Spicy Cornmeal Crackers Food

SPICY CORNMEAL CRACKERS

Steps:

• In the bowl of a heavy-duty mixer use the paddle attachment to combine the water and oil.
• In another bowl, mix the flour, cornmeal, salt (not the coarse salt), and red pepper flakes.
• Turn the machine onto low and pour in flour mixture.
• Blend just until the dough comes together.
• By hand- mix flour, cornmeal, salt and pepper flakes in a large bowl.
• Mix oil and water in a separate medium bowl.
• Make a well in the flour mixture and pour oil/water into the center.
• Mix with a wooden spoon until just combined, as with muffins. (This may require some hand-kneading to combine thoroughly)
• On a lightly floured surface, pat dough into a flat rectangle.
• Wrap in plastic wrap and refrigerate for 30-60 minutes.
• Preheat oven to 500°F.
• If using baking stone (preferred method) place stone in oven about 45 minutes before baking to heat.
• Place the rack in the center of the oven.
• Line 2 large baking sheets with parchment.
• Remove from refrigerator and dough into 2 equal pieces.
• On a lightly floured surface roll dough into a 16x12 inch rectangle.
• (If dough "resists and retracts" let is rest and work with the other piece of dough) Transfer your rectangles to your baking sheet by lightly rolling them around your rolling pin then spreading them on the baking sheets.
• Poke each rectangle all over with a fork.
• If you would like consistent shapes, score lightly with a sharp knife.
• Mist with water and sprinkle with the course salt.
• Bake for about 10 minutes until dough is set- one sheet at a time.
• Transfer on the paper onto a rack to cool.
• Let cool completely, then break into irregularly shaped crackers or break at score marks.
• Store into an airtight container for up to 3 days.

CHEDDAR CORNMEAL CRACKERS

Steps:

• In a blender blend together the cornmeal, the flour, the salt, the sugar, and the baking powder, add the water, the butter, and the egg, and blend the mixture for 15 seconds. Scrape down the sides, add the Cheddar, and blend the batter for 5 seconds, or until it is combined well. Spread 1/4 cup measures of the batter into 4-inch circles on buttered sheets and bake the crackers in batches in the middle of a preheated 400°F. oven for 6 minutes. Turn the crackers and bake them for 5 to 6 minutes more, or until they are crisp. The crackers keep in an airtight container for 1 week.

SPICY CRACKERS

Steps:

• Divide crackers into gallon baggies. Combine the rest of the ingredients in a bowl and whisk together. Divide mixture and pour into each baggie. Close baggie and agitate the crackers. Turn crackers in bag every 15 minute for about an hour.

SPICY RANCH CAULIFLOWER CRACKERS

Steps:

• Place riced cauliflower in a microwave-safe bowl. Microwave, covered, for 3 to 4 minutes. Transfer to a cheesecloth-lined strainer and allow to cool for 15 minutes. Squeeze moisture out of the cooled riced cauliflower.
• Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
• Combine riced cauliflower, egg, ranch mix, and cayenne pepper in a bowl and mix well. Stir in Parmesan cheese until incorporated.
• Drop mixture with a small cookie scoop onto the prepared cookie sheet and flatten with a small hand rolling pin, a cup, or your hand to approximately 1/16-inch thickness. The thinner the dough, the crispier the cracker.
• Bake crackers in the preheated oven for 10 minutes, flip, and bake for an additional 10 minutes. Cool on a wire rack.

GREEN-PEPPERCORN CORNMEAL CRACKERS

Steps:

• Whisk together flours, cornmeal, baking powder, baking soda, brown sugar, 2 teaspoons peppercorns, and table salt in a bowl. Blend in butter using a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms. Turn dough out onto a floured surface and gently knead 6 to 8 times. Cut into 5 pieces, then chill, covered with plastic wrap, 10 minutes.
• Preheat oven to 350°F with racks in upper and lower thirds.
• Mix kosher salt and remaining 2 teaspoons peppercorns in a small bowl.
• Roll out 1 piece of dough on a well-floured surface with a floured rolling pin into a 15- by 4-inch rectangle (1/8 inch thick). Lightly brush with egg, then prick all over with a fork. Sprinkle with about 1/2 teaspoon salt-and-pepper mixture.
• Cut crosswise into 12 strips and arrange 1/8 inch apart on a parchment-paper-lined baking sheet. Repeat with remaining dough.
• Bake, switching position of sheets halfway through, until golden-brown and crisp, 20 to 25 minutes. Cool crackers slightly, then transfer to racks to cool completely.

SPICY CORNMEAL COD

Steps:

• Heat oven to 500°F.
• Cut fish fillet into 4x2-inch pieces. Mix remaining ingredients except eggs and butter. Dip fish into eggs, then coat with cornmeal mixture.
• Place fish on ungreased cookie sheet. Drizzle butter over fish. Bake 10 to 12 minutes, turning fish once, until golden brown.