I went out to the garden yesterday afternoon to see what was out there. It's been so hot here in the foothills this past week, most things have gone to seed but there were some ripe tomatoes, just a few, but...there were tons of unripe green tomatoes. Yippee! I am a huge fan of fried green tomatoes and if you have never tried them you are in for a real treat. It's a great way to use up what's left on the vine at the end of summer season. These go together really quickly and before you know it you are eating them out of hand right off of the paper toweling, hot as they come out of the oil. Crispy, tangy and delicious. Oh and these are gluten free.
Fried Green Tomatoes
2 unripe, green tomatoes
1/2 c chickpea or regular flour
1/2 c fine-ground cornmeal
1 t ground pepper
1 t kosher salt
1/2 t cumin
1/2 t curry powder
pinch of cayenne
2 eggs, beaten
chopped cilantro or parsley for sprinkling on top (optional)
corn or canola oil for frying
Put flour and cornmeal in one bowl and mix in salt and spices. Beat eggs in another bowl. Heat oil (maybe 1/2 inch deep?) in frying pan. I use a cast iron skillet but any heavy bottomed skillet will work.
Slice tomatoes about 1/8 inch thick. Dip tomato slice in beaten egg, cover both sides.
Dredge egg-covered tomato slice in flour/cornmeal mix until coated. Place in pan with oil.
Keep going with the rest of the tomato slices. Let cook until browned on one side, about 5-10 minutes, then turn over and let the other side fry for about 5 minutes. When browned and crispy transfer fried tomato slices to a plate lined with paper towels and let them drain for a few minutes. Sprinkle with salt. Serves 1, not kidding...these are so good that once you eat one, you can't stop! Seriously though, I made about 16 slices and that might be enough for 2. Make a lot and eat while they're hot. They're also really good in a sandwich with some white bread and mayo (my southern roots coming out).
Growing up in Texas, my Mother loved to cook with curry powder. She would mix it into Miracle Whip (I am a convert now to Best Foods mayo) and top sliced tomatoes, elevating them to an unexpected flavor dream. Curried, compound butter ended up melted in the hollow of broiled stone fruits next to grilled lamb chops. I too, love curry so it's no wonder that one of my most popular salads in the 'take out' case (when I owned Alchemy Market) was the Curried Chicken Salad. Tasty, versatile and easy to put together, this salad makes a great sandwich filling or a main dish salad. It's popular with my catering clients today. Thanks for the inspiration Mom!
Curried Chicken Salad
2 large organic chicken breasts
2 c dry sherry, chicken stock or water
salt & pepper
2 ribs celery, cut into 1/2" dice
3 green onions, chopped
1 Gala apple, cut into 1/2' dice
1/4 c chopped parsley or cilantro
1/2 c sliced, toasted almonds
1/2 c currants
1/2 c red grapes cut in 1/2 (or quartered, depending on the size)
Place the chicken breasts in a glass pie plate and pour in the sherry, stock or water. Sprinkle with salt & pepper, cover with plastic wrap and microwave on high for 10 minutes or until done. Let cool and cut into 1/2" pieces and put in a mixing bowl. (Save the stock for soup or sauce). Mix all other ingredients in with the chicken. Toss with the curry mayo and serve on a bed of lettuce or as a sandwich filling.
1 c Best Foods mayo
1 t curry powder
Mix together and let sit for a few minutes to let the curry develop. Use for the chicken salad above or serve on sliced tomatoes (like my Mom) or crudités.
As a caterer for over 30 years, I have established a reputation for consistently creating original menus inspired by the occasion and the season, presenting them with an ease and elegance uniquely my own. Fresh, locally-sourced ingredients are the basis of my creative “from scratch” menus, which range from the classically elegant to rustic and whimsical.
"Love your recipes! Pat made your avocado toast a few weeks ago, delish! I'm taking them to a party in a few weeks, although the mushroom crostata looks pretty darn good!"