Fried Green Tomatoes

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Most people think of Fried Green Tomatoes as a southern dish.  When you google fried green tomatoes it says “people also searched for pimento cheese, grits, shrimp and grits, po’boy, tomatillo, hushpuppy, tomato pie.”  Most of those are pretty southern.  Years ago there was a movie called “Fried Green Tomatoes” starring Kathy Bates, Cicely Tyson, and Jessica Tandy.  Our neighbor said he never thought he’d like fried green tomatoes until he saw the movie.  He ate mine and loved them.  The guy at the farm stand told me that the green tomatoes sell as soon as he puts them out.  Apparently a lot of people like them.  We didn’t have a garden this year but a friend did and gave me some to fry up.

Ingredients:

Oil for deep frying (I used peanut oil)

Green tomatoes sliced about 1/4 inch thick

1 cup flour

3-4 eggs beaten

2 cups panko breadcrumbs

kosher salt

1/2 tsp cayenne pepper

1 tsp paprika

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Slice the tomatoes and spread them out on a paper towel lined dish.  Salt them on both sides and allow them to sit for at least 10 minutes.

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Find 3 bowls suitable for dipping.  Put the flour, paprika and cayenne in one, beaten eggs in another and panko in the third.

Heat the oil in your deep fryer or dutch oven to 350 degrees.

Dredge the tomato slices first in the seasoned flour, then the egg, and lastly the panko shaking off any excess before putting it in the hot oil.  Cook two or three slices at a time taking care not to crowd them.  Cook until golden brown and crisp, about 5 minutes.  Remove to a paper towel lined plate.  Hold in a warm oven until you’re ready to serve.

I made the same Chilpotle Lime Dip that I used for my homemade potato chips (see April 11, 2015 post) to serve with the tomatoes.  You could also serve them with a good ranch dressing or even catsup.

Ingredients:

1 cup sour cream

1/2 cup mayonnaise

3 T chilpotle peppers in adobo chopped well

Juice and zest of one lime

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Probably not the healthiest way to eat your vegetables…well technically tomatoes are a fruit…but occasionally they taste awful good.  How can anything deep fried taste bad??

Maybe we should all watch the movie again.

 

 

Eggplant for Breakfast

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I rarely watch Rachael Ray but on a cold, stay at home, afternoon last week we were watching. And Rachael made her husband an eggplant breakfast. Eggplant, wilted kale and spinach, pancetta, and poached eggs topped with a bechamel sauce. This is my own interpretation of Rachael’s eggplant breakfast which was our breakfast Monday and our dinner tonight. It’s our new favorite.

Ingredients:  (Breakfast for two)

Eggplant slices

1/4 cup of flour

2 eggs beaten

1 cup panko crumbs

1 cup asiago grated cheese (divided)

4 T olive oil

oven roasted tomatoes (see my October 27, 2014 post)

Bacon fried crisp

4 eggs

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Slice your egg plant rounds about 1 inch thick. Heat olive oil in a heavy skillet over medium heat. Dip rounds in flour, then egg, then in panko crumbs mixed with 1/4 cup grated asiago cheese.

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Fry until golden brown on both sides. Transfer to a platter lined with paper towel and keep warm in the oven until assembly.

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Fry your bacon until it’s crispy, unless you like it more flexible. Once it’s cooked to your liking put it on a plate lined with pepper towel and keep it warm in the oven until assembly.

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Cook the eggs to your liking. Poached, over easy. Whatever you prefer.

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Now you’re ready for assembling. First the eggplant, then the tomatoes, then the bacon, then the egg, and finally a generous sprinkle of the asiago cheese.

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And there you have it. Simple. Delicious. Even a tad bit elegant.

I have always liked eggs Benedict but ask for my hollansaise on the side. Some of you may prefer this dish with the bechamel. You’re welcome to make whatever modifications suit your taste.   To me the key is building on the eggplant.

Serve this with some toasted sourdough, a dish of fresh fruit and maybe a mimosa.