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How To make Fried Green Tomatoes and Pasta
green tomatoes (about 1 medium per serving bread crumbs REAL parmesan or romano cheese -- grated. (The adventu real yummy very-virgin olive oil garlic cloves angel hair pasta (please, please make your cream, eggs, milk
or whatever your die
1. Slice the tomatoes about 1/2 cm thick. (Vary this according to your success at frying the suckers!) Dip in cream, then in a mixture of bread crumbs and cheese :
about 50% each.
2. Heat about 50-65 ml olive oil in a large skillet or omelet pan until hot, but not smoking. NOTE TO THE NOVICE: Olive oil smokes easily! Saute' garlic until LIGHTLY browned. If you overdo the garlic, or cook at too high a temperature, it will taste YUCKY! Remove the (oh, yeah....peeled and pureed) garlic from the oil and discard. Fry the tomato slices until crusty and lightly browned on each side. The tomatoes should be softened, but not mushy. You will probably find it necessary to make more batches of garlic oil from time to time, as you fry up the slices of green tomato. This is good.
3. You will finally toss all the (cooked) pasta with the remaining garlic-ky oil (there should be plenty of this!). If there is some cream left over, a LITTLE of this should go in too. Top with the fried tomato slices and a generous helping of shredded cheese and a little bit of bread crumbs.
Author's Notes: This recipe was made for me and my family by my uncle, Larry Ross, former advertising directory of Food & Wine and author of Nanny's Texas Table cookbook. The point is, this man is brilliant, and I'm proud to claim him as an uncle. Foodwise, that is. I could eat at his place for years. It's a little loose, and I've had more and less success with it at varying times, but this is the general idea. Most recently, I made it for my long-time girlfriend with a salmon mousse made with cream cheese topped with capers and lemon, and we ended up eating bites of the mousse with the green tomato/pasta. (Actually, we ended up doing something quite different, but culiNARily speaking....)
I also like to add some grated black pepper you should really invest in some very, very fresh peppercorns from a good source, if possible. The difference is major :
trust me! Also, I mix in a few drops of Tabasco for flavor ONLY when tossing with the garlic oil -- be sparing, and toss WELL. I am SOLELY responsible for any aphrodisiac effects this recipe may incite! Please send checks or money orders only! Be careful!
Difficulty : moderate. Precision : measure ingredients.
How To make Fried Green Tomatoes and Pasta's Videos
Fried green tomatoes, with buttermilk dipping sauce
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Green tomatoes
salt
sugar
flour (I use Wondra)
cornmeal
baking powder
garlic powder
onion powder
mustard powder
paprika
pepper
fresh parsley
egg
buttermilk
oil or bacon fat
mayonaise
lime
hot sauce
To make fried green tomatoes the way I did: Cut green tomatoes into 1/4 inch (.6 cm) slices. If you have pieces with a large expanse of skin, shave it off. Season the slices heavily with salt and sugar. Let them sit for about 20 minutes to draw out water.
While you're waiting, make your dipping sauce by mixing together two parts mayonnaise to one part buttermilk. Squeeze in as much lime juice as you want and season with pepper and hot sauce.
Prepare your three-stage breading. Stage one is Wondra. Stage 2 is roughly equal parts egg white and buttermilk beaten together. Stage two is roughly equal parts Wondra and cornmeal and a pinch of baking powder, season
with garlic powder, onion powder, mustard powder, paprika, pepper, some fresh parsley and salt if you're planning to fry in plain oil. If you're planning to fry in bacon fat, skip the salt.
Get a thick coating of oil or bacon fat hot in a pan over medium heat.
Dust the dry tomato slices in Wondra, dip them in the egg mixture and then into the breading mixture. Fry until brown and crispy, 2-3 minutes per side. Drain eat right away with the dipping sauce.
Butter + Tomatoes = The Most Underrated Combination. Ever.
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Today we're making an easy delicious Marcella Hazan inspired cherry tomato butter sauce with fettuccine. This is an easy recipe with huge flavor. I hope you enjoy it!
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Fried Green Tomatoes in the Ninja Foodi
Delicious Fried Green Tomatoes without the mess and fuss! This is a super easy recipe and you can't tell they weren't deep fried! ???????????? CLICK FOR RECIPE & DETAILS ????????????
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Tool I used to flip the Fried Green Tomatoes:
EVO Sprayer:
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How to make Green Tomato Marinara sauce
Guys and Gals,
Holy crap balls! I made “Green tomato Marinara” for the first time…wow! Where has this been all my life?! It’s so good, so easy, sooooo good!
4# green tomatoes
1 yellow onion
1 ounce fresh oregano
1 ounce fresh basil
1 TBLSP kosher salt
1 TBLSP cracked black pepper
4 cloves minced garlic
4 oz EVO
Roast in oven in a Dutch oven at 400 for 1 hour. Remove, blend in blender reserving the oil and tomato juice in the Dutch oven to cook the tomato paste.
1 6 ounce can of tomato paste
Season sauce to taste, and mix both back together.
ON POINT!!!????
~Sweet Note~
To make each quart sweet, or one sweet and the other not, add 1 Tblsp of brown sugar with 1 Tblsp of melted unsalted butter. Mix together with a quart(one jar)of green marinara as you are heating this up for a meal. Enjoy!!????????☺️
Rotini With Roasted Green Tomato Sauce
Rotini With Roasted Green Tomato Sauce
It's the last of the season's tomatoes. We picked up some green tomatoes at our local farm market and make a roasted tomato sauce to put on top of rotini. I hope you enjoy this Mediterranean diet recipe.
Ingredients: rotini pasta, green tomatoes, garlic, scallions, curly leaf parsley, extra virgin olive oil, garlic, red pepper flakes, Italian herb blend, Romano cheese.
#mediterraneandiet #pastarecipes #Italianfood
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Don’t Boil your pasta, you’ll thank you
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Don’t Boil your pasta, you’ll thank you... seriously and sometimes. Sometimes you want boiled, but hear me out. This method saves time, energy, and it comes out pretty good.
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