As Ty and I were watching the Food Network the other night (yes, I have suckered him into this), we began to discuss my long-shot desire to own a truly innovative restaurant. The idea is to take simple, delicious home-cooked comfort foods and put a new spin on those dishes.
We have a lot of really great places to eat comfort food — Southfield Grill being my favorite — but is there really anything innovative about it?
So, the conversation inspired me to take a traditional recipe from Southern Living and mix in a dash of my own innovation. It wasn't too risky, but I decided to use the magazine's recipe for fried green tomatoes and amp it up for a delicious, hot BLT. The FGT BLT, if you will.
We made them last night and the FGT BLT was d-lish! After Ty ate two of the sandwiches, he said "See, this could be the first item on your menu." I thought it was such a sweet thing to say. Because whether or not the restaurant idea is realistic, he believes I could do it.
For now, we'll keep the innovation in my home kitchen. And I'll pass on the kick-starter recipe from the gods at Southern Living.
Fried Green Tomatoes
- 4 large green tomatoes
- 2 teaspoons salt
- 1 teaspoon pepper
- 1 1/2 cups buttermilk
- 1 cup plain white cornmeal
- 1 tablespoon Creole seasoning
- 2 cups all-purpose flour, divided
- Vegetable or peanut oil
- Bread and Butter Pickle Remoulade (scroll down for recipe)
1. Cut tomatoes into 1/4-inch-thick slices. Sprinkle both sides of tomatoes evenly with salt and pepper.
2. Pour buttermilk into a shallow dish or pie plate. Stir together cornmeal, Creole seasoning and 1 cup flour in another shallow dish or pie plate.
3. Dredge tomatoes in remaining 1 cup flour. Dip tomatoes in buttermilk, and dredge in cornmeal mixture.
4. Pour oil to a depth of 2 inches in a large cast-iron skillet; heat over medium heat to 350°. Fry tomatoes, in batches, 2 to 3 minutes on each side or until golden. Drain on paper towels. Sprinkle with salt to taste.
- 3/4 cup mayonnaise
- 1/4 cup Creole mustard
- 1 tablespoon chopped fresh chives
- 1 tablespoon chopped fresh parsley
- 1 tablespoon finely chopped bread-and-butter pickles
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon hot sauce
- 1/4 teaspoon filé powder
- 1/8 teaspoon salt
- 1/8 teaspoon pepper