Fried Green Tomatoes W/Basil Mayonnaise

6 hard green tomatoes (slice 1/4 inch thick)

Kosher Salt

Freshly ground black pepper

3/4 cup well-shaken buttermilk

Dash hot sauce

3/4 cup yellow cornmeal

1 1/2 cups Japanese panko bread crumbs

Vegetable oil, for frying

1 recipe Basil Mayonnaise

Serves 6

Season the tomatoes W/salt and pepper. Place flour on a plate.

Whisk together the buttermilk and hot sauce in a shallow bowl.

In a seperated bowl whisk together the cornmeal and panko bread crumbs.

One at a time, coat the tomatoe first in flour (shake off excess)

Dip in buttermilk, then in breadcrumbs mixtures.

Transfer the tomatoe to a baking sheet and repeat with remaining slices.

Preheat the oven to 200*F. Line a second baking sheet with paper towels.

Heat 3/4 inch of vegetable oil in a medium skillet to 350*F.

working in batches, fry the tomatoe slices until golden brown, (2 mins. per side)

Transfer the cooked tomatoes to the prepared baking sheet

and sprinkle with salt and pepper

Keep cooked tomatoes in the warm oven while you fry the remaining slices

serve the tomatoes warm with Basil Mayonnaise

Basil Mayonnaise

2 cups loosely packed fresh basil leaves

1 cup mayonnaise

2 tablespoons fresh lemon juice

1 tablespoon Creole mustard

Kosher salt

Freshly ground black pepper

Makes about 1 1/4 cups

Mix the basil, mayonnaise, lemon juice and mustard in a bowl until smooth

season with salt and pepper

The Basil Mayonnaise can be made one day ahead. (cover and refrigerate)

Broccoli Cheddar Cornbread

1/2 cup unsalted butter

1 medium onion chopped

2 garlic cloves, minced

one 10-ounce package frozen chopped broccoli (thawed but not drained)

two 8-ounce container cottage cheese

4 large eggs

1 tablespoon salt

1 cup plus 2 tablespoons grated sharp cheddar cheese, (topping)

Serves 6

Preheat oven to 375*F

In a 10-inch cast-iron skillet heat butter over medium heat

Add onions and saute until softend (4-5mins.)

Add the garlic and broccoli to the skillet and saute (2mins.)

until garlic is fragrant and the broccoli has warmed  through.

In a medium bowl, stir together the cornbread mix, milk, cottage cheese, eggs, salt

and 1 cup of the cheddar cheese until smooth, then pour the batter into the skillet

over the vegetables and stir to blend.

Sprinkle top of batter with the remaining cheese. Bake the cornbread in the skillet

for about 30 mins. until it is lightly golden and toothpick comes out clean.

Cook (5-10 mins.) then serve.

Chicken Noodle Soup

3 tablespoons butter

3 large shallots, chopped

2 celery stalks, thinly sliced

4 ounces thickly sliced button mushroom

2 carrots, sliced into thin half-moons

kosher salt

3 tablespoons all-purpose flour

6 cups  chicken stock or chicken broth

1 ten ounce bag egg noodles

2 tablespoons vegetable oil

4 boneless, skinless chicken-breast halves

(sliced diagonally in 1/2 inch strips)

1 1/2 cups half-and-half1

1 ten ounce box frozen peas

2 tablespoons chopped fresh leaf parsley or dill

Freshly ground black pepper

Serves 6 to 8 people

In large pot over medium heat, melt the butter.

When butter begins to bubble, add the shallots, celery, mushrooms, carrots

and a pinch of salt and cook until vegetables are starting to soften (5 min.)

Add the flour and cook, stirring frequently until vegetables are coated.(2min.)

Gradually stir in chicken stock.

Bring soup to a simmer, stir frequently and cook until vegetables are tender

and soup has thickened slightly (15min.)

Meanwhile, bring a large pot of water to a boil

Generously salt the water and cook the egg noodles until they are just tender

Drain the noodles, transfer them to a bowl, toss them with vegetable oil (set aside)

Add the chicken slices to the soup and simmer until the chicken is cooked through (4 to 5 min.)

Add the half and half, stir in reserved noodles, peas and parsley/dill

and simmer for another 5 min. until heated through

season with salt and black pepper

 

B.B.Q. Sauce

2 cups ketchup

1 cup water

1/4 cup light brown sugar

1/4 cup granulated sugar

1 1/2 teaspoons freshly ground black pepper

1 1/2 teaspoon onion powder

1 1/2 teaspoons freshly dry mustard powder

2 tablespoons fresh lemon juice

2 tablespoon Worcestershire sauce

1/2 cup apple-cider vinegar

2 tablespoon light corn syrup

1 tablespoon B.B.Q. Seasoning

Makes about 2 cups

In a large pot, combine all the ingredients.

Over high heat, bring to a boil, stir frequently to keep from sticking

reduce temperature to very low and simmer

uncover for at least 2 hours, stir occasionally.

Remove from heat, cool  and use as needed.

If stored properly (In tightly sealed container)

this sauce will keep in the fridge up to 12 months.

B.B. Q. Seasoning

1 1/2 cups of paprika

3/4 cup of sugar

3 3/4 tablespoon of onion powder

Makes about 2 1/2 cups

Stir together the ingredients in a small bowl

If stored properly(cool, dry place w/air tight container)

seasoning can last up to six months.