|August 23, 2019||Posted by Wendy Perry under cheesy, condiments & accompaniments, duke's mayo!, garden goodness, published, sensational sides, tomatoes, wendy's signature recipes|
Published in Carolina Country Magazine September 2010
Y’all. I do a lot of recipe creations. Some for products and publications and some just because I have some wacky idea, usually about 3AM… when I say “Hey Siri….” and go to making voice notes with her to run with when I get up lest I forget in those few short hours. Years ago, pre-Siri, I kept a voice activated mini cassette recorder on my bed table to do the same. Ideas just fly thru my head, some great, some not so, and now more than ever, I have CRS… that “can’t remember shit” disease, and if I don’t record in some way, it’s gone like the wind.
Some of my recipes I like, Some I LOVE.
This one is a LOVE.
There are few things yummier to me than a perfectly ripe tomato. As summer wanes along with those “real” tomatoes, many of us are sad to see them go, but on some days, kinda wish they would!
When deciding on recipes months ago for the September issue of Carolina Country magazine, this love/hate of tomatoes came to mind. We love ’em, but by September are weary of eating them every which way, from juicy Duke’s mayo and white bread sandwiches, to sauce and whatever!
Those of you who know me or follow my blog know I also love crispy crunchy things! So I went to thinking about some way to “do that” to soft ripened tomatoes. We are all familiar with fried green tomatoes, and I’ve done those too… but I’m working with end of summer last tomatoes of the year tomatoes… juicy ripe red ones!
So here is what I ended up with. I do have a few other ideas to play with, but with fall issues wrapped up and now into winter issues and recipes, I’ll save those for next summer. I hope you will give this one a try… use the recipe as a basis… switch up the chips (dill pickle ones are great too)… add more cayenne if you like spicier… just make some before they are all gone.
And when you do, please come over to my facebook community and share your pictures and tweaks, if any!
Many of us have enjoyed fried green tomatoes — but what about frying up some juicy, red, ripe ones? As summer wanes and tomatoes lose their shine, we thought you’d enjoy a unique way to eat up the last of this year’s crop — crispy and cheesy with a dollop of tartar sauce.
- 4 medium meaty ripe red tomatoes, cut into ⅓” slices
- preferred frying oil
- 1/2 cup flour
- 2 eggs, lightly beaten with 2 tablespoons water
- 1 cup finely crushed hot potato chips
- 1/2 teaspoon cayenne pepper
- 1/2 cup finely grated parmesan cheese
- 1/2 cup mayonnaise (Duke's preferred)
- 2 tablespoon minced onion
- 1/2 cup minced celery
- 1 tablespoon sweet pickle relish
- 1/2 cup loosely packed cilantro, chopped
- 1 1/2 teaspoons sugar
- 1/4 teaspoon celery salt
Slice tomatoes and lay onto paper towels. Lightly sprinkle with salt and drain at least 30 minutes before cooking.
Heat ½-inch oil over medium heat in a frying pan.
Combine flour, eggs and chips in a bowl. Dip tomato slices into this mixture and fry in batches until crunchy and lightly browned, about two minutes per side. Drain.
Serve with tartar sauce.
Grilled eggplant drizzled with blueberry mustard vinaigrette and fresh herbs
Enjoy those last summer tomatoes in this sweet n’spicy jam… roasted tomatoes, peaches and nectarines! Spoon over cream cheese or on crispy fish sandwiches.
What makes a juicy ripe tomato even better? How about a cheesy, buttery flaky crust underneath with the bright, fresh flavor of dill! Serve this Tomato Swiss Slab Pie in small wedges as an appetizer, or in bigger wedges as a side dish. Perfect alongside a salad for a light, meatless meal.
Many of us have made traditional “fire and ice” pickles using store-bought dill pickles. Our twist is a fast way to use those summer peppers that seem to come from every which way all at once … no processing, just refrigerate, eat and share. This recipe doesn’t require exact amounts, so you can make brine and use any amount of peppers (or other vegetables) you have.
Cheesy gluten and carb free bagels… with a kick of cayenne and a dusting of crispy everything bagel dust!
Tis the season … for scores of squash! Our spoonbread pairs pimento cheese with squash to create an all-in-one, veggie-laden cheesy bread. Add a cool summer salad and serve alongside some grilled goodies on the porch, along with an icy glass of lemonade.