Saturday, August 15, 2009

Fried Green Time Off

My time off has not exactly gone as planned but has been wonderful in every way. I've even tried to catch up on blog reading (which had fallen woefully behind) and I had to laugh at myself. When catching up on the Moda Bakeshop and Jen Duncan's adorable alphabet quilt (good on ya Jen), at first glance at Melissa's "Personalized Birdie Pillow", I thought it said Personalized BRIDE pillow.

See, it has nothing to do with brides but that little birdie in the lower right! The designer Melissa did a wonderful job.

Being a bride wrangler and all I was so excited! On closer inspection it had nothing to do with brides, but would be a pretty cute ring pillow with some minor adjustments. The motto continues to be slooooooooooow down. :)

One of the best things about being alone is that you can eat whatever you want whenever you want it. My want yesterday was an encore performance from a favorite summer recipe, Fried Green Tomatoes. While I do enjoy a lovely ripe from the garden summer tomato I'll confess to liking the green ones best. I'm a southern girl at heart and anything fried gets my loving affection. They were SO good.

Fried Green Tomatoes

about 2 medium sized tomatoes per person (unless you eat them as the entire meal and by jiggy you might want more in that case. I do!) Nice firm green ones.

kosher salt
cracked black pepper
1/2 cup cornmeal
1/2 cup bread crumbs
1 tablespoon garlic powder
1 teapoon cayenne pepper
1 cup all purpose flour
1 cup buttermilk
2 eggs
bacon fat (sorry, refer back to southern girl)
a bit of olive oil

Slice the tomatoes in 1/2 inch slices and lay out on a paper towel
season well on both sides with kosher salt and black pepper and let sit for a few minutes then blot away any liquid that might have come to the surface

Combine the breadcrumbs and the cornmeal along with the garlic and cayenne

gently beat the eggs

Dip the tomatoes in the buttermilk and then dredge in the flour. Then repeat by dipping these tomato slices in the egg and the crumb mixture.

Melt enough bacon fat to make a nice puddle on the bottom of the pan. Being my grandmama's girl I still keep it in the back of my refrigerator, she'd be so proud! I also add a bit of olive oil. It makes me feel less guilty about the bacon and all. Fry the beauties in the melted bacon fat over medium heat until the slices are golden and crispy on both sides.

Eat 'em plain or in a dipping sauce. My favorite sauce is:

1 container of Greek yogurt
a good pinch of cayenne and/or red hot sauce if you like it rowdy
the squeeze of a lemon
a pinch of whatever herbs you love; I like a little oregano and a little thyme
a tsp. of Worcestershire Sauce
Mix it up---- yum.


PamKittyMorning said...

Ohhh bacon fat. I haven't cooked with it for years but that sure sounds tasty.

yoel said...

Yum, yum, super yum! The 4-layer coating sounds so decadent and delish!

Anonymous said...

This is great. I have tons of green tomatoes in the garden, but rarely any red ones b/c the squirrels take one bite (yes, only one) out of the red ones and leave the bitten tomatoes on my back porch steps. Armed with your recipe, maybe I can outsmart the little bastards.