Text 27577, 90 rader
Skriven 2012-07-27 23:28:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Fried green tomatoes
============================
-=> Quoting Dave Drum to Michael Loo <=-

 ML> I had fried> green tomatoes instead.

 DD> I am going to have to try the fried green tomatoes someday

I had them once as a kid. Mom attempted to make some the day after a
killing frost. None of us liked the results. But given all the
press they get in the food forums these past 15 years I owe them a
second chance. We only have two tomatoes plants on the go this year
but I should be able to do that at least once.

Back home some people made relishes and pickles out them; Mom
generally composted any end of season tomatoes that didn't show at
least a hint of pink so they could ripen up after being picked.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Marinated Fried Green Tomatoes
 Categories: Vegetables, Marinades, Chilies, Corn, Condiments
      Yield: 6 servings

      3 lb Green tomatoes
      2 c  Water
      1 tb English mustard powder
      4 tb Tomato paste
      2 tb Peanut oil; divided
      4 tb Cider vinegar
      4 tb Soy sauce
      4 tb Honey
      2 ts Salt; divided
      1 ts Celery salt
      2 ds Cayenne
      5 tb Cornstarch
      1 c  Flour

  Prepare and start marinating the tomatoes early in the day.  Cut
  the stem button out of each tomato and cut it in half lengthwise.
  Trim off a small slice on the round side of each tomato half and
  discard it. Then cut each half, lengthwise, into 2 slices, each
  about 1/2 inch thick. Pack the tomato slices into a bowl. In a
  saucepan, slowly stir the 2 cups of water into the mustard powder
  and tomato paste until the mixture is smooth. Add the 2
  tablespoons of oil, the vinegar, soy sauce, honey, the 2 teaspoons
  of salt, the celery salt and cayenne. Bring the mixture to simmer
  over medium heat then simmer it, uncovered, for 5 minutes. Pour
  the hot marinade over the tomatoes in the bowl and set a saucer
  with a weight upon it on them to keep them submerged, and allow
  them to marinate at least 6 hours.

  Just before serving time, drain the tomatoes in a large strainer
  set over a bowl. Measure out the drained marinade liquid and add
  enough water to it if necessary to bring the total measurement to
  3 cups. Dissolve the cornstarch in the liquid and bring it to
  simmer in a heavy saucepan over medium heat while stirring
  constantly, with a rubber spatula. When the liquid simmers, reduce
  the heat slightly and simmer 2 minutes longer, still stirring
  constantly.  The sauce will be very thick and is meant to be so.
  Keep the sauce warm, covered with a trimmed piece of paper towel
  and lid, over very low heat until serving.

  Heat 1/4 inch of oil in a heavy, 10-inch frying pan over medium
  high heat. There will be around 8 tomato slices per serving so
  work in batches of 8. Meanwhile, lightly salt both sides of each
  slice, dredge it in a bowl of the flour and set it on a plate. (Do
  not dredge more than 8 slices ahead of time, they get soggy.)  Fry
  the floured tomato slices for 2 to 2 1/2 minutes on each side
  until they are golden brown. Do not overcook them.  They retain
  their heat for a long time and consequently continue to cook after
  they are removed from the pan. We want them to remain crisp. Drain
  the fried slices for a moment on paper towels. Transfer them to a
  warm dinner plate and serve the fried green tomatoes, immediately,
  along with a small, warm bowl of the equally divided marinade
  sauce.

  Recipe by: Dining With Delphina

MMMMM


Cheers

YK Jim


... We have not been at war with Britain since 1812. Well done, Mitt!

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