Laurent Tourondels salsa makes good use of green tomatoes, which on their own can be a bit sour. Mixed with fresh lime juice and sweet grilled onions, they make a surprisingly bright accompaniment to spiced grilled chicken or fish.
INGREDIENTS
1 medium Vidalia onion, sliced 1/2 inch thick
2 tablespoons extra-virgin olive oil, plus more for brushing
Salt and freshly ground pepper
1 pound green, unripe tomatoes
2 tablespoons chopped cilantro
1 large red tomato, cored and coarsely chopped
1 tablespoon fresh lime juice
DIRECTIONS
Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato. Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.
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.
Green Tomato Salsa
Green Tomato Salsa
Laurent Tourondels salsa makes good use of green tomatoes, which on their own can be a bit sour. Mixed with fresh lime juice and sweet grilled onions, they make a surprisingly bright accompaniment to spiced grilled chicken or fish.
INGREDIENTS
DIRECTIONS
Light a grill. Brush the onion slices with olive oil and season with salt and pepper. Grill the onion slices and the green tomatoes over high heat, turning once, until nicely charred; about 6 minutes for the onion and 8 minutes for the tomato. Chop the onion into 1-inch pieces and transfer to a bowl. Core, peel and coarsely chop the green tomatoes and add them to the bowl. Stir in the cilantro, red tomato, lime juice and the 2 tablespoons of olive oil. Season the salsa with salt and pepper and serve.
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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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