Food Marriage Made in Heaven

The perfect marriage of flavors! Made this dish for dinner last night and it was fabulous. The perfect way to use your unripe tomatoes this September when we still have all those green tomatoes on all of our plants. The Buttermilk Ranch recipe is great, the perfect blend of spice and a little heat with creamy coolness. Make this dish, I promise you won’t be disappointed……..also my next recipe is going to use this Buttermilk Ranch recipe. Grab a glass of sweet tea and enjoy!

Buttermilk Ranch Dressing

1 clove garlic
1/4 teaspoon kosher salt
1 cup real mayonnaise
1/2 cup sour cream
1/4 cup Italian flat-leaf parsley leaves
2 tablespoons fresh dill
1 tablespoon fresh chives
1 teaspoon Worcestershire sauce
1/2 teaspoon ground black pepper
1/2 teaspoon white vinegar
1/4 teaspoon paprika
1/8 teaspoon cayenne pepper
Dash hot sauce
1/2 cup buttermilk

In a food processor add garlic, parsley, dill, chives, and pulse until minced. Add remaining ingredients and pulse until completely blended. Taste and adjust seasoning by adding more hot sauce etc. and adjust consistency by add more sour cream or buttermilk if needed. Refrigerate for at least one hour.

Southern Fried Green Tomatoes

4 Green Tomatoes
1 cup buttermilk
½ cup cornmeal
½ cup flour
½ t cayenne pepper
½ t garlic powder
Salt and pepper to taste
¼ cup peanut oil for sautéing
Heat oven to 150 to 200 degrees

Slice tomatoes and place on paper towel, salt both sides and set aside for 15 minutes to pull the water from the tomatoes. This will keep them from being too wet and allow the coating to crisp. Mix dry ingredients in pie plate. After 15 to 20 minutes dip tomato slices in buttermilk then dredge in corn meal mixture and sauté in hot peanut oil. Transfer to a paper towel lined baking sheet and hold in oven until crab cakes are done.

Crab Cakes

1 shallot finely diced
1 tsp butter
1 egg
1 tsp Worcestershire sauce
1 T lemon juice
2 tsp Colman’s dry mustard
2 T mayonnaise
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp pepper
1 T fresh dill
1 pound lump crabmeat
¾ breadcrumbs
Peanut oil for sautéing

Melt butter in sauté pan and sauté shallots until tender. In bowl combine egg, Worcestershire sauce, lemon juice, dry mustard, mayonnaise, cayenne pepper, salt, and pepper and mix well. Add shallot, dill, crab meat, and bread crumbs and gently fold into wet ingredients. Shape crab mixture into eight cakes and sauté in large sauté pan.

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The Accidental Epicurean

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