Puckett’s Sampler Recipe

Drain pickle slices on paper towels for 10 minutes to remove excess brine.

Set up a dredging station: in one bowl whisk buttermilk with 1 egg until smooth; in a second bowl combine 1 cup flour, 1/2 cup cornmeal, 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp salt and 1/4 tsp black pepper.

Heat vegetable oil in a deep skillet or Dutch oven over medium-high heat to 350°F (about gentle bubbling). If you don’t have a thermometer, test with a pinch of flour — it should sizzle immediately but not burn.

Working in small batches, dip pickle slices into the buttermilk-egg, then dredge thoroughly in the flour-cornmeal mixture, pressing to adhere. Shake off excess.

Fry 4–6 slices at a time until golden brown and crisp, about 2–3 minutes per side. Use a slotted spoon to transfer to a wire rack or paper towel-lined plate to drain. Keep warm in a low oven (200°F) while you finish remaining batches.

Slice green tomatoes into 1/2-inch thick rounds and pat dry with paper towels.

Make coatings: whisk 1/2 cup buttermilk with 1 egg in one shallow bowl. In another shallow bowl combine 1/2 cup cornmeal, 1/2 cup flour, 1/2 tsp kosher salt and 1/4 tsp black pepper.

Heat 2 cups vegetable oil in a skillet over medium heat to 350°F. Test temperature as above.

Dip tomato slices first into the buttermilk-egg, then into the cornmeal-flour mixture, pressing to adhere. Let coated slices rest 2 minutes to set the crust.

Fry tomatoes in batches until golden brown, about 2–3 minutes per side. Transfer to a rack or paper towels to drain and keep warm with the fried pickles.

In a medium bowl, beat together 1/2 cup softened cream cheese and 2 tbs mayonnaise until smooth.

Fold in 1 cup shredded sharp cheddar, 1/4 cup chopped roasted red pimentos, 1/2 tsp hot sauce, 1/4 tsp smoked paprika and 1/4 tsp salt until evenly combined.

Taste and adjust seasoning. Using a small spoon, mound about 1 tablespoon of pimento cheese onto each cracker round (makes ~24 bites). Chill briefly (10–15 minutes) if you want a firmer bite, or serve immediately at room temperature.

If sausages are whole, cut each link into 6–8 bite-sized pieces on the bias.

Place a skillet over medium heat and add 1/2 cup apple cider and 1 tablespoon butter. Add sausage pieces in a single layer and simmer, turning occasionally, until warmed through and glazed, about 6–8 minutes. Reduce liquid to a light glaze; remove from pan and keep warm.

Arrange fried pickles, fried green tomato rounds, pimento cheese-topped crackers, and hot smoked sausage pieces on a large platter or divided wooden board.

Add dill pickle spears and extra crackers to fill gaps and provide palate cleansers.

Serve with small bowls of remoulade and pepper jelly for dipping. Recommend one small ramekin of remoulade near the fried items and pepper jelly near the pimento cheese and sausage so guests can combine flavors.

Garnish lightly with a few fresh parsley sprigs if desired and serve immediately while fried items are hot and crispy.