Fried Green Tomatoes

This week’s farm share included 2 pounds of green tomatoes. It is unbelievable that we’re still getting tomatoes at this time of year!

I only know two things to do with them and that is to fry them up or pickle them. I’ll fry a couple of batches and can the rest I guess.

Ingredients:
1 medium green tomato
1/4 cup fine corn meal
1/4 cup flour
1/2 cup cream
1/4 cup milk
1/2 tsp dried thyme
1/4 tsp salt
1/4 tsp pepper
Vegetable oil

Directions:
1. Slice the tomato into 1/4 inch slices
 

2. Add dry ingredients to a mixing bowl. Whisk in cream and milk until you have a smooth thin batter.
 

3. Add tomatoes to the batter and make sure they are coated well. Allow to sit while you heat oil in a large iron (or non-stick) skillet over medium heat.

4. Fry for about 3-4 minutes until golden brown on one side. Flip and repeat so that both sides are golden brown.
 

5. Remove from skillet, season with salt, and allow to dry on a drying rack or on paper towels.

6. Serve immediately.

Scallops in Carrot Sauce

 

A few years ago we went to a fun restaurant outside of Seattle called the Herb Farm. This was a spectacular meal in a spectacular restaurant.

The restaurant has a really cool concept. One seating a night. Family style. All food comes from the northwest U.S.

One of the dishes from our dinner was a scallop dish in a carrot sauce. Luckily the Herb Farm has a cookbook. I’ve done this a few times now and it comes out great each time. Very easy dish that is a real crowd pleaser.

Ingredients:
2 cups carrot juice
1/4 cup white wine
1 medium shallot finely chopped
Juice of one lemon
1/4 tsp salt
4 tbsp butter
1/2 cup fresh marjoram
12 medium scallops
Salt and pepper to taste
2 tbsp olive oil
Salad

Directions:
1. Combine carrot juice, 1/4 cup wine, lemon juice and shallots in a large sauce pot. Bring to a low boil. Reduce to 1/2 cup.
 

2. Slowly whisk in butter. Add marjoram and remove from heat.

3. Salt and pepper the scallops to taste. Heat oil in a large pan until smoking. Add scallops sear on one side for about 3 minutes. Flip scallops and sear for about 2 minutes.
 

4. Transfer scallops to a warm plate and keep warm in 170F oven.

5. Drain scallop juice from pan add to carrot mixture with remaining 1/4 cup wine. Remove marjoram. Reheat sauce while whisking.

6. Add the salad to plates, top with scallops and drizzle with sauce by straining through a fine mesh strainer. Serve with rice on the side.
  

Roasted Duck Breast

There used to be an internet company where you could order meals that were all ready to cook. Most were from celebrity chefs. The ingredients were all prepped and pre-measured. All you had to do was follow the instructions. It was a good way to learn how to cook some interesting meals.

I learned to cook duck this way.

Duck breast is really nice. It is more like a red meat. It is very rich and flavorful. The hard part sometimes is getting the duck breasts. I’ve learned it is easiest to just buy a whole duckling and cut it myself. That way you get the leg quarters for confit, but that is another post.

Don’t use the huge Muscovy duck breasts. They are to big and are from older ducks. You want duckling breasts.

Not too many people eat duck, so this is a fun and elegant meal.

Ingredients:
2 boneless duck breasts with skin on
1 tbsp coriander seed (or ground)
1 tsp salt
1 tsp peppercorns (or ground)
1/4 cup balsamic vinegar
1/4 cup molasses (for a fun alternative use pomegranate molasses from a Middle Eastern market)
1/4 cup brandy or bourbon
1 tbsp olive oil

Directions:
1. Preheat the oven to 450F. Score the duck breast.
 

2. Season the duck breast with ground coriander, salt and pepper.
 

3. Combine the brandy, molasses, and balsamic vinegar in a small pot over medium to medium-low heat. Reduce by 2/3.
 

4. While the sauce is reducing, heat oil in an oven safe pan over medium high heat until smoking. Add duck breast to pan skin side down.

5. Cook for 4 minutes (the skin will be a dark caramel), turn breasts over and cook for 4 minutes more.

6. Place pan in the oven for 5 minutes.

7. Remove duck from oven, place on a cutting board and allow to rest for 5 minutes.

8. Slice the duck breast into 1/2 inch slices and serve drizzled with sauce.
 

Suggested sides: curried couscous, roasted root vegetables.

Fried Chicken

 

I grew up around Huntington, WV. In that area and over into Kentucky, fried chicken is a staple. It is many people’s favorite food. The trick, in my opinion, is to adequately season the flour and to finish the cooking in the oven. This time I did Buffalo fried chicken (replaced the buttermilk with hot sauce). I also finished by just moving the frying pan into the oven. I often finish by placing the chicken on a cooling rack over a cookie sheet and roasting on that. This just feels a little healthier…

Ingredients:
1/2 chicken
1 cup buttermilk or 1/2 cup Frank’s Red Hot Sauce
1 cup flour
1 tbsp rubbed thyme
1 tbsp salt
1 tbsp ground pepper
1 cup vegetable shortening

Serves 2-3

Directions:
1. Cut the 1/2 chicken into parts. De-bone the breast and cut in half.
 

2. Mix chicken and buttermilk/hot sauce. Marinate for at least 30 minutes, preferably overnight.

3. Combine flour, thyme, salt and pepper in a large plastic bag. Shake well to mix.

4. Place chicken in the bag, shaking off excess liquid before placing in the bag. Shake bag to coat chicken well.

5. Preheat oven to 350F. Heat shortening in a large iron skillet (or other oven proof heavy skillet) over medium heat.

6. Place chicken in skillet. Cook for 3 minutes.

7. Carefully turn chicken and cook for 3 more minutes.

8. Carefully turn chicken and transfer skillet to oven. Cook for 7 minutes.
 

9. Remove chicken from skillet and place on paper towels to drain for 1 minute. Serve.

Fried Potato Wedges

Often simpler is better. We had these simple potatoes last night with the Pork Filets and Leaky Kale. The potatoes really made the meal.

Ingredients

2 medium potatoes

2 tbsp olive oil

Serves 2

Directions

1. Cut potatoes into wedges

 

2. Heat oil in small iron skillet over med-high heat until barely smoking

3. Add potatoes to skillet

4. Turn every 5-10 minutes until golden brown and fork tender, about 30 minutes. Serve immediately.