Wednesday, October 18, 2017

IZETTA'S FRIED GREEN TOMATOES

If you have green tomatoes still in your vegetable garden, here is a perfect way to serve them. My mother made these and she also fried ripe tomatoes for breakfast.


6 medium green tomatoes
1 t sea salt
4 slices of apple wood smoked bacon, cut into small pieces
½ cup avocado oil
½ cup all-purpose flour
Sea salt & fine ground black pepper
1 ½ cups corn flour
½ cup panko bread crumbs
1 T garlic powder
1 t smoked paprika
Dash of cayenne pepper
Pepper to taste

2 eggs                                     
½ cup buttermilk
2 T sugar
2 dashes Crystal or Louisiana hot sauce

Cut each tomato into even size ¼-inch slices, about 3 to 4 slices per tomato.
Lay the tomatoes on a wire rack with paper towels beneath
Sprinkle with sea salt and allow to sit for salt to pull water out of the tomatoes, approximately 30 minutes. 

Remove paper towels beneath rack and blot tomatoes dry.

In a large cast iron skillet, cook bacon until crisp. 
Remove with a slotted spoon onto a plate lined with paper towels. 
Discard all but 2 tablespoons of the bacon grease.

In a shallow bowl, add the flour and season to taste with salt and pepper.
In a second shallow bowl, whisk together the eggs, buttermilk, sugar, and hot sauce.
In a third shallow bowl, combine the corn flour, panko, garlic powder, paprika, cayenne, and pepper. 
Dip the tomatoes in the flour mixture, then into the buttermilk mixture, and finally dredge them in the corn flour mixture, coating both sides well.

Heat the oil in the skillet over medium heat and fry the tomatoes in two batches until brown and crispy on both sides, about 4 minutes on each side. 
Keep warm in oven on a baking sheet lined with a rack while frying the second batch.
Sprinkle with bacon and serve plain or with the Remoulade Sauce on side, if desired

Remoulade Sauce
½ cup mayonnaise
1 t Creole mustard 
½ t prepared horseradish
½ t lemon juice
1 t Worcestershire sauce
2 dashes hot sauce

Mix together and refrigerate until ready to serve


HONEY-GARLIC SHRIMP

I am always thinking of new ways to serve shrimp, and we do love shrimp. This is Asian inspired because of the soy sauce and ginger. I served it with a mixed wild rice but jasmine rice would also be a perfect accompaniment.



Sauce
¼ cup honey
¼ cup low sodium soy sauce
2 cloves garlic, minced
1-inch piece ginger, grated
¼ t red pepper flakes or freshly ground black pepper, your choice
2 t avocado oil
2 t unsalted butter
1 lb large shrimp, peeled and deveined

Juice of ½ lemon
2 scallions, thinly sliced, for garnish
Sesame seeds, for garnish

In a small bowl, whisk together the honey, soy sauce, garlic, ginger, and pepper.
In a large skillet, heat the oil and butter over medium-high heat.
Add the shrimp and cook for about 1 minute on each side.
Pour Sauce over shrimp in pan and heat another minute or two.
Squeeze juice of half a lemon over shrimp and toss again.

Pour onto a heated platter or individual plates.
Sprinkle with scallions and sesame seeds.


Serves 2 to 4

Tuesday, October 17, 2017

FRIED SHRIMP & OYSTER PO' BOY SANDWICHES

Po' boy sandwiches are Louisiana's gift to the rest of the country. It consists of crusty French bread, chopped lettuce, thinly sliced red onion, seafood or meat and a spicy Creole sauce. I included two sauces for you to choose for these sandwiches. Chipotle Pepper Sauce is my personal favorite but either sauce is traditional and delicious.


Chipotle Pepper Sauce
¾ cup mayonnaise
1 T Creole seasoning
1 T extra-virgin olive oil
1 t garlic powder

Place ingredients in a blender or small food processor and puree.
Spoon into a small bowl and refrigerate until ready to make sandwiches.

Spicy R
èmoulade Sauce
½ cup mayonnaise
1 T Creole mustard
1 t Worcestershire sauce
1 scallion, minced
1 small clove garlic, minced
1 T small capers
1 T sweet pickle relish
1 t prepared horseradish
Zest of ½ lemon
Juice of ½ lemon
1 t paprika
1 to 2 t Louisiana style hot sauce (Crystal or Louisiana)
Salt and freshly ground black pepper

Mix the above ingredients together in a small bowl.
Refrigerate until ready to make sandwiches.

