Recipe of the Week

Happy Monday everyone, hope you all have had a fantastic weekend! This week's "Recipe of the Week" was inspired by an appetizer that I had this weekend at an amazing restaurant in the Forest Park area called Little Savannah! Little Savannah is a quaint, Southern bistro that incorporates fresh, local produce into their gourmet menus. They also have a fantastic wine list and their menus change week to week depending on what's fresh and in season!

The appetizer was Fried Green Tomatoes with an Okra & Corn Pico, Red Onion Marmalade, & Crawfish Remoulade - It was amazing! So I pulled out my recipes to find a "not so fancy" version of Fried Green Tomatoes.... ENJOY!

Fried Green Tomatoes with Crawfish Remoulade

1/4 cup Lemon Juice
3/4 cup Vegetable Oil
1/2 cup Onion, chopped
1/2 cup Green Onion, chopped
1/4 cup Celery, chopped
2 Tbs Horseradish
3 Tbs Whole-Grain Mustard
3 Tbs Yellow Mustard
3 Tbs Ketchup
3 Tbs Parsley, chopped
Salt & Cayenne Pepper to taste
2 Tbs Butter
1/2 cup Onion, minced
1 lb Crawfish Tails
12 slices Green Tomatoes, cut 1/4 inch thick
Black Pepper to taste
1 cup Flour
2 Eggs, beaten with 1 Tbs milk
2 cups fine Breadcrumbs
Creole Seasoning to taste
1/2 cup Vegetable oil
1 Tbs Green Onion, chopped (Garnish)

For the Remoulade (Yield 2 cups):

1.Combine the lemon juice, oil, onions, green onions, celery, horseradish, mustards, ketchup and parsley. Season with salt and cayenne pepper. Place in a food processor fitted with a metal blade and process for 30 seconds. Use immediately or store in the refrigerator in an airtight container. Remoulade will keep for several days in the refrigerator.

2. In a large saute pan over medium heat, melt the butter. Add the onions and peppers. Season with salt and pepper. Saute for 1 minute. Add the crawfish tails and season with salt and pepper. Continue to saute for 2 to 3 minutes. Add the Remoulade. Bring the mixture to a simmer and cook for 1 minute. Keep warm over low heat.

For the tomatoes:

3. Season the tomatoes with salt and pepper. Season the flour, egg wash and breadcrumbs, separately with Creole seasoning.

4. Dredge each slice of tomato in the flour. Dip each slice in the egg wash, letting the excess drip off. Finally, dredge each slice in the breadcrumbs, coating completely.

5. In a large saute pan, over medium heat, add the oil. When the oil is hot, pan-fry the tomatoes, in batches, until golden and crispy on both sides, about 2 to 3 minutes. Remove and drain on paper towels. Season with Creole seasoning.

6.To serve, lay three tomatoes in the center of each plate. Spoon a quarter of the sauce over each plate of tomatoes. Garnish with green onions.