PIMENTO CHEESE + TWO HOUR WORKSHOPS

Thank you to everyone who braved the weather and joined us for our Open House, Sample Sale and Earth Day Celebration over the weekend. (And to Butch and Robert Rausch for playing along…) It was lovely to open our studio and the event was so successful that we decided to go ahead and plan for next year… Mark your calendar & plan your trip:
Alabama Chanin
8th Annual Open House & Sample Sale
April 29 & 30, 2011.
We have also added Two-Hour Workshops to both our Events and to the Open House next year. The seating is limited for each session so register early. We also have a range of these new Two-Hour Workshops coming soon:

May 1st and 2nd @ Textile Fabrics in Nashville

May 8th @ Barneys in Chicago

May 14th @ Purl Soho in New York City

June 12th @ Warehouse Row in Chattanooga, Tennessee.

Contact us for more information.

My son Zach cooked for us at our Open House over the weekend. I asked him to write up his recipe for Pimento Cheese since we had so many folks rave about his special blend. I have always prided myself as a good cook but I believe that Zach has surpassed me.

Lovely when your children do you one-up…

Zach’s Pimento Cheese

3 cups shredded Hoop or Sharp Cheddar Cheese (about one large block)
9-10 squirts of Tabasco (Or as you see fit)
1/4 cup Roasted Red Peppers diced
2 tablespoon Prepared Horseradish
1 1/2 tablespoon Lemon or Lime juice
1/2 cup Aioli or Mayo made from olive oil
Fresh Herbs fine chop (Oregano, Thyme, Rosemary, Parsley)
Salt n Pepper to taste

Combine all ingredients and stir vigorously.  If too spicy add another tablespoon of Aioli.  If not spicy enough, add more Tabasco.  You may want to find some of the different styles of Tabasco such as Chipotle or my favorite, the Roasted Garlic style.  Enjoy!!

If you have another great Pimento Cheese recipe, please share it with us in the comments below!

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