Well that was heavy!
On a lighter note, I whipped up some fried green tomatoes in the kitchen the same night I went all over-sharing on everybody (but hey, that's what the internet is for!).
Two inspirations for this little slice of heaven: the first, a batch of green tomatoes handed over this past weekend from Jennifer's step-mother's garden. By the way, is there any other name for "step-mother" that doesn't sound so, I don't know, bitchy? The second was recalling a delicious looking photo and a recipe on the internet - for fried green tomatoes...some time in the last six or so months.
The only thing is, MY CACHE DOESN'T GO BACK THAT FAR AND I CANNOT REMEMBER WHERE I SAW IT! I thought it was The Pioneer Woman, but nope. I tried Epicurious. Nope. I googled "fried green tomatoes" images. Didn't see it. Maybe it was a dream? I don't know. So I called Jennifer's father's wife to see if she'd share her recipe with me. She said "yes" and I thought I was about to be witness to the unlocking of a family secret, because ohmigod, you should try her fried pork chops and tomato gravy. It is inappropriate and decadent and I had two of them last night. Anyway, you know what her secret was? Louisiana brand Fish Fry, y'all. That's it.
Having none of that in the house, I set off on my own. So here-a goes sharing my recipe with you:
First, getcha some green tomatoes. One of the four of the seven of my children's grandparents had given me four of them on Sunday, but being how it was now Tuesday, they weren't much green anymore. But that's besides the point.
Next, mix you up some breadin'. Now you might guess that in this experiment, seeing how I wasn't going on a recipe at all, making it all up as I went a long, I wasn't paying much attention to measurements. You would be guessing correctly. But I did sort of remember what I used: about one cup of cornmeal, half a cup of panko flakes (yummy Japanese crunchiness), thereabout two tablepoons of kosher sea salt, about the same of fresh ground peppercorns, somewhere near a tablespoon of red pepper flakes, a pinch of cumin, about a teaspoon of ground ginger, and same goes for some onion powder. Also, I've been resurrecting a rosemary plant and a lemon basil plant at my kitchen sink, so I tore off a couple of dried out leaves of those and dropped them in. Why not, I say.
Then it was time to dip em. The first one didn't cake much on the tomato. And that's when I realized I probably need some whisked eggs or something. So two eggs in a separate container for the pre-dip and then the batter for the final dunking.
While I'd been doing all that, I had been heating a pan full of oil, something I've done about never times. It was canola because I didn't want to waste our good olive oil and that's all we had. It was sure hot enough so I set about frying those maters. And quickly recruited Jennifer from off her computer to wave a dishtowel near the smoke detector because it got smokey! And we had just put the kids down! And smoke alarm plus barely asleep children is a horrible combination! Nothing burned, but goodness, now I know why folks in Thailand have their kitchens separate from their homes! You know how I know that? Because I was reading the closed-caption dialogue on an episode of House Hunters International while I cursed my way through a sentencing on the stairmaster last week.
So, yeah, they weren't too shabby for a first effort. A little bit fall apart-y, probably because, well, they didn't start out green. But the spice was nice, flavor full, and provided a complimentary balance against the sweetness of the tomato. Can't wait to try it and tweak it again. Yum!