Archive for the ‘side’ Category

Fried Green Tomatoes


  • 1 cup stone-ground cornmeal (or bread crumbs)
  • 1 cup all-purpose flour
  • 1 tablespoon garlic powder
  • Pinch cayenne
  • 1 1/2 cups buttermilk (or two eggs, beaten)
  • Kosher salt and freshly ground black pepper
  • 4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
  • 1/2 cup vegetable oil
  • 1 tablespoon unsalted butter
  • Hot sauce (optional)
  • Lemon wedges (optional)


1. In a large bowl, combine the cornmeal (or bread crumbs), flour, garlic powder, and cayenne together.

2. Pour the buttermilk (or eggs) into a separate bowl and season with salt and pepper.

3. Dip the tomatoes in the buttermilk (or eggs) and then dredge them in the cornmeal (bread crumb) mixture, coating both sides well.

4. Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side.

5. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.


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  • Kosher salt
  • 3 pounds green beans, trimmed of stem end (or waxed beans from the CSA)
  • 1/2 cup skin on sliced almonds
  • 3 tablespoons unsalted butter
  • 5 tablespoons extra-virgin olive oil
  • 2 large onions, sliced thin
  • 2 tablespoons chopped fresh thyme leaves
  • Freshly ground black pepper


1. Fill a large high sided skillet with some water, adding enough to be just shy of the rim of the pan by about 1 inch. Place over high heat and bring up to boil; add a big pinch of salt and the green beans. Cook for about 5 minutes, the beans should still be crisp.

2. Drain the beans and then run them under some cold water to stop them from cooking. Reserve the beans while you start the onions.

3. Return the skillet you cooked the beans in to the cook top over medium heat. Add the almonds and toast stirring every now and then until golden, about 3 to 5 minutes. Remove the almonds from the skillet and reserve.

4. Return the skillet to the heat and add the butter and olive oil and heat until the butter has melted.

5. Add the onions, season with salt and pepper, and cook stirring frequently until the onions caramelize, 20 to 25 minutes.

6. Add the thyme, and cook for another 5 minutes.

7. Add the cooked cooled green beans and almonds, and stir well to combine. Season with salt and pepper, to taste.

Notes: I served this with Paula Dean’s White Bean Chili, a side of sauteed greens from the CSA and a side of corn bread.

Recipe Credit.

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If your in the grocery store to pick-up some Wish-Bone salad dressing, and you are about to grab the blue cheese, stop.  Instead, you should buy the ingredients below and make this delicious, easy homemade blue cheese dressing.  I served it on the side with my homemade chicken wings and carrots and celery sticks from my CSA.

I halved the recipe, didn’t include tarragon vinegar, added only a dash of salt and didn’t use a food processor. It still turned out great and yielded a plentiful bowl of deliciousness.


  • 4 ounces good Roquefort (blue) cheese, chopped
  • 1 cup mayonnaise
  • 1 cup heavy cream
  • 2 tablespoons tarragon vinegar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper


Place the cheese, mayonnaise, heavy cream, vinegar, salt and pepper in the bowl of a food processor fitted with a steel blade. Process until smooth. Yes, it’s that easy.

Recipe credit.

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