Fried Green Tomato “Blt”
Green Tomato and Honeydew Melon Salad
Cold Cucumber Mint Soup
Seared Salmon with Cilantro-Cucumber Salsa
Summer Vegetable Frittata
Cantaloupe Summer Salad
Fried Green Tomato “Blt”
Bon Appétit | August 2003 from The Perryville Inn, Perryville, NJ
2 cups loosely packed fresh basil leaves
1 1/4 cups mayonnaise
3 tablespoons fresh lemon juice
1 tablespoon Dijon mustard
18 1/8-inch-thick slices pancetta* (or thick cut bacon)
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all-purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup olive oil
6 1/4-inch-thick slices red tomatoes (about 2 tomatoes)
6 1/4-inch-thick slices yellow tomatoes (about 2 tomatoes)
1 1/2 cups thinly sliced arugula
Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
*Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.
Green Tomato and Honeydew Melon Salad
Gourmet | July 2008 by Paul Grimes
A stylish symphony in green, this dish has a heady bouquet to match. The tart tomatoes and sweet melon are the stars, but the supporting players—hot jalapeño, earthy pumpkin seeds, and pungent cilantro—add plenty of intrigue.
1 teaspoon ground cumin
2 tablespoons raw green (hulled) pumpkin seeds (pepitas)
2 tablespoons plus 1/4 teaspoon extra-virgin olive oil, divided
1 tablespoon distilled white vinegar
2 teaspoon finely chopped seeded fresh jalapeño
1 1/2 pounds mixed green tomatoes (not unripe), cut into 3/4-inch wedges
1/2 honeydew melon, cut into 3/4-inch pieces
1/4 cup packed cilantro leaves
Toast cumin in a dry small heavy skillet over medium heat, stirring constantly, until fragrant and a shade darker, about 1 minute. Transfer to a large bowl.
Add pumpkin seeds to skillet and heat, stirring constantly, until slightly puffed (be careful not to brown them), 2 to 3 minutes. Transfer seeds to a small bowl and stir in 1/4 teaspoon oil and salt to taste.
Whisk together cumin, vinegar, chile, 1/4 teaspoon salt, 1/8 teaspoon pepper, and remaining 2 tablespoons oil in large bowl, then gently toss with tomatoes, melon, and cilantro. Sprinkle with pumpkin seeds.
Cold Cucumber Mint Soup
Gourmet | August 1994
3 cucumbers, peeled, seeded, and chopped, plus 1 cup peeled, seeded, and finely diced cucumber
1 cup plain yogurt
2/3 cup sour cream
1/2 teaspoon English-style dry mustard, or to taste
1/4 cup chopped fresh mint leaves
cucumber slices and mint sprigs for garnish
In a blender puree chopped cucumbers, yogurt, sour cream, mustard, and salt and pepper to taste and transfer to a bowl. Chill soup at least 6 hours or overnight.
Stir in finely diced cucumber and chopped mint and garnish soup with cucumber slices and mint sprigs.
Seared Salmon with Cilantro-Cucumber Salsa
Here, a summertime salsa contributes color, flavor and texture to basic pan-seared salmon. You can make the salsa several hours in advance and refrigerate it until you are ready to serve.
1/2 cucumber, peeled, halved lengthwise, seeded, halved lengthwise again and thinly sliced crosswise
1 cup cherry tomatoes, quartered
1/2 yellow or orange bell pepper, seeded and cut into 1-inch julienne
2 Tbs. chopped shallot or red onion
1 Tbs. chopped fresh cilantro, plus sprigs for garnish
1 Tbs. fresh lime juice
1 1/2 tsp. canola oil
1 tsp. honey
1/2 tsp. red pepper flakes
1 tsp. salt
4 salmon fillets, each 5 oz. and about 1 inch thick
1/4 tsp. freshly ground black pepper
Lime wedges for garnish
In a bowl, combine the cucumber, tomatoes, bell pepper, shallot and chopped cilantro and toss gently to mix. In a small bowl, whisk together the lime juice, 1 tsp. of the canola oil, the honey, red pepper flakes and 1/2 tsp. of the salt. Pour the lime juice mixture over the cucumber mixture and toss gently to mix and coat evenly. Set aside.
Sprinkle the salmon fillets on both sides with the remaining 1/2 tsp. salt and the black pepper. In a large, nonstick fry pan over medium-high heat, warm the remaining 1/2 tsp. canola oil. Add the fish and cook, turning once, until opaque throughout when tested with the tip of a knife, 4 to 5 minutes per side.
Transfer the salmon fillets to warmed individual plates and top each with one-fourth of the salsa. Garnish the plates with the cilantro sprigs and lime wedges. Serve immediately.
Serves 4.
Adapted from The New Mayo Clinic Cookbook, by Cheryl Forberg, R.D., and Maureen Callahan, R.D. (Oxmoor House, 2004).
Summer Vegetable Frittata
Perfect for brunch or a simple supper, this summery frittata features the season’s freshest produce, including bell peppers, eggplant, zucchini and tomatoes.
10 eggs
1/2 tsp. salt, plus more, to taste
Freshly ground pepper, to taste
1 1/2 Tbs. plus 2 tsp. olive oil
1/2 yellow onion, diced
2 garlic cloves, minced
1/2 red bell pepper, seeded and diced
1/2 eggplant, cut into large dice
2 zucchini, cut into large dice
1 yellow squash, cut into large dice
2 plum tomatoes, peeled, seeded and diced
3/4 tsp. herbs of Provence
4 oz. goat cheese, crumbled
In a bowl, whisk together the eggs, the 1/2 tsp. salt and pepper. Set aside.
In the deep half of a frittata pan over medium-high heat, warm the 1 1/2 Tbs. olive oil. Add the onion, garlic and bell pepper and cook, stirring occasionally, until tender, 3 to 4 minutes. Add the eggplant, zucchini and squash and cook, stirring occasionally, until tender, 4 to 6 minutes. Add the tomatoes and herbs of Provence and cook until the tomatoes are warmed through, about 2 minutes. Season with salt and pepper. Transfer to a plate and let cool. Add the vegetables to the egg mixture along with the cheese. Wipe out the pan with paper towels.
In the same pan over medium heat, warm 1 tsp. of the oil. Add the egg mixture and cook, using a rubber spatula to lift the cooked edges and allow the uncooked eggs to flow underneath, 2 to 3 minutes. Continue cooking until the eggs being to set, 4 to 6 minutes more.
Meanwhile, in the shallow half of the frittata pan over medium heat, warm the remaining 1 tsp. oil. Place the shallow pan upside down on top of the deep pan and flip the frittata into the shallow pan. Cook, covered, until the eggs are set, about 6 minutes.
Gently shake the pan to loosen the frittata and slide it onto a serving plate. Serves 8 to 10.
Williams-Sonoma Kitchen.
Cantaloupe Summer Salad
By Maggie Lacey
1 cantaloupe, cut into 1 inch chunks
3 TB lime juice
1 TB honey
1 tsp sugar
2 TB finely chopped mint, plus whole sprigs for garnish
Greek Yogurt
Stir together honey, sugar and lime juice until combined. Put cantaloupe chunks in a large mixing bowl and drizzle honey lime mixture over. Sprinkle with chopped mint and toss to coat. Store in fridge a minimum of 30 minutes for flavors to absorb, or up to several hours. Put cantaloupe in individual serving bowls and top with a dollop of Greek yogurt. Garnish with a fresh mint sprig and serve. Makes a perfect breakfast with a scone or muffin on the side, or a refreshing accompaniment to a sandwich instead of the usual sides.
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