Let's Dish With Linda Lou

Where You Taste The Love

Fried Green Tomatoes

Today I went to the Farmers’ market and picked up a couple of handfuls of green tomatoes. I knew right then the mission at hand was to make my Fried Green Tomatoes. 

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Cayenne Pepper


All-Purpose Flour

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Flat Leaf Italian Parsley




Prep Time: 15 minutes
Cook Time: 10 minutes (approx. time)
Total Time: 25 minutes
Yields: 2 servings
Equipment: 1 (12-inch) sauté pan, 3 medium-size bowls, chef’s knife

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

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. In the second bowl, add the buttermilk and cayenne pepper, whisk to combine. In 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 sprinkle with Kosher salt.

To serve, arrange mixed greens on two serving plates. Arrange 3 Fried Green Tomatoes on each plate. Maybe a side of good ranch dressing for dipping.

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Tuna Tapenade


This recipe for my Tuna Tapenade 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.

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 show you have this recipe comes together.

Flat Leaf Italian Parsley


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Olive Oil

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Toasted Ciabatta Bread

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Kalamata Olives


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Prep Time: 20 minutes
Inactive Prep Time: 1 hour
Cook Time: 12 to 15 minutes
Total Time: 1 hour 35 minutes
Yields: 8 servings (16 crostinis)
Equipment: 1 (10-cup) food processor, 2 rimmed baking sheet pans

1 (6.7-ounce) jar of Italian style Tuna packed in olive oil and drained (substitute your favorite tuna packed in spring water)
1/2 red onion, diced
3 ribs of celery, diced
3 cloves of garlic, roughly chopped
4 ounces of Mascarpone cheese, room temperature
2 tablespoons capers, drained and rinsed
1 teaspoon lemon zest
1/2 a lemon, juiced
1/4 cup Kalamata olives, pitted and chopped, optional
3 tablespoons Italian falt-leaf parsley, finely chopped
1 teaspoon Kosher salt
1 teaspoon freshly ground black pepper
1 loaf  of Tuscan Garlic Ciabatta Bread, sliced, (yields 16 slices), substitute plain Ciabatta or a good French baguette

For A 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 12to 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.

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, add the tuna, Mascarpone cheese, capers, lemon zest, the juice of half a lemon, Kalamata olives (optional), flat-leaf Italian parsley, Kosher salt, fresh ground 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  the refrigerator to chill 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 finsh the Tuna Tapenade with a garnish of finely chopped Italian flat-leaf parsley, a side roasted asparagus and Piquillo peppers, and grilled Ciabatta bread. There you have it Tuna Tapenade.

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