Pimiento Cornmeal Croquettes Food

PIMIENTO-CORNMEAL CROQUETTES

Steps:

• Scallion Mayonnaise: Stir together mayonnaise and scallions. Season with salt and pepper. Refrigerate in an airtight container up to 3 days. (Makes 1/2 cup.)
• Croquettes: In a heavy pot, bring 4 cups water to a boil; add 1 teaspoon salt. Slowly stir in cornmeal in a thin stream, whisking constantly. Reduce heat to low and cook, stirring occasionally, until cornmeal is tender and has thickened, 25 to 30 minutes. Remove from heat; stir in cheese spread and chopped cilantro. Season with salt and pepper. Pour mixture into an 8-by-8-inch straight-sided baking dish. Let cool completely, then refrigerate, covered, until firm, at least 2 hours and up to 2 days.
• Turn cornmeal mixture out onto a cutting board. Slice into thirty-six 1 1/4-inch squares. Place flour, eggs, and panko in separate shallow dishes. A few at a time, coat squares in flour, shaking off excess; then dip in egg, letting excess drip off. Dredge all sides in breadcrumbs, patting to adhere.
• In a large cast-iron skillet, heat 1/2 inch of oil over medium-high until a few panko crumbs dropped in sizzle immediately. Working in batches, add squares to skillet and cook, turning occasionally, until all sides are golden and crisp, 4 to 5 minutes. (If browning too quickly, reduce heat.) Transfer squares to paper towels; season with salt. Serve with a dollop of scallion mayonnaise and garnished with greens; or let cool completely and freeze in a single layer on a parchment-lined baking sheet, covered tightly with plastic wrap, up to 2 weeks.

PIMENTO-CHEESE-STUFFED BURGER

Steps:

• For the pimento cheese: Combine the cream cheese, orange Cheddar, white Cheddar, mayonnaise, mustard, pimentos, cayenne pepper, 1 teaspoon salt and 1 tablespoon black pepper in a food processor and process until smooth. Transfer to a large rectangle of plastic wrap, spread out in a line and roll up in the plastic to form a 2-inch-diameter log. Twist the ends tightly and place the log seam-side down on a flat plate, folding the ends under to secure. Refrigerate until firm, 2 to 3 hours.
• For the garlic butter: Combine the butter, Roasted Garlic and 1/4 teaspoon salt in a small bowl and stir until well combined. Set aside.
• For the burgers: Form the ground beef into eight 3 1/2-ounce patties about 4 inches in diameter. Take the chilled pimento cheese log out of the refrigerator and slice it into 1/2-inch-wide disks. Place a pimento cheese disk on top of 1 of the patties and top it with another patty. Firmly crimp the edges of the 2 patties all the way around to make sure that it is sealed. Repeat with the remaining patties and cheese, reserving any remaining cheese for another use. Return the stuffed patties to the fridge to chill again for 15 to 20 minutes.
• Preheat the oven to 350 degrees F.
• Heat a grill pan or cast-iron pan over medium-high heat and lightly grease with the oil. Season the burgers with salt and cook on one side until charred and almost heated through, 2 to 3 minutes. Flip the burgers and cook in the oven until cooked through, 2 to 3 minutes.
• Heat a large skillet over high heat. Slather the cut sides of the brioche buns with some of the garlic butter. Toast the buns on both sides until golden brown and lightly charred around the edges, 30 to 45 seconds per side. Reserve the remaining garlic butter for another use.
• Toss the cabbage with the apple cider vinegar and a little salt in a large mixing bowl.
• Build the burgers from the bottom up: Place a layer of sliced sweet onion on the bottom buns. Top each with a stuffed burger. Top the burgers with the Fried Green Tomatoes and drizzle with some Scratch Ranch Dressing. Top the tomatoes with two pieces of crispy bacon. Top with a handful of dressed cabbage. Place the top buns on top and secure with a pick.
• Preheat the oven to 375 degrees F. Cut the tops off the whole heads of garlic to expose the garlic cloves. Place the heads on a large piece of aluminum foil and drizzle lightly with the oil and sprinkle with some salt and pepper. Wrap the foil around the heads to form a tight pouch. Place the pouch in the oven and roast until soft and fragrant, 45 to 50 minutes. Remove from oven and allow to cool. Squeeze the pulp from the skins.
• Cut the tomatoes into 1/3-inch-thick slices. Whisk together the flour, garlic powder, 2 tablespoons salt and 2 tablespoons pepper in a medium bowl. Whisk together the eggs and buttermilk in another medium bowl. Place the cornmeal in a third medium bowl.
• Lightly dredge the tomato slices in the seasoned flour mixture. Dip into the egg mixture and then finally into the cornmeal. Place the coated tomatoes on a lined tray and refrigerate for 10 to 15 minutes to firm up.
• Pour enough canola oil into a medium pan to reach 2 to 3 inches deep. Heat over medium-high heat until the oil reaches a temperature of 350 degrees F. Fry the tomatoes in batches until golden brown and crispy, about 2 minutes per side. Transfer to paper-towel-lined plates, season with salt and keep warm.
• Combine the mayonnaise, buttermilk, sour cream, dill, sugar, garlic powder, onion powder, paprika, cayenne pepper, 1/2 teaspoon salt and 4 to 5 turns of black pepper in a medium bowl. Whisk until well combined and creamy in texture. Cover and refrigerate until ready to serve. The dressing will keep in the refrigerator 3 to 5 days.

