It’s that time again; what are we going to do with all that wonderful produce.
Well, the very first thing I’m going to make are some Fried Green Tomatoes. I don’t think there is anything better. Especially if they are nice and tart.
I remember my mother making green tomatoes and how my dad never wanted to let go of those first green tomatoes out of his garden. He was a terrific gardner. His garden would tower over any other garden around. He even rigged his own pump to get water out of the lake they lived on to water his garden. He made his own natural garlic spray to keep the bugs away and finally when the roaming dogs wouldn’t leave his prized produce alone, he resorted to putting a small electric fence around the garden and that did the trick.
This is another food memory I am always going to have of my parents. It’s funny that alot of my memories of them revolve around food. But, that is what our family has always enjoyed — cooking, eating and enjoying each other’s company.
These tomatoes were garnished with some basil and a Ravigote Sauce. They were delicious. There’s a restaurant I go to in Houston that serves a Bacon, Lettuce and Fried Green Tomato sandwich. It is wonderful. I love this Ravigote sauce too and the added basil and a touch of finishing salt made it all the better.
As far as what I’m going to do with the rest of the vegetables, you will have to wait and see. A hint, tomatoes and frozen balsamic vinegar, yum. — Sherry
Crack two eggs in a bowl and beat with a whisk until well blended. I sliced the tomatoes a little over 1/4″ thick.
Dip tomatoes in the flour mixture lightly and then dip the tomatoes in the egg to coat. Then toss in the flour/cornmeal mixture.
The Ravigote Sauce was wonderful with the tomatoes. These are not my mother’s fried green tomatoes but they come in a close second. I think the Ravigote Sauce elevates these to a new level.
Fried Green Tomatoes with Ravigote Sauce
- 1/3 c. self-rising cornmeal
- 1/3 cup all purpose flour
- 1/2 tsp. kosher salt
- 2 eggs beaten
- vegetable oil for frying
- 1/2 c. mayonnaise
- 1 1/2 Tbsp. Creole mustard
- 2 1/2 tsp. prepared horseradish
- 1/8 tsp. cayenne pepper
- 1 Tbsp. chopped parsley
- juice of 1/2 lemon
- 2 tsp. chopped capers
- salt and pepper to taste.
Beat the eggs until well blended. Mix the cornmeal and the flour in a small bowl and add the salt. Dip the tomato slices first in the flour mixture, then the egg mixture then back into the flour mixture. If you use the “wet hand” “dry hand” method you won’t end up with sticky fingers. W/H, D/H, use one hand for holding the tomato when dry and the other hand for when you dip it. I sometimes get mixed up and have to wash and start all over again. Fry these in hot vegetable oil until crisp and brown.
For Sauce: Combine all ingredients in mixing bowl until well blended. Refrigerate up to two weeks.
Garnish tomatoes with chopped basil. Bon Appetite!