It’s a culinary tradition unlike any other.
On Masters Sunday, James Syhabout, chef and owner of Michelin two-star restaurant, Commis, in Oakland, Calif., swaps his kitchen whites for sweatpants and camps out on his living room couch, with the final round of the tournament on TV and a pimento cheese sandwich in his hand.
Like bogeys at Augusta, there are countless ways to make pimento cheese. Spicy. Mild. Chunky. Smooth.
Syhabout likes his with the smoky hint of paprika, the kick of cayenne pepper and a splash of sherry vinegar to cut the richness — and a cold beer to wash it down.
“Something basic like Coor’s Light,” Syhabout says. “Definitely nothing fancier than Sapporo.”
Here’s the full recipe:
1/2 cup cream cheese, room temperature
2 cups shredded mild cheddar, such as Tillamook
1 Tbs smoky Spanish paprika
1 Tbs garlic powder
1/2 roasted red pepper puree
1/4 roasted red pepper, diced
1 ½ teaspoons cayenne pepper
2 Tbs sherry vinegar
Salt to taste
Blend by hand or in an electric mixer until smooth.
Serve (ideally) on a fresh potato bun.
Flip on the Masters, kick up your feet and enjoy!