HELLO GORGEOUS!!!!

I have had my eye on this one particular tomato in our garden for the past couple of a weeks. It will grace our table this weekend with all it's summer goodness and glory...not too mention breaded and fried!! The real Southern way to fresh produce....fry it if you can.
This recipe for Fried Green Tomatoes is the classic version. Many cooks have tweaked theirs the way their families like it, but this is the way it's done at "The Schmidt House." (Yes, I know how that sounds!)
Here's the recipe and I hope you have some bacon drippings....they do come in handy sometimes. If not, canola, vegetable or olive oil will definitely work. There's just some dishes that are not classic southern without that pork fat addition. This is one of those, but feel free to "healthy it up" if you want to. For an uptown Sunday version, sometimes I will add a little buttermilk and flour to this recipe and use panko along with the cornmeal for a different texture.I'm not big on the egg dipping thing, tho. Makes it to cake-y for me. This one is my favorite.

CLASSIC FRIED GREEN TOMATOES

4 to 6 green tomatoes
Salt and pepper
cornmeal
flour (not as much as the cornmeal)
bacon grease (or Vegetable oil)

Slice the tomatoes into 1/4 to 1/2 inch slices. Salt and pepper them to taste. Dip in the cornmeal and flour mixture, should be 2 cornmeals to one flour ratio. Fry in hot (not smoking hot) grease or oil about 3 minutes or until golden on the bottom. Gently turn over and fry the other side. Serve as a side dish and they are delicious with breakfast. Sometimes I'll make a big platter of them and serve instead of meat. They're that meaty and that good.

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YES THOSE ARE FROM MY GARDEN!!!

Check out a few pictures (to the right) of some of our gorgeous flowers this year. The yellow rose was a new investment and I am so pleased. The Spectacular Canterbury Bells were a great surprise from seeds that I planted last year from a mixed variety wildflower package....from the Dollar Store! This plant is a biennial, so we were pleasantly surprised when it bloomed. Regretfully, it won't be back next year, but I've already ordered seeds to plant now so we'll have 3 more in different colors. This particular plant blooms twice in immediate succession. The blooms are so particular and perfect, they look fake. What a beauty!! The Chorus Line Lilly is a re- bloomer from last year. Of course, I can hardly wait till my Casablanca Lilly blooms. It is my favorite. I'll share a picture when it graces our garden. Our strawberries are little, but they are better than any I've had from the grocery these past few years. I've got my eye on one big green tomato that has my name on it. The first tomato of the season ends up in a dusting of flour and cornmeal and into the oil. Fried Green Tomatoes!! Surely one of the signs of summer.
The okra is growing, along with the zucchini, eggplant, crook neck squash, bell peppers, cubanelle peppers and romas. With our wet spring, we have a much better beginning that last year. I love summer!!!

I'm coming back in a day or two with a zucchini dish and my Fried Green Tomato recipe.

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"T" FOR TEXAS AND A "T" FOR TENNESSEE

In an earlier post, I had talked about looking for a good recipe for a Black-Eyed Pea Salad. I came across a lot that were different in their own unique way and so with a little tweaking on a "Texas Caviar" recipe, this Tennesse girl came up with a version that makes any southerner stand up and take notice. This recipe is SO good. Rumor has it that the Black -Eyed Pea Salad did originate in the East Texas town of Athens. Athens is now known as the "Black-Eyed Pea Capital of the World." They still throw a Black-eyed Pea Jamboree each year. Midsummer is peak harvest season for the "Athens Cowpeas", so it's appropriate that this salad be a part of our Independence Day celebration this year. The following recipe makes about 8-10 servings and can be refrigerated up to a week. Feel free to put your own spin on it. Acouple of days after we first tried it, I mixed it with some fresh Pico de Gallo to switch it up a little bit and it was great. Throw in some diced avacados, cilantro, and some sour cream on the side for a great garnish for any Mexican/TexMex dish. Enjoy!!

TEXAS CAVIAR-TENNESSEE STYLE

4 Cups black eyed peas,(I used canned, drained and rinsed, but cook your own if you want)
1 Cup celery
4 Oz chopped Green Chiles
1/4 Cup red bell pepper, finely diced
1/2 Cup purple onion, diced
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp Worcestershire Sauce
1 1/2 Cups Italian Dressing, enough to cover peas
Garnish with cilantro and green onions, whites and tops
Looks great on a bed of Red cabbage leaves

In a large glass bowl combine all ingredients except garnish, stirring well. You may need to add more dressing to cover peas.
Marinate, covered for 24 hours, preferably, but at least for 4 hours. Drain any excess dressing and spoon onto shallow serving bowl lined with the red cabbage leaves. Sprinkle cilantro and green onions on top.
TIP: Mix with home made Pico De Gallo or a small can of Rotel for another variation.

