My son loves
fried green tomatoes. Who would have
thought? A few years ago, he was
probably 6 years old that the time, we went to Dinosaur BBQ. If you haven't been to a Dinosaur BBQ (I
think they're only in New York State - it’s not a chain), I am sorry. It really
is good BBQ! I really only have the
natural half BBQ chicken plate there because it is that good. But my friends and family have enjoyed all
other dishes as well.
Anyway, two
years ago we went there and I ordered the fried green tomatoes as an
appetizer. They were excellent, I
think. They were crunchy and sweet, with
a slightly spicy dipping sauce. I say I
think because my son ate almost all of them.
Now whenever we go there we must get them as an appetizer. Even my three year old loves them (the
dipping sauce too!).
This year
especially, I have a lot of green tomatoes.
So I thought a perfect Meatless Monday meal for tonight would be Fried
Green Tomatoes! But that is not a meal. Hmmm, what to do. I ran 11 miles yesterday so I am craving
carbs so I decided to make these into a sandwich! I also decided to make these
a little healthier by baking them.
Pretty good! And can I say, much
easier than frying.
Ingredients
Tomatoes
4 large green
tomatoes
1 C all
purpose flour
1 1/2 C Panko
breadcrumbs
1 C
buttermilk
Salt and
Pepper
Creole
seasoning (optional or use your favorite seasoning)
The Remoulade
1 Cup mayo
1/3 cup Dinosaur BBQ sauce
1 Tbs brown mustard
2 tsp lemon juice
2 Tbs smoked paprika
2 tsp Dinosaur BBQ Devil's Duel Hot sauce
1 Tbs capers, chopped
1/2 tsp black pepper
I normally
use cornmeal, even though I read that is not how you are “supposed” to make
them. I don’t care, I am a New Yorker
and I like the way they taste. However,
since I am not frying them I looking to get the crunch some other way. Panko breadcrumbs help add that crunch.
Preheat the
oven to 400 degrees F. Get three
plates. The first plate is for the
flour, the second for the buttermilk and the last for the panko. Mix in about a teaspoon of salt and a few
cracks of fresh pepper into the flour and gently mix. Slice the tomatoes, not too thin and not too
thick. Coat the slices in the flour, then
the buttermilk and then the breadcrumbs, making sure they are fully coated.
Lay them on a
cookie sheet in a single layer. Bake
them for about 9 minutes and then flip them and bake for another 8-9 minutes.
While
tomatoes are baking, place mayonnaise in a mixing bowl then whisk in bar-b-que
sauce and mustard until smooth. Add remaining ingredients and mix.
I will admit
that I did not make this sauce because I did not have all of the
ingredients. I used a ranch dressing
that I had. But this is Dinosaur BBQ’s
original recipe so I thought I’d share.
I used whole
wheat bread and toasted it and added some baby spinach. I made a quick black bean and edamame salad
to go with it and some potato salad for hubby and the kids.
I really
enjoyed it but my son did not. He declared that it was not Dinosaur BBQ so he
would not eat them. Oh well, I think it
would have helped if he let me toast his bread, but he did eat the edamame
salad. I ate the left over tomatoes!