Top Five Green Tomato Treats

I’m pretty sure that most folks don’t equate home cooking to home decorating ideas…but in a cooks house…they kinda blend together.  Anyone who entertains, wants to have a beautiful home.  Now…don’t laugh, but  I think that creative cooks probably even serve up their food in style…say in some recycled treasures!! =]  If there is one thing us Southerners do…and do well…it’s fried green tomatoes.  I guess it has to be my most FAVORITE “end of summer” dish!  of course, in my small little world…till a couple of years ago…I didn’t know you could DO anything else with them, and I haven’t….but I found some recipes that I’m definitely gonna try!  It probably started back in the day when wasting was probably one of the worst things you could do!  With fall right around the corner….the tomatoes will kick into high gear….leaving a ton of maters that won’t get ready before the freeze.  Now…if you’re like my family….we don’t care if it’s fall or not…We probably pick as many, if not more green tomatoes than we do ripe!  I don’t have a picture of any….since moving to this house the cow birds have just kill my harvest! They get my strawberries in the spring….my tomatoes….and my peaches…Nothing that turns any “reddish” color gets left alone.  I guess I can’t blame it on the birds…they don’t get the green ones….I just flat-out haven’t had time to pick….or cook this summer….and I haven’t felt like it either!  ANYWAY….I’m still gonna tell you how I make mine…cuz…of course…WE think mine are the best! lol

Now I don’t have a recipe per say…I just do it….so this isn’t measured….just kinda guessing.   I get about 4-5 green tomatoes…just starting to get a little color to them…I just think this gives the best flavor….tangy…with just a tiny bit of sweet.

• 4-5 just turning green tomatoes

• 2 eggs

• 1 1/2 cups of milk

• 1 1/2 cups of all-purpose flour

• 1/2 cups of cornmeal (optional…you could use just flour…or just cornmeal)

• salt and pepper to taste (I use lemon pepper….You’re missing a real treat if you don’t!!!!)

• frying oil…I don’t specify..because everyone has their own preference…just not olive oil…it won’t fry…in case you’ve never tried….lol…..I had to learn the hard way!

Heat your oil to medium high heat while you coat your tomatoes.  Just don’t Mix your eggs and milk.  You can put the mix in a deep bowl…I put mine in a gallon zipper bag.  I just think they keep my hands cleaner….but messy’s fun too! Mix your flour how you like…if you’re mixing with cornmeal…you may have to mix more…dependant on how large your tomatoes might be.  Slice your tomatoes about 1/8′ thick…and coat them with flour.  I believe that coating them with flour first makes your breading stick better, and thicker!!! Submerge in the egg mix and back into the flour.  Do this quick so that it doesn’t soak all the original flour off.  Now carefully place them in your oil.  I prefer skillet to deep fryer because it doesn’t just boil the batter off!  Leave it on one side till the edges start showing some color….or at least a few minutes…turn and do the same with the other side.  Cook until golden brown….Don’t turn anymore than you must…it helps keep the batter in tacked.  Place the slices on a double layer of paper towels…or some folks use brown bags.  Salt and pepper to taste…try the lemon pepper…You’ll probably NEVER use regular pepper on fried green tomatoes again!!!!! Now….how cute would these be served up on a rusty tool try (sealed of course) lined in a decorative paper…or some burlap!!! YUMMY!!! Now that’s a unique interior idea!!!!

Here are some other recipes that I found….Now…GO FORTH and PICK GREEN!!!!

 

GREEN TOMATO PICKLES WITH ONIONS

• 4 quarts sliced green tomatoes, loosely packed
• 1 quart sliced onion, loosely packed
• 1 cup pickling salt, divided
• 2 pounds light brown sugar
• 6 cups vinegar (5% acidity)
• 2 small red chile peppers
• 1/3 cup mustard seeds
• 1/4 cup celery seeds
• 1 teaspoon ground black pepper
• 1 tablespoon whole allspice
• 2 teaspoons whole cloves

Preparation:

