We’ll be leaving the beach today, Tuesday. It’s never easy to let go of those last few moments of sand and surf. One of my favorite times is early morning, just at dawn, when I go outside either to the deck or to be beach and enjoy that first cup of coffee all by myself. This morning there was a shower brewing, one of those brief beach showers that cools things down but is gone in a moment or two. I got to enjoy it in the peaceful quiet of the early day. What a gift.
Thanks for joining me for What’s On the Menu Wednesday. I haven’t had a chance to work on the badge since we have been away. Playing with the Perfect Ones has been more of a priority. I’m sure you can understand that:) Be sure to sign up with Mister Linky below. I look forward to what you have to say.
Today’s offering is sooooooo good. It’s perfectly suited for this time of the year when you can get those fresh green tomatoes, that is if you have the heart to pull them off of the vine. Tomatoes are probably my favorite summer treat. I’m anxious to see how mine have done without my multiple daily inspections.
I’ve never been to Fire Restaurant in Atmore, Alabama, but I have heard some really good things about their food. I have made this dish, however, and I highly recommend that you give it a try.
WKRG.com Video
Fried Green Tomatoes with a Tasso-Crawfish Cream Sauce
Serves 4
Green Tomatoes:
*4 each Green Tomatoes
*2 cups Seasoned Self Rising Flour
*2 cups Buttermilk
*2 cups Seasoned Self Rising Yellow Corn Meal
*¼ cup Plus 1 Teaspoon Creole Seasoning
*Salt and Fresh Cracked Black Pepper to Taste
*3 cups of Canola Oil for Frying
Method:
Place oil in a heavy bottomed pan and preheat to 350 Degrees F. Slice each tomato into 4 equal slices. In three separate pans add flour, corn meal, and buttermilk. Take the ¼ cup of Creole seasoning and divide equally in the flour and corn meal, mixing thoroughly, also adding a pinch of Salt and Fresh Cracked Black Pepper to taste. Dredge the tomatoes in the flour coating evenly while shaking off the excess. Then dip tomatoes in buttermilk. Finally, dredge in corn meal treating the same as flour shaking off excess. Lastly, place in heated oil to begin frying. Do not crowd the pan, only frying about six slices at a time. Tomatoes should take approximately 2 minutes per side. Fry until nice golden color is achieved. Once the tomatoes are ready, reserve on a paper towel to absorb any oil, and season with remaining Creole Seasoning.
Tasso-Crawfish Cream Sauce:
*1 Tablespoon of Canola Oil
*2 ounces of diced Tasso Ham
*4 ounces of fresh crawfish tails
*2 Tablespoons of finely diced Red Onion
*1 Tablespoon of finely diced Red Sweet Pepper
*1 Tablespoon of finely diced Green Sweet Pepper
*1 Tablespoon of finely diced Yellow Sweet Pepper
*1 Teaspoon of minced Garlic
*2 Tablespoons of white wine
*2 cups of Heavy Cream
*1 Tablespoon of Fresh Chopped Parsley, reserve a pinch or two for garnishing
*1 Teaspoon of Creole Seasoning
*Salt and Fresh Cracked Black Pepper to Taste
Method:
Using high heat, get a medium to large sauté pan hot and add canola oil. Add the diced Tasso and begin to render the ham to release flavor for about 20-30 seconds. Add onions, peppers, and garlic to the pan and keep the pan moving to keep from burning. Sauté for about 30 seconds and add the wine. Let the wine cook and reduce for another 30 seconds. Add crawfish and heavy cream, bring to a boil and reduce heat to medium. Let cook for about a minute or until the sauce thickens enough to coat the back of a spoon. Turn off heat and add parsley, Creole seasoning, and salt and pepper to taste.
Finished plate:
Place enough sauce down to cover the plate. Lay the tomatoes on top of the sauce and add more sauce if desired. Use remaining parsley to sprinkle over the top.
ENJOY!!!
Hi Debbie,
Lately Sara has been to busy to update CEiMB. I (Marthe of Culinary Delights) offered to take it over from her to keep this site running. She was very happy to provide me with the information so that we can keep enjoying this great group.
It seems that a lot of members have been inactive for a while, therefor I ask you all to send me an email on whether or not you still want to be a part of our group, please also mention your blogadress in your reply.
Please note that reorganization is currently in progress so be patient as I make necessary updates.
Take care,
Marthe
what an interesting sounding meal! I’m sure it tastes amazing. – http://www.delightfulcountrycookin.com
Crawfish & Tasso…you’re my kinda lady! Sounds wonderful.
Hey…just wanted to let you know that the My Girl Paula is back!
http://my-girl-paula.blogspot.com/
Hi! I’m just next door in Texas, so we’re not too far from each other. 🙂
I love the beach picture. What a blessing to be able to enjoy God’s beautiful creation!
I’ll try to stop by tomorrow for What’s on the Menu. If you have a chance, stop by on Friday for our “Friendly Friday” blog hop. Actually, we post on Thursday night at 10pm CST.
Debbie, great blog. Keep up the good work! I Mister Linked my mother-in-laws awesome homemade whole wheat biscuits.