Tag Archives: chili

Fried Green Tomato Salad with Sweet Chili Dressing

Though spring is taking way too long to get here, we thought we’d tee up this spicy/sweet Southern treat for you so that you’ll be ready when the unparalleled Ripley tomatoes finally appear at your local farmers market. This is a great spin on classic FGT, and any self-respecting Southern lady simply must know how to fry one.
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On a related note, I would be remiss if I did not include a quote from the movie of the same name that Dunny so expertly worked into an e-mail the other day: “If you haven’t got anything nice to say about anybody, come sit next to me.” Ouiser Boudreaux (and for that matter Sara Dunigan), you are a woman after my own heart.
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Fried Green Tomatoes
3 green tomatoes
1/2 cup AP flour, seasoned with salt and pepper
1/4 milk
2 beaten eggs
1/2 cup panko breadcrumbs
1/3 vegetable oil
1 tsp pf salt
1/4 tsp black pepper
large pinch of chili powder
mixed greens for salad
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  1. Cut unpeeled tomatoes into 1/2 inch slices. Season both side with salt, pepper and chili powder and let sit while you prepare dressing.
  2. Make dressing and prep the the breading bowls. You will need 3 bowls with the following:
    1. seasoned flour
    2. milk and eggs mixed and
    3. panko
  3. Heat a large skillet with oil over medium high heat.
  4. Dip tomato slices in flour, then egg/milk mixture, then panko.
  5. Fry slices in skillet 3-5 minutes on each side until golden brown. Dress and serve on top of salad greens.
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Sweet Chili Dressing
2 tbl bottled sweet chili sauce (The Chef likes Mae Ploy)
2 tbl ketchup
2 tsp olive oil
1 tsp sesame oil
2 tbl sugar
2 tbl water
2 tbl lime juice
2 tsp chopped cilantro leaves
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  1. Mix all ingredients together and dress those ‘maters.
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Filed under Appetizers, Comfort food, Fried food, Salad, Southern food, Veggies

Beer Chili

In a rare wave of optimism, I actually thought it was not going to be cold enough again this spring for us to post this, but once again, Mother Nature has decided to play dirty. Luckily this recipe includes two of my most favorite things, so I’ve decided to look at this as a positive.
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I believe this is another recipe The Chef stole from JR’s private stash, and judging by the comments we’ve received on his Brandy Mustard Filets, you should probably just go ahead and make this now.
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On a related note, watch yo’self when you ignite the brandy in that filet recipe. One Covington resident (who shall remain nameless) almost burned down his house with that step. And I think we’d all agree that Covington law enforcement and emergency services probably have their hands full as it is.
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2 lbs ground beef
1 large onion, diced
1 green bell pepper, diced
1 poblano pepper, diced
2 -3 Red Stripe beers
2 packages chili seasoning
2 cans of rotel, 1 hot and 1 mild
1 30 oz can stewed tomatoes
3 bay leaves
1 can of kidney beans
1 tablespoon of sugar
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  1. In a Dutch oven, brown beef and drain.
  2. Return to heat and add onions and peppers. Cook about 15 mintues on medium heat.
  3. Add tomatoes, beer, chili seasoning, rotel, and bay leaves.
  4. Simmer for several hours.  (The longer you simmer, the better it will be.)
  5. Rinse and drain kidney beans. Add right before seving.
  6. Serve with Mexican Crema, cheddar cheese, and chopped green onions. Oh, and the rest of that Red Stripe. Just for good measure.

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Filed under Beef, Comfort food, Main Course, Meat, Soups