Here are two items that have popped up in our kitchen recently; green tomatoes and garlic. Here are 2 really easy things to make that you’ll love!
Fried Green Tomatoes — The green tomatoes were brought to us from Laurie’s mom- she had some plants that did well this year, but there was no way these boys were going to ripen before the cold hit. Now Laurie and I both enjoy fried green tomatoes (Owen can take ’em or leave ’em).
PREP – On a Saturday morning while you’re cooking the bacon, slice the green tomato with a sharp knife. You will want to slice the tomato as thin as possible. Then in a mixing bowl combine 1/3 cup flour, 1/4 cup corn meal and mix it with salt and pepper. When you’re bacon is done carefully pour off about half of the bacon grease into a heat-proof vessel- coffee cup, ramekin or pyrex cup. Leave the fire under the remaining grease- then dredge the tomato slices in the flour mixture and place them in the pan. Try to get the tomato slice well covered with the flour, any moisture will cause the tomato to stick. If it does stick, just use a fork or a turner to unstick. After 2-4 minutes flip the slices. The heat tenderizes the slices and makes ’em tasty! If you need more bacon grease for another batch use the reserve.
I actually like to start some grits in the morning first, then serve that alongside the bacon and tomatoes. Always do the tomatoes and the toast last. Southern breakfast, oh yeah!
Roasted Garlic – This is very easy and you’ll wonder how you ever did without it. After you roast garlic it retains a nutty flavor, but the garlic flavor itself is very mild; you’ll taste very little of the onion characteristic. When it’s done the cloves inside the head get mushy. To add roasted garlic to a recipe simply squeeze out the clove like toothpaste from a tube. Yes, lick your fingers. I add roasted garlic to all of my homemade soups. OR- go to the store and get a really nice loaf of italian bread- pour some EVO oil onto a plate and add pepper and a little salt. Slice some bread, warm the garlic (if it has been stored in the fridge) and have a seat. Drop a slice into the oil briefly, squeeze a clove or two on the bread and spread it with a small knife. Too much work? Just warm the garlic and eat it on your favorite cracker. You’ll thank me next time you see me.
PREP – Take a whole head of garlic and cut the top off, about a half inch. Note that in my photo the top is not trimmed off. Remove any excess ‘paper’ from the outer part of the garlic head, but keep the garlic head whole. Place it in an oven proof ramekin (or a pyrex cup) and pour chicken broth (or water of you have no broth) into the bottom of the dish. You just want the liquid up to the bottom of the garlic, don’t immerse the head. Cover the dish with foil and put it in the oven at 350 degrees for about 35 minutes. You can do several heads at once for enjoying now and later. I often do this when I’m cooking something else in the oven like a chicken, or roasted veges. Don’t roast garlic while you’re baking desserts though, unless you like a subtle garlic flavor added to your cupcakes. Loosely wrap the leftover and keep in the fridge- use within the week.
Don’t miss out on these two easy and tasty treats!! ~TH~