KEEPIN' IT COOL

This is a really easy and delicious Key Lime Pie recipe. I have had this recipe since I played music in Marathon, Florida, a hundred years ago and before Max was born. It's the real deal and is so refreshing and DELICIOUS!! I hadn't made this in years (since moving to Tennessee from Ft. Lauderdale), but it's becoming a staple on our picnic table. I was told that real Key Lime Pie doesn't have meringue, so I don't, but I do put some dollops of fresh whipped cream on top...sparingly. Not only does it make it look gorgeous, it adds a little sweetness, too. If you've even been considering making a Key Lime Pie...make this one. You'll be a Rock Star!!

KEY LIME PIE

4 egg yolks, beaten till lighter in color (a butter yellow)
1 Cup fresh key lime juice (or substitute 1/2 fresh lime & 1/2 fresh lemon juice for key limes)
2 (14 oz) cans sweetened condensed milk
1 (9 in.) graham cracker crust ( ready made or bake your own)

Preheat oven to 375. Combine egg yolks, sweetened condensed milk and juice. Mix well. Pour into pie crust. (I pre-bake my crust since I make my own, but this is optional.)
Bake for 30 minutes. Allow to cool completely. Garnish with a little fresh whipped cream and a fresh lime slice as you serve a piece.
TIP: Please use fresh key lime juice, not bottled. It will take about 25-30 limes. If you can't find key limes, use the lime and lemon suggestion. Just make it fresh juice.
** You'll probably have some filling left over but this is the best combination to get the right texture and to fill the crust.
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SUMMER TIME AND THE LIVING IS EASY!!!

Well, 90 degree weather has finally hit Tennessee. Clearly, the kitchen cools down and the stove gets a break. Doing a little inventory, I came across a big bell pepper and some cilantro that has to be used, so I decided to make a fresh tomato salsa and a Black Eyed Pea Salad, or as some folks call it...Texas Caviar. I've got a couple of chicken breasts brining to grill tonight and a couple more cooling to make Chicken Salad. The salsa and black eyed peas will last a few days and will be great with most anything that comes off the grill or out of the vegetable crisper. We both love having Chicken Salad on hand. It's a real time saver and great on a nice big bed of lettuce with tomatoes and cucumbers, on toast (that's how Geraldo likes it) or even grilling up some great bruschetta and piling it on with black olives, dried cranberries and other other fruity nutty goodie you've got handy.

My entire way of grocery shopping changes when summer gets here. I don't care for big heavy meals in the evening, but I do love a steak or burger from time to time. There's lot of grilling and salads going on. Not any macaroni and cheese...that's for sure. I always try to have some sort of Italian deli cold cuts available...like Genoa salami, good pepperoni and a Basil-Parmesan ham that Boar's Head offers (Publix). I love to sit down to a platter of finger foods (sorta like an antipasti platter) and just munch. I always have fresh basil pesto and try to keep some olive tapenade in the fridge. I'm embarrassed to talk about how much cheese I have at my fingertips. We've discussed this addiction in past posts!! And a big "Thanks" to Sandy (shout out to Sandy!!) I have great home-canned goodies including sun-dried tomatoes, pepper jelly, red bell peppers in oil and sweet cherry peppers that are great for stuffing. I also try to have a cheese ball ( blue cheese, Old English cheddar and cream cheese) on hand and about 4 boxes of some great crackers. I am currently addicted to the new Triscuit "Black Pepper and Olive Oil" crackers. I realize that is not very "Gourmet" but they're delicious and that's what counts. Sam's Wholesale Club also has a great deal on those New York Bagel style crackers (Sea Salt) for $7.00 for a huge bag compared to 3 bucks for the small ones in the regular deli section. These are Gotta Haves in our house. Got a cracker and some cheese? "We gots us some appetizers, Ma!"
Why kill yourself trying to make something when the supermarket is full of so many great choices? These are not our Mother's grocery stores...we are really fortunate to have the availability of so many different cultures and food stuffs at our corner supermarket. Take advantage of store bought goodness when you can. Save yourself some time and trouble. I figure the folks I spend time with know that I can cook, so I am beyond that "gotta impress 'em" stage. Take the shortcuts when you can and enjoy the nice long days and those hazy summer nights!

I'm experimenting with the Black Eyed Pea salad, so when I hit on a version I really like, I'll include the recipe. You can always go online and google black eyed pea salad or Texas Cavier and there's many great sounding choices. In the meantime, here is my Chicken Salad recipe and heads up...it's not a "frou frou" version filled with grapes and nuts. There's nothing wrong with that and I've certainly enjoyed those Tea Room versions on many occasion, but here at The Schmidt House (yes, I know how that sounds) we really like ours savory and pretty low key. Like I mentioned before, you can always dress it up when you decide how you want to eat it. Enjoy!!!

