“Dissident Chef, Appalachian Style”

c. 2018 Rod Ice

All rights reserved

(10-18)

Pepperoni rolls.

Because much of this year has involved traveling to Mountaineer country on behalf of my late father and widowed mother, the culture of that state lingered after each visit. In particular, the affinity of people in West Virginia for pepperoni rolls. When staying ‘down home’ we were reminded that these treats could be purchased nearly everywhere. At local bakeries, chain grocers, and even convenience stores.

Sheetz locations that we visited offered a stand-alone display rack filled with product from Home Industry Bakery, a producer in Clarksburg. Delectable with every bite. But the store-baked varieties at Shop ‘n Save Express, in Philippi, were particularly tasty and affordable. We had them often during our visits.

After returning home to Ohio, my sister mentioned having made her own pepperoni rolls, at home. I confessed to having bought some at supermarket locations in our area. But they were less satisfying, and more expensive than the southern versions. Eventually, with seasonal temperatures growing colder, my thoughts turned toward making some for myself. I reckoned that firing up the household oven, without adding to the heat of summer, was possible, at last.

In yonder days, I had written recipe columns for my local newspaper, under the banner of ‘Dissident Chef.’ While clicking on Internet websites, I began to search for easy directions to create this snack in my Geauga County kitchen:

Easy Pepperoni Rolls (www.thegunnysack.com)

Ingredients

3 cans buttermilk biscuits, 10 count per can (refrigerated)

Pepperoni slices

Colby & Monterey Jack cheese

Eggs

Grated Parmesan

Italian seasoning

Garlic powder

Pizza sauce (for dipping)

Directions

Gather the ingredients; cut the block of Colby & Monterey Jack cheese into at least 28 squares. Flatten a biscuit into a circle. Stack a slice of pepperoni, a cube of cheese and another slice of pepperoni on top of the dough circle. Gather up the edges of the biscuit around the pepperoni slices and cheese cube. Pinch the dough together. Continue until there are 28 pepperoni rolls. Line the rolls up (seam side down) in a greased 9 x 13 baking pan. Brush with beaten egg. Sprinkle with grated Parmesan, Italian seasoning and garlic powder.

I reckoned on varying this recipe a bit. My own version would use Heluva Good Pepper Jack cheese and skip the added Parmesan and seasonings. Also, I rarely used any dipping sauce. But my appetite had been awakened. 

 

Browsing continued as I looked for other creations with rural flavor. I figured that a hillbilly banquet of sorts could be perfect for leisure days of fall when watching college or professional football teams competing on television. A diversion from the adult responsibilities I faced:

Fried Dill Pickle (www.gone-ta-pott.com)

Ingredients:

1 qt. sliced dill pickles (round or long)

1 egg, beaten

1 cup milk

1 tbsp. flour

1 tbsp. Worcestershire sauce

6 drops hot sauce

¾ tsp. salt

¾ tsp. pepper

3 ½ cups flour

Vegetable oil for deep frying

Directions:

Combine first five ingredients, stirring well. Set aside. Combine 3 ½ cups flour, salt and pepper, stirring well. Dip pickles in milk mixture and dredge in flour mixture, repeat process. Deep fry in hot oil, 350 degrees, until pickles float to surface and are golden brown. Drain on paper towels.

Hillbilly Caviar (www.tastesoflizzy.com)

Ingredients:

1 can black beans, rinsed and drained

1 can corn drained

1 can black-eyed peas drained

3 bell peppers orange, red, yellow (chopped)

1 onion chopped

¼ cup olive oil

¼ cup granulated sugar

½ cup white vinegar

Directions:

Combine the beans, corn, peas diced peppers and onions in a bowl. In a small separate bowl, mix the oil, sugar and vinegar. Pour the dressing over the bean mixture. Refrigerate for at least an hour so the flavors get mixed together. Serve with tortilla chips or on a salad.

Vienna Sausage Rice Skillet (www.getbacktothetable.com)

Ingredients:

1 can whole kernel corn (drained)

2 cans (5 oz. Each) Vienna Sausages

1 cup rice

1 can (15 oz.) black beans (drained and rinsed well)

½ cup frozen chopped onion

1 tbsp. chipotle pepper in adobo sauce (finely chopped)

1 tsp. garlic salt

2 cups water

3 tbsp. Chopped fresh cilantro

Directions:

Combine rice, corn, beans, onion, chipotle pepper, garlic salt and water in large saucepan: bring to a boil over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until rice is tender. Meanwhile, drain sausages and cut into bite-size pieces. When rice is done, reduce heat to low. Stir in sausages and cilantro; heat five minutes or until hot.

Loaded Tater Tot Pizza (www.tablespoon.com)

Ingredients:

1 tube refrigerated pizza crust

1/3 – ½ cup ranch dressing

½ cup chopped onion

2 cups shredded mozzarella cheese

¼ cup crumbled bacon

1 ½ cups frozen tater tots

½ cup nacho cheese (heated)

Fresh chopped parsley for garnish (optional)

Directions:

Preheat oven to 400 degrees. Unroll the pizza crust onto a non-stick or lined baking sheet and form into a rectangle or desired shape. Spread the ranch dressing over the crust, leaving about ¼ inch space from the edges. Sprinkle with onion, cheese and bacon bits and dot with tater tots. Bake for 16-18 minutes or until golden brown. Remove from the oven and immediately drizzle with nacho cheese sauce. Serve hot.

Pondering the needs that lay ahead, both in settling my late father’s estate and providing for my mother’s care, was a weighty task. Not one shouldered easily or without forethought. But I felt certain of one thing – they were not goals to be accomplished on an empty stomach.

I knew that Dad would agree.

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