Thursday, September 16, 2010

Recipe of the Week: Fried Green Tomatoes and Fresh Tomato Basil Salad

My ability to prepare dinner these past few weeks has been grossly hindered by my "job."  When I say "job," it doesn't really pertain to an actual 9-5 gig where I show up, do my assigned tasks, and then get fair monetary reward for completing my tasks in a timely manner.  No, my "job" is actually an internship where I was SUPPOSED to show up, observe and learn, make a few copies, and get a laughably small sum of money in exchange for my copy machine prowess.

Mind you, I moved from "copy machine intern" to "the idiot who will work 12-hour days because she doesn't have a choice" and "the if we don't want to deal with it let the intern person" in a matter of weeks, with a case load and list of difficult clients even Dr. Phil would balk at.  I've been the anchor on some clients and situations where I KNOW I WASN'T READY for the stress and psychological support these clients needed, because I'M JUST AN INTERN.  My supervisor just goes, "What a great DEAL you are!" as she rakes in client fees hand over fist while paying me my $3.78 hourly.  I am doing some serious grown-up work for the laughably small sum of an intern.  None of my classmates have had this issue.  Poop.

It hurts something awful to think that I can make more at an entry-level position at a fast food restaurant.  And get normal hours. 

What a rant!  I'm done, now on to the food!  That will make it alllllll better.  I know it.

Anyway, my new "salary" also necessitates a real vice-grip on the old pocketbook.  Shug and I have been coming up with creative ways to only go grocery shopping every two weeks, longer if we can manage!  With the bounty of tomatoes our garden has been producing, we've had some serious tomato meals in the past few weeks.  Our new favorite is Fried Green Tomatoes, it's lighting-fast, and sooooo delicious!

Fried Green Tomatoes
Serves 2 hungry underpaid serfs
4-5 large green tomatoes, still firm
Salt and Pepper
Extra virgin olive oil

Slice the tomatoes into 1/2 -3/4 inch thick slices.  Place on a plate and season each side with salt and pepper.  Let the tomato slices start to "sweat" a little so the cornmeal will adhere nicely.

Coat the bottom of a saute pan generously with the olive oil and heat over medium-high.  While the oil is heating dredge the tomato slices the the cornmeal until lightly coated.  When the oil is hot add a layer of tomatoes to the pan and fry until golden brown on one side.  Flip the slices and continue to cook until golden brown on both sides and softened.

Place on a clean paper towel to drain and serve with salsa or your favorite dipping sauce!  We like it as a base for fresh mozzarella slices and fresh basil with a drizzle of balsamic vinegar...!

Tomato Basil Salad
Serves 2-4
4-5 ripe tomatoes, clean and cut into bite-size chunks
3 tablespoons fresh basil, chiffonaded
Salt and Pepper
Extra virgin olive oil
Balsamic vinegar

Throw all in a bowl and toss well.  Let sit for a few minutes if you can to let the flavors marry.  Or just stuff your hungry face.

1 comment:

  1. Yum, Wren! I have been wanting to make these all summer -- so glad you did! My grandmother sprinkles a little bit of sugar on hers after they are fried ti balance out the acidity. Try it next time. You hardly notice the sugar, but it makes such a wonderful difference.

    You and me are like two peas in a pod in terms of being work/school slaves. Can we have a pint please soon? xoH


Thank you so much for checking out Goldteef! I'd love to hear what you think!

Related Posts Plugin for WordPress, Blogger...