Black Pepper Cracker
4 cups All-Purpose Flour
1 each Eggs
1/2 cups Buttermilk (approximate)
Fresh Black Pepper
Mix all ingredients, slowly adding buttermilk until a tight dough is formed. Roll out small pieces to approx. 1/8" thickness, using flour to keep cracker from sticking to board. Sprinkle lightly with coarse Kosher salt. Place between two cookie sheet pans with parchment above and below the cracker. Bake at 350 degrees, rotating pans once, until evenly browned and crisp.
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Fried Mushrooms
1 pound Fresh White Mushrooms
2 cups Nonfat Buttermilk
2 cups All-Purpose Flour
1 tsp. Salt
1 tsp. Ground Black Pepper
Wash Mushrooms in cold, running water. Do not immerse the mushrooms. Place mushrooms in a small bowl and cover with buttermilk. Let the mushrooms sit in the buttermilk for 15 minutes. Add salt and pepper to flour and mix well. Take a few mushrooms at a time, shake quickly to remove excess buttermilk, then toss lightly in the flour until evenly coated. The mushrooms may then be set aside on a cookie sheet lined with waxed paper or parchment until all are coated, or immediately fried in 350 degree oil.
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Pimiento Cheese
1/2 pound Sharp Cheddar Cheese
1/2 cup Mayonnaise
1 small jar Diced Pimientos
Salt & Pepper
In a small bowl, mash cheese with a fork. It helps to allow the cheese to warm a little from the fridge. An alternative is to shred the cheese with a grater. Mix in mayonnaise until the mixture is creamy, then add the diced pimientos and s&p to your taste.
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Balsamic Vinaigrette
1 cup Balsamic Vinegar
2 each Garlic Cloves
(or 2 Tbs. minced Garlic)
2 tbs. Minced Red Onion
2 tbs. Salt
4 tbs. Ground Black Pepper
½ cup Honey
3 cups Olive Oil (extra-virgin)
Blend all ingredients, except for oil in food processor or blender. Slowly add the oil in a thin stream while the processor is running. Dressing will thicken and have a smooth texture.
