Fried Green Tomatoes

I've been away from the kitchen the last few weeks rehearsing an opera in Cincinnati, Ohio. I'm also away from my home in Philadelphia and subletting an apartment with very little cooking utensils... so I'm challenged in with preparing certain dishes.

However... I'm back today with a FANTASTIC recipe for Fried Green Tomatoes! A true Southern classic! This is brought to you by Patrick & Gina Neely and listed on Food.com Click HERE to see their video.

I tried fried green tomatoes this past March for the first time while I was performing in Valdosta, Georgia. I was instantly hooked, unsurprisingly. I couldn't wait to find a recipe when I got home so I could make my own batch. After hunting around through cookbooks and various cooking sites online, I was drawn to The Neely's recipe. I loved the idea of using panko instead of cornmeal. Green tomatoes are usually out in early Summer and are easy to find in certain regions in the United States... as Gina Neely says in the video though, Northerners may find it a bit more difficult to find them. Southerners, you're in luck!

I made these for my best friend, whom I'm living with in Cincinnati... and we both were in the love with these tomatoes after the first bite! I'll be making these again and again for years to come. :-)

NOTE: There is a recipe for a dipping sauce at the bottom that goes wonderfully with these tomatoes!

Fried Green Tomatoes

Ingredients:

Oil
4 green tomatoes, cut into 1/4-inch rings
Kosher salt and freshly ground black pepper
3/4 cup all-purpose flour
1 tablespoon garlic powder
4 eggs
2 tablespoons milk
1 1/2 cups panko bread crumbs
Pinch cayenne pepper
Pinch paprika
Buttermilk Dipping Sauce - recipe follows

Directions:

1. In a deep-fryer, preheat oil to 350 degrees F.    (I used a skillet & heated the oil on medium-high)

2. 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.

3. 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 fryer at a time, so they can cook evenly, about 2 to 3 minutes. 

4. Drain on paper towels and serve with Buttermilk Dipping Sauce.

Buttermilk Dipping Sauce:

1/2 cup apple cider vinegar (online, they forgot to list this as apple cider VINEGAR)
2 tablespoon brown sugar
3/4 cup buttermilk
3/4 cup mayonnaise
2 tablespoons Neelys BBQ sauce
1 lime, juiced
4 scallions, sliced thin
Kosher salt and freshly ground black pepper

1. In a small saucepan over medium heat, combine the apple cider vinegar and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.

2. In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

Green Bean Gremolata

This weeks recipe, once again, comes from The Barefoot Contessa, Ina Garten. This healthy, side dish is packed with flavor and can be made ahead of time. When you're ready to serve dinner, just reheat these green beans and toss with the garlic, lemon zest, Parmesan cheese & toasted pine nuts mixture! :-) Enjoy!

Green Bean Gremolata

by Ina Garten - Barefoot Contessa, Foolproof 

Ingredients:

1 pound French green beans, trimmed

2 teaspoons minced garlic, (2 cloves)

1 tablespoon grated lemon zest, (2 lemons)

3 tablespoons minced fresh flat-leafed parsely

3 tablespoons freshly grated Parmesan cheese

2 tablespoons toasted pine nuts

2 1/2 tablespoons good olive oil

kosher salt & freshly ground pepper

Directions:

1. Bring a large pot of water a boil. Add the green beans and blanch them for 2 to 3 minutes, until tender but still crisp.

2. Drain the beans in a colander and immediately put them into a bowl of ice water to stop the cooking and preserve their bright green color.

3. For the gremolata, toss the garlic, lemon zest, parsley, Parmesan, and pine nuts together in a small bowl and set aside.

4. When ready to serve, heat the olive oil in a large saute pan over medium-high heat. Drain the beans and pat them dry.

5. Add the beans to the pan and saute, turning frequently, for 2 minutes, until coated with olive oil and heated through.

6. Off the heat, add the gremolata and toss well. Sprinkle with 3/4 teaspoon salt & 1/4 teaspoon pepper and serve hot.

Saucy Chicken & Asparagus Bake

Say what you want about Paula Deen... healthy recipes or not... she knows exactly what the term "comfort food' means. With asparagus season at it's peak and a few chicken breasts in the refrigerator, I came across this recipe for Saucy Chicken & Asparagus Bake from The Lady & Sons, Too. You can't go wrong with chicken, asparagus and cheese. It's a perfect busy weekday meal!

