Four, 4x7-inch sheets nori or soy paper
3 cups prepared Traditional Sushi Rice (recipe below)
8 green beans, trimmed and blanched
1 4-inch long carrot, cut into matchstick strips
8 large pieces of pickled okra
1⁄4 of a small red bell pepper, cut into matchstick strips
4 tsp. cream cheese, softened
4 tsp. corn kernels, blanched
2 tsp. minced green onion, green parts only
2 tsp. toasted sesame seeds
Place one sheet of nori on a bamboo rolling mat. Be sure that the short end is parallel to the bottom of the mat and that the rough side is facing upwards. Wet your fingertips and spread about 3⁄4 cup of the prepared sushi rice evenly over the bottom 3⁄4 of the nori. Arrange two green beans in the center of the rice. Top with 1⁄4 of the carrot matchsticks and two of the pickled okra pieces. Add 1⁄4 of the red bell pepper matchsticks. Smear 1 teaspoon of cream cheese across the rice. Sprinkle 1 teaspoon of corn kernels, 1⁄2 teaspoon green onions and 1⁄2 teaspoon toasted sesame seeds across the fillings.
Wet your fingertips again and slide your thumbs underneath the mat while grasping the fillings with all other fingertips. Roll the bottom of the mat just over the fillings
In 1992, “Fried Green Tomatoes” premiered at the Cobb Galleria Theatre in Birmingham, Alabama. Fans of the movie started showing up at Irondale Cafe to taste the fried green tomatoes, and The Birmingham News ran a photo of a couple of the cooks holding baskets of green tomatoes with the caption: “Seen the movie? Now taste the title.” Current Owner Jim Dolan estimates the cafe serves about 600-800 slices of fried green tomatoes, paired with a remoulade dipping sauce, each day.
1 egg, beaten
1 cup buttermilk
1 cup self-rising flour
1/3 cup cornmeal
1/2 Tsp salt
6-8 green tomatoes, cut into 1/4-inch slices
Bacon drippings, vegetable oil, or mixture of both
Mix egg and buttermilk in a shallow dish. Mix flour, cornmeal and salt in a shallow dish. Working in batches, dip tomato slices into egg mixture, allowing excess to drip back into dish. Coat with flour mixture. Fry in hot bacon drippings (375 degrees F) in a large heavy skillet until browned, turning once with tongs. Don’t crowd the skillet when frying green tomatoes. Keep them in a single layer, with plenty of space in between slices. If too many are put in the pan, the oil temperature will be lowered and the food will absorb the grease rather than be seared by it, resulting soggy tomatoes. Transfer to a colander to drain. Serves 6.
2 quarts mayo
4 oz. Ketchup 4 oz. Creole mustard
2 oz. chopped fresh parsley
2 oz. cayenne pepper
2 oz. lemon juice2 oz. horseradish
2 oz. fresh chopped garlic
1 1/2 Tbsp Worcestershire
1 1/2 Tbsp celery salt
1 1/2 Tbsp paprika
Combine all ingredients in a food processor and blend for 2 minutes. Makes over two quarts.
Fried green tomatoes photo by Judy Baxter, Old Shoe Woman on Flickr.
2 Tbsp. vegetable oil
24-36 frozen, prepared mini meatballs
1 cup prepared barbecue sauce
1 cup watermelon puree* (see note below)
Heat the oil in a large heavy sauté pan over medium-high heat or electric skillet set on 325 degrees. Sauté the mini meatballs until browned and hot. Reduce heat to low. Mix together the barbecue sauce and watermelon puree. Pour over the meatballs and simmer for a few minutes. Serve hot. Serves 6-8.
*To make the watermelon puree, remove seeds from fresh watermelon and cut into large chunks. Place in a blender and process until smooth and well pureed.
Serve these as a delicious appetizer at a holiday party or meal, courtesy of Chef Virginia Willis.
Guests will go crazy for these at your next holiday party.
The classic Southern holiday nibble provided by Chef Virginia Willis.