Posts Tagged ‘entree

13
Oct
09

Fried Green Tomato Tacos aka Vegetarian Fish Tacos

I am determined to use all of those green tomatoes in our garden!  Last night’s dinner consisted of fried green tomato tacos, spicy Mexican style basmati rice and black beans.  The tacos are a vegetarian version of a fish taco.  I added  dulse flakes to my fried green tomato coating and whipped up a habanero tartar sauce.  Yummy!  The dulse flakes add the fishy taste without the fish.  Dulse is an edible, coarse textured red seaweed with a pungent, briny flavor.  It can be purchased it in dried, flaked form.  You can find the recipe and directions on how to make the fried green tomatoes on my post entitled Fried Green Tomato Gratin.  Instead of using sliced rounds of tomato, I cut the slices into strips.

Strips of green tomato, waiting to be breaded

After frying, place on paper towel to soak up any excess oil.  They smell so good.

Looking good, smelling good

Looking good, smelling good

I made the habanero tartar sauce by combining Veganaise, finely chopped dill pickle, finely chopped fresh habanero pepper and a small amount of pickle juice, about 2 teaspoons.  Stir until blended.

Fry up some corn tortillas, add a bit of grated cheese ( I used habanero jack and cheddar).  Place three pieces of the tomato “fish” in there.   Top with the tartar sauce.   Add some chunks of avocado and some shredded cabbage.  That’s it!  Serve with beans and rice for a complete meal.

So good!

So good!

I’m hungry again after writing this post.  Wow!  You must try this.  Really.

P.S.  You can make a vegan version by dipping the tomatoes in soy milk instead of the beaten egg.

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25
Sep
09

Fried Green Tomato Gratin

Fried Green Tomato Gratin

Wow, did I ever come up with a winner this time.  We have a lot of green tomatoes in the garden.  With fall in the air, I seriously doubt any of them will turn red.  I fell in love with fried green tomatoes after spending some time in the southern states.  But there are only so many of those beauties a girl can eat day after  day.  Here is a sort of riff on eggplant Parmesan but using green tomatoes and Asiago cheese.  I decided to call it a gratin because I didn’t have any Parmesan when I created this dish.

Green tomatoes fresh from the garden

Green tomatoes fresh from the garden

Slice tomatoes fairly thick, about 1/2 inch.  I made dinner for two so I used two tomatoes.  Beat one egg and soak each tomato slice in it before dredging in……..

cornmeal mixture

cornmeal mixture

1/2 cup cornmeal, 2 tablespoons Wondra flour ( a nod to those Southern cooks) salt, pepper and cayenne to taste ( I used lots of cayenne!)  Heat oil in a saute pan.  I used olive oil.

Bubbling golden goodness

Bubbling golden goodness

Fry until golden, about 2 minutes on each side.  Drain on paper towels.

I love using monkey dishes!

I love using monkey dishes!

I used individual monkey dishes, but you could layer these in a shallow baking dish if you prefer.  My good friend Emily brought me some home made pasta sauce using  heirloom tomatoes from her garden.  I poured this lovely sauce over the green tomatoes.

Beautiful sauce, Emily!

Beautiful sauce, Emily!

I sliced some fresh mozzerella and placed it on top of the sauce…….

I love fresh mozzarella!

I love fresh mozzarella!

And finally loaded the shredded Asiago Cheese all over to cover every inch.

Theres no such thing as too much cheese

There's no such thing as too much cheese

Place on a baking sheet and bake in a preheated 350 degree oven for 30 minutes, until bubbling and golden.

I wish you could smell this!

I wish you could smell this!

This is such a great recipe.  I can’t wait to make it again and again.  I hope you enjoy it as much as we did.




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