Reba McEntire is set to star in an NBC adaptation of the beloved Fannie Flagg novel, “Fried Green Tomatoes.” And she will be playing an older version of one of the film’s beloved lead characters.
McEntire, a country music superstar and veteran actress assumes the role of present-day Idgie Threadgoode, who was played by Mary Stuart Masterson in the 1991 movie.
The film’s success placed this Southern staple into mainstream dining.
Lewis Grizzard, a popular columnist, wrote that Blue Willow Inn located in Social Circle, Georgia served the best anywhere. I’ve been there many times and would rank their version second only to my mother’s delicacies.
Fried Green Tomatoes
4 green tomatoes
Salt (to taste)
Freshly ground black pepper (to taste)
Vegetable shortening (or part bacon drippings or oil; for frying)
2 large eggs
1 cup cornmeal
1 cup flour
Cut the green tomatoes 1/4 thick slices.
Soak in buttermilk at least 30-60 minutes.
Mix equal parts flour, cornmeal.
Add salt pepper to taste.
Preheat the oil to frying temperature.
Dip the tomatoes from the buttermilk into the dry mix.
Brown both sides, remove then put on a plate/rack to drain in a warm oven.
Shrimp Remoulade Galatoire’s
4 stalks celery, coarsely chopped
4 green onions, chopped
1 small onion, chopped
¾ cup Italian flat leaf parsley
½ cup red wine vinegar
½ cup ketchup
½ cup tomato puree
½ cup Creole mustard
1 teaspoon Worcestershire sauce
1?? cups vegetable oil
2 teaspoons paprika
2 pounds large cooked shrimp, peeled and deveined
12 lettuce leaves
In the container of a food processor, combine the celery, green onions, onion and parsley. Pulse until finely chopped. Add the vinegar, ketchup, tomato puree, mustard and Worcestershire sauce. Process until well blended, stopping to scrape down the sides a couple of times. With the food processor running, drizzle the oil in a steady stream, processing until blended. Stir in paprika. Transfer to a bowl, cover and refrigerate for 6 to 8 hours, or overnight.
When ready to serve, stir the sauce, then pour over the shrimp and toss to coat. Serve on top of lettuce leaves.
Sir Verde’s Wine Suggestion: 2019 King Estate Pinot Gris adds to the enjoyment of these two classics. The best of Oregon in harmony with the flavors of Georgia and Louisiana.
Be happy. Bonne dégustation. Love one another.