Here in the south there are some things that just define the culture...
Some of those being the humidity (take note, southern women don't sweat, we "glisten")
The dialect (hun-neh and pah-dun, included)and especially important, the food.
And be quite certain there "ain't" no one that can serve it up like someone's momma or grandmomma. Those of you that were not lucky enough to be born in the south can cook like one, with the proper instructions, mind you.
Today we are going to examine some of those essential and defining southern dishes. Pretty soon, you will be serving up a slice of cornbread and sweet tea like a southern belle.
Ok, almost....we still need to work on that drawl.
In the meantime....the food.
Every Tuesday on my recipe blog, Plates and Places, I will introduce you to the fine art of southern cuisine... that being SOUTHERN STAPLES.
Today, Fried Green Tomatoes
(photo by Southern Living Magazine)
Good Grief, ya know if a movie is based on it, it's gotta be good. Fannie Flagg, one of the true southern queens, had her heart all in this one, dredged right there in the cornmeal. Fried Green Tomatoes brings people together. I think that is what is missing up north at the WhiteHouse...the chiefs don't know how to properly make these gems, and they certainly aren't serving them, for I am quite certain, if they were there would be peace on earth. Yes, you heard me.The combination of fried cornmeal and flour encasing hot, tart, juicy tomato is exquisite. The trick, though, they must be served warm so they are crisp and your breadig stays put. Like most good things prepared in the south, these are best made in a cast-iron skillet, but any good, heavy skillet will works fine too. Don't completely cover the tomatoes in oil. And salt when when you drain 'em.
And may I recommend, the book....It's a good read! Heart Fannie!
Fried Green Tomatoes-The recipe
1 1/2 cups all-purpose flour
1 teaspoon ground black pepper
1 teaspoon crushed red pepper flakes
1 teaspoon garlic powder
2 eggs, lightly beaten
1 (12 fluid ounce) can beer
1/2 cup oil for frying
5 green tomatoes, sliced 1/2 inch thick
In a bowl, mix the flour, black pepper, red pepper, garlic powder, eggs, and beer. The mixture should resemble pancake batter. Heat the oil in a skillet over medium heat. Dip tomato slices in the batter to coat, then fry in the skillet 5 minutes on each side, until golden brown. Allow tomatoes to drain on paper towels to remove excess grease. Eat while hot.
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