French Tickled Tomato Topped Corn Cakes

with pink Peter Rabbitized crème fraîche, then topped with a French Tickler-dusted cherry tomato. I made 120 of these deluxe power noshes for the 2019 Ames Main Street Farmer's Market Farm to Table Fundraiser dinner, and folks OOed and AHed.

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FOR THE ALLIYUM CORNCAKE
This is actually a hush puppy recipe that you can do up in the deep fryer, or pour tbsp on a hot griddle like I did. Adapted from The Sugar Hit.

Ingredients

1 ear of corn
3 scallions (spring onions/green onions)
1 cup (140g) cornmeal
½ cup (75g) plain flour
2 tsp sugar
1 tbsp Alliyum
1 tsp baking powder
1 tsp baking soda
½ tsp smoked paprika
1 egg
1 cup (250ml) buttermilk
3oz (75g) grated cheddar if you wish
Oil for the griddle

Directions

  1. Remove the husk and silk from the corn, and carefully run a knife down its sides to remove the kernels. Wash and thinly slice the scallions.

  2. Place the cornmeal, flour, sugar, Alliyum, baking powder, baking soda, and paprika into a large mixing bowl and stir to combine.

  3. Crack in the egg and pour in the buttermilk, and then stir just until everything is incorporated. Finally, add the corn kernels, scallions and grated cheddar (optional) and stir through.

  4. Oil the griddle and heat to medium high.

  5. Pour batter onto the grill. For tiny cakes, use 1 tbsp. For bigger cakes, use a 1/4 c measuring cup. Wait til bubbles appear in the batter. Flip and keep warm in 200º oven until you’re ready to assemble. The bite tastes best when there’s contrast between a warm corn cake and chilled crème fraîche.

FOR THE PETER RABBIT CREME FRAÎCHE

Ingredients
8 oz of crème fraîche
1 tbsp Peter Rabbit

Directions
Gently blend the two together with a fork. Use the leftovers for dipping raw veggies. Drop a blorp on each cake.

FOR THE FRENCH TICKLER -DUSTED CHERRY TOMATO

Ingredients
Cherry tomatoes
French Tickler

Directions
Slice the tomatoes in half length-wise, spear them to the blorped corn cakes, and dust with French Tickler.

Pickled Bigfoot Eggs

We've got a section of deviled egg recipes here, including our fool-proof method for steaming eggs so they don't shred when you peel them. But I love these pickled deviled eggs 1,000 times more than the regular kind because 1) the texture of the egg white gets chewier in the brine, 2) the yolk tastes creamier next to the pickle, and 3) Das Bigfoot crushes it. You can also mash this recipe into an egg salad and serve on toast. Oh em gee.

12 large eggs
1 ½ c rice vinegar
6 garlic cloves, smashed and peeled
2 ½ tbsp packed light brown sugar
1 ½ tbsp Crop Duster
1/2 tsp peppercorns
1 large red or white onion, sliced thin (I used white but red would be better)
1 cup mayonnaise
2 tsp Das Bigfoot or to taste

Click here for our steamed egg recipe. While you're steaming or hard boiling the eggs, combine the rice vinegar, garlic, brown sugar, Crop Duster and peppercorns in a sauce pan with 1/2 cup water. Bring to a boil, add the onions and remove from heat. Skin the eggs and plunged into an ice bath. Place 1/2 the onions in a heat-proof container, place the eggs on top, cover with the brine and chill for 12-24 hours. Remove the eggs and save the brine. Slice the eggs in half, and smash the yolks in a bowl with mayo, 1 tbsp brine, and Das Bigfoot. Taste the filling for salt and pepper. Pipe the yolk into the egg white halves, sprinkle with Das Bigfoot and top with sliced onions. 

Adapted from Melissa Clark

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Liz's Gluten Free Cheesey Cy or Herky Perky Crackers

INGREDIENTS
7 ounces extra-sharp white cheddar cheese
1 oz grated parmesan cheese
1 1/2 cups gluten free all purpose flour, (Pamela’s…which is Al Roker’s fave brand)
1 tbsp cornstarch
1 tbsp Cy Salt
8 tbsp unsalted butter, cut into pieces and chilled
3-6 tbsp water

**To make Herky Perky crackers substitute 1 tbsp Herky for Cy, and 8 oz smoked cheddar for the white cheddar and parmesan .

DIRECTIONS
1. In a food processor with grater attachment, shred cheese. Remove the cheese and set aside. Switch to blade attachment and process flour, cornstarch, and spice for about 30 seconds.
2. Add butter and process again for 30 seconds. The mixture will look like wet sand.
3. While processor is running, sprinkle in the water until dough forms together.
4. Transfer to counter and divide in halve. Roll into logs and wrap tightly with plastic wrap. Refrigerate 2 hours, or up to 3 days. Can be frozen.
5. Pre-heat oven to 350. Line sheet pans with silpat. Slice cheese logs 1/4 inch thick. You can roll the dough log in poppy or sesame seeds, fresh chopped herbs, or more Cy Salt or Herky Perky.
4. Bake 22-30 minutes. Cool. Scarf.

Bangla-Dash Mixed Nuts by Liz

INGREDIENTS

6 cups unsalted nuts, we used pecans and almonds
2 tablespoons vegetable oil
2 tablespoons water
1/4 cup pure maple syrup
1 tablespoon Bangla-Dash

DIRECTIONS
1. Preheat oven 350* and prepare a half-sheet baking pan with a Silpat
2. In a big bowl, mix oil, water, maple syrup and Bangla-Dash together
3. Add nuts and stir.
4. Spread nuts evenly over your baking pan. Bake 25 minutes.

