A double dip of smoked redfish and pimento cheese with kettle chips. (Photo: Hasan Yousef)
Read The Art of the Comeback: Chef Bryan Caswell by Dai Huynh.
Ingredients
1 oz softened cream cheese
9 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1 teaspoon Worcestershire sauce
1 teaspoon Crystal Hot Sauce
2 teaspoons granulated sugar
1 teaspoon Colman’s mustard
1 teaspoon salt
¾ teaspoon black ground pepper
8 oz piquillo peppers
3 cups yellow cheddar cheese, shredded
3 cups white cheddar cheese, shredded
Directions
Allow the cream cheese to come to room temperature. Place the cream cheese into a KitchenAid mixer with a paddle attachment. Add mayonnaise, apple cider vinegar, Worcestershire sauce, hot sauce, sugar, mustard, salt, and black pepper; mix well. Transfer cream cheese mix to a large bowl and fold in the piquillo peppers and both types of cheddar cheese. Store in refrigerator until ready to serve. Make 6 cups.
Note: At Latuli, Bryan makes his mayonnaise from scratch for his pimento cheese. You can, too, to elevate this dish. He also uses artisan-grade cheddar cheeses, such as those from the Houston Dairymaids.