Can you believe I've never tried them before? Two great big green ones fell off my plant when i was pruning today so I put in the curry. They were so good, I may pick some more!
Cis
Empress for Life
Empress for Life
Fried Green Tomatoes
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Can you believe I've never tried them before? Two great big green ones fell off my plant when i was pruning today so I put in the curry. They were so good, I may pick some more!
Cis
Empress for Life
Fried green tomatoes, basil leaves, bacon, fried egg, on really good toasted roll. MMMMMMMM. I could eat them every day.
You only live once . . . but if you do it right once should be enough!
Do you fry them in butter? How bout in a BLT?
Cis
Empress for Life
OMG, that sounds delicious!
darn, I wish I liked these - I've tried them over the years cooked this way and that and I still am not a fan. The following recipe is one that I worked on for the Farmer's Market Book and I did like these two methods.
* Exported from MasterCook * Green Tomato Hash 2 cups leftover chopped beef -- pork or ham 1 cup diced raw potatoes 2 tablespoons butter 1/2 cup diced green tomatoes 1/4 cup chopped onion salt and pepper -- to taste Combine ingredients; mix well. Turn into a buttered casserole and bake at 325° for 1 hour. Serves 4. Description: "Baked green tomato hash casserole can be made with leftover meat, beef, or pork, and potatoes." ---------- I worked on this one, also - * Exported from MasterCook * Green Tomato Soup With Country Ham 2 tablespoons butter 4 ounces country ham or smoked ham -- diced (4 to 6) 1 small onion -- diced 2 cloves garlic -- minced 4 cups chicken broth 8 medium green tomatoes -- peeled and chopped 2 medium red tomatoes -- peeled and chopped 1 jalapeno pepper -- seeds and stem removed, minced 1/4 teaspoon celery salt 1 dash Tabasco sauce -- optional salt and pepper -- to taste Heat butter in a medium saucepan over medium-low heat; add ham, onion, and garlic. Sauté, stirring, until onion is tender. Add chicken broth, chopped green and red tomatoes, and minced jalapeno pepper. Bring to a boil; reduce heat and simmer for about 30 minutes. Working in batches, pulse in a blender or food processor until almost smooth. Pour back into the saucepan and add celery salt. Bring to a boil, reduce heat, and simmer, uncovered, for 5 minutes. Taste and add salt and pepper and Tabasco sauce, as desired. Serves 4 to 6. Description: "Serve this flavorful soup with hot baked cornbread and a salad" - - - - - - - - - - - - - - - - - - - I can see Cis now - 'accidently' knocking green tomatoes off her plants.........................
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Thanx, Jean! I fried them in butter till they were soft and a little browned. Unlike frying ripe tomatoe slices, there was no "skin"
The taste reminded me very much of tomatillos, I might try to make a green salsa out of them The tomato plants are going to be in danger if I get carried away with this. They are really good
Cis
Empress for Life
Thanks for the idea, Cis. Never thought to try them in a curry! The only way we have had them is breaded and fried in oil, and we did like them that way.
Maryann
"Drink your tea slowly and reverently..."
Jean those sound really good. I fry mine in olive oil or some bacon drippings if I'm being really decadent.
Our dogs will go out and pick the green tomatoes if they get a chance.
You only live once . . . but if you do it right once should be enough!
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