd last night, I used one pack and an equal amount of just-grated Medium. I used one of the microplanes to get it really fine-grated, and it made such delicate little curls I knew I'd best toss the cheeses gently with two forks, so that the heavier Sharp pieces would keep the long ribbons of the Medium from clumping into clods. (That's refined chef talk).

MEEZ: Worcestershire---coupla glugs. Durkee's---small spoonclop; Mustard---larger clop. Mayo---equal to Mustard. Several good grinds of pepper.

The salt is for cutting and smooshing the pimiento.

Okay---a Pet Peeve with cooking shows: I don't like to see a chef measure out a teaspoon of pepper and just clump it down upon the food in one place. Salt and pepper need to be scattered, as do spices. Putting any and all of them into any liquid or dressing before putting it in or on the dish is much more likely to give even distribution, and no "one-bite" surprises. And don't mention scraping out a vanilla bean and just scraping the hunk off the knife onto the side of the pan---that stuff needs stirring or shaking into a teensy amount of the liquid, before adding.

All the clops and shakes, ready for stirring:

Like us all, it looks MUCH better in person:

It was DEEE-licious---our Dear Neighbor especially enjoyed it on what we both called a "Soda Cracker"---plain old square Premiums, doing their job for decades before the flurry of Gucci crackers reared their fancy heads. The old nothing-but-crunch-and-salt crackers are the age-old perfect accompaniment, and if you can get one neatly into your mouth, with a teaspoon or two of Paminna Cheese riding along--- well, just chew for a bit and contemplate Life.

It will look better and better.

And what is YOUR method for Paminna Cheese?