Susan's Second Place State Fair Bacon Candy

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Ingredients:
Thick sliced meaty* double smoked bacon, cut in half**
Chopped pecans
Saltlickers Grilla Gorilla
Saltlickers Roxy Taco
Baker’s dipping chocolate - dark
*meatier bacon makes it less flimsy
**If bacon is long, cut in thirds for easier handling 

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Method: Preheat oven to 375 degrees

Line a lipped baking pan with foil or parchment paper, and either place bacon on a rack or direction paper/foil to bake. 

Bake for approximately 20 minutes until a beautiful amber brown color. Remove from oven and place on paper towels to remove any excess bacon grease.  Allow to cool.

In a shallow sauté pan, use approximately 2 tablespoons of the bacon grease to toast the chopped pecans until golden brown. Remove pecans to a bowl and add equal parts of Roxy Taco and Grilla Gorilla (heck - be bold and use GGX!) to taste and set aside.

Now it’s almost time to assemble the bacon candy! Line a cookie sheet with parchment or wax paper.

Heat the Baker’s dipping chocolate according to the directions. Do it SLOWLY so you don’t break the chocolate. 

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Dip each piece of bacon in the melted chocolate, leaving about a half inch uncovered where you can grab it. Use a spoon to make sure both sides are covered. Some people don’t like a lot of chocolate on theirs (weirdos) and others do - a matter of opinion. 

Place the coated bacon slice on the lined cookie sheet and while the chocolate is still wet, sprinkle it with the pecan mixture. Repeat until you run out.

Place cookie sheet in fridge or freezer to allow chocolate to set. Remove from cookie sheet and store in covered container in refrigerator.

Benedictine Alliyum Sammies

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Benedictine is a traditional crustless cream cheese cucumber sandwich served on Derby Day. They actually use green food coloring, but we used Alliyum to give this crustless white bread wonder serious pizzaz.

1/2 cucumber, peeled, seeded, grated, drained for about 1/2 hour
8 oz. cream cheese, soft
1 Tbsp. mayonnaise
8 slices white bread, crusts removed
3 red leaf lettuce leaves
1.5 tsp Alliyum or to taste

Peel and grate the cucumber into a strainer. In the bowl, combine the cream cheese, mayonnaise, and Alliyum. Spread about 1/4" of goop onto each slice, spreading just almost to the edges of the bread. Top with lettuce. Sandwichify. Cut diagonally into four triangles.

Roxy-cado Hot Browns

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Hot browns are Kentucky staples: turkey and cheese sauce atop toast. Ada the Lexingtonite suggested topping them Roxy Taco and avocado, and I was like [ten million high fives]. Adapted from the Brown Hotel's recipe.

INGREDIENTS
1 1/2 tablespoons salted butter
1 1/2 tablespoons all-purpose flour
1 1/2 cups heavy cream
1/4 cup Pecorino Romano cheese
Pinch of ground nutmeg
Salt and pepper
14 oz. sliced roasted turkey breast, slice thick
4 slices of Texas toast (crusts trimmed)
4 slices of bacon
2 Roma tomatoes, sliced in half
1 rip avocado sliced
Parsley
Roxy taco

Melt butter and slowly whisk in flour to form a thick paste or roux. Cook roux for 2 minutes over medium-low heat, stirring frequently. Whisk heavy cream and cook over medium heat until the cream begins to simmer, about 2-3 minutes. Remove sauce from heat and slowly whisk in Pecorino-Romano cheese until the sauce is smooth. Add nutmeg, salt and pepper to taste.

For each Hot Brown, place one slice of toast in an oven safe dish and cover with 7 oz. turkey. Take the two halves of Roma tomato, two toast points, and 1/4 of the avocado slices and set them alongside the base of turkey and toast. Pour half of the sauce over the dish, completely covering it. Sprinkle with additional cheese. Place entire dish under a broiler until cheese begins to brown and bubble. Remove and cross two pieces of crispy bacon on top. Sprinkle with Roxy Taco and parsley and serve.

Orange caramel bacon popcorn

I invented this for a tasting at Wheatsfield. I used Roxy Taco, but you could try Das Bigfoot, Alliyum, Smoke Licker, Grilla Gorilla or GGX, Cha-cha Lima, or Coco Corazon. The orange juice brings out the zing in the spice, but you can do without it. You can also cook it in a smoker for an hour instead of the oven if you're cray-cray like me.

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20 cups unsalted corn
1 lb bacon, fried to just about crispy, drained and chopped
      (I cooked mine between paper towels in the microwave for 6 minutes)
1 cup butter
2 cups brown sugar
1⁄2 cup light corn syrup or 1⁄2 cup maple syrup
1/4 cup orange juice
1 tbsp Saltlickers seasoning: Roxy Taco, Das Bigfoot, Alliyum, Grilla Gorilla or GGX, Cha-cha Lima, or Coco Corazon
1⁄2 tsp baking soda

Preheat your oven or smoker to 250º. Melt butter over medium heat. Mix in brown sugar, corn syrup, orange juice and salt. Stir until boiling at the edges. Lower the heat slightly and let boil until the caramel is 250º. Remove from heat and add the baking soda. Stir in the bacon.

Put the popcorn into a giant bowl and pour the caramel over it. Mix well. It's hard. You may feel like your arm is going to fall off. Divide the popcorn between two slightly oiled cookie sheets and cook for 45 minutes to an hour, mixing every 15 minutes. Remove from the oven and let it cool. Break the slabs into an air-tight container and refrigerate.