Recipes by: Rj of Urban Table
Photo Styling & Art Direction by: Traci of Urban Table
Photography & Art Direction by: Heather of Heather Gill Photography
4 medium sized green tomatoes
1 quart buttermilk
2 1/2 cups all-purpose flour
1 cup cornmeal
5 teaspoons salt
3 tablespoons lard (you can use a vegetable oil if you are averse to lard)
- Sprinkle tomatoes with salt and refrigerate for 1 hour. Wash off salt in cold water.
- Lay tomatoes out in a container and cover with buttermilk and hot sauce. Soak for about 8 hours.
- Combine flour, cornmeal, black pepper and salt in a shallow dish. (We use a pie plate)
- Heat lard in a cast iron skillet.
- Dredge tomato slices in flour mixture then back in buttermilk mixture then again in flour, shake off excess and place in hot oil.
- Fry for 2-3 minutes on each side until golden brown and then drain on a paper towel.
Simple Remoulade Sauce
1/2 cup mayonnaise
2 tablespoons Creole whole-grain mustard
1 tablespoon horseradish
1 tablespoon fresh squeezed lemon juice
1 teaspoon Worcestershire sauce
2 dashes Tabasco sauce
Combine all ingredients. Refrigerate for at least 2 hours, flavor will get better the longer it sits.
Another simple classic sauce for Fried Green Tomatoes
1/2 cup mayonnaise
1/4 cup ketchup
1 minced clove garlic
1/4 teaspoon Worcestershire sauce
fresh ground black pepper to taste
Combine all ingredients. Refrigerate for at least 2 hours, flavor will get better with time.
1/4 cup fresh lemon juice
3/4 cup vegetable oil
1/2 cup chopped onion
1/2 cup chopped green onions
1/4 cup chopped celery
2 tablespoons chopped garlic
2 tablespoons prepared horseradish
3 tablespoons Creole whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3 tablespoons chopped parsley leaves
1 teaspoon salt
1/4 teaspoon cayenne pepper
1/8 teaspoon freshly ground black pepper
Combine all ingredients in the bowl of a food processor and process for about 30 seconds. Refrigerate for at least 2 hours, flavor gets better with time and can be made ahead of time.
Modern Day Forager