We rented a beautiful home on Lake Murray for our stay, and it was constantly filled with friends, family, fun, food and lots of laughter. I love teaching culinary, but it is such a blessing for me to cook for my family and friends.
Growing up Southern was perfect for me. The stork couldn’t have picked a more accurate target; Long summer days, running up and down dirt roads barefoot, cut off blue jean shorts, catching lightning bugs, peanuts in your bottle of Coke, a ton of heart blessin’ and every word drawn out to a minimum of three syllables….sigh. Perfect. For. Me.
This past weekend I went home to South Carolina. After the recent devastation from the heartbreaking floods, I was afraid of what I would find there. I shouldn’t have been. The folks of South Carolina have this amazing ability to put differences aside, pull themselves up by their bootstraps and work through any situation with grace and Southern Charm. The nation should take note. This is how it’s done. I am always proud to call South Carolina home.
I also had the chance to spend some quality time with family and friends. We rented a beautiful home on Lake Murray for our stay, and it was constantly filled with friends, family, fun, food and lots of laughter. I love teaching culinary, but it is such a blessing for me to cook for my family and friends. I miss being able to cook for them on a regular basis, so this past weekend, we did it right. On the menu was Oaxaca spiced ribs, marinated chicken, pasta salad with balsamic roasted tomatoes, cream corn, fresh bread, garlic rolls, mixed grill skewers, green beans with potatoes, coleslaw, a pistachio raspberry cake with hot fudge and a birthday cake! The only thing missing were these fried green tomatoes. Next time though…next time I come home.
Fried Green Tomatoes with Hatch Chile Jam & Candied Jalapenos
- 4 large green tomatoes, sliced thick
- 2 cups seasoned Panko
- 1 cup flour
- 1/2 cup buttermilk
- 2 eggs, lightly beaten
- 1 tsp. hot sauce
- oil for frying, I use olive oil
- salt & pepper to taste
- candied jalapenos for garnish
For the Jam…
- 3-4 Hatch Chile Peppers, seeds and membrane removed, finely diced
- 1 jalapeno, seeds and membrane removed, finely diced
- 2 roasted red bell peppers, diced
- 1/2 onion, diced
- 1/2 cup cider vinegar
- 1/2 cup sugar
- 1/2 tsp. smoked Paprika
- salt & pepper to taste
Heat oil in skillet. Place flour in a flat plate or bowl. Place Panko in a flat plate or bowl. Lightly beat eggs, hot sauce and buttermilk and place in a third bowl. Dip each tomato into flour, then egg mixture, then Panko. Fry in hot oil for about 2 minutes each side or until golden brown. Salt & pepper to taste. Serve with Hatch Chile Jam & Candied Jalapenos.
For the jam, combine all ingredients in a sauce pan on the stove. Bring to a slow boil, then allow to simmer over medium heat until jam begins to thicken, about 10-15 minutes. Remove from heat, and place in a sterile jar.
Many people use just a flour or cornmeal coating for friend green tomatoes. I prefer the panko as it adds a really nice crunchy texture to the tomatoes.
*The jam in this recipe can be canned for long term storage. Refer to Blue Ball Canning Guide for details on how to properly process jams and jellies.
Life is too short to eat ugly food y’all.