by Jordan Danz
My fiancé and I have made the leap into “parenthood.” We are now the proud parents of an adorable puppy. Her name is Shelby and she is a Lab Hound mix who seems to grow bigger every day. She’s a giant ball of energy and we couldn’t be happier. A dog has always been in the plan for us. We have wanted one for years now, but they were not allowed in our old condo. Now that we are homeowners, we were able to make the leap. We were very responsible in our preparation. We read books, gathered all our supplies and discussed how we planned to raise her. We even researched how to introduce our cat to the new dog. We wanted to make this transition as smooth as possible for everyone involved… but you can’t plan for everything.
None of the books we read and none of our discussions covered the loss of sleep or the change in lifestyle. Now don’t get me wrong, I love Shelby, but it has not been without its challenges. Barking all night, waking up several times to take her out, accidents in the house and coming home over lunch to check on her. Needless to say, I am a bit tired and cannot wait for her to be house broken and able to sleep through the night.
When I am exhausted, the thing I crave most is comfort food. Something fried in fat, something breaded, and something with a delicious dipping sauce! Being the end of the growing season here in Minnesota, there is a plethora of unripe green tomatoes. What better to do, than to bread and fry them! I absolutely love fried green tomatoes. The simplicity of the tart under-ripe tomato, with the mildly spicy breading…what could be better?
Fried Green Tomatoes
4-6 Firm Green Tomatoes Cut into 1/4 inch slices (recipe should yield 10-12)
1 Cup All Purpose Flour
1 Cup Buttermilk
1 1/2 Cups Panko Bread Crumbs
3/4 Cup Cornmeal
1 Teaspoon of Garlic Powder
1 Teaspoon smoked Paprika
Hot sauce to your liking
Salt and Pepper each side of the sliced tomatoes. Put flour on a plate. Combine buttermilk and hot sauce in a large bowl. Combine panko, cornmeal, garlic powder and paprika in a high sided plate. Working one at a time, coat a tomato slice in flour. Shake off excess and add to bowl with buttermilk mixture. Make sure slice is coated and then add to panko and cornmeal plate. Coat the slice and press into each side. Place breaded slice onto a baking sheet for later. Repeat until all slices are breaded.
Preheat oven to 200 degrees. In a large pan, heat 1/2 to 3/4 inches of vegetable oil to 350 degrees. Once oil is up to temperature, fry the tomatoes in small batches, about 2 minutes per side, until they are golden brown. Once cooked, place on paper towel to drain for 1 minute and add to another sheet pan in the preheated oven.
Basil Remoulade Sauce
1/3 cup finely chopped basil
1/4 Cup Mayo
1/4 Greek Yogurt
3 Tablespoons stone ground mustard
1 Teaspoon Cajun seasoning blend
1 Tablespoon Lemon Juice
Hot sauce to your liking
Salt and Pepper
Add all ingredients to a bowl and mix. Let sit for at least 30 minutes before serving.