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Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Fried Green Tomatoes

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Home alone, with the whole day to myself, I went to the market and picked up a few green tomatoes. At that moment I knew I was going to make, Fried Green Tomatoes.

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Flat Leaf Italian Parsley

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Prep Time: 15 minutes
Cook Time: 10 minutes (approx. time)
Total Time: 25 minutes
Yields: 2 servings
Equipment: 12-inch sauté pan, 2 medium-size bowls

Ingredients:
4 cups (1 quart) of vegetable oil
2 large green tomatoes, ( 6 slices) sliced 1/2-inch thick ends discarded
1 1/2 cups of all-purpose flour
1 1/2 cups of buttermilk
1 tablespoon of cayenne pepper
1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
3 cups of yellow cornmeal
1/2 cup of breadcrumbs, plain
2 tablespoons of smoked paprika
2 tablespoons of fresh Italian flat-leaf parsley, finely chopped
Mixed greens for garnish

Directions:
Slice the tomatoes into 1/2-inch thick slices. Sprinkle, both sides, using 1 tablespoon of Kosher salt and 1 teaspoon of freshly ground black pepper. Transfer to a large plate and allow the tomatoes to stand for 15 minutes. Pat both sides of the tomatoes dry with paper towels.

Set up three bowls for the breading staging area. In the first bowl add the all-purpose flour. The second bowl, add the buttermilk and cayenne pepper, whisk to combine. The third and final bowl, add the cornmeal, breadcrumbs, smoked paprika, and freshly chopped Italian parsley, whisk to combine.

Start by dredging the tomatoes in the flour then into the buttermilk mixture, and finally into the breadcrumbs. Transfer to a large platter. Repeat this process until all the tomatoes are breaded.

In a large sauté pan, pour the vegetable oil (enough so that there is 1/2 inch in the pan) and heat over medium heat. Place the tomatoes into the frying pan in batches of three ( 2 batches), depending on the size of your pan. Do not crowd the tomatoes, they should not touch each other. Fry for about 3 minutes or until the bottoms are golden brown. Gently turn the slices and fry the other side until browned. Transfer them to a large plate lined with a paper towel to drain. Immediately lightly sprinkle with Kosher salt.

To serve, arrange mixed greens on the bottom of two serving plates. Place 3 Fried Green Tomatoes on each plate.

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Tuna Tapenade

2014-07-09 19.30.16This recipe is one I love because it can be done in advance. It’s great to serve as Hors d’oeuvre for parties or just if you want to have it as a meal. We have this at my house any time we’re in the mood for tuna.

Tapenade is an olive spread that is served on bread. In this recipe, I’ve made the star the tuna. This one is made with Italian style tuna I just found in my local grocery store. Of course, you could use regular tuna and that would be delicious.  Let me tell you how I did this.

Start with red onion, celery, and garlic. In a food processor, fitted with the metal blade, pulse until the ingredients are finely minced. I like to give them a head start before adding the other ingredients.

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There are quite a few ingredients that go into this recipe, so let me just show you those now.

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At this point, I’ve already added the onion, celery, and garlic, next, the tuna. Italian tuna can be expensive so I decided to mix one 6-ounce jar of Italian tuna packed in water,  drained, and 2 small packages (total 6-ounces) of chunk light tuna packed in spring water to the food processor.

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To the tuna, Mascarpone cheese, capers drained and rinsed, lemon zest, the juice of half a lemon, chopped and pitted Kalamata olives, flat-leaf Italian parsley, Kosher salt, and freshly cracked black pepper. Pulse all of these ingredients together until smooth.

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When the Tapenade has reached a smooth consistency, it’s done. Taste to make sure you’re happy with the seasoning.

Transfer the Tuna Tapenade to chill in the refrigerator for 1 hour.

If you like a spicier version, at the beginning of the process, you could add some cayenne pepper or add a Fresno chili at the beginning, that would be delicious too. I like to serve this on some toasted or grilled ciabatta bread.

I like to top the Tuna Tapenade with roasted asparagus and even a few julienned roasted Piquillo peppers for a little sweetness.

Toasted Ciabatta Bread

Tuna Tapenade

Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 12-15 minutes
Total Time: 1 hour 35 minutes
Yields: 16 appetizers
Equipment: food processor, 2 rimmed baking sheet pans

Ingredients:
12-ounces of Italian style Tuna packed in water drained (substitute Starkist tuna packed in spring water)
half a red onion, chopped
3 ribs of celery, chopped
3 cloves of garlic, chopped
4-ounces Mascarpone cheese
2 tablespoons caper, drained and rinsed
1 teaspoon lemon zest
juice of half a lemon
1/4 cup Kalamata olives, pitted and chopped
3 tablespoons flat-leaf Italian parsley, chopped
1 teaspoon Kosher salt
1 teaspoon freshly cracked black pepper
1 loaf Tuscan Garlic Ciabatta Bread, sliced, (yields 16 slices) substitute plain Ciabatta or a good French baguette

Spicy Tuna Tapenade:
Add 1 teaspoon ground cayenne pepper or a Fresno chili, seeded

Directions For Ciabatta Bread:
Preheat oven to 375-degrees F.
Slice the Ciabatta bread at a 45-degree angle into 1/2 -inch thick slices. Arrange the bread in a single layer on a rimmed baking sheet topped with a rack. Brush the top surface of each slice of Ciabatta lightly with olive oil. Sprinkle with Kosher salt and freshly cracked black pepper to taste. Place into the oven on the center rack. Bake for 12-15 minutes, or until the bread is golden. Take the baking sheet out of the oven and let the toast cool slightly before adding the toppings.

Note: Each oven may vary slightly in temperature, watch the bread closely to prevent from burning.

Directions:
In a food processor fitted with the metal blade, start with half a red onion and 3 ribs of celery and 3 cloves of garlic. In a food processor fitting with the metal blade pulse until the ingredients are finely minced. I like to give them a head start before adding the other ingredients.

Next, the tuna. Italian tuna can be expensive so I decided to mix one 6-ounce jar of Italian tuna packed in olive oil, drained, 6-ounces of Starkist chunk light tuna packed in spring water to the food processor.

To the tuna, add Mascarpone cheese, drained and rinsed capers,  lemon zest, the juice of half a lemon, chopped and pitted Kalamata olives,  chopped flat-leaf Italian parsley, Kosher salt, freshly cracked black pepper. Pulse all of these ingredients together until smooth.

When the Tapenade has reached a smooth consistency, it’s done. Taste to make sure you’re happy with the seasoning.

Transfer the Tuna Tapenade to chill for 1 hour in the refrigerator.

If you like a spicier version, at the beginning of the process, you could add some cayenne pepper or add a Fresno chili at the beginning, that would be delicious too. I like to serve this on some toasted or grilled ciabatta bread.

To serve, I like to top the Tuna Tapenade with roasted asparagus and even a few julienned roasted Piquillo peppers for a little sweetness.

 

 

 

 

 

 

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