|By Chefspike (Chefspike) on Wednesday, December 17, 2003 - 11:19 pm: Edit|
a friends daughter wants me to cook her some and i need a real honest home down country way to do it.
something a southern women would make and be proud of, and not anything from frigg'in Cleveland!
i ain't got no recipe, cause I'm a Pastry Chef and tomatoes are not in my dept.
and no I don't do tomatoe sorbet,...yuck!
so come on, help the crazy guy out.
|By Flattop (Flattop) on Thursday, December 18, 2003 - 05:10 am: Edit|
I do them pretty much the same way as I do zuccinni or eggplant. But then I grew up in the midwest where everything is fried.
4-5 green tomatoes
1-1 cornmeal / flour mixture
canola, peanut oil or bacon grease (healthy or taste best your choice)
Slice the tomatoes 1/4 to 1/8 inch thick Press both sides into meal.
For a thicker coating, lightly dredge the slices in flour first and then dip the floured slices in beaten egg.
Dip into a final coat of meal.
Fry in hot grease or oil 2-3 minutes on each side or until golden brown.
Salt and pepper to taste
|By Boz (Boz) on Thursday, December 18, 2003 - 02:32 pm: Edit|
We do them them the same way in Mississippi and Arkansas where my families from. Our family recipe is the same except we whisk in some buttermilk with the egg.
Sometimes we sub rye bread crumbs with cornmeal but they are both good. I would lean toward thicker slices we usually stick with 1/4 inch or so. And always dredge in flour first. Bacon grease is specified on my great-grandmothers handwritten recipe, but I guess theres "healthnuts" out there.
|By Chefspike (Chefspike) on Thursday, December 18, 2003 - 02:42 pm: Edit|
Thank God for your Great-Grandmother!..Boz.
I get as bout as healthy as chili dogs and marlboro's.(ultra lights)
And thank you for the recipe's guys.
i'll let ya know how bad i screw it up.
|By Chefspike (Chefspike) on Thursday, December 18, 2003 - 02:45 pm: Edit|
oh, by the way, is there realy green tomatoes or do i just use red tomatoes?
and do ya think i can get these in a supermarket, in LA. in the winter?
|By Chefrev (Chefrev) on Thursday, December 18, 2003 - 03:10 pm: Edit|
I'm from Texas ans I can tell you red tomatoes wouldn't work--too soft, they'd turn to mush in the grease.
Green tomatoes are really green, just underripe versions of red. C'mon, Cali-phony-a must have decent growing weather even in the winter. Half the produce we get is from there and darned expensive it is too! $45.00 per flat of Calif. strawberries fer cryin' out loud!
Anyway, surely some farmer there could hook you up or talk with a produce manager at the market. Odds are good they keep the green tomatoes off the display because they aren't as pretty as red. Everything's gotta be pretty in L.A.
|By Chefspike (Chefspike) on Thursday, December 18, 2003 - 07:12 pm: Edit|
|By Chefmanny (Chefmanny) on Thursday, December 18, 2003 - 08:05 pm: Edit|
|By Flattop (Flattop) on Friday, December 19, 2003 - 10:39 am: Edit|
Yeah my bad 1/8' is way thin. I just converted a eggplant recipe I had just emailed a pal but forgot to change that. I have a preference for the thicker slices too. Rye sounds good. Cracker crumbs is a favorite of mine.
We always cooked morels in them when they were in season when I was a kid. I still gasp at the fact that morels are like $60 lb here for restaurants We used to fill several paper grocerys with them on a day's hunt. I found one since moving to Colorado.
I take it, I'm not the only one here with a bacon/sausage grease stash in the freezer?
|By Chefspike (Chefspike) on Friday, December 19, 2003 - 10:42 pm: Edit|
"I take it, I'm not the only one here with a bacon/sausage grease stash in the freezer? "........................
If you were, we'd be at your house right now eating. I like my bacon grease with choc., and cig's.LOL!.
|By Chefspike (Chefspike) on Sunday, December 21, 2003 - 11:33 pm: Edit|
Holy Mother Of God!!!!!!!!!!!
2.00 per lb. for green tomatoes.
How can something that ugly cost so much??
But, and you may have guessed it was coming, I would have paid double, Double I tell you!!, for the pleasure of looking at the produce managers girlfriend.......so,...... shall we adjurn to the "lockeroom"
|By Chefspike (Chefspike) on Monday, December 22, 2003 - 12:20 am: Edit|
hey! George....how come the locker room thread is out for everyone to read????
it shouldn't be out there for everyone to read.
thats not my fault, I didn't do it, don't blame me.
|By George (George) on Monday, December 22, 2003 - 12:39 pm: Edit|
It's not, you must be logged in so you can see it.
