Hatcheese

Pimento cheese has become something of an obsession in the Olde Metal Cabineted Blackened Out Test Kitchen. It all really began with Better Cheddar from Langenstein's then proceeded into the pimento cheese at Butcher; then the jalapeno fierceness of Whole Foods. But at the end of the day, pimento cheese is best made in su casa.

You may already know this but Hatch Chiles are the bomb diggity. They come from God's own garden and have an assertive note of ass kicking underneath of patina of sweet seduction. You can find them on the internet, in a black market, or at the aforementioned Whole Foods. They are best when roasted, but they are also fairly effective as a way to rid your garden of pests like neighbors. You can roast them under a broiler, on a barbecue pit, or on top of the stove. Once blackened, pop into a bowl, cover with plastic wrap and let "steep" for about ten minutes. Then peel and remove the seeds.

Allright so you have roasted Hatch Chiles, now what? Well, first you should make an aioli. Throw into a food processor about 3 tablespoons of chopped Hatch Chiles, a clove of garlic, a tablespoon of Dijon mustard, a few splashes of white wine vinegar, salt, pepper, and two egg yolks. Blend this mother until well mixed. Then with the food processor or blender running, stream in a cup of Canola oil.

Now, take a quarter cup of the aioli, a quarter cup of chopped roasted Hatch chiles, 2 cups of shreded cheddar cheese, and a few dashes of hot sauce. Taste and adjust seasoning. Stir all this to combine and then park in the fridge. Slather it onto celery, if you are into the whole health thing. Or saltines if you are cool and tough.