Saturday, October 16, 2010
Fried Green Tomatoes
So standing there looking at my slowly browning tomato vine I had could only think of one thing...
YES! Fried Green Tomatoes ROCK!
I had all but forgotten about this Southern classic until a couple of years ago I was working a catering event at a home in Lincoln Park (Chicago Neighborhood for those of you unfamiliar with the area). We served Fried Green Roma Tomatoes with a Cajun Remoulade, (remoulade is a fancy-pants way to say mayo by the way). I was wearing my second hand Tuxedo standing in the kitchen of this giant home in one of the most expensive neighborhoods in the city when I took a bite and was immediately transported to the kitchen table in the modest home I grew up in. The flavors were the same... yes mom yours were as good as Trotter's... and I knew I had to make these again.
Green tomatoes sliced about 1/4 inch thick
Flour mix with 1/2 cup flour and 1/2 tsp of Chipotle Chili Powder
Egg wash with one egg and 1/4 cup Buttermilk
Vegetable oil to fry in... about 1/4 of an inch in the bottom of a small skillet.
Heat the oil until it makes that metallic popping sound when you put a drop of water in it (careful not to splash when you do that). Coat the tomato slices in the flour mixture, the egg was then the breadcrumbs. Fry them 4 at a time until golden on both sides (3 minutes a side maybe). When they are done put them on a paper towel lined plate to drain.
1/4 cup Mayo
1/2 tsp of jerk seasoning (I made some up a while ago for another recipe)