Grilled Cheese & Tomato Bisque Recipe : Classic Recipes

7 Comments

1. 

   hm9831 March 28, 2014

   Excellent work, Chef. 

2. 

   ElaBueLoRocKnRoll March 28, 2014

   sound good.

3. 

   Josh Barry March 28, 2014

   I like how you bob back and forth like you are rapping in a battle. Can’t
   wait to try this recipe though

4. 

   the guy under your bed March 28, 2014

   you can make food xD

   Fried Green Tomatoes with Buttermilk-Lime Dressing: (as seen in picture) While the oil heated, I sliced and dredged the tomatoes – a much simpler task than expected, since they’re so firm. Then I lowered them into the oil. Making fried green tomatoes at home is dangerously easy. Recipe found at Ezra Pound Cake.

   How To Make Fried Green Tomatoes: Back to beloved southern foods! This is the prime time of year for fried green tomatoes. All of our grocery stores sell green ones alongside the red for this very purpose (green tomatoes are like rocks so I can’t imagine them being used for anything else). Recipe from Southern Plate.

   Fried Green Tomato BLT: The green tomatoes are dredged in flour and cornmeal, dipped into a milk-and-egg mixture, and redredged before taking a dip in the fryer. They come out crisp on the outside and creamy on the inside. It’s a great contrast, and in a sandwich that relies on the interplay of different textures, it’s a welcome treat. Recipe from Serious Eats.

   http://tipnut.com/green-tomato-recipes/
   this is the site i found those recipes
   there are 25

5. 

   gg March 28, 2014

   You can make green tomato pie, green tomato marmelade.
   Ohhh and I saw a recipe for green tomato salsa (or chutney) that was actually on an episode of The Victory Garden on TV just 2 weeks ago. They put it over grilled new potatoes with a tahini sour cream sauce. It looked fantastic. I’d check their website.
   Of course, the obvious…fried green tomatoes.

6. 

   Mike March 28, 2014

   picking and set them in a dry place they will turn red – (? ? so I am told )
   but you can use them green in all your dishes – you may want to mash them some – they will be firm
   don’t forget the tomatiillo it will add flavor just like your red and green ones

   http://en.wikipedia.org/wiki/Tomatillo

7. 

   sxcbabii_92 March 28, 2014

   ORIGINAL SOUTHERNER’S FRIED GREEN
   TOMATOES
   fresh green tomatoes
   flour
   salt
   pepper
   vegtable oil
   Slice tomatoes about 1/4″. Spread on plate. Sprinkle salt evenly over tomatoes. Continue placing tomato slices in layer over previous layer and sprinkle with salt until all tomatoes have been salted.
   IMPORTANT: LET THE TOMATOES SIT (ROOM TEMPERATURE OR REFRIGERATOR) AT LEAST SIX (6) HOURS. This removes water from tomatoes so that they will cook up nice and crispy.

   Remove tomatoes from container. Mix flour, a little salt and pepper (to taste) in bowl. Coat each tomato slice with flour. LET SIT 30 MINUTES.

   Heat oil in a skillet to medium high. Place tomatoes in oil. (Reduce heat when necessary). Let tomatoes brown on one side, then turn and brown on the other. When tomatoes are a golden brown, remove one at a time and place on paper towels to drain.
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   GREEN TOMATO PIE
   2 lbs. green tomatoes
   1 1/4 c. sugar
   3 tbsp. flour
   1/2 tsp. nutmeg
   1/4 tsp. ground cloves
   1/4 tsp. cinnamon
   Juice of 1 lemon
   2 tbsp. butter
   2 deep dish pie shells
   Wash tomatoes, cut out stem end but do not peel. In a large bowl, cut tomatoes in half lengthwise and slice thinly (1/8 inch). Cover with boiling water and let stand 3 minutes, drain. Pour lemon juice over green tomatoes.
   Mix sugar, flour, nutmeg, cloves and cinnamon together. Sprinkle sugar mixture over the green tomatoes and toss lightly to coat.

   Fill one of the pie shells with the tomato mixture, dot with butter. Cover with 2nd pie shell, fluting edges. Cut slits in center for vents. Bake in a 400 degree preheated oven for 50 to 60 minutes. Top should be golden brown.
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   SCALLOPED POTATO AND GREEN TOMATO BAKE
   8 med. potatoes, sliced thin
   3 lg. green tomatoes
   1 med. onion, diced
   1 c. flour
   1 lb. grated cheddar cheese
   1/4 lb. bacon, browned and crumbled
   Salt and pepper to taste
   1/2 c. milk
   Butter a large baking dish. Layer potatoes on bottom, then green tomatoes. Sprinkle on a little onion, flour, cheese, and bacon; salt and pepper. Keep layering until dish is full. End with a layer of cheese. Pour milk on top. Bake at 350 degrees for 1 hour.
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   SALSA – FRESH TOMATO & GREEN CHILE
   6 med. tomatoes, peeled, or 1 1/2 pt. canned tomatoes
   1 sm. onion, finely chopped
   1 tsp. vinegar
   1/4 c. water
   1/2 c. diced green chiles (canned or fresh roasted)
   1 clove garlic, minced
   Dash salt, pepper
   Chop green chiles, onions, tomatoes; add salt and pepper, garlic and vinegar. Cook until onions are transparent, approximately 1/2 hour on low heat. Stir occasionally.
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