Courtesy of foodiebride, this sandwich looks more indulgent than it really is. Keep the breading thin and substituting turkey is an alternative worth trying. Using a non-stick pan will help minimize the need for oil. The cheese and mayo- well, those are the more indulgent ingredients!
INGREDIENTS
For the burgers
4 burger buns (regular or wheat)
4 ground beef patties (~1/3 lb each) (consider using turkey)
Worcestershire
Salt and Pepper
1/2 cup Pimento cheese
Lettuce
For the fried green tomatoes:
2-3 green tomatoes, sliced ~1/3-inch thick
2 Tbsp. flour
2 Tbsp. cornmeal
Salt
Pepper
Olive or vegetable oil, for frying (mister recommended)
DIRECTIONS
Heat your grill to high. To make the tomatoes, heat a nonstick pan sprayed with oil over medium high heat. Add flour, cornmeal, a pinch of salt and pepper to a zip lock bag and shake to mix well. Add tomato slices and shake to coat. Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.) Remove to a paper towel-lined plate until ready to assemble burgers.
Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper. Cook the patties to desired doneness. Before removing them from the grill, top each with 2 Tbsp. of pimento cheese and let cook 1 minute more to melt the cheese. To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.
This is a great dish for a holiday meal or a special occasion. From the Joy of Cooking, the mixture of potatoes and cheese are a wonderful combination and the green onions add a nice flavor to this dish.
INGREDIENTS
8-10 or 2-3 pounds potatoes
1 ¼ tsp. salt
¼ tsp. paprika
¼ tsp. dry mustard
2 tbsp. flour
3-6 tbsp. butter
¼ cup chopped green onion/scallions or chives
½ cup shredded cheese (Swiss, gruyere, cheddar- something that melts easily)
DIRECTIONS
Grease 10-inch or 9 x 13 inch baking dish and preheat oven to 350 degrees. Peel or leave skin on potatoes. If peeling, place them in bowl of cold water while preparing other ingredients so they don’t turn brown. Heat milk in saucepan, season with salt, paprika and dry mustard.
Cut potatoes using “thick” slicer or mandolin or cut carefully by hand. There should be 3 layers of potatoes with small amounts of flour/butter/scallions/cheese in between each layer. You don’t have to melt the butter-just take chunks of butter and spread them throughout the dish. Intersperse a total of 2 tbsp. of flour, 3-6 tbsp. of butter, ½ cup cheese and scallions with potatoes.
Pour seasoned milk mixture over potatoes. Bake covered for a half an hour, then uncovered for another hour (1.5 hours total) at 350 degrees. Top should be pretty crispy when done.
Tacodilla- essentially a quesadilla folded up like a taco and filled with stuff. It’s all out on the table with a stack of warm tortillas and everyone can put their own together. The texture of this crunchy acidic green tomatoes and the sweetness of the corn are incredible in this honestfare.com recipe.
INGREDIENTS
For the salsa:
2 ears of corn
One large green tomato or 2 medium
2 tablespoons red onion diced paper-thin
Handful fresh cilantro
1 teaspoon lemon or lime juice
3 tablespoons rice vinegar
drizzle agave nectar
1/2 teaspoon each of salt and freshly ground black pepper (or to taste)
A little minced garlic and diced jalapeño (to taste)
For everything else:
Monterey jack cheese (or whatever kind you prefer)
Corn tortillas
Sour cream
1 avocado
2 tablespoons lemon or lime juice
Salt and pepper to taste
1 small red tomato for dicing
Your favorite Hot Sauce
DIRECTIONS
Cut a small piece off a green jalapeño pepper and mince into very small pieces. Jalapeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside. Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Chop cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp. Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalapeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalapeño if necessary. Set aside.
Dice up red tomato. Mash avocado in a bowl with lemon or lime juice, salt and pepper and a little hot sauce. Stir in red tomatoes. Sandwich desired amount of cheese between two corn or flour tortillas. Place on pan or grill and cook both sides on medium heat until light grill marks appear and cheese melts. Top quesadillas with a scoop of guacamole, green tomato and corn salsa, dollop of sour cream and extra sprig of cilantro. Fold up into a tacodilla and enjoy!
