FRIED RED TOMATOES

Everyone has heard of Fried Green Tomatoes but have you ever considered Fried Red Tomatoes?
INGREDIENTS:

1 c Cornmeal
1 ts Crushed fennel seeds
1 ts Dried Oregano
3/4 ts Salt
1/2 ts Cayenne pepper
1/4 ts Pepper
2 EGGS
2 tb Water
4 Beefsteak tomatoes
1/2 c All-purpose flour
1 tb olive oil
2 tb Butter

PREPARATION:
In shallow dish, combine cornmeal, fennel seeds, oregano, salt, cayenne and  pepper.  In another dish, beat eggs with water.    Cut thin slice from top and bottom of each tomato; cut each tomato into 3  think slices.  Dip each slice into flour to coat; shake off excess. Dip  into egg mixture; dip into cornmeal mixture, pressing mixture on to coat.    In skillet, heat half of the oil and butter over medium-high heat; add half  of the tomatoes and reduce heat to medium.  Cook gently turning once, for 5  to 7 minutes or until golden.  Repeat with remaining oil, butter and  tomatoes.  Tip:  Bread the tomatoes just before cooking Makes 4 servings.

CAULIFLOWER STEAK

Friday, April 8, 2011

This is an amazing first course or side dish. Roasted slabs of cauliflower topped off with a tomato olive type salsa. I read about this technique in an older issue of Bon Appetit. Taking a whole head of cauliflower, peel off the outer leaves, standing it on its core end and cutting slabs from it's thickest part, a good half inch or a more keeping everything intact resembling a little tree. I decided to roast my "steaks" so I drizzled each side with olive oil, salt, pepper and a sprinkling of romano or parmesan cheese of course!

Bake in a 400F oven until tender and golden on each side gently flipping each "steak" over with a spatula. Don't worry about the stem and core being attached you're going to eat it all!

The end result gives you the perfect surface for a topping of your choice, think about it for a minute, the possibilities are endless! I might even stick a fried egg on top for some "steak" and eggs next time!

The topping I made had quartered grape tomatoes, sliced green and kalamata olives, finely diced red onion, fresh basil, parsley and olive oil, if I had a jar of artichokes I would have chopped a few in there and maybe even a couple sun dried tomatoes.

It was the perfect compliment to the creamy roasted slabs of cauliflower, and a definite WOW factor! I hope you give it a try.

Buon Appetito!

**Thanks to Carol F. for sharing this recipe with the world.