I’ve had a massive craving for fried green tomatoes and my tomato plants (that I chose and planted SOLELY for the reason of green tomatoes) mock me with their puniness. Before I even looked through this cookbook, I took a flyer and posted an ask in my local Buy Nothing Facebook Group - a place that has given me everything from a LeCreuset grill pan to extra propane tanks. A lovely gardener a mile away had a glut of tomatoes and left some out on her porch for me. I brought them home and had an “aha moment” - page 217 had me covered.
I’m adding some shrimp, goat cheese, and some red pepper aioli (just for the halibut) to give it my own spin along with some of Craig’s jalapeno cornbread.
Ingredients:
Fried Green Tomatoes:
1.5 lbs green tomatoes
Tabasco sauce, to taste [I used Cholula]
6 TB flour
6 TB cornmeal
Coarse salt
Freshly ground pepper
½ tsp cayenne pepper
¾ c. peanut or vegetable oil
Accoutrement - goat cheese, red pepper aioli
Jalapeno Corn Bread:
1 can cream-style corn
1 c. yellow cornmeal
3 eggs
1 tsp salt [I would use less next time]
½ tsp baking soda
¾ milk [I used half buttermilk]
⅓ c. corn oil [I used vegetable oil]
1 c. grated sharp cheddar cheese
¼ c. chopped jalapeno peppers
2 TB butter
For the cornbread, annoy your husband (who will complain about your eventual request to turn on the a/c, who also is the same poor s.o.b. that will have to clean up everything (Note: this was Chase's addition)) and set your oven to 400F.
In a mixing bowl, combine the corn, cornmeal, eggs, salt, baking soda, milk, oil, ½ c. cheese, and the jalapenos. Blend well. Put the butter in a 9 inch cast iron skillet (or casserole dish) and heat in the oven until butter is hot, but not brown. Immediately pour in the corn bread mixture. Sprinkle with the remaining ½ c. cheese and bake 40 minutes.
Cut the tomatoes into slices about ¼ inch thick.
Sprinkle the slices with hot sauce. Combine the flour, cornmeal, salt, black pepper, and cayenne in a plastic bag. Add the tomato slices, a few at a time, and toss to coat with the flour mixture. Shake off the excess.
Heat about ¼ inches of oil in a cast iron skillet and fry the tomatoes, a few at a time. You want them golden brown on each side. Drain on paper towels. Serve immediately - soggy tomatoes are no one’s friend!
I dressed them with goat cheese and aioli in an attempt to recreate the dish that made me love these many (many) years ago at Mick’s in Atlanta. I barely remember the dish, or much of anything from the menu, but I think I’m on the right track.
What could be more Southern (or more vegetarian...ok, without the shrimp) than fried green tomatoes and cornbread? This was a delicious combo and great second use for the red pepper sauce I made Saturday for halibut! The goat cheese adds a nice tang. Next time I luck out with fried green tomatoes I'd avoid the stack - it's great for presentation, but not so great for maintaining crispiness! The cornbread was a little salty and in need of that bit of sweetness that cornbread needs - a drizzle of local honey made the perfect complement (thanks @SteelwoodFarms!).
FGTs - Great
Cornbread - Great
Comentários