273492 border grilled chicken green tomatoes Recipes

green tomatoes, sliced 1/4-inch thick, milk, egg, all-purpose flour, cornmeal, panko bread crumbs, salt, onion powder, garlic powder, ground black pepper, cayenne pepper, olive oil , or as needed

green tomatoes, salt, lemon pepper seasoning, cornmeal, flour, vegetable oil

green tomatoes (i used juliette), onion, sliced, jalapeno peppers , cut into discs, red pepper flakes, garlic, minced, distilled white vinegar

green tomatoes, thinly sliced (about 16 slices), salt, pepper, flour, baking powder, baking soda, beer, fresh lemon juice, vegetable oil

green tomatoes, eggs, water, all-purpose flour, granulated garlic, salt, pepper, mrs. dash tomato basil garlic seasoning, cornmeal, vegetable oil

green tomatoes about 3 in diameter, eggs, milk, all purpose flour, dry bread crumbs, grated parmesan cheese, chopped fresh basil or 1/3 tsp dried basil, olive oil (use high quality oil), tomato sauce

chicken thighs, tomatoes , ripe cut into thin edges, spring onions, cm ginger, sliced thin, fish sauce, salt, sugar, sesame oil

green tomatoes, all-purpose flour, cornstarch, eggs, fine ritz cracker crumbs, cayenne pepper, to taste (mr. brown recommends a pinch .), salt & freshly ground black pepper, to taste

green tomatoes, eggs, milk, all-purpose flour, sugar, salt, pepper, butter

green tomatoes, per person, flour, cornmeal, masa harina flour , harina, buttermilk, vegetable oil, salt & pepper

green tomatoes, chilled, dijon mustard, sugar, salt, paprika, ground red pepper, worcestershire sauce, yellow cornmeal, hot bacon drippings

green tomatoes (nice unripened red ones), flour, black pepper, garlic powder, garlic salt, cayenne pepper, beaten eggs, shortening, louisiana hot sauce (for dipping )

green tomatoes, cornmeal , coarse grind if you can find, salt, pepper, buttermilk or egg (optional, might not need, bacon drippings or peanut oil

fresh home-grown okra ( pods should be smaller than 5 inches), green tomato diced in 1/2 inch cubes, cornmeal mix, vegetable oil, salt, freshly ground pepper to taste

cream cheese, at room temperature, soft goat cheese, shredded aged white cheddar cheese, ears corn, grilled in husk and kernels removed, green onions, thinly sliced, salt, freshly ground black pepper, jalapeno chiles, halved, stemmed and seeded, heaping tbsp ancho chili powder, grilled red pepper-tomato sauce , recipe follows, red peppers, grilled, peeled and chopped, tomatoes , grilled until charred on all sides, and coarsely chopped, red wine vinegar, honey, chopped fresh cilantro leaves, olive oil, salt, freshly ground black pepper

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional), grill the breasts until just done , about 5 minutes per side. may be sauteed, if you wish. keep warm., unmold the salads , hold down the top of the salad with 1 hand while you carefully remove the ring with the other, giving it a slight twist as you lift up if it doesn tsp move easily., warm chicken and place on top of the salads in a grid fashion, 2 pieces 1 way, 2 the other, and so on. drizzle the plate with the basil and chile oils, if desired. serve immediately. serves 4., this recipe comes courtesy of chef chris ward and his four-star dallas restaurant, the mercury.

cobb salad with grilled chicken, mercury , in dallas, special equipment 4 four-inch ring molds approximately 2 inches tall, champagne vinaigrette 1/4 cup champagne vinegar, egg yolk, creole mustard, canola oil, salt and freshly ground pepper to taste, in a bowl whisk together the vinegar , egg yolk, and mustard. then slowly pour in the oil, whisking to emulsify. season with salt and pepper. refrigerate until ready to use., salad 2 ripe avocados, peeled, seeded, and flesh broken into large pieces, hard-boiled eggs, grated, ripe tomato, peeled, seeded, and diced, cooked bacon, diced, blue cheese , preferably roquefort, approximately 1 cup champagne vinaigrette (recipe above), head romaine , cut in julienne strips 2 inches long, salt and freshly ground pepper to taste, in a large bowl toss the avocado , grated egg, tomato, bacon, cheese, lettuce, and enough champagne vinaigrette to just moisten the ingredients. with a spoon, mash everything together until it resembles a loose guacamole. season with salt and pepper. if you are not using immediately, cover surface with plastic wrap and refrigerate., when you are ready to assemble the salads, set out 4 dinner plates. place a ring mold on each plate and fill it with salad. using moderate pressure, press the salad down with a spoon or fork until it is flush with the top of the ring. refrigerate the salads for 1 hour., chicken 4 boneless chicken breasts, approximately 6 oz each, basil oil (for garnish , optional), chile oil (for garnish , optional)

crusty peasant-style bread , torn into bite-size pieces (about 6 cups), vine-ripened tomatoes (about 1 1/2 lb), cut into 3/4-inch pieces, chopped inner (very pale green) celery ribs and leaves, brine-cured black olives such as gaeta or nicoise, halved and pitted, chopped red onion, drained capers, red-wine vinegar, garlic cloves, minced and mashed to a paste with 1/2 tsp salt, extra-virgin olive oil, whole skinless boneless chicken breasts (about 2 lb total), halved, vegetable oil for brushing chicken, fresh basil leaves , torn into pieces, garnish: whole celery leaves