CHICKEN SALAD

4 Boneless, skinless chicken breasts ( I prefer white meat chicken for this)
2 ribs of celery, diced
1 half of a small white onion, diced (A Vidalia works great here, keep the onion flavor light)
1 tsp granulated garlic (use 1/2 in poaching water & sprinkle other into chicken & mayo)
1/2 to 3/4 C mayo (Depending on how "wet" you like it)
Sea salt and black pepper to taste (If you brined the chicken..easy on the salt)

I brine my chicken breasts for a few hours before poaching them, but you don't have to. It just makes them moister and we prefer the texture you get from brining.

Anyway...poach the chicken breasts ( chicken with water, garlic and small amt. blk. pepper...bring water to boil, lower heat to a low simmer and cover pan with lid for about 20minutes)

Remove & put chicken into a colander to drain. Let chicken cool.

Dice chicken into bite size pieces. In a large mixing bowl, put onions, celery and chicken. Sprinkle with the 1/2 tsp. of garlic, a little sea salt and a good bit of fresh ground black pepper. (remember if you have brined the chicken, you don't need much salt)

Add the mayo and fold into chicken, gently. Put in the refrigerator and get it good and cold. ENJOY!! Very versatile beginning to many lovely choices.

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"GRILLIN', GRIDDLIN' and GRINNIN'!!

I'm so excited and am sure that many of my foodie buddies out there hear me when I say that I'm so excited about the new Cuisinart Griddler-4 that I got yesterday. It's either a late Mother's Day present (altho Geraldo got it for me ) or (most likely) an early Birthday gift; either way I am tickled to death! I have had this particular appliance on my short list since early last fall and I guess I finally came up with the appropriate appeal to the court. Let's say putting on a few "got a little too comfortable" pounds over the winter and looking for a healthier and "leaner" way to cook, along with the fact that it's just the 2 of us most of the time now and dinner time tends to be less planned and more impromtu. Also, not having to turn the kitchen stove on in the heat of summer, or trying to build a big enough fire in the charcoal grill for a couple of steaks while trying not too waste charcoal and cooking time can be a challenge. Now I'm not going crazy here...no way I'm giving up the my old "Black Beast" of a grill, I'm just happy to have an alternative, not too mention a Grill, a Griddle and a Panini Press. I have been burning up the internet for Panini recipes, but I've come to the conclusion that fresh "anything with a great cheese melted on it atop a fabulous atisan bread" is pretty much up to one's own creativity and preference. I am so glad I planted oodles and oodles of basil, eggplant, squash, and tomatoes and that my herb garden has never been better. It's inspiring...really. I see alot of pesto in my future.
So tonight I will grill my first, "little Summpin', Summpin" and I feel fairly confident that chicken, basil and fresh mozzarella will be involved. I'm not forgetting my leaner and healthier argument...I can always half the bread. I really am gonna try to be better about cooking healthier, (sigh) but, I look forward to trying out new things on my Griddler and sharing the highs and lows with those of you who may be interested. So... so far I give THE GRIDDLER-4 ***** (5 stars).... let's hope the love affair continues!!!!

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IMPORTANT INFORMATION!!!!!!
TIP: Go to <http://www.lnt.com/> to get a 20% discount off TOTAL purchase (good thru end of May)Linen 'N Things here in Nashville didn't have The Griddler-4, they had the smaller one, but Bed Bath and Beyond ACCEPTS LNT's coupons!! I picked up The Griddler-4 (reg.$129.99) at Bed Bath and Beyond, a new ice bucket and some bug spray and saved $32.00!!

CUBAN MOJO CHICKEN

This is a really delicious "Chicken on the Grill" recipe that takes very little time but is so full of really bright flavors. Serve this on a bed of steamed green beans with fresh mint and you've got a party going on!! You'll feel better just thinking about how healthy it is!! Prep time is about 10 minutes (not including getting your grill of choice ready.) Grill the chicken about 4-5 minutes per side to an internal temp of 170 degrees. This is 4 servings.

CUBAN MOJO CHICKEN

1/4 C fresh orange juice (it makes a difference!!)
1/4 C fresh lime juice
2 garlic cloves, minced
1 tsp ground cumin
1/2 tsp dried oregano, crushed
1/2 tsp sweet or smoked paprika
1/2 tsp salt
1/2 tsp ground black pepper
4 (5 oz.) boneless, skinless chicken breasts

1. Stir together first 7 ingredients in a shallow bowl or zip-top plastic freezer bag; add chicken. Cover or seal and let stand for 20 minutes. Remove chicken from marinade, but reserving marinade for later use. Pat chicken dry with paper towels.
2. Grill and let stand for 5 minutes. Bring reserved marinade to a boil over medium high heat. Boil for 2 minutes, stirring often, Serve chicken with warm marinade.

TIP: You can also use this same recipe with Pork Tenderloin, but be sure to adjust cooking time. I look for an internal temp of 155 for pork. The chicken or the pork is also great with black beans and rice, or a black bean and corn salsa. Get festive and have some fun. Shrimp can also be substituted, but don't marinate for more than 10 minutes and cook only till shrimp are turning pink, do not over cook. Grilled pineapple is a great side dish!!

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COMFORT COOK CATERING 615-525-8336