Pate o’ the South a.k.a. Pimento Cheese
- 3 cups cheddar cheese, grated
- ¾ cups Parmesan cheese, grated
- ½ cup pimentos, small dice
- ¼ teaspoon cumin
- ¼ teaspoon black pepper
- ½ teaspoon ancho chili powder
- ¾ cup mayonnaise
- 1½ tablespoons bourbon
- ¼ cup parsley, finely chopped
- 4 dashes Tabasco
- 1 dash Worcestershire Sauce
Combine all ingredients in a bowl and mix well until mixture is almost creamy.(Works best in a standing mixer with the whisk attachment.)
Sesame Flatbread Crackers
- 2 cups flour
- ½ cup flax seeds
- ½ cup sesame seeds
- 1 tablespoon sugar
- ½ teaspoon salt
- ½ teaspoon baking soda
- 1/3 cup buttermilk
- 1/3 cup unsalted butter, softened
- 2 tablespoons water
For Topping
- 1 egg white
- 1 tablespoon water
- 2 tablespoons sesame seeds
Whisk egg white and water together and set aside. Preheat oven to 400 degrees. Combine first set of ingredients in mixer and use paddle attachment to bring together in a stiff dough. Turn dough out onto a lightly floured countertop and using a rolling pin, roll out to as thin as possible.
Lightly spray a baking sheet lined with parchment paper, and using a knife, slide under flattened dough to transfer to baking sheet. Bake in oven until golden brown and crisp, about 12 to 15 minutes. Keep a close eye on the oven after the first eight minutes to ensure you don’t burn the cracker. Once crisp, remove from oven and allow to cool to room temperature. When you can handle the cracker, break into long shards.
To serve, place pimento cheese in a large mound on serving plate and stick cracker shards out. Enjoy!
Provided by chef Joseph Hewett, owner of Four Corners Café, opening this spring.
39 E. Court St., Franklin
