Whistlestop End to the Garden
After planting all the garlic and strawberries this weekend, I kept looking at the peppers and tomatoes.
I don't have the heart to pull them out yet.
There are tens of green tomatoes and dozens of all kinds of peppers. I have till the first frost before I try to overwinter the peppers - but I hacked away at them all today wondering if cutting back foliage would channel more energy to the fruits of my labor. . . And then. . . "Oh no. . . " I cut a vine with three of the largest green tomatoes I'd ever seen:
Welp, no time like the accident to work on the Fried Green Tomatoes recipe.
I watched a Paula Deen recipe where she used the air fryer - tweaked some things with what I had and. . . .
1/4 cup heavy cream
1/2 cup whole milk
Juice from half a lemon
Three dashes of hot sauce
~ Combined and let sit for ten minutes - essentially making buttermilk.
1 large green tomato, slice 1/4 inch thick
~ Sliced tomato and salted with garlic salt.
~ Let tomato sit for ten minutes on a paper towel to draw all the moisture out.
1/2 cup Panko crumbs
1/4 cup flour
1/4 cup cornmeal
~ Combined all three.
~ Soaked drained tomatoes in the "buttermilk."
~ Dredged in Panko mixture pressing in the crumbs.
~ Sprayed both sides with Pam spray and air fried at 400 degrees.
~ Flipped every ten minutes.
~ Took about 23 minutes.
Brenna and I order these every year at Merchant's before heading to the Amy Grant/Vince Gill Christmas concert. They serve them with pimento cheese, so I made some with the jalapeño peppers from the garden.
Jalapeńo Cheese Dip:
1/2 cup shredded cheddar
1/4 cup mayonnaise
3 chopped jalapeños
1 tsp white vinegar
~ Mixed all of the above and let them sit in fridge.
~ When I put it in the fridge, there was the jalapeño jelly staring at me. . . (I wonder if I could make that. . .)
Sweet and spicy. It was perfection.