Sharing the Green

DEAR SOS: The fried green tomatoes at Chappy’s restaurant in Long Beach were the most fantastic I’ve ever had, even better than those we had in New Orleans. What are the chances of a recipe?

BETTIE

DEAR BETTIE: Good for the gardeners with green tomatoes on hand. For those without access to garden tomatoes, green tomatoes are sometimes available commercially during the summer months. However, if none is available, use barely ripened red tomatoes from supermarket bins.

CHAPPY’S GREEN TOMATOES WITH HOLLANDAISE

HOLLANDAISE SAUCE

Juice of 1/2 lemon

3 egg yolks

Dash cayenne pepper

1/2 pound (2 sticks) butter, cut into small cubes

Whisk together lemon juice, egg yolks and cayenne in top of double boiler over barely simmering water. 30 seconds. Whisk in butter, cube at a time. Continue whisking until all butter has been added and sauce is thoroughly blended and smooth for about 5 minutes.

*

TOMATOES

1 1/2 cups milk

2 eggs, beaten

4 cups corn flour

2 tablespoons garlic powder

1 teaspoon salt

1 teaspoon pepper

5 green tomatoes, sliced 1/4-inch thick

1/2 cup oil

10 cooked crawfish, optional

2 tablespoons butter, optional

Grated Parmesan cheese

* Whisk together milk and eggs in small bowl. Combine flour, garlic powder, salt and pepper on plate or in shallow dish. Dip each tomato slice in milk mixture, then in flour mixture. Repeat, dipping each slice again in milk mixture, then flour mixture.

* Heat oil in skillet over medium-high heat. Cook tomato slices in batches in hot oil until golden brown, about 3 minutes. Drain on paper towels. Transfer to plate and keep warm in oven at 200 degrees.

* Shell crayfish and remove tails. Heat butter in skillet until browned. Add crawfish tails and saute until they turn bright red.

* Place tomatoes on serving platter with crawfish. Spoon Hollandaise Sauce over all. Sprinkle with Parmesan cheese.

6 servings. Each serving:

865 calories; 506 mg sodium; 304 mg cholesterol; 62 grams fat; 70 grams carbohydrates; 13 grams protein; 2.02 grams fiber.

In a Jam DEAR SOS: I have a kumquat tree and would like to make marmalade. Do you have a recipe?

PRISCILLA

DEAR PRISCILLA: Our recipe makes five half-pint jars, enough for five good friends or a year’s supply for a family that loves marmalade.

KUMQUAT MARMALADE

4 cups kumquats (or combination kumquats, tangerines and oranges to make 4 cups)

4 cups cold water

4 cups sugar

5 tablespoons lemon juice

10 maraschino cherries, diced, optional

Cut fruit into thin slivers and remove seeds. Soak in cold water overnight.

Add sugar, lemon juice and cherries. Cook until mixture reaches jelly stage on candy thermometer, about 25 minutes. Pour into hot sterilized jars and immediately screw on lids to seal.

1 1/2 pints. Each 1-tablespoon serving:

68 calories; 0 sodium; 0 cholesterol; 0 fat; 18 grams carbohydrates; 0 protein; 0.17 gram fiber.

Sticking Together DEAR SOS: I have spilled sticky barbecue sauce all over my recipe for Sticky Bones. Will you please reprint this recipe?

KAREN

DEAR KAREN: We’re stuck on the recipe, too.

STICKY BONES

1 cup vinegar

1/2 cup honey

2 tablespoons Worcestershire sauce

1/2 cup catsup

1 teaspoon salt

1 teaspoon dry mustard

1 teaspoon paprika

1/4 teaspoon pepper

1 clove garlic, minced

4 pounds beef ribs

Combine vinegar, honey, Worcestershire, catsup, salt, mustard, paprika, pepper and garlic in saucepan. Cover, bring to boil, reduce heat and simmer 15 minutes.

Place ribs in single layer in baking pan. Cover with hot marinade and let stand 1 hour. Drain off marinade and reserve. Bake ribs at 325 degrees 1 hour, turning and basting often with reserved marinade.

6 servings. Each serving:

310 calories; 440 mg sodium; 90 mg cholesterol; 13 grams fat; 16 grams carbohydrates; 31 grams protein; 0.20 gram fiber.

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