Savannah's fried green tomatoes

[coyote]

Savannah's Cafe Fried Green Tomatoes (Slideshow)
Fried Green Tomatoes...
Ya'll don't want to miss this recipe in the Chef's Kitchen.
I went to Savannah's Cafe in downtown St. Petersburg, where they showcase an old-fashioned southern dish.
They are easy to prepare and at Savannah's Cafe, they are also one of the most popular dishes.
Let's take a look.



What you'll need for the Fried Green Tomatoes:

• 1 green tomato sliced into four parts
• 2 cups flour
• 2 tbsp. garlic powder
• 2 tbsp. paprika
• 2 tbsp. dried oregano
• 3 tbsp. salt
• 2 oz. fine chopped parsley
• 3 tbsp. Black pepper
• 2 eggs mixed with milk and water

What you'll need for the Red Pepper Puree:

• 3 roasted red peppers without seeds and skin
• 2 oz. honey
• 2 tbsp. oregano
• 4 cloves roasted garlic mashed into paste
• ¼ cup red wine vinegar
• ¼ cup water

Let's Cook:


Slice the tomato into four parts.
Chef Beetle from Savannah's Cafe takes us through the recipe.
Start by cutting the tomato into slices.
You can get four thick slices per green tomato.
Now season the flour with garlic and dried oregano.
The oregano accents the red pepper puree that goes with the dish.
Also add a little paprika, salt, parsley and cracked black pepper.
Mix the seasoned flour together.
Now, let's deep-fry the tomatoes.
Along with the flour, an egg wash will help create a double batter.
For the egg wash use a couple of eggs, a little milk and water to thin it out.
The tomatoes are already wet; so first dredge them in the flour.


Mix all the spices in the flour.

Then place the floured tomatoes in the egg wash.
Again go back into the flour to create the double batter.
It gives the tomatoes a nice hearty coating.
Simply deep-fry the tomatoes and they are ready to plate.
Pour some of the red pepper puree on the plate then place the fried tomatoes.
For the puree, add roasted red peppers to a food processor.
Next add honey, oregano and roasted garlic that are mashed into a paste.
Finish by purÃ[emoji]169[/emoji]eing everything in a food processor with red wine vinegar and water.
Top the dish with goat cheese and finish with some pecans.

 

[chef_boy812]

I am a FGT nut, can't wait to try these! I have a couple of Green maters left in the garden.
Thanks

 

[packplantpath]

In my opinion, these would be a bit over-prepared. All these things need is a light dusting of corn meal, CBP, salt, and some hot lard to fry. Heaven on earth, just like grandma made.

I'm sure these are good, but I want to taste the tomato.

 

[walking dude]

nice.........momma will LOVE this thread........

BUT....coyote.....your slideshow doesn't werk, unless its just to show one pic.

 

[coyote]

WD
here is the link, It might be of more help..


http://www.baynews9.com/content/23/2008/8/20/372480.html

 

[smokin365]

you know how gourmet chefs like to screw with things. they cant leave well 'nuff alone. but on the same note, most of us smfers are the same way, we get a recipe and tweak it to our liking. i do agree tho, i wanna taste the maters. i dont know if u can find it in ur neck o the woods, but try mixing cornmeal 50/50 w/ kentucky colonel flour for your FGTs

 

[chef_boy812]

Your hurtin' my feelings over here.
me and my fellow chefs arn't screwing things up, we are just trying to make some money.
If I lump a couple of FGT on a plate, I would get oh $4. but when I screw it up, I can charge $12.

 

[smokin365]

Now, i didnt say screw up, i said screw with. theres a world of difference there chef boy. If one is not careful screwing with can become screwing up though. Ive seen screwing with turn out some awesome grub, but screwing up almost always results in an unpalatable epic failure. I also said that most of us here at smf screw with almost every recipe that we come across. I guess that a better word would be tweak, not screw. I may not have achieved chef status in a fru-fru restaurant, but i was 2nd cook in a locally well known bbq joint in east central IL, so i know the advantages of offering something dressed up as opposed to plain. People will come back for it time after time.

 

[chef_boy812]

I guess you've nailed it.