Aug 17 2013
Last night I mixed up some of Kimmie’s, the wife of a fellow
LTBBQ member, Asian slaw to marinate overnight. It would go well with some
chicken and fried green tomatoes. I had a large tomato that fell off the vine
and was just starting to turn red. That’s what I like to use for fried green
tomatoes, they are sweeter than using all green ones.
About 20 years ago we celebrated an anniversary by going to
Ruth’s Chris Steak House in Columbus, Ohio. We had fried green tomatoes for an
appetizer; the best I ever had. It was alternated layers of fried green and red
tomatoes 5 or 6 high with the best cheese sauce over. I tried a couple of times
to duplicate the sauce but didn’t succeed. I would try again.
I did two fried green tomatoes, a fresh yellow tomato in the
middle and the cheese sauce over for each stack. The sauce was a can of Campbell’s
cheese soup, a teaspoon of Worcestershire, a ½ teaspoon of white pepper and a
few drops of Cholula hot sauce. It’s getting close.
I sliced the tomatoes, a little salt over, and drained for
an hour. My breading mix was some flour, crushed saltines and cornmeal with a
little pepper. I dipped the green tomatoes in plain flour, some egg and cream
wash, and then in the flour mix. I let them rest in the fridge at least an
hour.
I had a split friar to do but wanted to try some Korean red
pepper flakes and some Mae Ploy sweet chili sauce so I cut it in quarters. I
seasoned one of the leg quarters with the Korean red pepper flakes and let all
air dry in the fridge about 4 hours.
Our daughter in law dropped off the grandson and had some of
Kimmie’s Asian slaw before going to work. She loved the slaw.
When I was ready to do the chicken I rubbed on a light coat
of Hellman’s mayonnaise and some Lawry’s seasoning on the 3 quarters without
the red pepper flakes. I put the chicken on my Traeger at 325 deg. leg quarters
on the right, the hotter side. I figured at least an hour and 15 minutes but
the leg quarters were getting done early and about 25 deg. ahead of the breasts so I swapped sides to
finish them. I brushed my quarter with the Mae Ploy sauce the last 15 minutes.
When the chicken was done I started frying the tomatoes and
brought the chicken in to rest. I made up the two tomato stacks, we were going
to share with the grandson but he didn’t want to try them. He ate chicken and
the slaw which he liked.
My wife said the chicken was tender and juicy and we both
thought the tomato stacks were very good.
I liked my Korean chicken and the red pepper flakes and
chili sauce will be great on wings.
Chicken ready for the fridge
Sauce ingredients
Flour mix
Tomatoes draining
Tomatoes breaded
Yellow tomatoes
Tomatoes frying
Seasoned chicken ready to smoke
Chickens done
Resting
My Plate
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