The Roanoker - Sept/October 2021 - 15

*Buy it local: AR Hot Honey: Big Lick Gifts, Valley View Mall; Ladles and Linens, downtown Roanoke; Food Lion or online
Shichimi Togarashio: Asian markets or online * Robert Rothschild Hot Pepper Peach Fruit Spread: Kroger or online
Grill pork according to package
directions. Wrap pork in aluminum foil
and keep warm on indirect heat side
of the grill.
Brush tops of buns/rolls with melted
butter. Grill buns, inside of buns facing
down, until light grill marks appear.
Remove from grill. Spread mustard on
one side of each bun and mayonnaise
on the other side.
Slice pork very thinly and place
two slices on the bottom of each bun.
Top pork with sliced ham and cheese.
Top cheese with 2 pickle slice halves.
Cover pickle with top of bun and
press down lightly on the top of each
sandwich. Lightly brush tops of sliders
with melted butter.
Wrap sandwiches in aluminum foil
and refrigerate until ready to heat
and serve. If transporting sandwiches,
place on a plate in a cooler with ice
packs to maintain proper refrigerated
temperature. To heat, place foil
wrapped sandwiches on grill and heat
until cheese melts.
Hot Parmesan Sticks
Yield: 20 sticks
* 4 slices rustic bread (I like to use
Sara Lee Artisan Bread for this
recipe) cut into 20 sticks
* 1 stick butter
* 2 Tbsp. Clark and Hopkins
Chesapeake Bay Pepper Sauce
* 1 cup finely grated parmesan
cheese
* Chef Paul Blackened Red Fish
Magic
Preheat oven to 400 degrees. Spray
baking sheet lightly with vegetable
spray. Melt butter and add pepper
sauce. Dip bread into butter mixture
on both sides. Dip bread in parmesan
cheese, both sides. Sprinkle with red
fish magic. Bake 10 - 15 minutes until
brown and crisp. Wrap in aluminum foil
to transport to the game.
Red Snapper
Do you love Bloody Marys? Love
gin? Red Snappers are Bloody
Mary's cousin made with gin
instead of vodka!
Rub the juicy side of a lime wedge
along the lip of a pint glass, rim
the glass with Shichimi Togarashi*
(Japanese 7 spice) or a mixture of salt
and pepper, and fill the glass with ice.
* 2 oz. tomato juice
* 2 oz. Gin
* ½ tsp Worcestershire Sauce
* 1 pinch salt
* 1 pinch cayenne pepper
* 1 dash lemon juice
* Garnishes: Olives, celery stick,
crisp bacon strip, lemon and
lime slices
Shake well with ice and serve in
a Delmonico glass with garnishes.
Pepperoncini Cheese
Pepperoncini Cheese is Pimiento
Cheese's big sister. She is cheesy
with a spicy kick!
* 1 cup grated sharp cheddar
cheese (I like Tillamook brand
for this recipe)
* ½ cup finely shredded Parmesan
cheese
* ½ cup Alouette herb and garlic
cheese spread
* 2 Tbsp. finely chopped
pepperoncini peppers
* 1 Tbsp. mayonnaise
* 1 tsp pepperoncini pepper
juice (from jar of pepperoncini
peppers)
* Carr's tablewater crackers
Place sharp cheddar cheese and
Parmesan cheese in a bowl. Stir to
combine. Add Aloutte cheese spread,
pepperoncini peppers, mayonnaise
and pepperoncini pepper juice. Stir
with rubber spatula to combine all
ingredients. Cover and refrigerate
until ready to serve. Serve with Carr's
tablewater crackers.
TheRoanoker.com
Peach Pepper Hogs
in a Blanket
Yield: 36
* 7 oz. all-butter puff pastry
(thawed and cut into four 5-inch
squares)
* 1 egg yolk mixed with 1 Tbsp.
water
* 4 andouille sausages (3 oz.
each) or Cajun Smoked Sausage
(remove any casings from
sausage)
* ¼ cup Robert Rothschild Hot
Pepper Peach Fruit Spread*
* 2 Tbsp. Pommery mustard or
Grey Poupon Country Dijon
mustard
Preheat the oven to 375° and
position a rack in the center. Arrange
the puff pastry squares on a work
surface and brush the top edges with
the egg wash. Place the sausages
on the bottom edges and roll up the
pastry, pressing the edges to seal.
Freeze the logs for 10 minutes, or until
firm.
Cut the logs into 1/2-inch slices and
place them cut side up in 3 mini muffin
pans. Bake for 25 minutes, until golden
and sizzling. Turn out onto a paper
towel-lined rack to cool.
Combine peach pepper jelly and
mustard in a small bowl. Spoon a
dollop of the peach pepper mustard on
each slice and serve.
*Inspired by Food and Wine
Magazine Hogs in a Blanket recipe,
December, 2012 I
Hot Parmesan Sticks
SEPTEMBER/OCTOBER 2021 15

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