Let it sit at room temperature for about 15 minutes, then it’s ready to use. The chipotle sour cream is a really nice touch to these tomatoes. Step 1, Sauce: Combine sour cream, dill and green onion in a small bowl, stirring well. This site uses Akismet to reduce spam. Drain thoroughly on the paper towels. Ann at Mom Gateway is our host for this round, so be sure to visit her blog for more information about submitting your post. In a small bowl, combine cream sauce ingredients. Thanks for visiting and joining the conversation. 2 teaspoons ancho chili powder (mild) or chipotle chili powder (spicy), 1/2 teaspoon ancho chili powder (mild) or chipotle chili powder (spicy). [...] This post was mentioned on Twitter by Chef John, Dionne Smith, Dara Michalski, Michele Guizzetti, Andrea Meyers and others. Heat oil in the large cast iron skillet over medium heat. Pour panko into the third pie plate. All comments are moderated. We hope you’ll join us this month for Grow Your Own, a blogging event that celebrates the dishes we create from foods we've grown, raised, foraged, or hunted ourselves. Your email address will not be published. Dip the tomato slices one at a … | Privacy Policy. Serve immediately with the chipotle sour cream. Best eaten within an hour. I also like mine a bit spicy, so I throw in some chili powder and make some spicy sour creams for topping. Stir well to combine. In a small bowl combine the mayonnaise, sour cream, ketchup, mustard, lemon juice, garlic, horseradish, and Creole seasoning. (This is my own personal opinion and Daisy didn’t ask or pay me to recommend their products. Dip into the buttermilk on both sides, then immediately dredge slices in panko. Heat 2 tablespoons olive oil in a large, heavy skillet over medium-high heat. Dredge the tomatoes slices in the cornmeal mixture. They probably don’t even know I exist.). Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomatoes in the reserved bacon fat over medium heat, turning once, until golden brown. Core and cut tomatoes into 1/4-inch thick slices. Michael started taking down some of the tomato plants that didn’t have any tomatoes left, though quite a few of the plants still have green tomatoes hanging, so we sliced some up and fried them, and we’re also going to make pickles and a few other fun things to put up for the winter. I use Daisy brand sour creams and cottage cheese because they have terrific flavor and no preservatives, and that means no chemical aftertaste like many other light or lowfat sour creams and cottage cheese. Slice the tomatoes into ½-inch thick slices. Cook for 2 minutes on each side. Cook tomato slices in hot oil until brown and crispy, about 3 to 5 minutes per side. . And I need to get the garlic planted, a task that I put off after an old back injury reared its ugly head last month, leaving me lying in the floor with ice packs and lots of physical therapy appointments for the foreseeable future. Dredge tomato slices in flour mixture, coating each side and shaking off excess. I really should try to make this. Try making a fried green tomato sandwich! If you can’t find it, ask your grocer to start carrying Daisy because they really have excellent products. Pour buttermilk into the second pie plate. Mix cornmeal, flour, chili powder, and salt in a shallow dish. All photos and original text Copyright © 2020 Andrea Meyers Productions LLC | You may not use any photos or original text without express permission. Mix cornmeal, flour, chili powder, and salt in a shallow dish. I hope your back heals faster than you're anticipating. Dredge tomato slices in flour mixture, coating each side and shaking off excess. Spiced Persimmon Cake with Dates and Lemon Glaze, FatFree Vegan Kitchen – Oven-Fried Green Tomatoes, The Perfect Pantry – Curried Green Tomatoes, Kalyn’s Kitchen – Salsa Verde with Green Tomatoes, Food Wishes - Fried Green Tomatoes (Video Recipe). To spare you all the ugly details about the injury, I’ll just say I don’t ride horses anymore, though I still love to watch them. … Slice tomatoes about 3/8-inch thick. Meanwhile, dredge tomato slices in the flour mixture and shake off the excess. Sprinkle lightly with salt. Step 2, Cover and refrigerate for 2 hours. Some products may not be available at all stores. And watch videos demonstrating recipe prep and cooking techniques. Cook for 2 minutes on each side. Andrea Meyers said: {new post} Fried Green Tomatoes with Chipotle Sour Cream http://goo.gl/fb/NI6ei [...], [...] in the garden picking tomatoes, Andrea Meyers can be found in the kitchen cooking up salsa, soup, fried green tomatoes, and salads with all the tomatoes they [...]. Learn how your comment data is processed. Stir together the sour cream and minced chipotle in a small bowl. If you don’t have buttermilk, you can make your own. Cover and refrigerate for at least 30 minutes. Recipe from Central Market Poulsbo - Culinary Resource Center. https://andreasrecipes.com/fried-green-tomatoes-with-chipotle-sour-cream Combine the cornmeal, flour, salt, and pepper in a shallow pan. Get Fried Green Tomatoes with Horseradish Cream Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Roll the sides of the tomato in the flour mixture too, to ensure an even coating. If the weather forecast is correct, then we need to shake a leg and finish harvesting the garden before frost on Friday night.