Posted on 08/02/2009 12:03:29 PM PDT by Patriot1259
Chef Nettie loves to have people sit down listen to some good jazz and eat a wonderful meal that she has prepared. A graduate to the Culinary Institute, Chef Nettie would always feed people who came by the house. Her children was always bringing some kids home with them, so she would have to stretch the food more. So at an early age she learn how to role dough and make things from scratch because it was cheaper. On Saturday afternoons friends and relatives would come over to Netties house and while nettie was putting something on the grill the children would take turns making homemade ice cream.
Can you give us the recipe?
It looks like we’re going to have a lot of green tomatoes this year. They are not ripening as they should.
Darn global warming!
Prepare the dredge with corn-meal, salt, pepper, and cayenne to taste. Slice tomatoes 3/16" thick and dredge immediately. Allow to rest 3-5 minutes and re-dredge. Fry in enough oil to cover at 325F until golden brown. Remove, drain well, and salt immediately. Serve hot.
This recipe is NOT heart-healthy, but with Obamacare on the way, who cares, we're all gonna die sooner anyway, may as well enjoy it.
/johnny
/johnny
mmmm...mmm! Sounds good. Can’t wait to try it.
Good tip.
Email:chefnetty@hotmail.com
These fried green tomatoes are made with eggs and cornmeal or bread crumbs.
Ingredients:
• 4 to 6 green tomatoes, sliced 1/4-inch thick
• salt and pepper • flour for dusting
• 2 eggs, beaten
• cornmeal or bread crumbs
• bacon grease or vegetable oil
Preparation:
Salt and pepper the tomato slices; dust lightly with flour. Dip slices in beaten egg, letting excess drip off, then coat well with meal or crumbs. Fry in hot grease or oil until browned, turning gently (about 3 minutes each side). Keep warm in a low 200° to 250° oven if frying in batches.
HINT: After slicing green tomatoes, salt and allow liquid to drain...this is the secret to keeping the crust on the tomato....the more moisture in the tomato the more likely the crust will simply fall off.....
ping for a yummy treat. Thanks for the tip. I had them only one time, at a newer chain restaurant down South called Fatz, they were served with a remoulade sauce on a bed of cheese grits. My daughter, who hates tomatoes, loved these. Can only have them once in awhile or I’d be big as a house!!!
Exactly! Without a doubt the most important step and the step most often ignored.
Good recipe, however, I leave off the eggs due to husband and heart. I wash, still wet, slice and dredge thru cornmeal mix.
Fry with olive oil, place fried tomatoes on paper towels for drainage of oil, serve hot and very very good.
I believe it’s ethylene.
BTW, the very same stuff in apples will also prevent taters from sprouting. So if you have a ten lb bag and use a few and want to keep the rest from sprouting, add an apple in the bag.
Keep it simple....
Yea I know there is no such word as bready, my lingo to describe what I am trying to say.
I don't use an egg.
http://www.thecypresstimes.com/article/Food/Vegetables_and_Side_Dishes/FRIED_GREEN_TOMATOES/23046
Sorry, was the link not in the posting?
You can’t go wrong with the quick Southern recipe:
Slice (thick as you want), soak in salted cold water.
Drain. Toss with cornmeal with Pepper.
Fry. That’s it! Salt after frying if you want more salt.
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