Speaking of tomatoes, fried green ones…

A few years ago while food styling and creating recipes at Our State Magazine, I had the opportunity to create some “sauces” for Fried Green Tomatoes!  We Southerners know summertime isn’t complete without enjoying this tangy fried treat. OK, I’m sure some folks may coat and bake them, but Wendy don’t play that with some things, and “Fried” green ‘maters are one of those things.

Most of us have our preferred way to cook those, so this post isn’t about that…. since basically you just dip in buttermilk, crumbs…. and fry!

Saucy Fried Green Tomatoes
photography by Matt Hulsman for Our State Magazine!

 

Today, I’d like to share the 3 toppings the magazine published.  See if you find one you like, or if you have a preferred way to serve, please add a note about that in the comments below! 

The toppings are…

  • Herby Mayo Dressing… like Green Goddess
  • Whipped Feta & Basil Pimento Cheese
  • Sweet ‘n Hot Strawberry Spread

Enjoy these recipes on Our State’s site or printable below!
Recipes published June 2015

Print
Herby Mayo Dressing for Fried Green Tomatoes

Try a drizzle of this dressing, then add bits of bacon and chopped chives. (Hint: It tastes great on salads or as a vegetable dip, too.)

Yield: About 1¼ cups.

Course: Brunch, Dressings, Main Course, Salad, Sauces, Side Dish
Cuisine: Farmers Market, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 3/4 cup mayonnaise, Duke's preferred
  • 1/4 cup buttermilk
  • 2 tablespoons garlic paste (or 4 cloves, grated)
  • 4 whole scallions, chopped
  • 2 tablespoons chopped fresh chives
  • 1 tablespoon chopped fresh tarragon
  • 1/4 cup chopped fresh flat leaf parsley
  • 1 tablespoon white vinegar
  • several turns freshly ground black pepper
Instructions
  1. Put all ingredients into the bowl of a food processor. Pulse until the dressing is blended and the herbs are incorporated. Store in a jar in the refrigerator. Serve at room temperature. 
Print
Whipped Feta & Basil Pimento Cheese for Fried Green Tomatoes

This recipe calls for feta cheese, but you can easily substitute goat cheese if preferred.

Yield: About 1 pint.

Course: Brunch, Dressings, Main Course, Sauces, Side Dish
Cuisine: Farmers Market, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 8 ounces feta cheese
  • 8 ounces cream cheese, softened
  • 2 tablespoons diced pimento, drained
  • 2 teaspoons spicy brown mustard
  • 1/2 teaspoon white pepper
  • 2 teaspoons paprika
  • 1-2 teaspoons sugar optional
  • 6-8 fresh basil leaves
Instructions
  1. Put all ingredients except basil leaves into the bowl of a food processor. Pulse until combined and fluffy. Tear up 3 or 4 of the basil leaves, add to the pimento cheese, and pulse until chopped and incorporated into the cheese. Roll up remaining leaves and slice into thin ribbons.
  2. Spoon cheese on top of warm fried green tomatoes. Garnish with basil ribbons.
Print
Sweet ’n’ Hot Strawberry Spread for Fried Green Tomatoes
The best of both worlds: strawberries for sweetness, chowchow for a little kick.
Course: Brunch, Dressings, Main Course, Sauces, Side Dish
Cuisine: Farmers Market, North Carolina Goodies, Southern, Summer Food
Author: Wendy Perry
Ingredients
  • 2 tablespoons drained chow chow
  • 1 tablespoon strawberry jam or preserves
  • fresh basil optional
Instructions
  1. Stir to combine and spread onto fried green tomatoes.

 

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