Wednesday, July 13, 2011

Cinema, Cuisine and Cocktail : "Fried Green Tomatoes"

Yes, it's the quintessential chick flick. Yes, Mary Louise Parker will make you do that "ugly" cry in it. Yes, your significant other will stare at you oddly when you scream out "Towandaaaaaaaaa!!!!".

But "Fried Green Tomatoes" also happens to be a terrific movie full of inspiration for foodies everywhere.

I've put together a simple southern meal that I think Ruth and Idgie would've served at the Whistle Stop Cafe. Why not invite your besties over for an evening of good grub and girl power?

Fried Green Tomatoe Po' Boys
Recipe Courtesy of Yahoo Shine


French bread baguettes
Rémoulade Sauce Shredded lettuce
Fried Green Tomatoes
Cooked bacon (No pork on your fork? Feel free to use Turkey Bacon!)
Avocado slices

To make the fried green tomatoes:

1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup self-rising cornmeal mix
1/2 tsp. salt
1/2 tsp. pepper
1/2 cup all-purpose flour
3 medium-size, firm green tomatoes, cut into 1/3-inch thick slices (about 1 1/4 lb.)
Vegetable oil

Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

Rémoulade Sauce
Stir together 1 cup mayonnaise, 1/4 cup sliced green onions, 2 Tbsp. Creole mustard, 1 Tbsp. chopped fresh parsley, 1 Tbsp. minced fresh garlic, and 1 tsp. horseradish. Cover and chill until ready to serve.


Cut baguettes into 6-inch lengths. Split each lengthwise, cutting to but not through the other side; spread with Rémoulade Sauce. Layer with lettuce, Fried Green Tomatoes, bacon, and avocado.

Praline Turtle Cake
Recipe Courtesy of Country Living


1/2 cup(s) Butter
1 cup(s) Brown Sugar
1 can(s) (14 ounces) Sweetened Condensed Milk
1 cup(s) Chopped Pecans
2 cup(s) All-Purpose Flour
3/4 cup(s) Unsweetened Cocoa
2 cup(s) Granulated Sugar
1 1/2 teaspoon(s) Baking Powder
1 1/2 teaspoon(s) Baking Soda
1 teaspoon(s) Salt
2 large 2 Large Eggs
1 cup(s) Sour Cream
1/2 cup(s) Canola Oil1 teaspoon(s) Vanilla Extract
1 teaspoon(s) White Vinegar
1/2 cup(s) Fudge Topping
1/2 cup(s) Chocolate Chips, melted


Make the cake: Heat oven to 350 degrees F. Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil.

Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.

Assemble the cake: Spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining 1/4 cup pecans. Frost the cake sides with your favorite chocolate icing.

Memphis Iced Tea
Recipe Courtesy of The Neelys, Food Network


1 can soda
Sweet iced tea
Lemon slices, for garnish


Fill 4 tall glasses with ice cubes. To each glass add a shot of whiskey, a spritz of soda and top with sweet iced tea. Stir to combine and garnish with a lemon slice.

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