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So far this week we've discussed a number of different rémoulade recipes with some incite as to how they can be used. But what we haven't really seen are any recipes to go with that new arsenal of dipping sauces you've acquired. Well that's about to change.
Fried Green Tomatoes
2 large or 3 small green tomatoes
2 eggs
1 cup cornmeal
1/2 cup flour
2 tablespoons water
Salt and pepper
Oil for frying
In three bowls side-by-side place the flour, then eggs whisked with the water and finally the cornmeal. Season all three with salt and pepper. Slice the tomatoes roughly a 1/4 inch thick. Roll slices in flour, egg wash, and then cornmeal shaking off excess of each. Place onto a cookie sheet lined with parchment or wax paper and refrigerate until ready to cook. Heat a skillet to medium-high and heat enough oil to almost cover the tomato slices, roughly 1/4 inch. When oil is hot begin frying the tomato slices 3 – 5 minutes on each side or until golden brown. Serve topped with your favorite Rémoulade from this week (I recommend the Sour Cream Rémoulade).
Fried Dill Pickles – Yes, in the South we fry everything.
1 egg
1 cup buttermilk
1 cup corn meal
1/2 cup all-purpose flour
1/4 cup seasoned salt
2 cups dill pickle chips drained
Oil for frying
In a shallow bowl, beat together the egg & buttermilk to form an egg wash; stir well then set aside. In an iron skillet over medium-high heat, pour the oil to a depth of 2 inches and heat to 350 degrees. Whisk the cornmeal, flour and seasoned salt together in a medium sized bowl. In small batches, dip the pickle slices first in the egg wash, then in the dredge, shaking off any excess. Drop them into the oil and, move the pickles around to brown evenly using a slotted spoon, roughly 1 minute. Drain on paper towels. Repeat until all pickles have been cooked. Serve with Mars Hill's Spicy Rémoulade for dipping.
Or you can try both snacks with this classic French Rémoulade:
1 cup mayo
1 tablespoon Colman's Original English Prepared Mustard
1 teaspoon capers
1 small shallot, finely diced
Mix, chill and serve.
Fried Green Tomatoes
2 large or 3 small green tomatoes
2 eggs
1 cup cornmeal
1/2 cup flour
2 tablespoons water
Salt and pepper
Oil for frying
In three bowls side-by-side place the flour, then eggs whisked with the water and finally the cornmeal. Season all three with salt and pepper. Slice the tomatoes roughly a 1/4 inch thick. Roll slices in flour, egg wash, and then cornmeal shaking off excess of each. Place onto a cookie sheet lined with parchment or wax paper and refrigerate until ready to cook. Heat a skillet to medium-high and heat enough oil to almost cover the tomato slices, roughly 1/4 inch. When oil is hot begin frying the tomato slices 3 – 5 minutes on each side or until golden brown. Serve topped with your favorite Rémoulade from this week (I recommend the Sour Cream Rémoulade).
Fried Dill Pickles – Yes, in the South we fry everything.
1 egg
1 cup buttermilk
1 cup corn meal
1/2 cup all-purpose flour
1/4 cup seasoned salt
2 cups dill pickle chips drained
Oil for frying
In a shallow bowl, beat together the egg & buttermilk to form an egg wash; stir well then set aside. In an iron skillet over medium-high heat, pour the oil to a depth of 2 inches and heat to 350 degrees. Whisk the cornmeal, flour and seasoned salt together in a medium sized bowl. In small batches, dip the pickle slices first in the egg wash, then in the dredge, shaking off any excess. Drop them into the oil and, move the pickles around to brown evenly using a slotted spoon, roughly 1 minute. Drain on paper towels. Repeat until all pickles have been cooked. Serve with Mars Hill's Spicy Rémoulade for dipping.
Or you can try both snacks with this classic French Rémoulade:
1 cup mayo
1 tablespoon Colman's Original English Prepared Mustard
1 teaspoon capers
1 small shallot, finely diced
Mix, chill and serve.
