Cookaholics Bulletin Board

Fried green tomatoes with Shrimp Remoulade (Creole):



Creole "red" remoulade sauce is sort of a deluxe cocktail sauce. It's a lot redder than it looks; my camera phone doesn't do the dish justice. Dish was a combination of recipes from Tom Fitzmorris, and from A Love Affair with Southern Food. Tasty, will do again if I have the ingredients, but I think we're done with green tomatoes for the year.

Leftover fried green tomatoes worked excellently for "Creole Benedict": fried green tomatoes, hot sauce, poached eggs and toast points.

Sigh...I love fried green tomatoes. We had a quasi "maid/nanny" growing up who was from the low country, and she made us fried green tomatoes a lot. Brings back fond memories.

That dish sounds seriously good Josh. May have to give your idea a go.

Amy

I love fried green tomatoes, too. I was amazed while visiting a grocer in Savannah (I think) to see green tomatoes in the produce aisle. Never happen here. Only at the farmer's market.

fitzie

Amy,

Here's the remoulade sauce recipe I used, which combined recipes from Tom Fitzmorris and Love Affair:

1/2 cup Creole (or grainy brown) mustard
1/2 cup sweet chili sauce (such as heinz)
1/2 green bell pepper, minced
3 green onions, minced
3 Tbs cup finely minced celery
1/2 tsp worchestershire sauce
1/2 tsp Crystal or Tabasco
Juice of 1 lemon
1 tsp salt
1/2 cup olive oil
1 Tbs sugar, plus more to taste

Wisk vigorously together. Let sit for several hours to overnight.

The shrimp are boiled briefly in seasoned (celery, bay leaf, garlic) water, then peeled.

Hm... awesome topic Gives me many ideas for tonight.

Finally had the time and energy to cook for myself last night. Just sautéed shrimp with couscous and green beans, but oh so relaxing to make and eat. It's nice that the food we serve the students is good enough that I have often eaten dinner right after finishing work, but to do for myself is even nicer.

Becky - great to hear from you. How is the new gig going?

So wonderful to hear things are going well Becky!!!!

The first six weeks ended up being 12-18 hour days, six days a week, but I am on a much more reasonable schedule now. On the whole, I'm having a good time. We had Apple Fest yesterday and I was caught short by people eating three times as much dessert as normal-I only had 1,200 pieces and needed about 2,000 or so......(I watched one kid take a dozen doughnut holes at a time)
I know it's only dessert for college kids, but I hate running short. And sometimes you just can't tell what they will descend upon or when-make an extra sheet of cake today, they leave most of it. Make just one sheet tomorrow, they are down to crumbs with another hour of service to go. And sometimes we run short on ingredients. Last week we effectively ran out of flour a day before delivery. New systems, new people, it does get confusing once in a while.
Happy Fall, everyone!

Becky,
It won't be long and you will know what the kids like and what they don't like and then the year will be over with before you know it. I'm sure you are doing a great job and things will get better as the year progresses.