Recipe: 5 recipes using green tomatoes for Dorothy, Ontario

Here are more recipes for you to look at, Dorothy. They all sound good to me but I haven't tried any of them. BTW, I, too have done what Carol in MA suggested you try - wrapping the green tomatoes in newspaper and storing until they ripen and are ready to use. It works well. Also, if you type "fried green tomatoes" in the search box, recipes that have been posted here at recipelink will come up and will give you some more choices and recipes.

---

BAKED GREEN TOMATOES
Serves 6

4 large firm green tomatoes
salt and pepper
1/2 cup brown sugar
3/4 cup coarse buttery cracker crumbs
4 tablespoons butter

Cut green tomatoes in 1/2 inch slices; arrange green tomato slices in a greased baking dish. Season sliced green tomatoes with salt and pepper and spread each with about 1/2 tablespoon brown sugar. Cover sliced green tomatoes with crumbs and dot with butter. Bake at 350 until green tomatoes are tender but still firm, or about 25 to 35 minutes.

---

GREEN TOMATO CAKE
Serves 12

"This spiced green tomato cake is surprisingly delicious, and it's a great way to use green tomatoes before the frost gets them."

2 1/4 cups sugar
1 cup vegetable oil or melted shortening
3 eggs
2 teaspoons vanilla
3 cups flour
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 cup pecans or walnuts
1 cup raisins
2 1/2 cups diced green tomatoes
coconut (optional)

Preheat oven to 350 . In mixing bowl, beat sugar, vegetable oil or shortening, eggs and vanilla until smooth and creamy. Sift together the flour, salt, baking powder, cinnamon and nutmeg; slowly beat into egg mixture. Blend well. Stir in pecans, raisins and tomatoes.

Pour into greased 9x13-inch pan. Top with coconut if desired. Bake for one hour, or until a wooden pick or cake tester inserted in center comes out clean. .

---

FRIED GREEN TOMATO SANDWICH
Makes 4 servings

"This recipe for a Southern fried green tomato sandwich uses flour, cornmeal, salt and pepper for the batter for frying the green tomatoes. Add bacon and lettuce to this fried green tomato sandwich, spreading toasted rye bread with a mayonnaise and chili sauce mixture, for an extra special treat."

8 slices, thick-cut bacon
3/4 cup all-purpose flour
1/4 cup stone-ground cornmeal
salt and freshly ground black pepper, to taste
1 cup milk
1/4 cup olive oil, plus more if necessary
3 or 4 large green tomatoes, sliced 1/4" thick
1/4 cup prepared mayonnaise
1 tbsp. prepared chili sauce
8 slices lightly toasted rye bread
1 large bunch or 2 small bunches arugula, tough stems removed, washed and patted dry

1. Fry bacon over medium heat until just browned and crispy. Drain on paper towels. Strain the bacon grease into a cup and wipe the skillet with a paper towel.

2. Combine the flour, cornmeal, salt and pepper in a medium-sized bowl. Add milk and stir well. The mixture will resemble pancake batter.

3. Add olive oil to the cleaned skillet along with the strained bacon grease. Place skillet over medium-high heat. Working in batches, dip the green tomato slices in the batter, letting any excess drip back into the bowl. Fry for about 3 minutes per side or until golden brown. Add more olive oil to the pan if necessary. Drain the fried green tomato slices on paper towels.

4. Combine mayonnaise and chili sauce in a small bowl; spread about 1 1/2 teaspoons of the mayonnaise mixture on one side of each slice of toast. Lay 2 slices of bacon over each of 4 slices of toast, then top each with 2 fried green tomato slices and arugula. Cover with the remaining 4 slices of toast, mayonnaise-side down. Cut the fried green tomato sandwiches in half and serve immediately.

NOTE: For the best Fried Green Tomato sandwiches be sure to use the larger, center slices of the tomatoes, and use the strained bacon grease for frying the green tomatoes. (use only as much as necessary, along with the olive oil.) For the "lettuce" in this BLT, use arugula or any other green you like.

