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Craig Claiborne, in his New York apartment in 1990
(courtesy AP)
A Tribute to
Craig Claiborne
La Belle Cuisine
Produce [Tomatoes] in a Public Market...
John Loggins
Buy This at Allposters.com
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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