Saucy Chicken and Asparagus Bake

by Paul Deen

Ingredients:

1 1/2 pounds fresh asparagus spears, trimmed and halved
2 tablespoons vegetable oil
4 pounds chicken breast halves
1/2 teaspoon salt
1/2 teaspoon pepper
one 10 3/4-ounce can cream of chicken soup
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1 cup shredded Cheddar cheese


Directions:

1. If the asparagus spears are thick or seem tough, cook them in boiling water for 2 minutes; drain.

2. Place the asparagus spears in a greased 9 x 9 baking dish.

3. Heat the oil in a skillet over medium heat; add the chicken and brown on both sides; season with salt & pepper.

4. Arrange the chicken over the asparagus.

5. In a bowl, mix the soup, mayo, and lemon; pour over the chicken.

6. Cover with foil and bake at 375 degrees F for 40-45 minutes, or until the chicken is tender and it's juices run clear.

7. Sprinkle the dish with cheese and let stand for 5 minutes so the cheese melts. 

Little Chocolate Cake Treats

Have you ever had a dinner party and forgot to a dessert? Maybe you got caught up in the preparation of the main course and didn't have enough time throw something together. Ever have a sudden craving for something chocolate!? I know, I know... who hasn't, right!? This super easy, quick-fix chocolate dessert is the perfect remedy for nights like that.

If you don't own any ramekin bowls, try using a regular coffee mug.

Also - since microwaves vary, be careful not to overcook... otherwise your chocolate will get hard as a rock! You can usually be safe with 2 minutes and 25 seconds.

                Little Chocolate Cake Treats


Ingredients:

3 tablespoons all-purpose flour
3 tablespoons sugar
2 tablespoons cocoa
1 tablespoon butter, melted
1 egg
3 tablespoons milk
3 tablespoons vegetable oil
2 tablespoons chocolate chips
1 teaspoon vanilla
Hershey kisses
Powdered Sugar


Directions:

1. Coat ramekins with cooking spray.

2. In a bowl, mix together all the ingredients - except for the Hershey Kisses and powdered sugar.

3. Pour mixture half-way into the ramekins.

4. Place in microwave for 2 minutes 25 seconds.

5. Remove from microwave and immediately place a Hershey Kiss in the middle and dust with powdered sugar. (Careful! The ramekins will be hot!)

6. Serve warm with coffee or vanilla ice cream... or BOTH!

Creamy Fried Bacon Mashed Potatoes

Most of the recipes I post on here aren't that bad for you - it's just that... well... the "less healthy" ones tend to stand out more because... uh... they're just so darn good... that's why! And speaking of good... and, take note, this recipe will NOT be found on your Weight Watchers list, folks... this Creamy Fried Bacon Mashed Potatoes recipe completes a Sunday evening dinner perfectly!  It goes well with fried chicken, steak or pork chops and works well for those Springtime potlucks... people will be on this like a piranhas to blood. Ms. Paula Deen can be credited for this hearty, Southern creation... y'all! ;-)

Creamy Fried Bacon Mashed Potatoes

by Paul Dean

Ingredients:

3 pounds Yukon gold potatoes, peeled and cut into 1-inch cubes
Kosher salt
6 tablespoons butter, divided
1 shallot, finely minced
1 1/2 cup heavy cream
1/2 cup sour cream
4 pieces bacon, cooked and crumbled
3 tablespoons fresh chopped chives, 1 tablespoon reserved, for garnish



Directions:

1. Place the potatoes into large pot and cover with cold water. Salt generously. Bring to a boil, then lower the heat and simmer uncovered for roughly 13 minutes, or until the potatoes are fork tender.

2. While the potatoes are boiling, melt 1 tablespoon of butter into a saucepot. Add the minced shallot and saute until soft. Add the cream and rest of the butter being sure not to bring to a boil.

3. Drain potatoes in a colander. Return to pot and mash with a potato masher. As soon as they are mashed slowly add in the hot cream and butter. Stir slowly and do not overwork or the potatoes will be heavy. Add the sour cream and the bacon and fold in the chives. Add salt and pepper, to taste.

4. Cut a round in the top of the bread. Pull off and remove top, reserve. Pull out all of the soft bread inside. Be careful not to take out too much, as you want this to be a serving vehicle for your mashed potatoes.

5. Place potatoes in bread and garnish with chives.

Slow-Roasted Filet of Beef with Basil-Parmesan Mayonnaise

The following recipe is, without question, one of the best dishes I have ever prepared... and something I plan adding to my list of favorite recipes. This slow-roasted filet of beef with basil parmesan mayonnaise by Ina Garten (from her cookbook, Foolproof) is so wonderful and loaded with so much flavor that you'll attempt cartwheels in your kitchen after trying it. :-)... but seriously,  the secret is all in the homemade basil Parmesan mayonnaise, which compliments the slow roasted filet nicely... it's such a lovely combination and a perfect match made in Heaven. I would suggest allowing yourself plenty of time for preparation for this recipe... don't bother trying to rush and toss it together at the last second... there's a reason why it's called "slow-roasted filet of beef" after all. This brilliant dish goes wonderfully with a nice glass (or bottle) of cabernet sauvignon or a pinot noir. Enjoy!