---

PAULA'S FRIED GREEN TOMATO AND EGG HOLLANDAISE
Source: Paula Deen
Yield: 6 servings

3 or 4 large firm green tomatoes
Salt
2 cups vegetable or peanut oil, for deep-frying
1 cup buttermilk
2 cups self-rising flour
6 slices bacon, cut in half and cooked until crisp
6 eggs, poached
Hollandaise sauce, recipe follows

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes, approximately 30 minutes. In a skillet, heat the oil for deep-frying over medium high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Deep-fry until golden brown. Keep warm.

Meanwhile, prepare Hollandaise Sauce.

To assemble each serving, place 2 fried tomatoes on a plate. Top with 2 strips of cooked bacon in a criss-cross fashion. Top bacon with a poached egg, spoon on Hollandaise Sauce.

HOLLANDAISE SAUCE:
2 egg yolks
4 tablespoons cream
2 large tablespoons butter
1/2 lemon, juiced
Pinch salt
Pinch sugar
Chicken broth, optional
1 tablespoon white vinegar

Combine all ingredients in the top of a double boiler, over boiling water. Stir until thick, approximately 3 minutes; set aside until ready to use. Do not reheat or cover the pot. Thin, if needed with a little chicken broth. Stir in the vinegar.

---

SAUTE OF SHRIMP OVER FRIED GREEN TOMATOES WITH WARM REMOULADE SAUCE
Recipe courtesy Emeril Lagasse, 2005
Yield: 8 servings

1/4 cup freshly squeezed lemon juice
1/2 cup chopped sweet onions
1/2 cup chopped green onions (green and white parts)
1/4 cup chopped celery
2 tablespoons prepared horseradish
3 tablespoons Creole or whole-grain mustard
3 tablespoons prepared yellow mustard
3 tablespoons ketchup
3/4 cup vegetable oil, plus 1 cup, for frying
3 tablespoons chopped parsley
1 teaspoon salt
1/4 teaspoon cayenne pepper
2 pounds peeled and deveined medium shrimp
2 teaspoons plus 2 tablespoons Essence, recipe follows
3 tablespoons butter
1/2 cup minced onions
1/2 cup small-diced green pepper
24 slices fresh green tomatoes, 1/4-inch thick each (about 6 large green tomatoes)
Freshly ground black pepper
1 2/3 cups all-purpose flour
2 tablespoons cornstarch
4 large eggs
2 tablespoons milk
1 1/2 cups yellow cornmeal
3 tablespoons chopped green onions, green part only, for garnish

Combine the lemon juice, sweet onions, green onions, celery, horseradish, mustards, and ketchup in the bowl of a food processor. Process on high for 30 seconds. With the machine running slowly drizzle 3/4 cup of the vegetable oil into the food processor until well incorporated and slightly thickened. Add the parsley, 1/2 teaspoon of the salt, and the cayenne pepper. Pulse to combine. Use immediately or store in the refrigerator in an airtight container. (The remoulade will keep for several days in the refrigerator.)

Place the shrimp in a medium bowl and season with 2 teaspoons of the Essence and the remaining 1/2 teaspoon of salt. Melt the butter in a large saute pan over medium-high heat. Add the onions and peppers. Saute for 1 minute. Add the shrimp and continue to saute for 2 to 3 minutes. Add the remoulade sauce, bring the mixture to a simmer, and cook for 1 minute. Cover and keep warm over low heat.

Season the tomatoes with salt and freshly ground black pepper, to taste. Place the 1 cup of the flour in a small bowl with the cornstarch and mix well. In a separate bowl, whisk together the eggs and milk. In a third bowl, combine the remaining 2/3 cup flour, the cornmeal, and the remaining 2 tablespoons of Essence. Dredge each slice of tomato in the flour mixture. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the cornmeal mixture, coating completely.

Heat 1/2 cup of oil in a large saute pan over medium-low heat. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 1 1/2 to 2 minutes per side. Add the remaining 1/2 cup of oil to the saute pan as needed, preheating the oil before frying the tomatoes. Remove the browned tomatoes and drain on paper towels. Season lightly with salt, to taste.

To serve, lay 3 tomatoes in the center of each plate. Spoon 1/4 of the warm sauce over each plate of tomatoes. Garnish with green onions and serve immediately.

EMERIL'S ESSENCE CREOLE SEASONING
(also referred to as Bayou Blast)

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.

Yield: 2/3 cup
Source: New New Orleans Cooking by Emeril Lagasse and Jessie Tirsch, published by William and Morrow, 1993.