Place sliced tomatoes and sliced onion in separate bowls; sprinkle 3/4 cup salt over tomatoes and 1/4 cup salt over onion; stir both mixtures. Cover both bowls and let stand at room temperature for 4 to 6 hours. Place tomatoes in a cheesecloth bag, and squeeze gently to remove excess juice. Repeat this procedure for onion. Discard the salt liquid. Combine tomatoes, onion, sugar, vinegar, chile peppers, mustard seeds, celery seeds, and pepper in a large kettle. Tie allspice and cloves in a small cheesecloth bag; add to tomato onion mixture. Bring mixture to a boil. Reduce heat, and simmer, uncovered, over low heat 20 minutes or until vegetables are tender. Pack tomato mixture and liquid into hot sterilized 1-quart jars (with 1 piece of the chile pepper in each jar – cut if necessary), leaving 1/2-inch head space; wipe jar rims. Cover at once with metal lids, and screw on ring bands. Process in a boiling water bath 10 minutes.
Store in a cool dark place. Store opened pickles in refrigerator. Makes 4 1-pint jars or 2 1-quart jars.

 

 

GREEN TOMATO FRITTERS

• 1 pound green tomatoes (about 4), chopped into match sticks

• 1 cup chickpea flour

• 1/2 cup rice flour

• 3 shallots, thinly sliced

• 1 teaspoon cumin seeds

• 1 teaspoon chili powder

• 1 teaspoon turmeric powder salt

• 3 cups vegetable oil, for frying

In a large bowl, combine first 7 ingredients plus 2 teaspoons salt. Divide mixture into 16 patties, using your palm to gently flatten.

In a heavy 2-quart pot fitted with a deep-fry thermometer, heat oil over medium-high heat to 350 degrees F.  Working in batches of 4, fry fritters until golden 3-4 minutes.  Transfer to a paper-towel-lined plate to drain.

Per Serving protein:4g;   fat:15g;   carbohydrate:19g;   fiber:2g;    sodium:603mg   cholesterol:0mg;   calories: 220.

Asha Gomez, executive chef-owner of Cardamom Hill in Atlanta

 

 

 

GREEN TOMATO SALSA  with GRILLED SEA BASS

• 1 1/4 pounds green tomatoes (about 5) finely chopped

• 1 cup chopped fresh cilantro

• 1 small red onion, chopped

• Juice of 1 1/2 limes (about 1/4 cup)

• 2 jalapeno, seeded and finely chopped

Salt and freshly ground pepper

8 (6 oz sea bass fillets)

Olive oil, for brushing fish and grill

For salsa:  In a large bowl, combine first 5 ingredients.  Season with salt and pepper. Set aside.

Heat grill to med-high.  Cut 3 slits into the skin of each fillet, brush both sides of fish with oil, and season with the salt and pepper.  Brush grill with oil.  Grill fillets, skin sides down, until cooked through; 10 to 12 minutes, flipping once halfway through. Top fillets with salsa.

PER SERVING:  Protein:34g;   Fat:4g;    Carbohydrate:5g;    Fiber:1g;    Sodium:132mg;    Cholesterol:74mg;    Calories:196

Greg Hardesty, executive chef-owner of Recess in Indianapolis

 

 

 

GREEN TOMATO GRATIN

• 2 pounds green tomatoes (about 8), sliced 1/3 inch thick

• Salt

• 3 Tablespoons extra-virgin olive oil, plus more for baking dish

• 2 garlic cloves, minced

• 1 teaspoon red pepper flakes

• 18 butter-flavored crackers (such as Ritz), crushed

• 2 ounces finely grated Parmesan (about 1/2 cup)

• 2 Tablespoons chopped fresh marjoram

Preheat oven to 425 degrees F.  Meanwhile, sprinkle tomatoes with 1 1/2 teaspoons salt.  Pat with paper towels. Place tomatoes in a single layer in an oil 9×13 inch baking dish.  Drizzle with oil.  Sprinkle with garlic and red pepper.

In a small bowl, mix remaining ingredients, Sprinkle over tomatoes.  Bake in upper third of oven until tops are browned, 12 to 15 minutes.

PER SERVING:  Protein:5g;    Fat:9g;    Carbohydrate:11g;    Fiber:2g;    Sodium:405mg;    Cholesterol:6mg;    Calories:134.

Sara Moulton, author of Sara Moulton’s everyday Family Dinners

Thanks to Country Living!

If you have recipes with photos that you would like to share…shoot me an e-mail…I’ll be sure to credit you.

Love Y’all!