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Old 08-18-2014, 01:21 PM   #11
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My wife and I make a lo-calorie/lo-fat twist on fried green tomatoes: broil them! Thin-slice the tomatoes, spray both sides of the tomatoes liberally with your choice of cooking spray, (we use our own olive oil pump sprayer) dredge through corn meal with a little parmesan cheese mixed in and place on a cookie sheet which goes into the oven right under the broiler. When the tomatoes begin to bubble and scorch slightly, flip them over and repeat. Remove and add a little S & P. This works great and is less messy or oily.
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Old 08-18-2014, 01:31 PM   #12
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Originally Posted by menumaker View Post
Fried is good, yes? Also, thank you for the other suggestions. You are a clever lot aren't you? You never disappoint xx
Fried is excellent! A restaurant near us used to serve them in a stack alternating with goat cheese rounds and drizzled with a balsamic reduction. Oh, so good!
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Old 08-19-2014, 12:28 PM   #13
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Fried is excellent! A restaurant near us used to serve them in a stack alternating with goat cheese rounds and drizzled with a balsamic reduction. Oh, so good!
Seeing as how tomato season sort of skipped us, I am looking at a lot of green tomatoes. This sounds excellent, as does the soup. And, I "fry" eggplant in the oven, so will take the broiled tomato technique, might make a reduction using one of my homemade vinegars...the raspberry is to die for...More recipes using green tomatoes?
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Old 08-20-2014, 07:08 AM   #14
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Fried Green tomatoes are on of the food groups in Georgia. I also bake them occassionaly, but they are not the same. Cut them up, into a zip lock bag with cornmeal and into a cast iron skillet with Veggie oil. Drain and servie with a spicy sauce. The one I make is mayo, creole mustard, garlic powder, paprika, worcestershire and the special ingredient is wasabi paste.
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Old 08-20-2014, 08:25 AM   #15
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Thank you for that GA. I'll do that as a side dish with dinner tonight. Can't wait!
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