Fried Green Tomato Stack

I was given the opportunity to do a cooking demo at the Davidson Farmer's Market on Saturday, those of you who are familiar with the Proximity Project know this is my favorite local market (no offense to all you other markets) so of course I jumped at the chance.

My assignment: Tomatoes.

On the menu: Fried Green Tomato Stack Layered with a Roasted Red Pepper and Garlic Fromage Blanc Provided by Calico Farmstead Cheese Inc and Topped with a Fresh Tomato Salsa.

First things first, make the fresh tomato salsa- starting this first allows the flavors to meld. Combine tomatoes (I used one each red, orange and yellow tomatoes to add color to the dish) one red onion and one white onion, fresh basil, olive oil, salt, pepper, and powdered garlic.

Slice the green tomato in thick slices.

For the coating combine equal parts flour and course ground cornmeal (one cup of each will do 4-6 tomatoes) with powdered garlic, cayenne pepper, salt and pepper. To batter the tomatoes first give them a buttermilk bath than toss them in the flour/cornmeal mixture.

For the cooking demo at the market I used an electric skillet. At home I use a cast iron skillet. Doesn't matter what you choose to fry them in, you could even use a non stick skillet if that is all you have. Add vegetable oil to the pan and place on high heat. Once oil is hot fry tomatoes for about one minute per side. You want to quick fry your tomatoes on high heat to ensure your crust gets crispy and your tomatoes do not get soggy.

When your tomatoes are cooked on both sides remove them from the pan and place on paper towels to drain the excess oil. To assemble, spread roasted red pepper and garlic fromage blac on one fried green tomato then top with a second fried green tomato. Top the second tomato with the fresh tomato salsa. Enjoy!

Ingredients

Green Tomatoes

Buttermilk

All-purpose Flour

Garlic Powder

Cayenne Pepper

Salt Pepper

Salsa

Tomatoes

Red onion

White onion

Fresh Basil

Garlic Powder

Salt Pepper

Roasted Red pepper and Garlic Fromage Blac

Chunky Beef Marinara

I bought ground beef earlier in the week, from Wild Turkey Farms, to make burgers and had about a half a pound leftover - not to mention a whole bunch of tomatoes - so I thought I would make some homemade meat sauce. Wild Turkey Farms beef is grass fed, what a difference in flavor!

As usual the measurements below are an estimate. I went with what I had in the house. Do not get bogged down by numbers.

CHUNKY BEEF MARINARA

Olive Oil

4garlic cloves, minced

1 onion, diced

1/2 red pepper diced

20 small button mushrooms

1/2 lb ground beef

Dried herbs: rosemary, basil, oregano, thyme, red pepper flakes

8 large tomatoes

1 cup red wine

salt

pepper

1lb penne pasta

Heat olive oil on med heat. Add garlic, then peppers and onions.

I like to add my herbs in stages. So, once the first batch of veggies have sauteed for 5 minutes or so add some herbs. Let the onions, peppers and garlic cook with herbs for 10 minutes.

Add the mushrooms, more herbs, and ground pepper. Cook for another 10 minutes.

I made the mistake of adding the tomatoes before adding the mushrooms and beef. If you do this the mushrooms and meat do not have a chance to brown which enhances the flavor. That is why I did my mushrooms and the meat separately and then added them later.

Add in ground beef breaking up with the back your spoon. Stir and cook till still slightly pink, 10 minutes.

Add diced tomatoes and saute for 15 minutes.

Add salt, pepper and more herbs. Cover the pot with a lid and cook for another 15 minutes.

Add wine cook for 10 minutes with lid off and another 10 with lid on.Don't forget to pour a glass for yourself. Cheers!

Cook your pasta in salted water. Drain and top with sauce.

I found the sauce to be a little watery. I was a little nervous but the flavor was delicious and it was very chunky. Although I love that there were no processed ingredients in this dish and everything but the garlic, olive oil, and pasta were local, I think next time I will try adding a small can of tomato paste to thicken up the sauce.

Bon appetit!