macaroni and cheese made with Zingerman’s Pimento Cheese and Bacon! This year, Valentine’s Day was “interesting.” Chet managed to schedule an endoscopy for February 15th, so our romantic Valentine’s evening was spent with him on a clear liquid diet and completing a bowel prep. Fun times at Chez Blamy! I received beautiful flowers at work earlier that day. Thank you Schmoopy!
I decided to make Chet a special belated-Valentine’s treat for dinner last night. One of our favorite splurges is Zingerman’s Pimento Cheese. Zingerman’s takes the traditional southern favorite to a new level with Grafton Village Raw Milk Cheddar, roasted red peppers, mayonnaise and ample black pepper and cayenne. This is the best pimento cheese I have ever tasted. I tweeted about it a few years ago, marveling on how delicious it was only to receive a personal email from Ari Weinzweig (at least I choose to believe it was personally from him) with a link to the recipe. I have yet to make it myself because I can always pick it up locally at the East Lansing Food Co-op or the Pickle Barrel Deli in Jackson. The last time we visited Zingerman’s Roadhouse in Ann Arbor, we had a side of the Pimento Bacon Mac and Cheese and thought it was probably one of the best things either of use had ever tasted. I was happy to find that someone else had already done the work of mocking up a recipe for this delight on annarbor.com. Since there is no way that two people should have access to the amount of mac and cheese that a pound of macaroni plus a pound of Pimento Cheese can make, I went with the .40 pound of cheese that I picked up and cut the recipe grossly in half. I also put it in a small casserole dish and topped with a sprinkle of sharp cheddar and baked it for about 10 minutes and finished it off with a couple minutes under the broiler. It was heavenly, rich and creamy and heavy on the bacon. This is not something I will make often, but it was oh so good for a special occasion!
I think I need to take a Lipitor and fast for a few days now.