Sides

Fried Green Tomatoes

November 22, 2021 robiulo Leave a comment

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes.

Ingredients:

3 or 4 large unripe tomatoes cut crosswise into ½-inch slices
¼ cup all-purpose flour
1 large egg
¼ cup corn meal
¼ cup plain breadcrumbs
1 tbsp. Cajun Spice Mix
Salt and black pepper
vegetable oil for frying

Put the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.

Put a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.

Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.

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Poultry

Sheet Pan Chicken with Tomatoes and Parmigiano

November 19, 2021 robiulo Leave a comment

Sheet-Pan Chicken with Tomatoes and Parmigiano

I adapted this from a Melissa Clark recipe in the New York Times. Everything cooks in the same pan and the same amount of time keeping preparation simple.

Ingredients:

4 bone-in, skin-on chicken thighs
Kosher salt & black pepper
2 tablespoons extra-virgin olive oil, plus more for drizzling
1 ½ tablespoons apple cider vinegar, plus more for serving
2 garlic cloves, finely grated
1 tablespoon sweet paprika
1 teaspoon dried oregano
1 pint cherry tomatoes halved
1 poblano pepper, thinly sliced
1 red bell pepper thinly sliced
¼ cup grated Parmigiano
¼ cup chopped fresh parsley

Heat oven to 425 degrees.

Season room temperature chicken with salt and black pepper and place it on an oiled, rimmed baking sheet.

In a small bowl, stir together olive oil, vinegar, garlic, paprika, and oregano. Pour over chicken, tossing to coat.

Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken.

Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmigiano all over the vegetables and some on the chicken.

Roast until chicken is golden, crisp and cooked through, 25 to 35 minutes. Stir the vegetables halfway through cooking but don’t disturb the chicken. Transfer chicken to plates. Stir vegetables around in pan. Stir in the parsley Taste and adjust seasoning if necessary. Spoon vegetables over the chicken to serve.

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Seafood, Vegetarian

Breaded Flounder Filets

November 12, 2021 robiulo Leave a comment

Breaded Flounder Filets

I grew up with a kid named Vinny. We’d eat with each other’s families often. This was as close as I could come to his grandmother’s recipe for breaded flounder filet. I think I did it justice.

Ingredients:

1 lb founder fillets
Salt and black pepper
1 cup flour
2 eggs
2 cups plain breadcrumbs
3 cloves of finely minced garlic
2 tbsp. chopped parsley
1 tsp. oregano
Olive oil for frying
Lemon for serving

Cut the filets into portion sizes. Season with salt and pepper and set aside to come to room temperature.

Prepare three dishes – one with flour, one with the beaten eggs and one with the breadcrumb mixture containing the garlic, parsley, and oregano.

First dredge the filet in the flour, shaking off any excess. Then coat it with the beaten egg letting any excess drip away. Dredge the filet in the breadcrumbs, pressing it so it sticks. Put the filets aside for 20 minutes to let the coating stick.

Add about ¼ inch of oil to a frying pan and heat to medium. Fry each side until golden brown. Don’t crowd the pan. Drain the filets and paper towels and serve with sliced lemons.

If there’s any egg wash and breadcrumbs left over make a breadcrumb polpette.

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Sides, Vegetarian

Marmite Roast Potatoes

November 5, 2021 robiulo Leave a comment

A while back I did a post on umami and at the time, I had never tasted Marmite and didn’t include it. Their advertising slogan is “Love it or hate it,” and I wondered which way I’d go. I tried it in a recipe that I adapted from Karen William’s Marmite Roast Potatoes on Delish – a British cooking site. Maybe I don’t love it yet, but it works for me.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

“Vegans, Love It or Hate It, You’re Going to Need It”

“New ways with Marmite: top cooking tips”

Marmite Roast Potatoes

Ingredients:

2 lb white potatoes
2 oz. butter
1 tbsp. Marmite
1 tbsp. bourbon
Thyme leaves (optional)

Preheat the oven to 400^o.

Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.

Melt the butter in a small pot and whisk in the marmite and bourbon until blended.

Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.

Sprinkle with black pepper, thyme leaves and serve.

Based on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich. Very good but if you try it, don’t add any additional salt.

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REVERIES & RECIPES

Monthly Archives: November 2021

Fried Green Tomatoes

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes.

Ingredients:

Put the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.

Put a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.

Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.

Sheet Pan Chicken with Tomatoes and Parmigiano

Sheet-Pan Chicken with Tomatoes and Parmigiano

I adapted this from a Melissa Clark recipe in the New York Times. Everything cooks in the same pan and the same amount of time keeping preparation simple.

Ingredients:

Heat oven to 425 degrees.

Season room temperature chicken with salt and black pepper and place it on an oiled, rimmed baking sheet.

