Fried Green Tomatoes
Fried Green...

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      La Belle Cuisine

A Tribute to Craig Claiborne

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Fine Cuisine with Art Infusion

"To cook is to create. And to create well...
is an act of integrity, and faith."



"Cooking is at once one of the simplest and most gratifying of
the arts, but to cook well, one must love and respect food."

~ Craig Claiborne

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Craig Claiborne, in his New York apartment in 1990
(courtesy AP)

A Tribute to Craig Claiborne


La Belle Cuisine


Produce in a Public Market in Olhao on the Algarve Coast, Olhao, Portugal
Produce [Tomatoes] in a Public Market...
John Loggins
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from the introduction to Southern Cooking:

"Nothing rekindles my spirits, gives comfort to my heart and mind,
more than a visit to Mississippi... and to be regaled as I often have
been, with a platter of fried chicken, field peas, collard greens, fresh
corn on the cob, sliced tomatoes with French dressing... and to top it
all off with a wedge of freshly baked pecan pie."


Craig Claiborne's
Fried Green Tomatoes

Craig Claiborne's
Southern Cooking

by Craig Claiborne, 1987, Times Books/
2007 Univ. of Georgia Press

Yield: 4 servings [You may want to double this recipe!]

1 1/2 pounds green tomatoes
Tabasco sauce to taste
6 tablespoons flour
6 tablespoons cornmeal
Coarse salt to taste, if desired
Freshly ground black pepper to taste
1/2 teaspoon cayenne pepper [or to taste]
3/4 cup peanut or vegetable oil, approximately

1. Cut the tomatoes in slices about 1/4 inch thick. Sprinkle the slices
with Tabasco.
2. Combine the flour and cornmeal with salt, black pepper, and
cayenne pepper. Put in a plastic bag. Add the tomato slices, a
few at a time, and toss to coat with the four mixture. Shake
off the excess.
3. Heat about 1/4 inch of oil in a skillet and fry the tomatoes, adding
them a few at a time, without overcrowding, until golden brown
on each side. Drain on paper towels.
4.  Serve immediately. If kept, the tomatoes will turn soggy.

We highly recommend serving these beauties
with Mississippi Comeback Sauce!!!
Some folks opt for Louisiana Rémoulade Sauce.
No doubt Mr. Claiborne would approve!

Featured Archive Recipes:
The Tantalizing Tomato
Craig Claiborne's Tomato Soups

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