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RECIPE # 4157 - FRIED GREEN TOMATOES - Tuesday, June 24, 2008

RECIPE # 4157 - FRIED GREEN TOMATOES - Tuesday, June 24, 2008

CREATED Jun 24, 2008

CHEF JOE SHAW / THE STANDARD RESTAURANT

1 medium green tomato

4 T flour, divided

1/2 t salt

2 T cornmeal

2 T milk

1 egg

1/4 c vegetable oil

4 T crabmeat

1/2 t olive oil

juice of 1/2 lemon

In a bowl, mix 2 T flour with salt. In a separate bowl, whisk milk and egg together. In another bowl, combine remaining flour with cornmeal.

Slice the tomato into 3 equal sections and bread, by dredging first in flour/salt mixture, then in milk/egg mixture, then finally into flour/cornmeal mixture. Fry for 6-8 minutes in oil until golden brown at 350 degrees. Drain on paper towels.

Mix crabmeat with lemon juice and olive oil, set aside.

Remoulade Sauce:

3 c Zatarain's mustard

3 oz. white wine vinegar

1 oz. ketchup

½ c salad oil

1 oz. prepared horse radish

1/2 tsp. garlic, chopped

1 T paprika

1/2 tsp cayenne pepper

Mix all ingredients together with hand blender. Recipe makes 1 quart, can be refrigerated for 3 months.

Hollandaise Sauce:

3 egg yolks

1 T lemon juice

1 T water

1/4 t salt

a pinch of white pepper

1 1/2 to 2 sticks (6-8 ounces) melted butter

Put the egg yolks in the pan and beat them with a wire whisk for a minute or two until they are slightly thickened. Beat in the lemon juice, water, salt, and pepper until they are well combined. Place the pan over low heat and stir the mixture with the wire whisk until it becomes smooth, creamy, and thicker. Remove the pan from the heat. Begin adding the melted butter by no more than a quarter teaspoon at a time, quickly beating in each addition before you add the next. Make sure you scrape the mixture from the sides and bottom of the pan. When the sauce is as thick as heavy cream, you may beat in the butter by half tablespoons. It takes about 5 minutes to create the final emulsion.