Guest guest Posted November 1, 1999 Report Share Posted November 1, 1999 I used up ours in a cold black bean salad, with avocado and corn with lemon juice and olive oil. Jo Quote Link to comment Share on other sites More sharing options...
Guest guest Posted November 3, 1999 Report Share Posted November 3, 1999 Thanks for all of the ideas! They sound great! Michelle _________________ Get the Internet just the way you want it. Free software, free e-mail, and free Internet access for a month! Try Juno Web: http://dl.www.juno.com/dynoget/tagj. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 23, 2005 Report Share Posted September 23, 2005 Hey to all you spicey people, Need a little help regarding a TON of green tomatoes. I don't think they will all ripen in time. So any good spicey ideas? I'm most curious to hear about pickling options. I love spicey pickles, so I thought maybe the tomatoes might work? any help would be most welcome, thanks! Heidi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted September 16, 2008 Report Share Posted September 16, 2008 Green tomatoes: 5 or 6 green tomatoes 1 egg cornmeal mint leaves honey or agave nectar Dip the tomatoes into the egg and then into the cornmeal to bread them. Fry them in olive oil or canola oil. until light golden brown. remove and put onto paper towel to remove excess oil. sprinkle with a few mint leaves or add mint oil into egg batter. Drizzle with honey or agave nectar when ready to serve. ~~~~~~~ Green Tomato Eggs Benedict: Because green tomatoes are not fully ripe, green tomatoes are tart, dense and perfect for frying as they have less moisture and hold their shape. This recipe will yield fragrant disks with thick savory crusts and a tart, tender interior. Theyfre fantastic with a soft poached egg on top, and if you want to go for the full calorie, make a cream/flour gravy to pour on top. 2 firm green tomatoes cut into 1/4 thick slices 1/4 C cornstarch 1 egg 1/4 C buttermilk 1/4 C cornmeal 1/4 C flour 1/4 C hard cheese grated on a microplane (I use an aged cheddar) 1/2 tsp smoked paprika 1/2 tsp Season All (or other seasoning salt) olive oil for frying fleur de sel for sprinkling Setup 3 shallow flat bottomed bowls or plates by adding the cornstarch to one, the egg and buttermilk to the next and the cornmeal, flour, cheese, paprika and Season All to the last. Beat the egg mixture and whisk together the cornmeal mixture. Set a wire rack over a baking sheet to catch the fried goods. In a heavy bottomed frying pan add about 1/4 of oil and heat. While the oil is heating up, salt and pepper each slice of tomato then dust lightly in cornstarch. When the oil reaches 340 degrees F, dip a slice of tomato in the egg mixture making sure every nook and cranny is moistened then transfer to the cornmeal mixture covering and pressing into the mix to make sure you get a nice thick crust. Gently place it in the hot oil then repeat with a few more until the pan is full. When you see the edges of the first tomato start to turn golden brown, gently flip it over using tongs (be careful not to break the crust on the tomato). Fry until the second side of the tomato is a nice golden brown then transfer to the wire rack to drain. Sprinkle with some fleur de sel and serve. Gold soup: start with 14 - 18 carrots Tom Quote Link to comment Share on other sites More sharing options...
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