Text 30024, 93 rader
Skriven 2012-09-29 23:55:00 av MICHAEL LOO (1:123/140)
Ärende: white 330
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More filler.

Things I don't care for

#76 Bottles of Water
#74 Oscar Parties
#70 Difficult Breakups
#69 Mos Def
#68 Michel Gondry

Things I don't care that much one way or the other about

#80 The Idea of Soccer
#75 Threatening to Move to Canada
#73 Gentrification
#72 Study Abroad
#71 Being the only white person around
#67 Standing Still at Concerts
#66 Divorce
#65 Co-Ed Sports
#63 Expensive Sandwiches
#62 Knowing What's Best for Poor People (ooh!)
#61 Bicycles

Yeah, I admit I like them

#79 Modern Furniture
#78 Multilingual Children
#77 Musical Comedy
#64 Recycling

40.5%

FRIED GREEN TOMATO SANDWICH WITH VIRGINIA
LUMP CRAB CAKE AND SMITHFIELD HAM
Categories: pork, seafood, fancy
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

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 large 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 large bowl combine 2 eggs, Old Bay, 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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