Jun 22 2016
With the threat of rain and storms I cooked inside tonight.
It worked better for the meal anyway.
I had some sirloin from my butcher, some Tennessee green
tomatoes and a head of cauliflower.
One tomato was about too ripe but the other was just right.
I like a mix of red and green in the tomato for frying. I think you get a
little of the sweet and the sour.
The tomatoes I breaded early to set up in the fridge. I
dipped them in flour, egg wash and crushed Townhouse crackers. The cauliflower
I cleaned and broke into florets and in a greased casserole dish. I wanted
Campbell’s cheddar cheese on them but didn’t have any. I had a can of their Fiesta
Nacho Cheese and that would have to do. I poured over the cauliflower and mixed
to coat. I added a couple handfuls of shredded cheddar. I covered and baked for
an hour at 350 deg. After 35 minutes I added some buttered cracker crumbs and
left the lid off.
I heated up two skillets on med. high. I cut the sirloin
into strips, seasoned with Pappy’s Choice and dusted with a little flour. I
sprayed the skillet with some olive oil and did the steak strips about 3
minutes per side.
For the tomatoes I added olive oil to cover the bottom of
the skillet and 3 pats of butter. I fried them 3 to 4 minutes per side.
The steak fingers were very tender and seasoned right. Our
first fried green tomatoes this summer was great. The cauliflower was good but
what the wife and I liked was using some of the sauce added to a bite of
tomato! I think my next fried green tomatoes will be served with some Nacho
cheese sauce.
My supper
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