On our last night with Anna and Marc, Gary and I made dinner for them. Of course they asked us for a real Cajun dinner and we were happy to oblige. Marc called last night and asked for help with the fried green tomatoes before I could post this so I'm thinking they enjoyed our dinner!
The menu included:
BBQ Shrimp
Fried Green Tomato Salad
Stewed Chicken
Chicken and Sausage Jambayala
Banana's Foster
BBQ Shrimp
2-3 lbs extra large shrimp, heads on preferably
1 1/2 - 2 sticks butter
Salt and black pepper
Cayenne pepper
Garlic powder
Line a jelly roll pan with foil or parchment paper making sure that the foil/ paper goes up the sides of the pan. Place the shrimp on the pan in a single layer and divide the butter into small cuts. Sprinkle the seasonings on top- as much/little as you want. Broil in the oven on the top rack for 3-4 min depending on the size of the shrimp. The meat of the shrimp will pull away slightly and the shrimp will turn pink when they are cooked. Try to pull them out 30 seconds before you think they are completely cooked so that they don't over cook. Serve immediately by pouring the butter juices over the top of the shrimp. Serve with warm or toasted bread.
Fried Green Tomatoes
3-4 green tomatoes
1/2 cup buttermilk
2 eggs, beaten
1 cup flour
1 cup yellow corn meal
Salt, black pepper, garlic powder and dried parsley to taste
Slice the tomatoes in 1/4" slices. Set aside. Mix the flour and corn meal with the seasonings and set aside. Com oil the eggs with the buttermilk in a bowl and whisk together. Just before serving dip the tomatoes in the egg/buttermilk mixture then pat them in the cornmeal/ flour mixture. Finish breading all of the tomatoes before frying. ( at this point the tomatoes can be refrigerated for up to an hour before serving.) Heat some corn oil in a heavy-bottomed skillet until the oil begins to "dance". Test the oil to make sure it's hot enough by sprinkling a pinch of flour in the oil - if it sizzles its hot enough to fry. Fry the tomatoes on one side until you see the bottom edges of the tomatoes turning brown. Flip the tomatoes and brown on the other side. Sprinkle with salt and serve.
We served this on some of Marc's soft lettuce freshly picked from his garden with a homemade buttermilk dressing.
Ranch Dressing
1 cup buttermilk
2 green onions
2 cloves of garlic
1 c. Real mayonnaise
Salt and pepper to taste
Blend the buttermilk,onions and garlic in a on high speed until the onions and garlic are completely blended into the buttermilk. Add the mayo and seasonings and blend only until the dressing comes together. Taste and adjust seasonings if necessary.
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