Gluten-Free Fried Green Tomatoes
2 sturdy green tomatoes, sliced thick
1/2 cup buttermilk
1 egg
1/2 cup Gluten-Free Breadcrumbs (suggested to me by a fantastic Forest Hill neighbor!)
3 tbsp gluten free all purpose flour
3 stems of thyme
kosher salt
pepper
After slicing the tomatoes, set up the dredging stations by grabbing two shallow bowls. In one bowl, combine buttermilk, egg and pinch of salt and pepper and whisk until combined. In the second bowl, combine breadcrumbs, flour, thyme leaves that have been removed from stems and a pinch of salt and pepper.
Dredge each tomato slice first in the buttermilk mixture and then in the breadcrumb mixture until well coated (pressing with fingers will help the crumbs to stick). Next, add a few tbsps canola oil to a fry pan and once ripples form on the oil, add the tomatoes two at a time. Cook on each side for about 1-2 minutes until a golden crust forms. Transfer fried tomatoes to a casserole dish and keep warm in the oven until ready to serve.
Garlic Leek Cream Sauce
2 leeks, diced and rinsed
1 clove fresh garlic, diced
1/2-2/3′s cup milk
3 tbsp unsalted butter
2-3 tbsp gluten free all purpose flour
salt and pepper
Start by putting the milk in a sauce pan over low heat to warm slightly. Next, lightly sauté the leeks and garlic in a sauté pan over medium-low heat for just 1-2 minutes. Begin to add the flour 1 tbsp at a time and whisk vigorously until a paste forms. Once a good consistency is reached, raise the heat slightly and slowly add the milk to the sauté pan, whisking as you go. Continue to stir to keep the milk from burning and until the sauce thickens to desired consistency.
Testing, testing
Tender Mock Steak Marinade
1 tbsp extra virgin olive oil
1 cup dry red wine
3 stems rosemary,
1 clove garlic, rough chop
2 stems of thyme
salt & pepper
Combine all ingredients above and add to a plastic ziploc bag. Add the steak and marinate on the counter in a sealed bag for about 20-30 minutes prior to grilling over medium heat for just a few minutes for medium-rare. Be sure to let the steaks rest for at least 5 minutes before serving. The longer you are able to marinate the steaks the more tender they will be but ours had a great texture and the rosemary really permeated the meat.
Drizzle the cream sauce over the warm, fried tomatoes and top with the steak…just try not to go back for seconds on this one!
to grate the entire Serrano chili into the dressing. Mix well. For the slaw, add about 1/4 cup of dressing and combine. Add more dressing if desired and finish with a little extra salt and pepper to taste. Cover bowl in plastic wrap and chill in the fridge for at least 20 minutes before serving to let the flavors come together. Store remainder of ranch in a separate, air tight container in the fridge.
