Fried Green Tomatoes

Before today, I have never had a fried green tomato. I have watched the movie, I have also heard about them, but never have had them. I found some beautiful green tomatoes at Chino Farms the other day and instantly thought... now is the time.

I started searching the internet, my culinary school books (no I didn't go, I just bought the text books and taught myself), and my cookbooks. There was only one recipe that seemed to get perfect reviews. It was posted by The Neelys on the Food Network. Course I have to adapt from it and make some changes for it to be gluten free. Here was my process.

Oil

4 green tomatoes, cut into 1/4-inch rings

Kosher salt and freshly ground black pepper

3/4 cup all-purpose gluten free flour

1 tablespoon garlic powder

4 eggs

2 tablespoons milk

1/2 cup grated parmesan

1/2 cup gluten free tortilla chip crumbs.  

Pinch cayenne pepper

Pinch paprika

In a deep-skillet, preheat oil to 350 degrees F. I used Tropical Traditions Gold Label Organic Virgin Coconut Oil., Canola oil will work, but it was sublime with the coconut oil and much healthier.

Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour,

 then the eggs,

and then through the bread crumbs.

 Add only a few pieces to the skillet at a time, so they can cook evenly, about 2 to 3 minutes on each side.

Drain on paper towels and serve with dipping sauce. I used Buttermilk Dipping Sauce.

I loved them. Taylor and Randy loved them. Jordan would not try them because he won't eat anything "green". I will be making these again!

Follow us:

Buttermilk Dipping Sauce:

The Neelys state on their fried green tomatoes that they are best dipped in their Buttermilk Dipping Sauce. So I adapted this recipe from them. Really you can dip anything in this dip,. I had to change it a bit to make it gluten free. Thankfully I just recieved Two Fat Guys gluten free barbeque sauce in the mail. You can use mild or spicy, but since Taylor is eating, I chose mild. If you can't find Two Fat Guys sauces at your store you can order it at http://mybrands.com/ They have several gluten free sauces and they are all amazing! I will be blogging some fine barbeque recipes to come with these babies.

Here is how I made the Buttermilk Dipping Sauce:

1 cup apple cider

1 tablespoon brown sugar

3/4 cup buttermilk

3/4 cup mayonnaise

2 tablespoons Gluten free BBQ sauce (I used Two Fat Guys mild barbeque sauce)

1 lime, juiced

4 scallions, sliced thin

Kosher salt and freshly ground black pepper
(optional jalepeno pepper diced fine)

In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy.

Remove from heat and allow to cool.

In a medium bowl, add buttermilk, mayonnaise, BBQ sauce

and lime juice

and whisk well.

Add in the scallions and the apple cider mixture. (if opted in to the jalepeno this is where you add it.
 Cover and refrigerate until ready to serve.

NOTE: Now listen. This dipping sauce above was just waaaaaay too mild for me and extra way to mild for my husband. We added 1 Jalepeno to it and it was sooooo much better.

Classic Crème Brûlée

Here is the thing. Crème Brûlée is very very easy to make. The key is that you really need to make it the night before you want to serve it. That way it completely chills before you do the last step of adding sugar and either torching it, or broiling it. A lot of people make the mistake of thinking they can't make it because they don't have a torch. You can, you just use the broiler in the ovem. Then you chill it again for at least an hour after you brown the top. If you plan one day ahead, you will have a great dessert that is simple to make. Here is the process...

8 yolks
1/3 cup granulated sugar
2 cups heavy cream
1 teaspoon pure vanilla extract
1/4 cup granulated white sugar

Preheat oven to 300ºF. In a large bowl, whisk together egg yolks and sugar until the sugar has dissolved and the mixture is thick and pale yellow.

 I use my kitchenaid and it makes it a breeze.

Add cream and vanilla, and continue to whisk until well blended, again in the kitchenaid.

Strain into a large bowl, skimming off any foam or bubbles. This is necessary, so if you are being lazy and think it won't mater.... IT DOES!

I put a strainer inside a bowl and pour. Then lift the strainer out and you are left with perfect cream.

Divide mixture among 6 ramekins or custard cups.

Place ramekins in a large pan filled with 2 inches of hot water and bake until set around the edges, but still loose in the center, about 50 to 60 minutes. Remove from oven and leave in the water bath until cooled.

Remove cups from water bath and chill for at least 3 hours, or up to 2 days.

When ready to serve, sprinkle about 2 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar. If you don't have a torch, place under the broiler until sugar melts (usually about 6-7 minutes). Re-chill custards for at least another 30 minutes before serving.

Sweet and Sour Meatballs and Review

I am usually a "make it 100% from scratch" kinda girl. But sometimes you don't have the time or all the ingredients to fully make something from the ground up. That is why I was super happy to find Porta Mangiare had a gluten-free Meatball mix! What a nice thing to have in your cupboard!

This post is for the Red meat eater. As you know I am not a red meat eater, but my Family is! This is so perfect for me to have on hand. On their site they explain why they added a gluten free meatball mix to their already high end gourmet mixes. They said "The principal ingredient in Italian meatballs is bread or breadcrumbs. For the millions of people affected by Celiac disease, the traditional preparation is off-limits. True, there are Gluten Free breads, but the flavor and texture are not quite the same. After experimenting with gluten free alternatives, we arrived at a potato-based ingredient to take the place of the breadcrumbs. The results were amazing and there are probably as many customers who buy this product just because it tastes great as there are who need to use it as part of a gluten free diet." They are also earth friendly because all of their packaging is recycleable.

Working with this mix was extremely easy. The best part though...the entire family loved the meatballs. I did not go with traditional spaghetti and meatballs. I decided to make sweet and sour ones that you can serve over rice. They were a huge hit, and they were gluten free. I am going to keep this mix on hand from now on when I have had a busy day and I just don't have the energy to do it all on my own. Thank you Porta Mangiare for having such a great gluten free product available.

Here is how I made the Sweet and Sour Meatballs:
1 pound beef

2 eggs
6 oz Romano cheese
3 TBSP milk
porta mangiare gluten-free meatball mix

1 cup water
½ cup cider vinegar
½ cup ketchup
2 tablespoons corn starch
1 cup brown sugar
2 tablespoons braggs amino acids (you can sub gluten free soy sauce here)

Directions:

Preheat oven to 350 degrees. Combine the mix, eggs and milk and let soak for 5 minutes.

 Then add the cheese and meat and mix well.

Shape into balls about 1 1/2 inches in diameter by rolling between the palms of your hands.

Place the meatballs in an ungreased baking pan and cover the bottom with parchment paper, and bake at 350 for 20 minutes.

In a separate medium bowl, mix together the water, vinegar, ketchup, cornstarch, sugar, and braggs.

Pour over the meatballs, allow sauce to thicken— continue to heat until the sauce just starts to bubble.

These can be served on toothpicks as a nice appetizer

or as a meal with sticky white rice!

Everyone loved them! Even the boy! Here is the very rare picture of the boy eating:

                                                                     All Done!

Follow Us: