Text 2909, 98 rader
Skriven 2010-10-19 04:41:00 av Dave Drum (1:124/311)
Ärende: SF Gate 759
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Fried Green Tomato Sandwiches
 Categories: Pork, Vegetables, Salsa, Citrus, Cheese
      Yield: 5 servings
 
      1 c  Fine diced ripe red
           - tomatoes
      3 ts Finely chopped shallots
    1/2 ts Minced garlic
      2 ts Minced green onion; green
           - only
      2 ts Minced flat-leaf parsley
           Kosher salt & pepper
           Lemon juice; as needed
    1/4 c  All-purpose flour plus extra
           - for dusting
    1/4 c  Yellow cornmeal
      1 lg Egg
    1/2 c  Milk
  1 1/2 c  Panko; as needed
      5 md Green tomatoes
           Kosher salt & black pepper
      5 oz Fresh goat cheese; room
           - temp
           Ground cumin
      2 tb Toasted, chopped almonds
      3 sl Crisp bacon; crumbled
      3 ts Total of minced basil,
           - parsley and/or chives
           Oil for frying
 
  There are a few varieties of tomatoes like Green Zebra that
  remain green when ripe, but the green tomatoes for this
  recipe are unripe red tomatoes. They will be pleasantly firm
  and tart when picked before they start to ripen and change
  color.
  
  Make the salsa in a small nonreactive bowl: combine the ripe
  tomatoes, shallots, garlic, green onion, parsley, salt and
  pepper plus lemon juice to taste. Set aside.
  
  Combine the flour and cornmeal in a small, shallow dish;
  whisk in the egg and milk and season to taste with salt and
  pepper. Set aside. Put some flour in a pie pan or on a plate
  and put the panko in a third shallow dish.
  
  Cut the green tomatoes crosswise into 1/8-inch thick slices,
  keeping the pieces in the order they were sliced. Take 2
  slices at a time and separate them like opening a book.
  Season with salt and pepper, and then spread a layer of goat
  cheese on one slice. Top the goat cheese with a light
  dusting of cumin (if using), a sprinkle of chopped nuts,
  optional bacon and herb. Top with the other slice of tomato.
  
  Meanwhile, heat about 3/4-inch of vegetable oil in a medium
  skillet to about 350øF. The oil will be about the right
  temperature when bubbles immediately form around a wood
  chopstick or handle of a wood spoon.
  
  Season the outside of the tomato sandwich with salt and
  pepper, then dredge in the flour, shaking off any excess.
  Dip into the cornmeal batter (the batter may need to be
  occasionally stirred) and then into the panko. Gently press
  the panko onto the tomato sandwiches, completely coating
  them. (Any leftover batter should be discarded.)
  
  Fry until golden brown, turning at least once, about 3-4
  minutes total. Drain on paper towels -- if needed, keep warm
  in an oven set to about 250øF. Repeat for the remaining
  tomatoes, which can be done in an "assembly line" fashion.
  Cool any leftovers to room temperature; wrap well and
  refrigerate. Reheat in a 400øF oven until hot and crispy,
  about 12-15 minutes.
  
  Season with a sprinkling of salt and serve while warm,
  topped with some of the salsa.
  
  Serves 4-6
  
  URL: http://sfgate.com
  
  MM Format by Dave Drum - 28 September 2010
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

... Originality is undetected plagiarism - Aristotle
--- MultiMail/Win32 v0.49
 * Origin: FidoTel & QWK on the Web! www.fidotel.com (1:124/311)