Steve cooks a great rustic Italian dish. Facebook https://www.facebook.com/stevescooking1 Visit http://stevescooking.blogspot.com/ for all the ingredients Mu…
Question by Marcel: What is your fried tomatoes recipe?
Does anyone have a good recipe for fried tomatoes? I have one but when I make them, my tomatoes taste bland.
Are green tomatoes better to use then regular ripe, red tomatoes? The green tomatoes are not ripe right? (I’m having a senior moment ^_^)
‘John’, the recipe I have is for regular red, ripe tomatoes.
Best answer:
Answer by Kate M
slice green tomatoes ,dip them in beaten egg , fry them in bacon grease and turn when browned . season them with salt and pepper . they will come out delish . good luck .
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No problem mate all good. Thanks for subscribing
Thanks for the response and explanation Steve..I take back my earlier comment(I’ve just removed it now in light of your comment)…I just wanted to hear your take on it. I’m a subscriber to your channel and will continue to make and be inspired by your phenomenal cooking…no hard feelings…keep up the great work:)
I do not know if you are aware, but I have lived in the United States for 8 years. There is a concept known as acculturation, which dictates that for most people, moving to another country/culture will cause one to adapt (inadvertently) aspects of the new culture. Language can obviously be effected. I am sorry it seems to bother you so much and I do appreciate you watching. However, I am very proud of my English roots and resent anyone who says otherwise. -Steve
Thank you for subscribing I appreciate the support.
Was looking for a yummy salsa recipe last night and discovered your channel. I just subscribed! Your food looks delicious!
thank you :)
this is the food of heaven
ha ha…thank you very much
“what i like to do is get the chicken, and eat it!
Tickles me no matter how many times i hear it. Lovely recipe Steve!
Yes the salt will absorb. The ratio can vary, 7 cups of stock to 2 cups of rice.
What’s the approximate ratio of rice to water? Also, if you add the salt at the end is it still going to absorb it?
Normally cooking chicken in the oven..350f / 180c. To tell if its done, just use a thermometer, should read 165f. Also experience, you get a feel for it. Just use a thermometer and you should be fine.
im asking not just for this recipe but for every chicken dishes, what temperature for the oven would you recommend for cooking chicken? and how to check if its ready or not?
Just suffering here. Better go to bed!
Of course yes, you certainly have got to taste your food all the time
thank you
I Love that I am not the only one who translates the thought in my head with my hands as I am browbeating my son about taste taste taste! Lol the rubbing of the fingers you Did is what I’m referencing. Lol.
I noticed you didn’t add a ladle of stock at the end when it came off the fire with the parm and butter. I have a good friend who Italian who always does that. she says It must have the onda or wave lol. She is a fanatic about Risotto. Does it make much difference if you do or don’t at the end? Thanks Chef.
Correct :)
That’s what they call Frenching the chicken, right?
“I like to get my Chicken and eat it”, i share your philosophy
Thanks…as in the video, basil, butter and cheese at the end.
It looks very good! Do we need add some butter before finish this risotto?
Your welcome…glad you liked
This looks soooo goood! Thanks for posting this!
FRIED GREEN TOMATO
1 green tomato, thinly sliced
seasoned flour
half and half (milk and cream)
1/2 cup crawfish tails with fat
1/4 cup sliced bell pepper
1/4 cup sliced red onion
1 tablespoon Paul Prudhomme’s Seafood Magic
1/2 cup Hollandaise
2 tablespoons butter
Slice the tomatoes thin and dredge them in the seasoned flour, then into half n half and back into the flour. Place them into the grease set at 325°F degrees. Meanwhile, heat a skillet or flat cooking surface to medium high. Sauté peppers, onions and crawfish with seasonings.
On a warm plate, place your Hollandaise sauce (spread evenly). Arrange tomatoes on sauce and top with crawfish mixture.
Garnish with chopped parsley and orange curls.
Now enjoy a little part of Shucker’s Oyster Bar, Ridgeland MS.
1/2 cup corn meal
1/2 cup flour
salt, pepper, garlic powder, onion powder
cut tomatoes about 1/2 inch thick. heat oil in pan over medium heat.
coat tomatoes in flour mixture and fry till golden brown on both sides. Tomatoes will not be soft, but will be done enough to eat.
Yes, use green tomatoes! Maybe w/ a bit of blush on them, but no more redness than that.
Slice sort of thick, add S&P, dust w/ flour, dip into egg/milk mixture, then into seasoned cornmeal. Fry in a skillet w/ a littl ebit of oil in it, and if you’re feeling really decadent, add a couple Tbsp bacon grease to the oil, too, for flavor! Salt immediately after removing from oil.
you shouldn’t fry a red tomato. You need unripe green ones.
Go drywetdry then fry.
coat with seasoned flour (flour & Lawry’s salt)
dip in buttermilk
coat in seasoned cornmeal (cornmeal and Lawry’s)
Fry til golden brown on each side
Dry on paper towels