Fried Green Tomatoes with Prosciutto and Lemon Aioli

fried green tomatoes

We recently returned from a trip we took to Georgia and Florida and it got me thinking about fried green tomatoes. You see them everywhere on restaurant menu’s, it’s definitely a summer southern tradition.

Although I didn’t have any while on vacation I knew I wanted to try making some I was totally inspired when I got home. My sister-in-law who lives a mile from me has a big garden so I called her up and asked her for some green tomatoes so I could make them.

green tomatoes

You’re looking for firm unripened green tomatoes which you’ll cut about a quarter inch thick with a serrated knife. They won’t be juicy like a ripe red tomato so after a quick blotting on top with a paper towel, the breading should stick very well.

fried tomatoes

I’ve made fried red tomatoes in a past post and I gave them a little Italian twist and I did the same with this version as well

crispy tomatoes

A crunchy exterior made from flour, polenta and a bit of grated pecorino cheese which gets crispy and golden, the middle is tangy and soft. You can eat them like this, just grab and go, or as an appetizer, a light lunch or dinner which is the way I served them.

platter of fried tomatoes

Lemony greens at the base topped with the fried green tomatoes, a slice of prosciutto on top of each and a nice drizzle of lemon aioli to finish it off, we had this for lunch and enjoyed every bite!

tomato appetizer

Southern charm with a little Italian fusion!

Fried Green Tomatoes with Prosciutto and Lemon Aioli
 
Fried green tomatoes with a little Italian fusion
Author:
Ingredients
  • 4 green tomatoes sliced ¼ inch thick
  • 1 cup all purpose flour
  • 1 cup polenta
  • ¼ cup of grated pecorino romano
  • a pinch of cayenne ( optional)
  • 2 eggs whisked with a little milk
  • olive oil for frying
  • salt and pepper
  • 1 slice of proscuitto to top each fried green tomato
  • arugula for base of "salad" mixed lightly with olive oil and lemon juice
  • LEMON AIOLI
  • Whisk Together;
  • ¾ cup of mayo, full fat
  • lemon juice, enough to thin it out
  • 1small garlic clove, grated
  • salt and pepper to taste
Instructions
  1. Have your pan ready to go with olive oil drizzled on the bottom for a shallow frying.
  2. Set up a wire rack to place the cooked tomatoes on so they don't get soggy on the bottom.
  3. Place your whisked eggs in one dish, then add your flour, polenta, grated pecorino and optional cayenne in a separate dish.
  4. Dip each slice into the flour mixture first, then into the egg then back into the flour mixture.
  5. Then into the frying pan on medium high heat until both sides are deep golden.
  6. Place each slice onto a wire rack and sprinkle with salt.
  7. When tomatoes cool down a little assemble the platter with the arugula greens first, then place the tomatoes all around, topping each slice with prosciutto.
  8. Heavily drizzle the lemon aioli all around on top.

 

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Garden Inspired Herb Butter

compound butters

I look forward to summer and using all my fresh garden herbs, I’m constantly thinking of ways to incorporate them into my dishes. One of my favorite ways is to make herb butter, also known as compound butter.

When making herb butter the sky’s the limit. You can choose your favorite combinations with additions of garlic, shallots, citrus, edible flowers, mustards and even some spicy heat, it’s really fun to make it your own so whatever you use you can’t go wrong.

herb garden

For my compound butter I used a combination of rosemary, lemon and English thyme, parsley, basil, oregano and chives, I picked some lavender but at the end decided not to use it in this batch.

fresh herbs

I also added some of my hot pepper chili’s to spice it up a bit.  Herbed butters can be used with seafood and fish of all kinds, grilled meats, potatoes, rice, all different veggies and breads, croutons, pasta, eggs and omelets, there are endless ways to use them.

 

herb butter

Herb butters keep in the fridge for around a week but they freeze very well for up to three months, so keep that in mind when you’re making  a batch if you want to keep a stash in your freezer like I do or if you want to give some away as a delicious hostess gift.

 

herbed buttered corn

Infused herb butter that’s melted into a hot steamy ear of corn is a game changer!

buttered corn

Ready to make some?

