Fried Green Tomato Crab And Ham Sandwich Food

FRIED GREEN TOMATO SANDWICHES

Steps:

• Make the sauce: Combine the mayonnaise, parsley, scallions, hot sauce, Worcestershire sauce, and salt to taste in a bowl. Cover and refrigerate.
• Slice the green tomatoes 1/4 inch thick and place in a large bowl. Combine the vinegar, sugar and 1 tablespoon salt in a saucepan. Put the pickling spice in a tea ball or tie in a square of cheesecloth with twine; add to the saucepan along with the dill. Simmer over medium heat, stirring, until the sugar dissolves, about 5 minutes. Add 2 cups cold water and pour over the green tomatoes. Let sit at room temperature 1 hour, 30 minutes.
• Whisk the flour, cornmeal, chili powder and 1 teaspoon salt in a shallow dish. Whisk the eggs, 2 tablespoons water and 1 teaspoon salt in another shallow dish. Heat about 1 inch of peanut oil in a large skillet over medium heat until a deep-fry thermometer registers 375 degrees F.
• Drain the green tomatoes and pat dry with a paper towel. Working in batches, dredge the green tomato slices in the flour mixture, then dip in the egg mixture and dredge again in the flour mixture. Fry in the hot oil, turning once, until the crust is golden, 3 to 4 minutes per side. Drain on paper towels and sprinkle with salt.
• Spread each slice of bread with some of the sauce. Layer the fried green tomatoes and the yellow and red tomatoes evenly among 6 bread slices. Cover with the remaining bread slices.

FRIED GREEN TOMATO SANDWICH

Steps:

• Dip slices of green tomato into beaten egg, then cover in cornmeal to coat, shaking off the excess. Heat the oil in a large skillet over medium heat. When the oil is hot, add the tomato slices. Cook until golden brown on each side, 2 to 3 minutes per side. Remove from the skillet and drain on paper towels.
• Wipe out the skillet with a paper towel and place it over medium heat. Spread butter onto one side of each slice of bread. Place half of the slices butter side down in the skillet. Stack 3 slices of green tomato, 3 slices of red tomato, a slice of pepperjack cheese and a few jalapeno slices onto each piece of bread in the skillet. Top with the remaining slices of bread with the butter on the outside. Cook until the bottom is golden. Flip the sandwiches and cook until golden brown on the other side.

DOWN ON THE FARM - FRIED HAM SANDWICH - LONGMEADOW

Steps:

• Spray skillet with cooking spray. If using optional butter, melt this in pan until completely melted.
• Toss in onion and cook until translucent. (about 2/3 minutes).
• Add ham on top of onion, and continue to warm on medium heat for 3/4 minutes.
• Flip over ham/onion and continue to warm for 2 more minutes.
• Spread bread with mayonnaise add warmed ham/onion mixture.
• Press down tops of bread, and kinda "smash" together.
• Cut in half and devour.

CRAB CAKE AND FRIED GREEN TOMATO SLIDERS

Steps:

• For the crab cakes: Gently fold together the crabmeat, panko, mayonnaise, chives, Dijon, seafood seasoning, lemon zest and juice, 1 teaspoon salt and 1 teaspoon black pepper in a large bowl. Refrigerate the crab mixture for 30 minutes to firm up; this allows the panko to absorb some of the liquid, helping the crab cakes bind together.
• For the remoulade: Meanwhile, combine the mayonnaise, parsley, Dijon, capers, hot sauce, Worcestershire, paprika, cayenne, garlic, lemon juice and 1 teaspoon salt in a medium bowl and mix until combined. Cover and refrigerate until ready to use.
• For the crab cakes: Preheat the oven to 450 degrees F. Lightly grease a baking sheet with butter.
• Scoop 1/3-cup mounds of the crab mixture, pat into 1-inch-thick patties and place on the prepared baking sheet. You should have 9 patties. Bake until golden around the edges and heated through, about 205 minutes.
• For the fried green tomatoes: Meanwhile, heat 1/2 inch of oil in a large Dutch oven or skillet over medium-high heat until a deep-fry thermometer registers 350 degrees F. Line a plate with paper towels or set a wire rack inside a rimmed baking sheet.
• Whisk together the flour, cayenne, garlic powder and 1/2 teaspoon salt in a shallow dish. Whisk the eggs in another shallow dish. Put the panko in a third shallow dish. Dip each tomato slice in the flour, then egg, then panko.
• Fry the green tomatoes, flipping, until golden, 3 to 5 minutes. Transfer to the prepared plate or rack.
• For serving: Split the slider buns. Put a fried green tomato on each bottom bun. Spoon some remoulade over each, add a crab cake and top with pickled red onions and Bibb lettuce. Close the sliders with the top buns.