PIMENTO CHEESE-STUFFED CORN MUFFINS

Steps:

• Stir together the Cheddar, cream cheese, pimentos, onion, cayenne, 1/2 teaspoon salt and several grinds of pepper in a mixing bowl until combined and creamy. Divide the cheese mixture into 12 heaping tablespoons and shape into balls. Chill the balls until firm and cold, about 20 minutes.
• Preheat the oven to 375 degrees F. Coat a 12-cup muffin tin with cooking spray.
• Whisk together the cornmeal, flour, sugar, baking powder and 1/2 teaspoon salt in a medium bowl. Whisk together the buttermilk, butter and beaten egg and yolk in another medium bowl. Fold the egg mixture into the cornmeal mixture using a rubber spatula, mixing until a slightly lumpy batter just comes together.
• Fill each prepared muffin tin cup about halfway full with some of the batter. Put a chilled cheese ball in each muffin cup, pushing down slightly so the batter swells up around the cheese. Top evenly with the remaining batter (each cheese ball will be completely covered) and dust lightly with cayenne. Bake until golden, about 15 minutes.

PIMENTO CHEESE CORNBREAD

Steps:

• Preheat oven to 400*.
• Brush melted butter in a cast-iron cornbread pan or skillet, coating entire surface so that cornbread does not stick.
• Place pan in oven to heat.
• In a large mixing bowl, combine remaining ingredients, stirring until just moist.
• Spoon batter into prepared pan.
• Bake for 15 to 20 minutes, or until top begins to brown.

PIMIENTO SOUR CREAM CORNBREAD

Steps:

• In a bowl, combine dry ingredients; mix well. Add remaining ingredients and stir just until moistened. Pour into a greased 8-in. square baking pan. Bake at 400° for 20-25 minutes or until bread tests done.

SALMON CROQUETTES CORNMEAL STYLE

Steps:

• Open and drain cans of salmon. Clean by removing skin and bones. (If you miss a few of the tiny bones, don't worry, salmon is so forgiving--they're brittle and edible).
• In a medium bowl, add salmon and the next 9 ingredients and mix well.
• If you're pan browning or baking, form 8 patties (flying saucer shape).
• If you're frying, form 8-10 round balls.
• Once the croquettes are formed, roll or dredge in 1/2 cup cornmeal in a shallow bowl.
• PAN BROWNING: On med-high, heat 3 tablespoons olive oil and pan brown 4 patties at a time, making sure they don't touch and you have room to flip each one easily. Brown on each side approximately 3 minutes each. Lay a paper towel on a plate and place the first 4 patties. ADD 3 tablespoons more olive oil for remaining patties.
• BAKING: Preheat oven to 400°F; lay 8 patties in a metal 9x13-inch pan and Pam spray the top of each. Bake for 10-15 minutes and flip and continue baking for another 10-15 minutes.
• FRYING: In a large skillet on medium high heat, add enough oil to cover 1/3 the height of the croquette. Fry 4 at a time giving you room to roll them on all sides until the entire piece is nicely browned (4-5 minutes). Drain on paper towels.
• Eat them plain or I offer homemade tartar sauce and seafood cocktail sauce as condiments.

BAKED SWEET CORN CROQUETTES

Steps:

• Preheat oven to 350°. Place 2 cups corn kernels in a food processor; process until pureed. Transfer pureed corn to a large bowl; whisk in cornmeal, milk, sugar, remaining corn and, if desired, cinnamon until blended. In another bowl, beat cream cheese, butter and eggs until pale yellow and slightly thickened, about 10 minutes. Fold in cheddar cheese. Stir in corn mixture., Fill greased mini-muffin cups three-fourths full. Bake until a toothpick inserted in center comes out clean, 8-10 minutes. Serve warm; top with sour cream and chives.