8 green tomatoes
3 step breading:
1 cup flour with 1/2 t salt, 1/4 t pepper
1 cup buttermilk + 2 eggs, whisked together
1/2 cup AP flour + 1 cup fine cornmeal + 2 t salt, and 1 T pepper
Preheat oven to 400F
Drizzle olive oil on parchment-lined sheet pan. Place breaded tomatoes in single layer, drizzle with more olive oil, then bake for 12 minutes, or until browned. Serve with remoulade.
3 tablespoons balsamic vinegar 1 tablespoon Dijon mustard 1 garlic clove, minced 1/2 cup olive oil Salt and freshly ground pepper Whisk all ingredients and adjust to taste.
1 tbsp. sweet paprika 2 1⁄2 tsp. salt 1 tsp. onion powder 1 tsp. garlic powder 1 tsp. cayenne 3⁄4 tsp. freshly ground black pepper 3⁄4 tsp. freshly ground white pepper 1⁄2 tsp. dried thyme 1⁄2 tsp. dr
4 cups water Salt and pepper 1 cup stone-ground grits 3 tablespoons butter 2 cups shredded sharp cheddar cheese (or smoked cheddar) 1 pound shrimp, peeled and deveined 6 slices bacon, chopped 4 teaspo