Ok, please keep in mind, I'm terrible at following recipes and
even worse at writing them. I'm a farmer and a foodie, so I use
recipes more for inspiration than a rule.
Please feel free to treat the following the same...
Fried Pink Tomato, Basil
Ricotta, Grit Cake and Lemon Zucchini Stack
Fried Pink Tomatoes - The only real suggestion here is to
use green tomatoes that are just
turning pink. The flavor is so much
better than entirely green tomatoes, yet they still hold together when fried. Slice tomatoes 1/2 inch thick. I pre-soak the tomato slices in an egg and
sour cream mixture prior to coating with the flour mixture. I use a 50/50 combination of flour and corn
meal and a cajun blend for seasoning. While
tomatoes are frying, make the ricotta mixture.
Basil Ricotta - 2 cups of ricotta and 12 basil leaves
(chiffonade), mix together with salt and pepper to taste. Cut recipe in half for a smaller batch. Hold in fridge until stack is assembled.
Grit Cake - You can use leftover grits from b'fast, or make
a batch a couple hours prior to making cakes.
Spread grits (I make mine with cheese) onto a sheet pan and let cool in
the fridge. Slice through sheet of grits
with a knife in order to create squares the same size as the fried
tomatoes. Brown both sides of grit cake
in a thin layer of oil. I prefer to use
a ghee/coconut oil mixture. While grit
cakes are browning, make lemon zucchini.
Lemon Zucchini - Use a mandolin or peeler with a julienne
blade to shave the flesh off of two medium zucchinis. The result will be spaghetti like ribbons of
zucchini. Add the juice of half a lemon,
or a 1 T of lemon extract (easy to make
with lemon peel and organic vodka). Season
with salt and pepper.
Stack ingredients in order of recipe. Feel free to sub out zucchini for cucumber,
and grits for leftover risotto.
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