Fried Green Tomatoes
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour,
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes,
cut into 1/3-inch slices
Vegetable oil
Salt to taste
Combine egg and buttermilk; set aside.
Combine 1/4 cup all-purpose flour, cornmeal,
1 teaspoon salt, and pepper in a shallow bowl
or pan. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.
Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°.
Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until
golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.
Southern
Fried Okra
Trim both ends of 1 lb. of okra
and cut pods into 1/2-inch pieces.
In a large bowl, whisk together 1 cup
buttermilk,1 large egg, 1 seeded
and minced jalapeño chili and
1/4 cup minced scallion.
Toss okra in buttermilk mixture;
marinate at room temperature for 15 minutes.
Mix 1 Tbsp. each salt and smoked paprika in a small bowl.
In a separate bowl, mix 2 cups cornmeal and
1 tsp. salt.
Heat a 1/2 inch of vegetable oil in a medium frying pan to 375°F. Take a few pieces of okra out of buttermilk mixture at a time, letting excess drip off, and toss in cornmeal. In batches, drop coated okra pieces into oil; fry for 3 to 4 minutes per side, until golden. Drain on paper towels. Sprinkle okra with paprika-salt and serve hot.
Carrot Habanero Soup
1 tablespoon olive oil
1 cup thinly sliced leek (about 1 large)
1/2 cup chopped onion
1 pound carrots, chopped
1 whole habanero pepper
1 tablespoon minced peeled fresh ginger
1 garlic clove, minced
1/4 cup dry white wine
3 1/2 cups water
1 cup chopped peeled sweet potato
1/4 cup fresh orange juice
1/2 teaspoon ground coriander
1 tablespoon honey
1/2 teaspoon salt
5 tablespoons plain low-fat yogurt
Chopped fresh cilantro leaves (optional)
Heat oil in a Dutch oven over medium-high heat. Add leek, onion, and carrots; sauté 7 minutes or until tender. Pierce habanero several times with a knife. Add habanero, ginger, and garlic to pan; sauté 2 minutes. Stir in wine, scraping pan to loosen browned bits. Add water and sweet potato; bring to a boil. Partially cover, reduce heat, and simmer 30 minutes or until tender. Stir in orange juice and coriander. Remove and discard habanero.
Place half of carrot mixture in a blender; process until smooth. Pour pureed mixture into a medium bowl; repeat procedure with remaining carrot mixture. Press carrot mixture, in batches, through a large fine sieve into pan; discard solids. Stir honey and salt into carrot mixture; cook over medium heat 5 minutes or until thoroughly heated. Ladle into bowls; top with low-fat yogurt. Garnish with cilantro leaves, if desired.
Fiery Stuffed Cherry Pepper Appetizers
18 cherry peppers
1 large baking potato
1 cup diced zucchini (about 2 small)
2 garlic cloves, minced
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
1 1/2 teaspoons olive oil
1/4 cup dry white wine
1/4 cup grated Parmesan cheese, divided
1 (3-ounce) package cream cheese, softened
2 tablespoons sour cream
2 teaspoon salt
Cut tops from peppers, and remove seeds and
membrane. Set tops aside. Cook peppers in
boiling water to cover 1 minute, and drain.
Plunge into ice water to stop the cooking process; drain and set aside. Peel potato, and cut into 1-inch pieces. Cook in boiling water to cover 20 minutes or until tender; drain and mash. Sauté zucchini and next 3 ingredients in hot oil 3 minutes. Add wine, and cook 2 minutes or until liquid is evaporated.
Remove from heat. Stir together potato, zucchini mixture, 3 tablespoons grated Parmesan cheese, and next 3 ingredients. Spoon into peppers and place in a lightly greased 13- x 9-inch baking dish. Sprinkle evenly with remaining 1 tablespoon cheese, and replace pepper tops.
Bake at 400° for 10 minutes or until lightly browned.
Cilantro-Serrano Pesto w/Grilled Chicken 
& Penne
1 1/2 cups fresh cilantro
1/2 cup fresh mint
1/2 cup cotija cheese
3 tablespoons toasted pecan halves
1 teaspoon kosher salt
2 garlic cloves
1 serrano chile, seeded and sliced
2 tablespoons extra virgin olive oil
2 teaspoons sherry vinegar
1/8 teaspoon freshly ground black pepper
3/4 pound boneless, skinless chicken breast
Cooking spray
6 cups hot cooked penne pasta
(about 3 ounces uncooked)
2 cups cherry tomatoes, halved
Place cilantro and next 6 ingredients (through chile) in a food processor; process until well blended. With processor on, slowly pour oil through food chute; process until well blended. Place pesto in a large bowl; stir in vinegar and black pepper.
Heat a grill pan over medium-high heat. Coat chicken with cooking spray. Add chicken to pan; cook 5 minutes on each side or until done. Cut chicken into bite-sized pieces. Add chicken, pasta, and tomatoes to pesto; toss to combine.
Stuffed Zucchini with Potatoes and Peas
6 medium zucchini (about 3 pounds)
1 1/4 teaspoons salt, divided
1 1/2 cups diced peeled baking potato
2 teaspoons butter
2 teaspoons vegetable oil
2 1/2 cups chopped onion
1 1/2 tablespoons minced peeled fresh ginger
2 garlic cloves, crushed
1 serrano chile, minced
2 tablespoons chickpea (garbanzo bean) flour
1 teaspoon ground coriander
1/4 teaspoon ground turmeric
1/4 teaspoon ground red pepper
1/4 teaspoon ground cumin
1 1/2 cups frozen green peas, thawed
2 tablespoons finely chopped fresh cilantro
Cut each zucchini in half lengthwise; scoop out pulp, leaving a 1/4-inch-thick shell. Place zucchini halves, cut sides up, in a shallow roasting pan. Sprinkle with 1/2 teaspoon salt. Preheat oven to 375°. Cook potato in boiling water 2 minutes or until crisp-tender; drain.
Heat butter and oil in a nonstick skillet over medium-high heat until butter melts. Add onion, ginger, garlic, and chile, and sauté 3 minutes. Stir in flour and next 4 ingredients (flour through cumin). Cook over medium-low heat 5 minutes, stirring frequently. Stir in 3/4 teaspoon salt, potato, peas, and cilantro.
Pat zucchini dry with paper towels; spoon about 1/3 cup potato mixture into each zucchini half. Cover and bake at 375° for 20 minutes or until zucchini is tender.
