Posted by Renee | Filed under Recipes
With the way that I have been starting my Sunday posts, people are probably starting to think that I am a major crab nebula and that I spend my Saturday nights shakin’ it up. Of course, this past Sunday was no different. After getting a rude awakening at 5am after being out at a humongous Lebanese wedding the night before (yep, late night filled with dancing in high heels and pounding back the drinks as if I didn’t have two small kids at home). I had high hopes of making green tomato chow on Sunday, but my head was feeling like it was wrapped in cotton baton. I decided to forgo the chow and focus on a few simpler items: fried green tomatoes, corn relish and horseradish aioli. No, I wasn’t feeling “girly” and I wasn’t wishing that I was hanging out with Kathy Bates at the Whistle Stop Cafe, I just felt the need for some interesting fried food to coat my poor belly… and it just so happened that I had 6lbs of green tomatoes.
First I made a corn relish. This was an easy peasy recipe. It was done and cleaned up in about 45 minutes. Fresh corn, onions and celery cooked down in a mixture of vinegar, sugar, turmeric, celery seeds, mustard and salt. Red and green peppers, a jalapeno for kick. The relish then went into the sterilized jars for another quick cook. This recipe made 8 250ml jars of pure corny bliss! This condiment paired perfectly with our tomatoes.
Doug had asked me if I could make him some horseradish aioli to dip his tomatoes into (he is a horseradish junkie). I obliged of course only because he is the father of my children! One whole egg and a yolk into the food processor along with some salt and pepper, juice of a lemon and a few good spoonfuls of horseradish. Buzz it up and slowly pour in the canola oil as it processes; putting in the oil until it reaches the point that YOU want (for this one I wanted it to be thicker).
I sliced the green tomatoes (only picking the hardest of the bunch so that they didn’t turn to mush) gave them a quick salting and dredged them in flour. Next they went into an egg wash and finally a mix of cornmeal and bread crumbs. The breaded tomato slices were then placed in a shallow pan of canola oil for a quick dip. I cooked them for about 4 minutes flipping them once. I carefully removed them from the hot oil and let them drain on some paper towel before digging in. They were crunchy, salty and oozing with green tomato goodness. After the tomatoes cooled down, Doug and I quickly attacked the plate that was still on our kitchen counter; not even bothering the get plates, cutlery or sitting down at a table like normal people.
So another Sunday, another great meal and I can’t wait until next week when my Sunday post will be about Thanksgiving!
- 2 eggs; 1 only yolk & the other whole
- 1 clove of garlic;minced
- 1 lemon; juice & zest
- salt & pepper
- 2 tbsp horseradish
- 1 C canola oil
Put the egg and yolk in food processor with the garlic, lemon zest, juice & salt and pepper. Start to process and slowly add in the oil and keep going until it reaches the right consistency for you (I like mine a little bit in the runny side). Stir in the horseradish.
This makes about 1 – 1/2 cups and keeps in the fridge for a week.