Garden Inspired Herb Butter
 
You'll want to make extra so that you'll have a stash tucked away in your freezer.
Author:
Ingredients
  • 1 stick unsalted butter, very room temperature and soft
  • 2 Tablespoons of finely chopped herbs, like thyme, basil, oregano, chives, parsley, remove all stems
  • 1garlic clove, chopped finely
  • 1 teaspoon lemon zest
  • a small pinch of red pepper or a small portion of a chopped red chili ( optional)
  • salt and pepper to taste
Instructions
  1. Place the softened butter into a bowl and with a spatula fold in all the other ingredients then add the salt and pepper to taste.
  2. Place the whole bowl into the fridge so the butter mixture can harden up a bit so you can easily form it into a log.
  3. Take a piece of plastic wrap and lay it on the counter and spoon it on top then roll it into a log and twist the ends.
  4. Stick the log into the fridge and let it completely harden up before slicing and using it.
  5. Stays well in the fridge for a week and in the freezer for up to 3 months.

 

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Seafood Pizza On The Grill

grilled seafood

Father’s Day is right around the corner, time to celebrate all the dad’s in our lives and what better way than heating up the grill and making something special.  Grilling pizza is a fun and casual way of entertaining but if you want to kick it up a notch and make it special, top the pizza with grilled seafood.

It’s a beautiful presentation, taking the ordinary pizza to the extraordinary!

marinating fish

It’s quite simple to make if you plan and prep ahead. Keep in mind, you can use any mix of seafood you like. I used calamari, shrimp, scallops, with a small lobster tail and a few clams in the shell to get a few extra WOW’s!

Marinating and flavoring the seafood beforehand is key, every bite will taste scrumptious. Grilling the dough produces a light and crispy crust which goes oh so well with it all.

I loaded the top of my pizza with seafood, but you can go lighter by using maybe just shrimp and scallops or shrimp and calamari, the possibilities and combos are endless, use what you like.

 

grilled calamari

After marinating your seafood get it on the grill to get that lightly charred flavor, if using calamari keep in mind it takes only about five minutes to cook.

 

mixed grilled seafood

The same thing goes with scallops and shrimp, they cook up very quickly, the lobster will take the longest. You can tell when the lobster is cooked through when the meat is firm to the touch and it’s opaque looking.

If using clams you can steam them inside until they open or stick them on the grill, they’ll open up there as well.

 

pizza with fish

You can go against the seafood and cheese police and add some shredded mozzarella and grated parmesan on the crust like I did, it anchors the seafood and tastes delicious, be sure to go light if using cheese, remember the seafood is the star here. I added some nice sliced tomatoes which went really well together with the cheese.

You can also just swipe the crust with fresh pesto sauce, creme fraiche, a light red sauce, roasted red pepper sauce, the list goes on and on, make it your own.

grilled seafood on pizza

Serve this grilled seafood pizza to someone special in your life!

Seafood Pizza On The Grill
 
Add a little elegance to your pizza with a mix of seafood.
Author:
Ingredients
  • 1 lb. prepared pizza dough, store bought or homemade, room temp
  • 1 lb. shrimp, medium size, peeled and deveined
  • ½ lb.sea scallops
  • 2 lbs. calamari cut into rings with tentacles
  • 1 small lobster tail, trimmed up with the back cut open
  • 3 or 4 littleneck clams in shell, washed and scrubbed of no sand
  • 2 medium sliced tomatoes or you can use cherry tomatoes
  • shredded mozzarella and a sprinkle of parmesan, enough to lightly cover the bottom of the crust ( refer to post for non cheese options)
  • olive oil, parsley and basil for garnish
  • TO MARINATE FISH
  • olive oil, fresh chopped garlic, red pepper flakes, parsley, lemon zest and a little juice
Instructions
  1. Make sure to get that dough at room temp early in the day so it's easy to roll out.
  2. Marinate all the fish no longer than an hour, drain well before grilling, if using clams no need to marinate.
  3. To make it easy on yourself grill all the fish on a disposable grill pan beforehand and set aside.
  4. TO PREP THE DOUGH:
  5. On medium heat brush your clean grill with olive oil.
  6. Stretch out the dough as big as you can.
  7. Lay the dough on the grill.
  8. Cook til the top bubbles, around 3 minutes.
  9. Remove it from the grill with tongs and place the cooked side up on a cutting board.
  10. Top the cooked side with cheese and place all the grilled seafood ( put the lobster tail right in the middle) all around.
  11. You can slice the scallops in half as well as the shrimp if you prefer.
  12. Place your sliced tomatoes all around the seafood, drizzle with olive oil, salt and pepper.
  13. Place the loaded pizza back on the grill ( that will be the uncooked side face down) with the top on the grill down until the cheese melts and fish heats up, around 5 minutes.Watch for hot spots so crust doesn’t burn.
  14. Make a nice salad on the side, slice and enjoy!
  15. Remove and sprinkle with chopped basil and parsley.

 

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