Since my post on Gardener to Farmer was essentially tomato-bashing, I thought I would try and post something more productive on Portland Foodie...As I know I am not the only Portlander wondering how to enjoy all of our non-ripening tomatoes...still, with the heat we have had of late, they may ripen yet. And, if you are not in a higher elevation, as I am, you may already have them. Be forewarned that if you do have them and you leave your contact information here, I will be asking for tomatoes...
Hopefully, you are all participating in the weekly food fest at Dinner Tonight and Away to Garden. It is a lot of fun and a great way to share your favorite gardening and foodie tips. Each week a new topic is selected, this week's topic is...you guessed it...tomatoes!
Frugal Upstate has an amazing web page that has tons of green tomato recipes on it...check it out...
Growing up in a state that was heavily influenced by the South (Oklahoma), I am partial to a good fried green tomato. They are tart and crisp and completely yummy! Here's how I make them...
Freshly Ground Black Pepper
That's all it takes...just dredge the tomato in cornmeal, then pop it in a skillet with vegetable oil...keep your burner on medium or a bit above, and DON'T put the tomatoes in until the oil is hot! When they are browned on both sides, take them out, put them on a paper towel lined plate and immediately sprinkle with salt and pepper.
Variations: I am always up for adding shredded Parmesan cheese...in this case, I would add before browning in the pan, because I love parm as a part of breading or coating. Adding Southwestern spices would be great, too. I like Cayenne, Cumin, Chili Powder, Garlic Powder...so yummy...
If you are in the mood for a casual night of seafood, why not try fish with fried green tomatoes and hush puppies?
I found this recipe on Cooks.com:
1 1/2 cups white cornmeal
2 teaspoons baking powder
3/4 cup milk
1 tablespoon sugar
1/2 teaspoon salt
1 small onion, chopped fine
1 egg, beaten
Combine all ingredients. Drop into hot oil, 1 teaspoon at a time, until golden brown.
Serve while hot with fish.
Another blank canvass for seasoning...you could add the same seasonings above or try corn niblets or chopped jalapeno peppers.
Well, I have made myself hungry...off to the kitchen!