Note: There are two recipes here - the first is the filet of beef, the second is the basil Parmesan mayonnaise. You'll have plenty of time to prepare the mayonnaise while the beef is roasting... plus is stays good for about a week in the refrigerator.

 Slow-Roasted Filet of Beef

by Ina Garten

Ingredients:
1 whole filet of beef tenderloin, trimmed and tied (4 1/2 pounds)
3 tablespoons good olive oil
4 teaspoons kosher salt
2 teaspoons coarsely ground black pepper
10 to 15 branches fresh tarragon
Basil Parmesan Mayonnaise, for serving (see recipe below)


Directions:
1. Preheat oven to 275 degrees F. Use an oven thermometer to be sure your oven temperature is accurate.

2. Place the filet on a sheet pan and pat it dry with a paper towel.

3. Brush the filet all over with oil, reserving about a half a tablespoon.

4. Sprinkle it all over with the salt and pepper - it will seem like a lot but it makes a difference.

5. Place tarragon branches around the beef, tying them in 4 or 5 places with kitchen string to them in place and then brush the tarragon with the reserved oil.

6. Roast the filet of beef for 1 1/4 to 1 1/2 hours, until the temperature registers 125 degrees in the center for rare and 135 degrees for medium-rare.

7. Remove and cover the filet of beef with aluminum foil and allow to rest for 20 minutes.

8. Slice thickly and serve warm or at room temperature with the Basil Parmesan Mayonnaise.

Basil Parmesan Mayonnaise

Ingredients:
2 extra-large egg yolks, at room temperature
3 tablespoons freshly squeezed lemon juice
1/2 cup freshly grated Parmesan cheese
1 tablespoon Dijon mustard
1/2 cup chopped fresh basil leaves, lightly packed
1/2 teaspoon minced garlic
kosher salt and freshly ground pepper
1 cup vegetable oil
1/2 cup good olive oil, at room temperature


Directions:
Place the egg yolks, lemon juice, Parmesan cheese, mustard, basil garlic 1 tablespoon of salt, and 1 tablespoon of pepper in a food processor fitted with the steel blade. Process for 20 seconds, until smooth. Combine the vegetable oil and olive oil in a 2-cup liquid measuring cup. With the processor running, slowly pour the oil mixture through the feed tube to make a thick emulsion. Taste for seasoning - the mayonnaise is a sauce so it should be highly seasoned. Store in the refrigerator until ready to use; it will keep for up to a week

Shepard's Pie

On St. Patrick's Day,  I wanted to make something "Irish"... or close to it. I turned to one of my favorite food blogs Food Wishes by the wonderful Chef John. I absolutely love this blog and Chef John is wonderful in presenting recipes that are both delicious and easy to follow. But, back to St. Patrick's Day...  I decided to make Chef John's Shepard's Pie... though, he would call it a "Cow Pie" because I used ground beef instead of ground lamb.

Side Note - I've never tried lamb. Can you believe that? That's a food goal of mine this year - to try lamb!

This is a great one-dish recipe for a busy weekday. I also found it could be prepared in advance and then popped in the oven at a later time. I would suggest really investing time in looking for a nice aged Irish white cheddar cheese... it does make a difference. :-)

Shepard's Pie 

by Chef John from foodwishes.com

Ingredients:

For lamb mixture:

1 tbsp butter

1 tbsp olive oil

1 diced onion

2 pounds lean ground lamb

1/3 cup flour

salt and pepper to taste

1 tsp paprika

1/8 tsp cinnamon

2 tsp minced fresh rosemary

3 cloves minced garlic

1 tbsp ketchup

2 1/2 cups water or broth (use more or less to adjust thickness as needed)
12 oz bag frozen peas and carrots, thawed, drained well

For the potato topping:

2 1/2 pound Yukon gold potatoes

1 tbsp butter

salt and pepper to taste

pinch of cayenne

1/4 cup cream cheese

1/4 pound Irish cheddar

1 egg yolk beaten with 2 tbsp milk

Directions:

1. Place cubed potatoes and garlic in a large pot with enough water to cover. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes.
2. Preheat the oven to 375 degrees F (190 degrees C).
3. Brown ground beef over medium heat in a skillet. Stir in flour, mixing with beef drippings.
4. Add beef broth, ketchup and vegetables. Stir to combine. Cook for 5 minutes, until thick.
5. Transfer beef mixture into an oven-proof casserole dish.
6. Drain potatoes and smash them a little bit before adding 1/4 cup of grated cheese and sour cream. Mash together until smooth.
7. Spoon potatoes onto the middle of the meat mixture. With a fork, spread potatoes from the center to the edges to form the top layer.
8. Sprinkle with remaining 1/4 cup of grated cheese.
9. Bake in the preheated oven for 20-25 minutes, or until cheese is melted and golden. Let cool 15 minutes before serving.