October 10, 2017
Garnet and Gold Grub Episode 4: Fried Green Tomatoes
Buttermilk Maque Choux Salad with Fried Green Tomatoes
Ingredients

Serving size: 4-6

Green Tomatoes:  2 large tomatoes (slice ¼ inch thick)

Maque Choux:

Iceberg lettuce (finely chopped)

1 qt ranch dressing (purchased or made)

1 cup buttermilk

Green Tomatoes

Ingredients:

1 cup 1 buttermilk

1 Tbsp New Orleans Cajun spice

50/50 panko/fine bread crumb mixture

Fryer:

Fry until crispy brown

Method:

Marinate with buttermilk & New Orleans Cajun Spice (approximately 4 hours)

Drain excess marinate and then bread in Panko mixture.

Fry in a 350 degree deep fryer for 3-5 minutes or until golden brown.

Buttermilk Maque Choux Dressing

1 Tbsp unsalted butter

1/2 onions, minced (sweet onion or white onion)

1 each poblano or serrano pepper, minced

1 each jalapeno pepper, seeded, minced

1/2 each red pepper, minced

1 tsp paprika

1 tsp Brown Garlic, minced

1 vine ripe Roma Tomatoes (diced) ¼ by ¼ inch

TT Kosher Salt

TT Fresh cracked black pepper

Method:

In a large skillet over medium heat

Melt butter and add fresh herbs, spices, peppers, onions & brown garlic.

Add Kosher Salt & Cracked Black Pepper

Add Corn Kernels & simmer for 15 minutes.**

Cool Mixture.

Add 1 qt Ranch Dressing (purchase or make in house)

Add Diced Roma Tomatoes

Add 1 cup buttermilk

Mix thoroughly and serve over top of the Fried Green Tomato.

** Corn can be roasted on the cob and cut off prior, for best flavor and results add New Orleans Cajun Spice and butter to corn before roasting.

Service

Place a bed of finely chopped iceberg lettuce on the plate, top with one fried green tomato & dress with 2 oz with Buttermilk Maque Choux dressing.

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