In a small bowl, stir together olive oil, vinegar, garlic, paprika, and oregano. Pour over chicken, tossing to coat.

Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken.

Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmigiano all over the vegetables and some on the chicken.

Breaded Flounder Filets

Breaded Flounder Filets

I grew up with a kid named Vinny. We’d eat with each other’s families often. This was as close as I could come to his grandmother’s recipe for breaded flounder filet. I think I did it justice.

Ingredients:

Cut the filets into portion sizes. Season with salt and pepper and set aside to come to room temperature.

Prepare three dishes – one with flour, one with the beaten eggs and one with the breadcrumb mixture containing the garlic, parsley, and oregano.

First dredge the filet in the flour, shaking off any excess. Then coat it with the beaten egg letting any excess drip away. Dredge the filet in the breadcrumbs, pressing it so it sticks. Put the filets aside for 20 minutes to let the coating stick.

Add about ¼ inch of oil to a frying pan and heat to medium. Fry each side until golden brown. Don’t crowd the pan. Drain the filets and paper towels and serve with sliced lemons.

Marmite Roast Potatoes

“Vegans, Love It or Hate It, You’re Going to Need It”

“New ways with Marmite: top cooking tips”

Marmite Roast Potatoes

Ingredients:

Preheat the oven to 400^o.

Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.

Melt the butter in a small pot and whisk in the marmite and bourbon until blended.

Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.

Sprinkle with black pepper, thyme leaves and serve.

Based on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich. Very good but if you try it, don’t add any additional salt.

Reveries and Recipes

Fried Green Tomatoes

The last time I had fried green tomatoes in a restaurant was over two years ago in Hot Springs, Arkansas. They’re not too common in New York restaurants so we have to make our own. It’s really very simple recipe but the hard part is finding firm, unripe green tomatoes.

Ingredients:

Put the flour in one dish, the beaten egg and milk in a bowl and the corn meal/breadcrumbs/Cajun seasoning, salt and black pepper in another dish.

Put a half inch of vegetable oil in a large frying pan over medium-high heat. After patting them dry, dip each tomato slice first in the flour, then in the egg, and finally in the breadcrumbs, letting any excess coating drip off. Fry them in batches and don’t let them touch in the pan.

Cook until golden brown, about 3 to 5 minutes on each other side. Drain on paper towels and serve.

Sheet-Pan Chicken with Tomatoes and Parmigiano

I adapted this from a Melissa Clark recipe in the New York Times. Everything cooks in the same pan and the same amount of time keeping preparation simple.

Ingredients:

Heat oven to 425 degrees.

Season room temperature chicken with salt and black pepper and place it on an oiled, rimmed baking sheet.

In a small bowl, stir together olive oil, vinegar, garlic, paprika, and oregano. Pour over chicken, tossing to coat.

Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken. ￼

Season vegetables lightly with salt and drizzle with a little more olive oil. Sprinkle Parmigiano all over the vegetables and some on the chicken.

Breaded Flounder Filets

I grew up with a kid named Vinny. We’d eat with each other’s families often. This was as close as I could come to his grandmother’s recipe for breaded flounder filet. I think I did it justice.

Ingredients:

Cut the filets into portion sizes. Season with salt and pepper and set aside to come to room temperature.

Prepare three dishes – one with flour, one with the beaten eggs and one with the breadcrumb mixture containing the garlic, parsley, and oregano.

First dredge the filet in the flour, shaking off any excess. Then coat it with the beaten egg letting any excess drip away. Dredge the filet in the breadcrumbs, pressing it so it sticks. Put the filets aside for 20 minutes to let the coating stick.

Add about ¼ inch of oil to a frying pan and heat to medium. Fry each side until golden brown. Don’t crowd the pan. Drain the filets and paper towels and serve with sliced lemons.

“Vegans, Love It or Hate It, You’re Going to Need It”

“New ways with Marmite: top cooking tips”

Marmite Roast Potatoes

Ingredients:

Preheat the oven to 400o.

Bring a pot of water to boil. Place the peeled and cut into 2 inch potatoes and boil for 10 mins. Drain, shake well to rough-up the edges and leave them in the pot, covered, for 10 minutes.

Melt the butter in a small pot and whisk in the marmite and bourbon until blended.

Put the potatoes into a baking tray and pour the marmite over them. Turn potatoes to coat. Cook for 20 minutes, turn the potatoes, and cook for another 20 minutes.

Sprinkle with black pepper, thyme leaves and serve.

Based on Melissa Clark’s suggestion. I tried Marmite on a scrambled egg sandwich. Very good but if you try it, don’t add any additional salt.

Reveries and Recipes

Add tomatoes, poblano and bell pepper to baking sheet, spread vegetables around the chicken.

Preheat the oven to 400^o.