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.

Compound Butter

Lisa at Photosynthesis in Ames turned us on to compound butter on Thanksgiving. She served it with Parker House rolls…seriously, I thought it was the best part of the meal. It turns out all salts AND sugars make great compound butters! Use them on baked goods, steak, veggies, toast, you name it!

These aren’t ours, but don’t they look lovely?

These aren’t ours, but don’t they look lovely?

INGREDIENTS
1 stick of butter
2 tsp of Saltlickers
Parchment or waxed paper if you’re want a log shape
Fresh herbs if you wish

Let the butter soften at room temp then stir in the spice (and herbs). Place the butter on a sheet of parchment or waxed paper, roll into a log, and chill for at least two hours.

The Best Herky Perky Glazed Meatloaf

This recipe is from our amazing friend, illustrator, artist and cook extraordinaire, Deborah Stein.

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We were so happy to use mainly local Iowa grown and made ingredients for this one from Story City Meatlocker meat to Saltlickers salt to homegrown sage and onions. Even the Apple Cide was from the Community Orchards in Fort Dodge. I turned my loaves into TV Dinners so my father in law up in Humboldt could pop one out of the freezer and into the microwave on football day!

Makes one big loaf or two or three mini-loaves.

1 lb ground Meat (or Turkey!)  
2 or so tsp Herky Perky (to taste)
1 tsp chopped dried sage or 1 tbsp fresh chopped sage
1/4 c finely chopped red onion
1 egg
2 tbsp ketchup
2 tbsp apple cider
Black pepper

Herky La Perky Glaze
1/4 c Apple cider
1/3 c ketchup (or more to thicken)
A few shprinks of Herky Perky

Preheat oven to 375F. Gently mix until combined, try not to overwork to keep your loaf tender. Form into one big loaf or two or three mini loaves and put in a lightly oiled baking dish. to make the glaze, mix ingredients and add more ketchup if necessary to thicken. Spoon glaze onto the loaf/loaves which will keep it moist and add an awesome sweet-savory deliciousness to your loaf. Pop into a 375F oven for about 30-35 min. SOOOO Good with Smoke Licker and butter mashed patooties.

 

Grilled Pork Tenderloin Sandwiches with Two Sauces

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1 lb pork tenderloin
Grated zest of 1/2 lime
Grated zest of 1/2 orange
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed orange juice
1/4 cup honey
1 chipotle chile pepper in adobo sauce chopped (optional)
1 tbsp Big Bangkok or Herky Perky or Grilla Gorilla/GGX
Rolls

Combine everything from the lime zest to the Big Bangkok in a ziplock baggie, drop in the pork, and marinate for 6-24 hrs. Let come to room temp 1 hr before grilling. Oil the grill grates and grill turning frequently until the meat thermometer reads 140. Let the tenderloin sit for 10 minutes, slice and serve on rolls with the sauces below.
Adapted from Alton Brown.

Hellfire Rhubarb Salsa
12 ounces blanched rhubarb (frozen and thawed is OK)
1/3 cup toasted pecans
1/3 cup firmly packed brown sugar, or more to taste
3 scallions, both white and green parts, trimmed and coarsely chopped
1 clove garlic chopped
2 jalapeño peppers seeded and chopped
1/3 cup coarsely chopped fresh cilantro
1/3 cup fresh lime juice, or more to taste
1 tablespoon olive oil
Roxy Taco

Place the pecans and brown sugar in a food processor and coarsely chop. Add the rhubarb, scallions, garlic, jalapeños, and cilantro to the food processor and pulse to coarsely chop the rhubarb. Pour in a bowl. Add the lime juice and olive oil. Mix well. Taste and add Roxy Taco (about 1 tsp). Refrigerated, covered, for up to 3 days, but tastes best served within 3 hours of being made. Bring to room temperature before using. Adapted from Steve Raichlen.

White Lightning
1/4 cup mayo
1/4 cup dijon mustard
1 tbsp chopped sushi ginger
1/2 tsp Big Bangkok

Herky Perky Buttermilk Fried Chicken

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PREP TIME: 15 hours, mostly unattended
COOKING TIME 40 minutes
TOTAL TIME: 16 hours

INGREDIENTS
1 whole chicken cut into pieces
1.5 cups salt
1 onion
3 cups buttermilk
1 cup flour
3 tbsp Herky Perky
1/2 cup butter
1 cup shortening

INSTRUCTIONS
Sprinkle the salt all over the chicken, toss, and refrigerate for 2 hours. Rinse well. Mix the buttermilk and onions in a big bowl and add the chicken. Cover with cling wrap. Refrigerate overnight. Drain each piece and dredge in the flour/Herky Perky mix. Set the dredged pieces on a cookie sheet, cover with a paper towel, and let them "dry out" for 1/2 hour. Heat the butter and shortening, fry the chicken till it's golden. Keep warm at 250, or bake at 350 if the pieces are too pink inside. 

Serve with Alliyum Hush Puppies because f*k skinny jeans! Adapted from Ruth Reichl's Tender at the Bone.

Herky Perky Roasted Red Pepper Spread

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You can smear this yummy-happy-healthy-fatty goodness on everythang. 

PREP TIME: 5 minutes
COOKING TIME: 1 minute
TOTAL TIME: 6 minutes

INGREDIENTS

3/4 cup tahini
1/4 cup water
2 medium roasted red peppers
1 Tbsp lemon juice
2 pitted dates
1 clove garlic
1 Tsp Herky Perky

INSTRUCTIONS
Put all the ingredients in a food processor, turn it on, and roar! Add a can of chickpeas and you got roasted red pepper hummus! What the what?!?! 

Adapted from Eat to Live.