Whew – what a whirlwind of a week and a half! We were blessed to spend a week in Charleston, SC on the beach with M’s family and then head to Union Pier, MI for the long 4th of July weekend with some dear friends. Too much sun, too much wine, and all in all too much FUN. That is what vacations are all about, right? Indulging the ‘too much.’
I have to say as exciting as it is seeing new places I do miss the comfort of my kitchen. There is something to be said for knowing exactly where your favorite well seasoned skillet is or where your trusty grill seasoning lives in the pantry. A good part about being gone though is you get to experience new foods. I have come back with so many more great ideas for summer I’m wondering how I’m going to cram them all in before the leaves begin to change.
So, where to begin? A Charleston classic: Fried Green Tomatoes. You can’t find a menu in the town that doesn’t include them for breakfast, lunch, and dinner – and it makes perfect sense why. They are delicious! SO delicious. Fried of course, but ever so lightly crisp that the flavor of the green summer tomato still bursts through. There is a bit of health in there somewhere – just take a huge bite and you’ll find it.
Enjoy pictures from the trip as well including a surprise engagement (congrats Becky and Tyler!), the happiest kid in the candy store, a rainbow after a storm and more.
- 2 large ripe beefsteak or heirloom tomatoes, cored and sliced 1/2 inch thick
- 1 tsp sea salt, plus more to taste
- 1 tsp freshly ground pepper
- 1/2 cup all purpose flour
- 1/2 cup yellow cornmeal
- 2 TBS sugar
- 1 large egg
- 1/2 cup well shaken buttermilk
- canola oil for frying (about 1/2 cup or so)
- Season the sliced tomatoes with salt & pepper.
- Mix together the flour, cornmeal, sugar, 1 tsp salt, 1/2 tsp pepper in a small bowl.
- Whisk together the egg and buttermilk in a separate small bowl.
- Pour enough oil in a large skillet to fill 1/4 inch deep and heat over medium high heat until the oil sizzles when you drop a small amount of flour in the skillet.
- Dip a tomato slice in the egg/buttermilk mixture and turn to coat both sides. Then dredge it in the flour mixture to coat and place in the hot oil. Repeat with enough tomatoes to fill the skillet but not crowd it. Fry the tomatoes until golden - about 2 minutes per side. Don't mess with them too much otherwise the breading will fall off. Transfer tomatoes to a plate lined with a paper towel to drain.
- I served mine on top of freshly sliced heirloom tomatoes along with goat cheese and basil. Good olive oil and balsamic vinegar were drizzled over the entire dish.
This is officially summer comfort food. Wow.
We’re off! Southwest pilots totally rock!