Photos by Amy Shutt
This Fourth of July we decided to give our grill a break and take our menu in a somewhat different direction. This meal is a true nod to our Southern roots, with a Fried Green Tomato BLT, Quick Pickled Vegetables, Fruit Salad Kabobs and Fresh Peach and Ginger Turnovers. The dishes are refreshing and light, perfect for a backyard picnic or get-together. Most of this meal can be prepared in advance, allowing you to kick back, relax and maybe even enjoy some fireworks.
THE MENU:
• Fried Green Tomato BLT
• Fruit Salad Kabobs
• Quick Pickled Vegetables
• Fresh Peach and Ginger Turnovers
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Fried Green Tomato BLT
There is nothing more Southern than fried green tomatoes. They conjure up images of a simpler time. This version of a BLT may take a little more time to prepare than the average lunch, but you can fry the tomatoes ahead of time and keep them on a rack in a warm oven for an hour or so before putting the sandwich together. The smoky bacon and lightly crisp fried green tomatoes make a lovely combination of flavors, which are enhanced by the spicy mayonnaise.
Servings: 6
3 large green tomatoes
1 cup vegetable oil (for frying)
2 cups self-rising flour, divided
1 ½ teaspoons Creole seasoning
1 cup buttermilk
1 egg, slightly beaten
1 cup cornmeal
12 slices of crispy, cooked bacon
1 head Bibb lettuce, washed and dried
12 slices hearty sandwich bread, toasted
1 cup spicy mayonnaise (recipe follows)
For the tomatoes:
1. Slice the tomatoes into quarter-inch slices and pat dry.
2. Pour the oil into a heavy skillet and heat to 350 degrees.
3. In a shallow baking dish, combine half of the self-rising flour and half of the Creole seasoning. In a second shallow bowl, whisk the buttermilk and the egg together. In a third dish, combine the remaining self-rising flour, cornmeal and remaining Creole seasoning.
4. Dredge the tomato slices first in the seasoned self-rising flour, then dip them into the buttermilk and egg mixture, and finally roll them into the cornmeal mixture.
5. Shake off the excess batter and fry the tomatoes in batches. Drain them on a baking sheet lined with paper towels and keep them warm in a 200-degree oven until you are ready to make the sandwiches.
For the spicy mayonnaise:
1 cup mayonnaise
1 tablespoon Creole mustard
1 tablespoon horseradish sauce
2 teaspoons hot sauce
Combine all the ingredients together and chill for 30 minutes before spreading on the sandwiches. Yields 1 cup.
For the sandwiches:
1. Prepare the bacon according to the package directions. Toast the bread.
2. Spread each slice of bread with the spicy mayonnaise and place a couple pieces of lettuce on 6 of the slices.
3. Top each with 2 to 3 slices of the fried green tomatoes, depending on their size.
4. Place 2 slices of the crisp bacon on each sandwich. Add the second piece of toast.
5. Slice the sandwich in half and serve with the pickled vegetables.
Fruit Salad Kabobs
We love serving fruit salad in the summertime. Placing the fruit on skewers makes your fruit salad much easier to transport and eat at a picnic. We suggest using melon, strawberries and pineapple because these fruits tend to hold up the best. This can be made several hours ahead.
Servings: 6
1 cup cubed cantaloupe
1 cup cubed honeydew
1 cup cubed watermelon
1 cup cubed pineapple
1 cup strawberries
12 to 18 wooden skewers (depending on the length)
Thread the fruit onto the wooden skewers and place the kabobs onto a baking sheet. Wrap the fruit salad kabobs tightly and keep them chilled until you are ready to serve them.
