Archive | May 2014

Fried Green Tomatoes


4 large green tomatoes
2 eggs
1/2 cup milk
1 cup all-purpose flour
1/2 cup cornmeal
1/2 cup bread crumbs
2 teaspoons coarse kosher salt
1/4 teaspoon ground black pepper
1 quart vegetable oil for frying

Slice tomatoes 1/2 inch thick.

Whisk eggs and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate. Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.

In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan in batches of 4 or 5, depending on the size of your skillet. Do not crowd the tomatoes, they should not touch each other. When the tomatoes are browned, flip and fry them on the other side. Drain them on paper towels.


Zucchini Gratin


4 tablespoons butter
4 large zucchini, sliced
4 medium shallots, minced
2 teaspoons garlic, minced
1 cup heavy cream
2/3 cup cheddar cheese
1/3 cup Parmesan cheese
1/4 teaspoon oregano
Salt and pepper to taste
Green onions, sliced


Preheat the oven for 400 degrees F.

Heat a large, deep pot to medium heat and add the butter. Once melted, sauté the shallots and garlic in the butter until the shallots are translucent – about a minute or two.

Add the zucchini, heavy cream, salt, pepper, oregano, and Parmesan cheese. Let the mixture cook on the stovetop for about 8 to 10 minutes, until the mixture is bubbly.

Transfer to a greased 9X13 casserole dish and mix in most of the cheddar cheese – once everything is blended thoroughly, sprinkle the rest of the cheddar cheese on top.

Bake the gratin for 10 to 14 minutes, or until the cheese is bubbly and golden-brown. Top with sliced green onions

Bourbon BBQ Sauce


1/2 onion, minced
4 cloves garlic, minced
3/4 cup bourbon whiskey
1/2 teaspoon ground black pepper
1/2 tablespoon salt
2 cups ketchup
1/4 cup tomato paste
1/3 cup cider vinegar
2 tablespoons liquid smoke flavoring
1/4 cup Worcestershire sauce
1/2 cup packed brown sugar
1/3 teaspoon hot pepper sauce, or to taste


In a large skillet over medium heat, combine the onion, garlic, and whiskey. Simmer for 10 minutes, or until onion is translucent. Mix in the ground black pepper, salt, ketchup, tomato paste, vinegar, liquid smoke, Worcestershire sauce, brown sugar, and hot pepper sauce.
Bring to a boil. Reduce heat to medium-low, and simmer for 20 minutes. Run sauce through a strainer if you prefer a smooth sauce.

Beef & Tomato Skewers


1/4 c. balsamic vinaigrette
1/4 c. barbecue sauce
1 tsp Dijon mustard
1 lb sirloin steak, cut into 1 in. cubes
2 c. cherry tomatoes

In a large bowl whisk together the balsamic vinaigrette, barbecue sauce and Dijon mustard. Reserve 1/2 c. of the marinade for basting. Marinate steak in marinade, tossing to coat.

On four metal or soaked wood skewers thread beef and tomatoes in alternating fashion. Using a long-handled tongs rub a paper towel that’s been moistened with cooking oil over grill grates to lightly coat them.

Place skewers on grill over medium heat, cover grill and grill until beef reaches desired doneness. Or broil about 4 inches from heat for 6-9 minutes. Turn occasionally and baste with reserved marinade during last three minutes of cooking.

Rainbow Salad


1 cup plain lowfat yogurt
1/2 cup light mayonnaise
2 tablespoons chopped fresh chives
1 (1.0-ounce) package ranch salad dressing and seasoning mix
1 head romaine or iceberg lettuce, chopped
1 (12-ounce) package frozen corn, thawed
6 to 8 plum tomatoes, chopped
2 (16-ounce) packages frozen fully cooked chicken breast strips, thawed
1 (12-ounce) package frozen peas, thawed
2 cups shredded sharp Cheddar cheese

In a medium bowl, combine yogurt, mayonnaise, chives, and ranch salad dressing mix; mix well, cover, and refrigerate.

In a large glass bowl, layer half the lettuce then all the corn, tomatoes, chicken, peas, and remaining lettuce. Sprinkle with cheese. Cover and chill at least 2 hours before serving.

Corn Salad


1 (16-ounce) package frozen corn, thawed and drained
1 small cucumber, peeled and chopped
1 large tomato, chopped
1/2 green bell pepper, chopped
1/4 cup chopped red onion
1/2 cup Italian dressing

In a large bowl, combine all ingredients; mix well. Cover and chill 1 hour. Serve or keep chilled until ready to serve.

Layered Salad


1 1/2 cups mayonnaise
1 tablespoon sugar
1 teaspoon curry powder
1 medium head iceberg lettuce, shredded
2 large tomatoes, chopped
1/2 pound sliced fresh mushrooms
1 medium-sized red onion, thinly sliced and separated into rings
10 radishes, sliced
1 1/2 cups shredded Swiss cheese
1/4 cup real bacon bits


In a small bowl, combine mayonnaise, sugar, and curry powder to make dressing. Mix well and set aside.

In a large glass serving bowl, layer the lettuce, tomatoes, mushrooms, onions, radishes, cheese, and bacon bits.

Spread dressing over top; cover and chill overnight, or at least 2 hours, before serving. Toss and serve.