Text 21107, 81 rader
Skriven 2007-10-07 06:50:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av BARBARA MCNAY
Ärende: ahhh 244
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 BM> Dunno.  I have a number of specific interests, but it's not the food
 BM> topic that interests me here so much as the nature of the chat about
 BM> food and all kinds of things nonfood.  Even the current general chat
 BM> echoes aren't as varied as this. 

The mods here have given us a long leash. It works very well
pretty much all the time.

 BM> I was at some kind of gathering once where they had platters of
 BM> sandwich makings.  This was back when an abundance of fresh curly
 BM> parsley was used to garnish the food platters. I made myself a luscious
 BM> thick sandwich of tomato slices, the parsley that was being ignored,
 BM> and mayo.  Wonderful! 

I admit, I will eat tomato sandwiches more readily than
I'll eat plain tomatoes or plain bread. I like butter
on my tomato sandwich, though, not mayo.

Here's an m'm m'm good tomato sandwich:

Fried green tomato sandwich with crab and ham
Cat: Virginia, starter
Yield: 8 servings

16 sm (golf-ball size) green tomatoes
6 lg eggs
4 Tb heavy cream
salt and freshly ground black pepper
2 c stone-ground yellow corn meal
1 c vegetable oil
1 1/4 ts Old Bay seafood seasoning
1/3 c mayonnaise
1 Tb Dijon mustard
1 lemon, juice of
1 ts finely chopped parsley
1 Tb finely chopped red bell pepper
1/4 ts baking powder
1 lb jumbo lump crab meat
1/3 c all-purpose flour, plus extra for dusting
basil sauce (see recipe)
4 Tb finely diced Smithfield ham

FRIED GREEN TOMATO SANDWICH WITH VIRGINIA LUMP CRAB
CAKE AND SMITHFIELD HAM

Trim and discard the ends of the tomatoes, and halve
horizontally. In a medium mixing bowl combine 4 eggs,
heavy cream, and salt and pepper to taste. Mix until
well blended. Dip tomato halves in egg mixture, turning
to coat completely, then dust well with corn meal.

In a lg heavy skillet over medium-high heat, heat 1/2 c
oil until sizzling. Add tomato halves, and fry until golden
brown on each side, about 1 min a side. Remove from heat,
and drain on paper towel.

In a lg bowl combine 2 eggs, Old Bay seasoning, mayonnaise,
mustard, lemon juice, parsley, red pepper, and baking
powder. Stir until well blended. Gently fold in the crab
meat without breaking up the lumps of meat. Sprinkle with
1/3 c of flour, and fold until just blended.

In a clean skillet over medium-high heat, heat the remaining
1/2 c oil until sizzling. Divide crab meat mixture into 16
cakes about the same diameter as the tomato halves (about
2 1/2 Tb each). Lightly dust each cake with flour, and drop
into hot oil. Fry until golden brown on each side, about
1 min a side.

To assemble, pour a small pool of Basil Sauce on each of
eight serving plates. Place two fried green tomato halves
in each pool. Top each tomato half with a crab cake, then
with another fried tomato half. Garnish with a sprinkling
of diced ham, and serve immediately.

Adapted from William Scalley, Eastville Manor
NY Times 11/18/98

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