Free Recipe Marinated Fried Green Tomatoes
Recipe Type: V Recipes
Recipe Preparation: cook
Cooking Temperature:
Recipe Serves: 6
Ingredients for Marinated Fried Green Tomatoes Recipe
3 lb Green tomatoes
2 c Water
1 tb English mustard — powder
4 tb Tomato paste
2 tb Peanut oil — divided
4 tb Cider vinegar
4 tb Soy sauce
4 tb Honey
2 ts Salt — divided
1 ts Celery salt
2 ds Cayenne
5 tb Cornstarch
1 c Flour
Marinated Fried Green Tomatoes Preparation
Prepare and start marinating the tomatoes early in the day. Cut the stem button out of each tomato and cut it in half lengthwise. Trim off a small slice on the round side of each tomatoe half and discard it. Then cut each half, lengthwise, into 2 slices, each about 1/2 inch thick. Pack the tomato slices into a bowl. In a saucepan, slowly stir the 2 cups of water into the mustard powder and tomato paste until the mixture is smooth. Add the 2 tablespoons of oil, the vinegar, soy sauce, honey, the 2 teaspoons of salt, the celery salt and cayenne. Bring the mixture to simmer over medium heat then simmer it, uncovered, for 5 minutes. Pour the hot marinade over the tomatoes in the bowl and set a saucer with a weight upon it on them to keep them submerged, and allow them to marinate at least 6 hours. Just before serving time, drain the tomatoes in a large strainer set over a bowl. Measure out the drained marinade liquid and add enough water to it if necessary to bring the total measurement to 3 cups. Dissolve the cornstarch in the liquid and bring it to simmer in a heavy saucepan over medium heat while stirring constantly, with a rubber spatula. When the liquid simmers, reduce the heat slightly and simmer 2 minutes longer, still stirring constantly. The sauce will be very thick and is meant to be so. Keep the sauce warm, covered with a trimmed piece of paper towel and lid, over very low heat until serving. Heat 1/4 inch of oil in a heavy, 10-inch frying pan over medium high heat. There will be around 8 tomato slices per serving so work in batches of 8. Meanwhile, lightly salt bothsides of each slice, dredge it in a bowl of the flour and set it on a plate. (Do not dredge more than 8 slices ahead of time, they get soggy.) Fry the floured tomato slices for2 to 2 1/2 minutes on each side until they are golden brown. Do not overcook them. They retain their heat for a long time and consequently continue to cook after they are removed from the pan. We want them to remain crisp. Drain the fried slices for a moment on paper towels. Transfer them to a warm dinner plate and serve the fried green tomatoes, immediately, along with a small, warm bowl of the equally divided marinade sauce. Recipe By : Dining With Delphina From Gemini”s MASSIVE MealMaster collection at www.synapse.com/~gemini
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