Recipes From The Heart No. 17

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. 

Superstar Reba McEntire set to star in TV’s “Fried Green Tomatoes.”

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

A Deep South Classic.

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

Directions:

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.

Blue Willow Inn near Atlanta serves gourmet fried green tomatoes.

Shrimp Remoulade Galatoire’s

Ingredients:
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

A Delicious Wine from a heralded Oregon Winery.

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.

Our Esteemed Wine Advisor, Sir Verde McMaster

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.

[author] [author_image timthumb=’on’]https://www.mycookingmagazine.com/wp-content/uploads/2021/03/aboutdoclawrence.png[/author_image] [author_info]Old school journalism describes the style and stories produced by Doc Lawrence. “In everything I do,” he says, “there is a beginning, middle and an end.” One of the top travel writers in the country, Doc is steeped in the heritage of the deep south. Traveling the back roads from Texas to Virginia and on down to Key West inspires stories about local food and wine preferences, community theater, folk art and music often leading to clues for a good story. Heroes include Faulkner, Hemingway, Marjorie Kinnan Rawlings, Ralph Ellison, Dorothy Parker and Willie Morris. An Atlanta native, Doc keeps a well-stocked wine cellar and bar and two outdoor grills. He enjoys entertaining and believes that the greatest challenge for a writer is to keep searching for a higher life. www.thegourmethighway.com | doclawrence@mindspring.com[/author_info] [/author]

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