Click on the Edit Profle link on the left then click on Log Out and you will see that the forum is hidden to folks that are not logged in.
|By Chefspike (Chefspike) on Monday, December 22, 2003 - 10:16 pm: Edit|
ok, good, i thought i was in trouble again.
i was about to blame manny.
|By Chefspike (Chefspike) on Thursday, December 25, 2003 - 11:42 pm: Edit|
well, the fried green tomatoes were a sucsess.
they are pretty good.
i dipped them in different stuff, bread crumbs, cornmeal, wheat germ, whole wheat flour, and Jack Daniels.
|By Fritz (Fritz) on Saturday, August 21, 2004 - 11:21 pm: Edit|
I am ressurecting this thread - forgive me - but it is 'green tomato' season, here in CT...
& I have an idea... Doesn't happen often, so pay close attention....
I have done them as illustrated above (had relations from Mississippi), but have also done them sans any dredging. They are firm enough to w/stand a straight oil fry.
My idea is to slice (thick) & prep for an overnight soak in brine, w/ pickling spice, then drain as dry as possible, then fry, or grill, & use them as an addition to salsa... Green tomato salsa rocks (especially if you don't have tomatillos handy - great sub).
If strictly doing fried green tomatoes, a refreshing dip accompaniment is a simple sour cream w/ coriander & a healthy pinch of salt mixed in - green chile sauce adds heat, if desired, but the tomato tang should carry w/o it.
The same works for eggplant, zucchini, yellow squash 'fritters'. Nice for omlettes, too.
|By Slykins (Slykins) on Monday, August 23, 2004 - 05:53 pm: Edit|
I came up with a new way to make fried green tomatoes (and yes I am a southerner).
Fried Green Tomatoes w/Goat Cheese
3 large green tomatoes sliced
6 oz of goat cheese at room temp
1/2 cup of flour
3 large eggs
2 cups of panko (easy to make this or sub w/bread crumbs)
3 cups of veg. oil or use a deep fryer
1 tablespoon of olive oil
Lay out the sliced tomatoes on a cookie sheet. Season the tomatoes with salt. Put goat cheese on each slice of tomatoe. If you will put olive oil on your fingers, the cheese will not stick to your hands.
Spread flour in a shallow dish or pie plate
Lightly whisk the eggs in a seperate dish.
Spread the panko/crumbs in a 3rd dish.
working with the tomato slices, drop them in the flour, gently shake the excess flour off. Using tongs drop slices into egg mixture and then into the panko. Press the crumbs lightly to adhere. Put the tomato at this time on a wire rack. Once all tomatoes are completed with these steps.
Heat the oil to 350 degrees. Using tongs drop the tomatoe slices into the oil. Do not overlap them. Fry until golden brown.
Serve over arugula with the olive oil sprinkled over.
I have yet to have someone not want this recipe ! Let me know if you try it and like it.
|By Fritz (Fritz) on Monday, August 23, 2004 - 11:17 pm: Edit|
Damn, that sounds good... The goat really pushes it over the edge.... Thanks.
|By Chefspike (Chefspike) on Tuesday, August 24, 2004 - 12:41 am: Edit|
God bless Southerners.!!
(and no one else.)
|By Fritz (Fritz) on Saturday, August 28, 2004 - 11:43 pm: Edit|
Grilled green plums last night, & Silver Queen corn, for a roasted green tomato/corn salsa to accompany my eggie-wegs, today.... Was up past midnight grilling the corn in husk, but it was worth it - they gobbled it up... Added a scant amount of green chile sauce, some kosher salt, basil, & cumin, & a couple of fresh reds for color... Oh, & some grilled eggplant, also... It was a wee picante, w/ the sweetness of the corn bouncing nicely off the tang of the greenies.
Wood fired (raw cherry & maple) the grill - I was out of charcoal, & I don't do propane, anymore. I get a great supply of untreated wood from Froggie.
They ate up all I put on the table (I stashed some for personal usage). -(;o)~
It would only have been better if I had grown tomatillos, this year.
|By Chef4u (Chef4u) on Thursday, November 11, 2004 - 12:53 pm: Edit|
We have fried green tomatoes on our menu in my resturaunt. Flattop nailed it on the head! but slykins recipe with goat cheese sound absolutely wonderful hope you wouldnt mind if a give my customers the goat cheese option for this menu item!!
|By Chefspike (Chefspike) on Thursday, November 11, 2004 - 07:25 pm: Edit|
like I said before......
God Bless Southerners.
and God, please don't let snuff git lost on those 10 acre's, you know how city boys think, just cause their are standing in dirt, they think they are cowboys.