from Daniel Larkin
to jamey w. bennett
Next time you’re in Knoxville, I’m going to take you to my new favorite watering hole, Public House. Beyond the fact that there is not a single television in the joint, one of the best things about Public House is their bar-food – everything from three shades of roasted nuts, to truffle popcorn, and everything is local and fairly priced.
For my money, the best item on the menu is their Bacon Cheese Spread. It’s essentially the most awesome pimento cheese served with warm crusty bread. It’ll make you weak in your knees. I know a few people who have tried to recreate it at home, but have come up short. Fortunately, I think I’ve got it.
Here’s all you need.
- 8 ounce block of GOOD SHARP cheddar cheese. I prefer Organic Valley’s raw whole milk white cheddar.
- 1/4 cup mayo +
- 1/4 cup sour cream +
- GOOD THICK CUT bacon – Public House uses Benton’s Bacon
- Mild banana peppers
- 1/2 Tsp + of Worcestershire sauce
- Liquid smoke (optional)
The process is so simple a four year old could do it.
Grate the cheese with a thick grater and mix in the mayo, sour cream and Worcestershire sauce. Now, decide how much banana pepper and bacon you want in it – a handful of peppers and a few slices of bacon should be enough. Chop these up into small pieces and fold them into the cheese mix. Taste.
Is it bacony enough? If you’ve got enough bacon in, but want more bacon flavor, just add a little splash of liquid smoke. It’s not cheating, I swear. (Vegetarians can also recreate the bacon flavor with just liquid smoke. Fake bacon would just go limp in the mix.)
There you go, dude. Spread it on some buttered Texas toast and make yourself the most delicious grilled cheese heart attack you’ve ever tasted.