FRIED GREEN TOMATO BENEDICT WITH EASY CAJUN HOLLANDAISE

Steps:

• For the Cajun seasoning: Add the thyme, paprika, garlic powder, onion powder, cayenne, celery salt and some pepper to a small bowl and stir to combine. Reserve for the tomatoes and hollandaise.
• For the green tomatoes: Preheat the oven to 200 degrees F.
• Slice the tops and bottoms off of the tomatoes and discard. Slice the tomatoes into eight 1/2-inch-thick slices total.
• In a medium bowl, combine the flour, some salt and pepper and 2 teaspoons of the Cajun seasoning. Add the tomato slices and toss to coat.
• Whisk together the milk and eggs in a medium bowl. Combine the cornmeal and breadcrumbs in another medium bowl.
• Working with one slice of tomato at a time, shake off the excess flour mixture, then dip in the egg mixture to coat. Let the excess egg drip off, then add to the cornmeal mixture and turn to coat. Place on a platter and repeat with the remaining tomatoes.
• Add about 1/4 inch of oil to a cast-iron skillet and heat over medium-high heat until it shimmers.
• Add half of the tomatoes and fry, turning once, until golden brown on both sides, 1 1/2 to 2 minutes per side. Transfer to a paper towel-lined baking pan and fry the remaining tomatoes. Sprinkle with salt to taste if desired. Transfer the baking pan with the tomatoes to the oven to keep warm while you prepare the rest of the dish.
• For the hollandaise: Fill a blender with hot water. Melt the butter in a small saucepan over medium heat and let the solids sink to the bottom. Pour the water out of the blender and dry it. Combine the lemon juice, egg yolks and 1 tablespoon of the Cajun seasoning in the blender and blend on medium speed until lightened. With the motor running, slowly add the melted butter to the blender, leaving the solids in the pan. Increase the blender speed to high for a few seconds to thoroughly combine. Add a little bit of hot water to thin the sauce to a nice, spoonable consistency. Set the blender canister by the stove to keep warm.
• For the eggs: Fill a wide, shallow pot with about 3 inches of water. Bring to a brisk simmer and add the vinegar. Crack 4 of the eggs into separate small bowls or ramekins, then gently slide the eggs into the simmering water. Cook at a gentle simmer until the whites are set but the yolks are still runny, 2 to 3 minutes. Gently remove the eggs from the water with a slotted spoon or spider and place on a paper towel-lined plate to drain. Repeat with the remaining 4 eggs.
• Put 2 tomato slices onto each of 4 plates and top each tomato slice with a slice of ham and a poached egg. Spoon the hollandaise on top, sprinkle with the scallions and serve immediately.

FRIED GREEN TOMATO, CRAB AND HAM SANDWICH

Steps:

• Trim and discard the ends of the tomatoes, and halve tomatoes horizontally. In a medium mixing bowl combine 4 of the eggs, heavy cream and salt and pepper to taste. Mix until well blended. Dip tomato halves in egg mixture, turning to coat completely, then dust well with corn meal.
• In a large heavy skillet over medium-high heat, heat 1/2 cup of the oil until sizzling. Add tomato halves, and fry until golden brown on each side, about 1 minute a side. Remove from heat, and drain on paper towels.
• In a large bowl combine the remaining 2 eggs, Old Bay seasoning, mayonnaise, mustard, lemon juice, parsley, red pepper and baking powder. Stir until well blended. Gently fold in the crab meat without breaking up the lumps of meat. Sprinkle with 1/3 cup of flour, and fold until just blended.
• In a clean skillet over medium-high heat, heat the remaining 1/2 cup of oil until sizzling. Divide crab meat mixture into 16 cakes about the same diameter as the tomato halves (about 2 1/2 tablespoons each). Lightly dust each cake with flour, and drop into hot oil. Fry until golden brown on each side, about 1 minute a side.
• To assemble, pour a small pool of Basil Sauce on each of eight serving plates. Place two fried green tomato halves in each pool. Top each tomato half with a crab cake, then with another fried tomato half. Garnish with a sprinkling of diced ham, and serve immediately.

FRIED GREEN TOMATO SANDWICHES

Steps:

• In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

COUNTRY HAM,FRIED GREEN TOMATOES W/ CREAM GRAVY

Steps:

• Melt 4 tablespoons of the butter in a heavy skillet and sauté the ham slices about 3 minutes on each side. Remove the ham to a heated platter and keep warm.
• Drain the tomatoes and dust them with the seasoned flour. Add more butter to the pan if necessary and fry the tomatoes 3 minutes on each side or until tender, sprinkling each side with a little sugar. Remove and drain on paper towels, then arrange on the platter with the ham.
• While the tomatoes are cooking, make the gravy:Pour off all but 3 tablespoons of the cooking fat. Stir in the flour and cook, stirring, for 1 to 2 minutes. Slowly whisk in the milk. Stir constantly until thickened, about 4 to 5 minutes. Season with salt and pepper.
• Pour the gravy over the ham and tomatoes and serve immediately.

FRIED GREEN TOMATO AND BACON SANDWICH

Steps:

• Mix cornmeal, salt and pepper.
• Coat green tomato slices with cornmeal mix. Heat oil in frying pan (or use counter top fryer).
• Fry green tomatoes until lightly browned and slightly soft.
• Coat bread slices with chipotle mayonnaise.
• Stack with bacon, cheese, fried green tomatoes and red tomato.
• Melt butter in frying pan.
• Grill at medium-low temperature until cheese is melted (this makes the sandwich so delicious).
• Eat hot or cold.