I know, I know, practically a travesty, but this ex-southern boy (well only half of me was ever Southern) giving up Fried Green Tomatoes! Truth be told I never did really master them the way Mom did, they just never tasted the same. And go figure she was the Yankee half of the family!
So, while grilling corn on the cob and boneless skinless chicken breasts I got the brilliant idea to grill the green tomato I had picked up at the farmers market in Forest Hills on Sunday! Sliced it thickly and brushed with olive oil and applied Kosher Salt and freshly Ground Black Pepper and tossed those babies onto my grill pan after everything else was done and they were just about the best green tomato I’ve eaten!!
You can see them below on our platter right next to the grilled corn.
The corn was basted with lime juice, olive oil, basil, smoked paprika, sea salt and black pepper. After marking it I covered with foil and tossed into the oven while I grilled the Chicken Breasts that were rubbed with Penzey’s Spices 33rd & Galena Chicken and Pork Rub.
The potato salad on the left is Roasted Potatoes, Radishes and Green Beans with tons of garlic and a Dijon Vinaigrette! Again if you haven’t tried this or even just roasted radishes, you must get right on it! Here’s the original recipe:
* Exported from MasterCook *
Potato–Roasted Radish & Potato Salad
Recipe By :
Serving Size : 4 Preparation Time :0:00
Amount Measure Ingredient — Preparation Method
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1 bunch radishes — trimmed and quartered (reserve greens)
1 pound new potatoes — quartered
2 Tablespoons olive oil
1/2 cup scallions — chopped
1/4 cup white wine vinegar
3 Tablespoons olive oil
1 teaspoon Dijon mustard
2 Tablespoons chopped fresh parsley
2 Tablespoons chopped fresh dill
Salt and black pepper to taste
Preheat oven to 425º F with a large baking sheet inside.
Toss radishes, potatoes, 2 Tablespoons olive oil, salt and pepper in a large bowl to coat. Transfer mixture to hot baking sheet in oven. Roast until golden, 20-25 minutes, stirring halfway through roasting.
In the meantime, wash radish greens in several changes of cold water and spin dry. For the vinaigrette whisk together vinegar, 3 Tablespoons oil, Dijon, parsley and dill in a bowl until combined; season with salt and pepper. Stir radish greens into roasted radishes and potatoes and add vinaigrette.
“Cuisine at Home”
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I added about 4 cloves of garlic rough chopped, chopped fresh thyme and rosemary to the radishes and potatoes then tossed on blanched green and yellow beans for last 5 minutes of roasting!
Dinner was delish and followed by a bit of watermelon just to cool us down! But I gotta say I’m a convert: Grilled Green Tomatoes are my new “thing”!
Eat Well….Be Well!