Fried Green Tomatoes

Looking at my mother's vegetable garden and the large tomatoes that had yet to turn red, I became overwhelmingly inspired to recreate a southern dish...true to my heart--fried green tomatoes. Now, I have made these before and to be honest, I was not the least bit thrilled with the results. I figured, at the time, that perhaps I just didn't like this dish...just as I may not like other southern foods (fried okra? Mmm...yea, no thanks). But, funny enough, I had recently seen the movie, Fried Green Tomatoes, on TV and I'll be darned if that didn't make want to sink my teeth in some deliciously fried food....regardless if it was unripened tomatoes.

So, I decided that before I attempted to make this dish once again, I had to do some research on what exactly it is that I am supposed to do. Turns out there's tons of recipes out there and many of them were similar....dip in egg and dredge in a flour and corn meal mix. But, after incorporating several tips and suggestions from various reviewers, I decided on a specific recipe of my own......and the results have changed my life FOREVER. As I put the perfectly round disc of golden crispiness in my mouth, I felt like Remy in Ratatouille, tasting the perfect combination of foods for the first time and seeing fireworks dancing....I SAW FIREWORKS!!!!

To describe my experience for you....*sigh*...stirs so many emotions again. The first bite brought on this crunch that I had hoped and longed for but never expected. The seasonings were slight, but I knew they had played their role perfectly in enhancing the sweet and tart tomato inside. Oh, and this tomato....OH MY....firm and juicy and perfectly tart and sweet....it was such a sweet harmony in my mouth. When I realized that I was at fault, that I had improperly prepared such a dish before...I quickly apologized to the green tomato for ever doubting it's greatness. And as you are reading this now...let me tell you, I am eating my second batch of tomatoes...in the same weekend.

Ingredients:

2 large green tomatoes

1/2 C Flour

2 Egg Whites

1/2 C Corn Meal

1/2 C Bread Crumbs, unseasoned

1 tbsp garlic powder

1 tbsp cayenne pepper
2 tsp salt

Directions:

Cut and discard the tops and ends of the tomatoes. Now, cut the tomatoes into 1/2 inch slices. In a large skillet heat up about 1/2 inch of vegetable oil (no olive oil please). In a large dish or pan, mix corn meal, bread crumbs, garlic, cayenne and salt. Now, set up the assembly line of dips: Flour in one dish, egg whites (slightly beaten) in a second dish, and corn meal mixture in a third dish. Dredge the tomato slices in the flour, coat well and dust off excess. Next, run through the egg white mixture and follow by dredging in the corn meal mix. Fry the tomatoes on medium high heat for about 2-3 minutes on each side or until they reach a golden brown. Be careful not to overcrowd the fry pan and be sure that the tomatoes do not touch each other while frying. Once cooked and reached a golden brown, remove from oil and set on a wire rack to cool and crisp. (I personally believe that it is critical to have the tomatoes cool on a rack instead of just paper towels to ensure maximum crispness.)

Once the tomatoes have cooled (1-2 minutes)...ENJOY!!


Servings:

1 if you're greedy (me); 2 if you're nice

Wonton Soup

Ingredients:2 Quarts of Chicken Stock
3 Green Scallions, chopped, green tops and white bottoms separated
8 oz. ground pork
4 oz. uncooked shrimp, finely minced
1 tbsp garlic, finely minced
2 tbsp fresh ginger, finely minced
¼ C, cilantro, finely chopped
1 tbsp corn starch
2 tsp salt
1 tsp black pepper
1 tbsp sesame oil
1 pkg of wonton wrappers (square)
1 egg, lightly beaten

Directions:
In a large stock pot, simmer chicken stock and all of the white scallion bottoms on low heat, season with salt, soy sauce and a little bit of sesame oil (this is your soup so seasonings are optional and according to taste). In a large mixing bowl, combine pork, shrimp, garlic, ginger, cilantro, corn starch, salt and pepper, sesame oil and HALF of the reserved green scallion tops. Mix meat well until it becomes tight and sticky. In another pot, bring about 2 quarts of water to a rolling boil to cook wontons.


To assemble wontons: Place about 1 tbsp of filling into the center of each wonton wrapper. Lightly wet 2 sides (edges) of the wrapper with the beaten egg. Fold in half to form a triangle. Make sure to seal around the filling so that water cannot enter. Continue to make wontons until all the filling is used. Boil wontons (in small batches) for about 3-4 minutes until it floats and filling is completely done. Serve with scallion broth and garnish with remaining green scallion tops.
Serves 4-6