Fried Green Tomatoes is one of my favorite movies. If you haven't seen it, rent it...it's one of those movies you can watch over and over again. I always wanted to make fried green tomatoes but never got a chance to until last year. We had so many green tomatoes falling off the vines, I couldn't keep up with them. I fried a bunch up and froze them for later use. This year, we aren't getting as many, but a good batch of them.
3 green tomatoes
½ tsp salt
¼ tsp pepper
½ cup all purpose flour
¼ cup milk
¾ cup bread crumbs
½ cup corn meal
1 tsp Italian seasoning
2 drops Texas Pete hot sauce
¾ tsp paprika
¼ tsp cayenne pepper
2 eggs slightly beaten
½ - 1 cup vegetable oil
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6 oz can tomato paste
¼ cup chopped onion
¼ cup brown sugar
¼ cup honey
½ tsp paprika
¼ cup chardonnay wine
¾ lb pork tenderloin
Slice tenderloin in one inch cutlets. Salt and pepper on each side; sear on high heat on grill for about two minutes per side (long enough to create the grilled look). Remove from grill and slice into two inch riblets. Combine tomato paste, onion, brown sugar, hone, paprika and chardonnay in medium sauce pan; bring to boil. Reduce heat and add pork; cover and simmer, stirring occasionally, for one hour.
Slice washed green tomatoes into ½ inch slices; sprinkle with salt and pepper and let set for 15 minutes. Meanwhile, combine flour, cayenne pepper and paprika in medium bowl and mix well. In another bowl combine milk and Texas Pete. In another bowl whisk the eggs. In a final bowl combine the bread crumbs, corn meal and Italian seasoning; mix well.
Dip the tomato slices, one at a time first in the milk, then the flour, then the egg, then the bread crumbs; being sure to coat both sides of each dip. In a skillet fry in hot oil over medium-high heat for 4-6 minutes per side. Drain on paper towels and serve with your favorite sauce… ranch dressing, ketchup, horseradish, etc.
© Crackerberries 2009
½ tsp salt
¼ tsp pepper
½ cup all purpose flour
¼ cup milk
¾ cup bread crumbs
½ cup corn meal
1 tsp Italian seasoning
2 drops Texas Pete hot sauce
¾ tsp paprika
¼ tsp cayenne pepper
2 eggs slightly beaten
½ - 1 cup vegetable oil
~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~ ~
6 oz can tomato paste
¼ cup chopped onion
¼ cup brown sugar
¼ cup honey
½ tsp paprika
¼ cup chardonnay wine
¾ lb pork tenderloin
Slice tenderloin in one inch cutlets. Salt and pepper on each side; sear on high heat on grill for about two minutes per side (long enough to create the grilled look). Remove from grill and slice into two inch riblets. Combine tomato paste, onion, brown sugar, hone, paprika and chardonnay in medium sauce pan; bring to boil. Reduce heat and add pork; cover and simmer, stirring occasionally, for one hour.
Slice washed green tomatoes into ½ inch slices; sprinkle with salt and pepper and let set for 15 minutes. Meanwhile, combine flour, cayenne pepper and paprika in medium bowl and mix well. In another bowl combine milk and Texas Pete. In another bowl whisk the eggs. In a final bowl combine the bread crumbs, corn meal and Italian seasoning; mix well.
Dip the tomato slices, one at a time first in the milk, then the flour, then the egg, then the bread crumbs; being sure to coat both sides of each dip. In a skillet fry in hot oil over medium-high heat for 4-6 minutes per side. Drain on paper towels and serve with your favorite sauce… ranch dressing, ketchup, horseradish, etc.
© Crackerberries 2009
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