Po' boys
French Bread 
1 T softened butter
Chipotle Pepper Sauce or Spicy Rèmoulade Sauce
A small chunk of Iceberg lettuce, finely chopped                      
A few slices of red onion
Avocado oil or peanut oil, for frying
Lemon wedges

1 large egg
1 T water
½ cups corn flour                                           
2 T Creole seasoning 
1 t garlic powder          
1 t lemon pepper
1 t sea salt
1 t cayenne pepper
1 cup peanut or grape seed oil
6 medium shrimp, peeled and deveined   
6 shucked oysters

Cut French bread into 2 (8-inch lengths and cut in half, lengthwise.
Spread butter on inside of each bread slice. 
Place on a baking sheet and broil until golden brown, then set aside.

In a bowl, add the egg and water and whisk with a fork.
In another bowl, mix together the corn flour, Creole seasoning, garlic powder, lemon pepper, sea salt, and cayenne.

Dip the shrimp in the egg mixture and then dredge in the corn flour mixture and set aside on a platter.
Do the same with the oysters.

In a cast iron skillet, heat oil until a small amount of flour immediately sizzles when you drop some in. You can also use a candy thermometer and let oil reach 360 degrees F.

Fry the shrimp for about 3 minutes on each side until golden.  
Remove with a slotted spoon to a rack on a baking sheet.

Keep warm in a 225 degree F oven while frying the oysters.
Fry the oysters for about 3 minutes on each side until golden.

Spread the Chipotle Pepper sauce or Spicy Rèmoulade Sauce on the bottom and tops of each slice of bread. 
Add the shrimp to one bottom and oysters to the other, add some lettuce, and onion slices, and then add the top bread.

Serve with lemon wedges.  


Serves 2


Monday, October 16, 2017

SUNDAY POT ROAST WITH CARROTS & POTATOES


My mom always had a rosemary bush in her back yard. She would ask me to cut a few sprigs for her when she made a Sunday roast beef or pot roast dinner. Rosemary and beef go so well together. She would thicken the broth into a delicious gravy by adding softened butter mixed with flour. She didn’t know the fancy French word for it was “burre manié”, which translates to kneaded butter in English. This is definitely a traditional Southern Sunday pot roast dinner.



2 T avocado oil or peanut oil
2 yellow onions, diced
2 cloves garlic, minced

One (3 to 3 ½ lb) boneless chuck roast, untied
Sea salt and freshly ground black pepper

1 cup red wine, such as Merlot
2 cups beef broth
3 sprigs fresh thyme
1 sprig fresh rosemary
2 bay leaves

6 large carrots, peeled and cut into large chunks
4 Yukon Gold potatoes, peeled and cut into large chunks

3 T unsalted butter, softened
3 T all-purpose flour

Preheat oven to 275 degrees F.

In a large Dutch oven, heat one tablespoon of the oil over medium heat.
Add the chopped onion and cook until golden brown, about 3 minutes.
Add the garlic and cook another minute.
Remove mixture to a bowl and set aside.

Season meat with salt and pepper on all sides.
Raise heat to medium-high and add the other tablespoon of oil.
Brown meat on all sides.

Remove meat when browned and set aside on a platter.
Add wine to deglaze the pan and stir up the browned bits with a wooden spoon.
Return meat to pan and add the beef broth and herbs.

Bring to a boil then cover with a lid and transfer to oven and cook for 1 ½ hours.
Remove from oven and add the carrots and potatoes.
Return to oven and cook another 2 hours.

Remove pot from oven and place on top of stove, remove roast from pan and place on a platter and keep warm in a 225 degree F oven.
Remove potatoes and carrots from pan to a bowl and keep warm along with roast.
Discard sprigs of herbs and bay leaves.

In a small bowl, add the softened butter and mix in the flour with a fork.
Add to pan and over medium heat, bring liquid to a boil.
Boil for about 5 minutes, to thicken.

Remove platter and bowl of vegetables from oven and break apart some of the roast.
Surround roast with vegetables and drizzle meat with a little of the gravy.
Pour the rest of the gravy into a warm gravy boat to take to the table.

Serves 4 to 6