Sunday, October 14, 2012
Fresh, fresh, fresh produce.....
It amazes me how many people up here have their own gardens. I am forever getting some of the best home grown vegetables I have every had. I mean they are amazing. Large, colorful and full of flavor. I have been given zucchini's as large as my arm, apples, corn, beans, pretty much anything you can think of. And I have enjoyed each and everyone of them. Finally I received some large green tomatoes, straight from one of my cooks gardens, and what best to do with them but to fry them. Below is my version of a fried green tomato appetizer and a nice little sauce to enjoy them with. And to all my garden growers out there, please keep the fresh foods coming for I truly do enjoy all of them. Thank you.
Fried Green Tomatoes w/Spicy Bleu Cheese Dipping Sauce
Prep Time: 10 minutes
Cook Time: 15 minutes
4 Each large green tomatoes
2 Each eggs
1/2 Cup buttermilk
1 Cup all-purpose flour
1/2 Cup cornmeal, fine ground
1/2 Cup dry breadcrumbs
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp kosher salt
1 Quart vegetable oil
1 TBSP butter
Spicy Bleu Cheese Sauce
1/4 Cup Bleu Cheese Dressing
1/4 Cup Mayo
1 tsp cayenne pepper
1 TBSP hot chili sauce
Mix all ingredients together until well blended. Place in refrigerator until ready to serve.
Slice tomatoes 1/4-1/2 inch thick. Discard ends
Whisk eggs and milk together in a medium size bowl or pie dish and set aside.
Combine flour, cayenne pepper and paprika together on a plate. On a separate plate combine cornmeal, breadcrumbs, kosher salt and pepper.
Dip tomatoes into flour to coat. Then dip into egg wash. Finally place into breadcrumb mixture until well coated.
In a large fry pan add enough of the oil so that there is about 1/2 inch in the pan. Add TBSP of butter and heat over medium heat.(to test oil readiness, drop a couple drops of water into pan, if it pops the oil is ready)
Place tomatoes into pan 4 or 5 at a time depending on the size of your pan. Do not crowd tomatoes and they should not touch each other. When tomatoes are browned on one side about 3-4 minutes, flip and fry the other side. Drain excess oil off on paper towels. Place on a plate with dipping sauce and enjoy. Wine Pairings: Pinot Grigio or Chardonnay. Beer Pairings: Lager, Pilsner or Pale Ale.
Prep Time: 10 minutes
Cook Time: 15 minutes
4 Each large green tomatoes2 Each eggs
1/2 Cup buttermilk
1 Cup all-purpose flour
1/2 Cup cornmeal, fine ground
1/2 Cup dry breadcrumbs
1 tsp paprika
1 tsp cayenne pepper
1/2 tsp ground black pepper
1 tsp kosher salt
1 Quart vegetable oil
1 TBSP butter
Spicy Bleu Cheese Sauce
1/4 Cup Bleu Cheese Dressing
1/4 Cup Mayo
1 tsp cayenne pepper
1 TBSP hot chili sauce
Mix all ingredients together until well blended. Place in refrigerator until ready to serve.
Slice tomatoes 1/4-1/2 inch thick. Discard ends
Whisk eggs and milk together in a medium size bowl or pie dish and set aside.
Combine flour, cayenne pepper and paprika together on a plate. On a separate plate combine cornmeal, breadcrumbs, kosher salt and pepper.
Dip tomatoes into flour to coat. Then dip into egg wash. Finally place into breadcrumb mixture until well coated.
In a large fry pan add enough of the oil so that there is about 1/2 inch in the pan. Add TBSP of butter and heat over medium heat.(to test oil readiness, drop a couple drops of water into pan, if it pops the oil is ready)
Place tomatoes into pan 4 or 5 at a time depending on the size of your pan. Do not crowd tomatoes and they should not touch each other. When tomatoes are browned on one side about 3-4 minutes, flip and fry the other side. Drain excess oil off on paper towels. Place on a plate with dipping sauce and enjoy. Wine Pairings: Pinot Grigio or Chardonnay. Beer Pairings: Lager, Pilsner or Pale Ale.
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