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https://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpg00Meredith Lehmanhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgMeredith Lehman2013-08-20 13:43:362013-08-20 13:43:36Green Tomato and Corn Tacodillas
The Southern Burger
The Southern Burger
Courtesy of foodiebride, this sandwich looks more indulgent than it really is. Keep the breading thin and substituting turkey is an alternative worth trying. Using a non-stick pan will help minimize the need for oil. The cheese and mayo- well, those are the more indulgent ingredients!
INGREDIENTS
For the burgers
For the fried green tomatoes:
DIRECTIONS
Heat your grill to high. To make the tomatoes, heat a nonstick pan sprayed with oil over medium high heat. Add flour, cornmeal, a pinch of salt and pepper to a zip lock bag and shake to mix well. Add tomato slices and shake to coat. Fry tomato slices in batches until golden brown on each side. (Add additional oil between batches.) Remove to a paper towel-lined plate until ready to assemble burgers.
Each side of the hamburger patties should get a dash of Worcestershire and a pinch of salt and pepper. Cook the patties to desired doneness. Before removing them from the grill, top each with 2 Tbsp. of pimento cheese and let cook 1 minute more to melt the cheese. To assemble the burger, top the bottom bun with the cooked burger, fried green tomato slices, lettuce, and any condiments of choice.
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Scalloped Potatoes
Scalloped Potatoes
This is a great dish for a holiday meal or a special occasion. From the Joy of Cooking, the mixture of potatoes and cheese are a wonderful combination and the green onions add a nice flavor to this dish.
INGREDIENTS
DIRECTIONS
Grease 10-inch or 9 x 13 inch baking dish and preheat oven to 350 degrees. Peel or leave skin on potatoes. If peeling, place them in bowl of cold water while preparing other ingredients so they don’t turn brown. Heat milk in saucepan, season with salt, paprika and dry mustard.
Cut potatoes using “thick” slicer or mandolin or cut carefully by hand. There should be 3 layers of potatoes with small amounts of flour/butter/scallions/cheese in between each layer. You don’t have to melt the butter-just take chunks of butter and spread them throughout the dish. Intersperse a total of 2 tbsp. of flour, 3-6 tbsp. of butter, ½ cup cheese and scallions with potatoes.
Pour seasoned milk mixture over potatoes. Bake covered for a half an hour, then uncovered for another hour (1.5 hours total) at 350 degrees. Top should be pretty crispy when done.
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Green Tomato and Corn Tacodillas
Green Tomato and Corn Tacodillas
Tacodilla- essentially a quesadilla folded up like a taco and filled with stuff. It’s all out on the table with a stack of warm tortillas and everyone can put their own together. The texture of this crunchy acidic green tomatoes and the sweetness of the corn are incredible in this honestfare.com recipe.
INGREDIENTS
For the salsa:
For everything else:
DIRECTIONS
Cut a small piece off a green jalapeño pepper and mince into very small pieces. Jalapeño strength will vary so taste a tiny bit and decide how much to use. Mince a little garlic into very small pieces. Set aside. Blanch (steam) corn for just a minute so it becomes less starchy, but not entirely cooked. Set aside to cool. Meanwhile, dice up the green tomato into 1/4 inch pieces. Chop cilantro. Cut a few paper-thin slivers of red onion and then dice up into even smaller pieces. Cut corn kernels off cob once corn is room temp. Combine corn, green tomatoes, cilantro, onion, rice vinegar, lemon or lime juice, garlic (to taste), salt and pepper, jalapeño (to taste) in a large bowl and toss well. Drizzle a little agave nectar and toss more. Add more salt or jalapeño if necessary. Set aside.
Dice up red tomato. Mash avocado in a bowl with lemon or lime juice, salt and pepper and a little hot sauce. Stir in red tomatoes. Sandwich desired amount of cheese between two corn or flour tortillas. Place on pan or grill and cook both sides on medium heat until light grill marks appear and cheese melts. Top quesadillas with a scoop of guacamole, green tomato and corn salsa, dollop of sour cream and extra sprig of cilantro. Fold up into a tacodilla and enjoy!
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