Need Green Tomato Recipes
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HerbcoFood said in Need Green Tomato Recipes:
Alton Brown rarely lets me down, also him being from Georgia, I would look to see if he has one.
I love watching Alton but my wife can’t stand the way he delivers his instructions. Something about voice cadence, intonation etc…
Dr_Pain Alton is a hoot!
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HerbcoFood said in Need Green Tomato Recipes:
Alton Brown rarely lets me down, also him being from Georgia, I would look to see if he has one.
I love watching Alton but my wife can’t stand the way he delivers his instructions. Something about voice cadence, intonation etc…
Dr_Pain Yeah over the years he has gotten a little more strange with his delivery, but the way he breaks down everything is what keeps me interested.
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Dr_Pain Yeah over the years he has gotten a little more strange with his delivery, but the way he breaks down everything is what keeps me interested.
HerbcoFood I liked him better in his show and not so much as a commentator in Iron Chef
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PICKLED GREEN TOMATOES
Combine and cover with 2 quarts cold salt water:
2 quarts green tomatoes, sliced
2 cups, green pepper, sliced
1 cup onion, sliced
4 medium hot peppers
1 tbsp. turmeric
Let stand 3-4 hours. Drain. Cover again with cold water. Let stand 1 hour. Drain.
Tie in cheesecloth and set in pot:
½ cup black pepper
2 tbsp. mustard seed
2 tsp. whole cloves
2 tsp. allspice
Add to pot:
2 sticks cinnamon
1 and ½ cups brown sugar
1 quart apple cider vinegar
Simmer until very hot. Bring to boil. Remove cheesecloth. Seal in sterilized jars. -
Green Tomato Relish
AKA (Chow Chow)Ingredients:
12 large green Tomatoes (cored) (I used about 20 small to med size)
4 - green bell peppers, seeded4 - medium or 1 extra large yellow onions
1 - red bell pepper, seeded
1 - tablespoon + 2 teaspoons yellow mustard seed
1 - tablespoon celery seed
2 - cups cider vinegar
2 - cups granulated sugar
1 tablespoon + 2 teaspoons kosher saltDirections:
Chop the tomatoes and peppers very finely. Either by hand or in small batches in a food processor. I diced up all my veggies only because I like a chunkier relish.Add the chopped vegetables in a large pot (heavy bottom non reactive pot) add the mustard seed, celery seed, vinegar, kosher salt and sugar.
Stir well and bring to a simmer over medium heat. Cook stirring often and skimming as needed. ( I did not have to skim off anything)
Simmer until the relish/chow chow cooks down and thickens into a relish, about 2 hours. Turn into hot sterilized jars and process in a hot water bath.
Recipe Yields: 5 1/2 pints
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RECIPE COURTESY OF FOOD NETWORK KITCHEN
Fried Green Tomatoes
Ingredients
1 cup buttermilk
1 large egg
1 tablespoon sugar
2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme
Pinch of cayenne pepper
Freshly ground black pepper
4 slices raw bacon
Vegetable oil for fryingDirections
In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately. -
RECIPE COURTESY OF FOOD NETWORK KITCHEN
Fried Green Tomatoes
Ingredients
1 cup buttermilk
1 large egg
1 tablespoon sugar
2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme
Pinch of cayenne pepper
Freshly ground black pepper
4 slices raw bacon
Vegetable oil for fryingDirections
In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.Idaho Smokey this fried green tomatoes looks yummy
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Idaho Smokey this fried green tomatoes looks yummy
Ridley Acres The sugar cuts some of the acid in the tomatoes. Most recipes for fried green tomatoes doesn’t have sugar in them.
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RECIPE COURTESY OF FOOD NETWORK KITCHEN
Fried Green Tomatoes
Ingredients
1 cup buttermilk
1 large egg
1 tablespoon sugar
2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme
Pinch of cayenne pepper
Freshly ground black pepper
4 slices raw bacon
Vegetable oil for fryingDirections
In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.Idaho Smokey The recipe ninja in a clutch!!
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We do this every year with our left over green tomatoes WE MAKE PICKLES. If you have a favorite pickle recipe use it the same way you would if you were using cucumbers. We also make tomato relish. Hope this helps you out.
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We do this every year with our left over green tomatoes WE MAKE PICKLES. If you have a favorite pickle recipe use it the same way you would if you were using cucumbers. We also make tomato relish. Hope this helps you out.
mhighland69 thats interesting… tomato pickles
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RECIPE COURTESY OF FOOD NETWORK KITCHEN
Fried Green Tomatoes
Ingredients
1 cup buttermilk
1 large egg
1 tablespoon sugar
2 medium green tomatoes (about 1 pound), cored and cut into 1/2-inch-thick wedges
1 cup stone-ground cornmeal
2 tablespoons all-purpose flour
3/4 teaspoon kosher salt
1/2 teaspoon dried thyme
Pinch of cayenne pepper
Freshly ground black pepper
4 slices raw bacon
Vegetable oil for fryingDirections
In a large bowl, whisk together the buttermilk, egg, and sugar. Add the tomatoes and soak for 10 minutes, turning the tomatoes occasionally.
In a large bowl, whisk together the cornmeal, flour, salt, thyme, and cayenne. Season with pepper. Set aside.
Heat a large skillet cast-iron skillet over medium-high heat. Lay the bacon in the skillet and cook, turning once, until crispy, about 2 minutes per side. Transfer the bacon to a paper towel to drain, reserve the bacon fat in the skillet. Pour the oil into skillet to a depth of 1/2 inch and heat until hot.
Meanwhile, drain the tomatoes and toss in the cornmeal mixture until well coated. Working in batches if needed, fry the coated tomatoes, turning once, until lightly browned and hot, about 3 minutes the first side, and 2 minutes the second side. Using a slotted spatula or spoon, transfer the tomatoes to a paper-towel lined plate to drain.
Arrange the fried tomatoes on a platter and crumble the bacon over the top. Serve immediately.Idaho Smokey thanks for the recipes they look great
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