I’ve had a hankering to post a fried green tomato recipe, for, oh, say, the past 2 1/2 years. And lucky Mrs. GreenJeans, the day has finally come.
You can thank my underabundance of ripe, red tomatoes that instead produced a lovely harvest of green tomatoes for this recipe.
I’d have to say after eating this grilled cheese sandwich, it was nearly worth forgoing another burrata caprese salad in place of the plethora of my under-ripened fruit. The sweetness of these tomatoes paired perfectly with the spiciness of the monterey jack cheese oozing out from it’s edges.
Green tomatoes are still stunners, afterall.
I added to my surplus of greenies by pillaging my neighbor friend Sherrie’s garden for even more greenie variety. She’s good that way, and is always happy to share.
I took some hot off the griddle sandwiches down to her to say thanks and got a lot of, “Oh wow, that’s good,”‘s out of my taste testers. There was one suggestion to make this sandwich better, the same I had originally thought to include. Bacon. But what isn’t better with bacon? But because I wanted to keep this sandwich in the running for #meatlessmonday, I skipped it. Plus, I figured there was already enough fried stuff going on.
This recipe is another in the monthly #eatseasonal round-up of recipes my friend Becky of the Vintage Mixer has inspired thanks to her Seasonal Produce Guide. Get the list of October’s bounty here.
I know…The harvest moon has everyone consumed with apples, pumpkins and squash but I’m giving a final spotlight to my lingering tomato plants before I give them the heave-ho and pull their gangly clusters from the ground before the first frost hits.
Fried green tomatoes don’t take much effort, just a little coordination. I like a really good crunch and crust to my tomatoes so a mix of cornmeal and bread crumbs does just the trick. A pinch of cayenne gives just the right bite.
A dip in the flour, then the buttermilk and then the cornmeal / bread crumbs is repetitive and oddly therapeutic. Just be sure to use just one hand to do the dip and dredge or you’ll have two gummed up hands instead of just one.
I like to use a cast-iron skillet for frying. My candy thermometer does double duty to make sure the oil hits 350 degrees for the perfect temp to create a golden crust. Too low of a temp will result in a soggy crust, and too high and you’ll scorch the suckers.
I used english muffin bread for this grilled cheese because it was a little sturdier to stand up to the heft of the tomatoes, but still tender and deliciously crusted with dripping monterey jack cheese.
As we have for the past few months, Becky has amassed a group of us who are posting #eatseasonal recipes today. Some are some are sweet, some are savory and they’re all in season now. They’re all good and they’re all seasonal and are listed below. Follow the #eatseasonal hashtag on Instagram, Twitter and Facebook to discover more seasonal eats.
Fall Frisee Salad from Café Johnsonia
Carrot and Date Bran Muffins from The Vintage Mixer
Microwave Apple Cinnamon Oatmeal from Project Domestication
Kale and Ricotta Stuffed Shells with Butternut Squash Sauce from Completely Delicious
Pumpkin Butter Smoothie from Kitchen Confidante
Warm Spinach Salad with Mushroom-Bacon Vinaigrette from Mountain Mama Cooks
Mini Chicken Pot Pies from My Name Is Yeh
Beet Braised Lentils with Thyme and Apples from Simple Bites
Apple Bread with Brown Butter Glaze from Two Peas and Their Pod
Butternut Squash Mac & Cheese Sliders with Gorgonzola & Arugula from Climbing Grier Mountain
What’s on your menu that’s fresh and in season now? Add to the #eatseasonal foodie inspiration in the comments below.
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