Quick Pickled Vegetables
Before refrigeration, pickling was a way to preserve the vegetables that had been grown in your garden so they could be used throughout the year. This process would take a long time because you would have to sterilize the jars and seal them properly, removing all the air in the jars to prevent bacteria from growing and spoiling the food. This quick pickling process, however, is less intensive because it uses refrigeration, while still giving you the great flavor that comes from the vinegar and salt in the pickling solution. We suggest pickling mirliton, okra, cucumbers and green beans because these vegetables are always plentiful here this time of the summer. This recipe also works well with carrots, beets and cauliflower.
Servings: 4
For pickling solution:
1¼ cup rice vinegar
½ cup distilled vinegar
2 cups cold water
2 tablespoons sugar
3 tablespoons kosher salt
1 teaspoon red pepper flakes
½ teaspoon fennel seeds
12 cloves fresh garlic
2 jalapeños, sliced lengthwise into fourths
1. In a stainless steel or non-reactive pot, combine the vinegars, water, sugar, salt, red pepper flakes and fennel seeds. Heat the solution over medium heat just until it begins to come to a simmer and the salt and sugar have melted.
2. Allow the mixture to cool a bit while you fill the jars with the vegetables you wish to pickle.
3. Tightly pack each jar with the vegetables along with 3 cloves of the garlic and 2 strips of the fresh jalapeño.
4. Pour the pickling solution over the vegetables in the jars and allow them to cool completely before sealing the lids.
5. Seal the jars and place the pickled vegetables in the refrigerator for several hours or overnight before serving. They will last for up to 2 weeks in the refrigerator.
Note: This recipe has been written for 4 (16-ounce) jars and works well with any of these types of vegetables.
Suggested quantities:
4 mirlitons, peeled, pitted and cut into strips
4 small pickling or Persian cucumbers, cut into strips
2 pounds fresh green beans, trimmed and blanched in boiling water for a minute and drained well
2 pounds fresh okra, blanched in boiling water for a minute and drained
Fresh Peach and Ginger Turnovers
Fresh fruit pies are a favorite summer treat. The combination of the tart, fresh peaches and the spicy, freshly grated ginger make these hand-held pies a special delight. This recipe can be used to make one 8-inch pie, but turnovers are easier to transport and eat—especially at a picnic.
Servings: 6
3 cups fresh or frozen peaches, sliced
½ cup light brown sugar
1 to 1½ teaspoons fresh grated ginger root (depending on your taste)
¼ teaspoon ground cinnamon
2 tablespoons cornstarch
1 tablespoon butter
1 egg, beaten
1 box refrigerated pie dough (containing 2 sheets)
Flour for dusting
Powdered sugar for dusting
1. In a pot, combine the sliced peaches, brown sugar, fresh grated ginger, cinnamon and cornstarch. Stir until well combined. Allow the mixture to sit for about 5 minutes before turning on the heat to keep the peaches from cooking down too much.
2. Turn on the heat to medium and begin cooking the peaches, stirring to prevent them from sticking to the bottom of the pot.
3. Cook the peaches until the sauce has thickened and coats the back of a spoon. The peaches should still be fairly firm and the slices intact. Remove the pot from the heat, fold in the butter and allow the peaches to cool while you prepare the pie dough.
4. Line a baking sheet with parchment paper. Place a second sheet of parchment paper on a work surface on the counter. Dust it with a little flour and roll out one of the sheets of pie dough.
5. Using a 6-inch round plate, cut out 3 circles. Place a couple of tablespoons of the peach filling on one side of each of the three circles, leaving a 1-inch border around the sides.
6. Use a pastry brush to brush a little egg wash around the edges of each circle. Fold the dough over the filling of each circle to create the turnover. Press the sides to seal the turnover.
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7. Place the 3 turnovers onto the prepared baking sheet and continue making the turnovers with the remaining pie dough and filling. Cover the pastries and chill until you are ready to bake.
8. To bake, heat oven to 350 degrees. Brush the tops with a little egg wash and bake for 20 to 25 minutes or until the turnovers are golden.
9. Remove from the oven and cool on a rack. Dust turnovers with a little powdered sugar and serve.