Tag Archive | recipe

Its summertime with fried green tomatoes!

This is more of a review of my own cooking than anything else. Plus I wanted to share with the blogosphere.

I made fried green tomatoes for the first time in my life. It was recently that I actually tried fried green tomatoes (FGT) and realized that I liked them. I think FGT is one of those Southern style foods that is probably a staple in many households during the summer months. Growing up with an British-bred mother, I was more likely to eat Shepherd’s pie. ***sighing fondly to myself***

Since we have a large garden this year with about 10 different varieties of tomatoes, I was excited for the possibility to be able to make FGT myself. I figured that it could not be too hard. I searched for perfect, plump tomatoes from our bountiful, producing garden. Hubby is a great cultivator of all things green. If I was more organized, I would know the variety of tomato used. But, the operative word in that sentence was "IF".

In any case, I searched the web for suitable recipes that looked easy enough. From those recipe websites, I realized that the common theme was seasoned flour, egg dip, and cornmeal/breadcrumb mixture.
Since I only measure when I am baking, there are no fixed measurements in my recipe of sorts for FGT.

I cut the tomatoes into thick slices and sprinkled with salt. I let that sit while I prepped the rest of the ingredients.
On a plate, I mixed a few spoons of all-purpose flour with a generous heaping of Old Bay (any season salt will do).

In a bowl, I beat one large egg (fresh from our chickens, of course) with a little water (maybe couple tablespoons).
On another plate, I mixed a few spoons of fine white cornmeal with finely crushed Ritz crackers.
In my cast iron skillet, I heated vegetable oil about half an inch deep. Stove temperature should be about mid-range. If 1 is the coldest and 10 is the hottest, set between 5 and 6.
I dredged my tomatoes in the flour, egg dip, and cornmeal mixture and then put into the skillet for a few minutes per side.
Once the FGT were fully cooked, I placed on a rack to drain excess oil and lightly salted.

I was so surprised how good they were! Even though there are several steps, the preparation is simple.
The trick is not to have the oil too hot. Otherwise the outside will burn and the inside will still be raw. The inside should be firm but tender. And I like for the outer crust to be crunchy and slightly salty.

If you have never had a fried green tomato, it is worth trying. I will be doing this again before all our tomatoes ripen and we have Insalata Caprese (salad made of sliced fresh mozzarella, tomatoes and basil, seasoned with salt, and olive oil).

Easy Peasy roasted chicken

I am usually reviewing products and services on this blog. But this roasted chicken recipe was so easy that I had to share.
I went to Food Network’s site and found Emeril Lagasse recipe for roasted chicken. I searched for roasted chicken and decided to use the recipe that looked the least complicated. I am in no way a good cook. I don’t like too many steps (like sear then bake). And I don’t like any dish that requires constant attention because I am probably going to mess it up when I forget about it. Yea. It is not a question of IF but WHEN. If I can throw the ingredients together and come back in a predetermined time, that is the best for me.

Step 1: Cut up big chicks of onion, celery, bell pepper, carrots, potatoes and put into the roasting pan.
Step 2: Wash and dry chicken. Take out guts from the inside
Step 3: Season chicken with salt and pepper. Rub skin with a mixture 4 tablespoon olive oil / 4 tablespoon butter / 1 tablespoon dry rosemary. Squeeze juice of one lemon and put the lemon rind in the cavity. Put into roasting pan and bake 500 degrees for 50 – 60 minutes (you know it’s done when juices run clear when you poke the leg at thickest point).

Step 4: Rest chicken for 15 minutes (meaning out of the oven but don’t cut into it) and enjoy.

The steps are so simple. And I set the timer on the oven to check the chicken after 50 minutes and the chicken looked perfect. The roasted veggies and chicken were full of flavor and cooked just right. I was hesitant to follow the instructions as described because I thought that oven temperature was too high. But I decided that I am going to follow the recipe to the letter and if it did not come out right, I was going to complain. I don’t know why I had any doubts. Emeril has never steered me wrong (I tried one of his recipes once before and it was equally delicious).

The final product was something worth publicizing. I shared my picture on my FB page, Instagram, and emailed a lot of my friends. Hubby asked me if I impressed myself. "YEP!" I said.
Even if you have never roasted a chicken, this recipe is so easy to follow that it will make you feel like you are Julia Childs.

I did think about trying to cook something else for the next day, but I got tired and took a nap instead.