Tag Archives: corn meal

Fried Green Tomatoes

Fried Green Tomatoes

The nights here in Southern Oregon have been crisp and cool.  It won’t be long before we see the first frost of the season.  And once the frost hits, my garden is pretty much done for the year.  When I walked outside this morning I noticed that my tomato plants were still loaded with tomatoes.  Tomatoes that will not ripen on the vine because it’s just too cold outside

Well, let me tell you what.  These beautiful green fruits are not going to waste or get tossed in the compost bin.  As a matter of fact, these unripe tomatoes will be put to good use as delicious Fried Green Tomatoes with Smoked Paprika Aioli.

A variety of unripe green heirloom tomatoes.  I’m sure going to miss my tomatoes this winter.  There are very few things better than a fresh picked tomato out of the garden.  Chocolate is one of them.

A green zebra heirloom tomato. The interesting thing about green zebras is that they are still green in color when they are fully ripe.  I know that this one is not ripe due to the firmness of the fruit.  When making Fried Green Tomatoes be sure to use ones that are completely unripe.  If you use ripe tomatoes, you will end up with a gooey mess.  Trust me, don’t go there.

Slice your tomatoes into half inch slices.  Discard (or compost)  the tops and the bottoms.

Three hot and crispy yet moist in the middle slices of Fried Green Tomatoes with my Smoked Paprika Aioli.

Got green tomatoes?  Make a batch and dig in…  They’re easy and delicious!  Enjoy!  Tessa


  • 3 – 4 unripe tomatoes
  • 1/2 cup flour
  • 2 eggs
  • 1/2 cup of milk
  • 1/2 cup panko bread crumbs
  • 1/2 cup corn meal
  • salt and pepper to taste
  • oil for frying

Begin by using unripe, unblemished fruit.  Slice into 1/2 inch slices and toss the tops and bottoms.  In a small bowl whisk together the eggs and milk.  In another bowl mix together the panko, corn meal, salt and pepper.  Heat a nonstick fry pan with enough oil to cover the bottom of the pan with about 1/2 inch or so deep with oil.

Dredge tomato slices (both sides) in flour, dip in egg mixture and then dip in the crumb mixture.  Repeat for each.  Place in fry pan and fry both sides until you get a golden color.  Don’t over crowd the pan.  Drain on paper towels.  Finish again with a light sprinkle of salt.  Serve plain or with Smoked Paprika Aioli (recipe below) or even some spicy sriracha sauce.  Makes about 3 -4 servings.

Smoked Paprika Aioli

  • 1/2 cup light mayonnaise
  • 1 tsp lemon juice
  • 1 tsp smoked Spanish paprika
  • 1 1/2 tsp garlic paste or to taste

Whisk all ingredients in small bowl.  Store covered in refrigerator up to 3 days until ready to use.

Note:  This aioli can be used on crab cakes, grilled fish, and even potato fries.  I like it on hamburgers too!

Rosemary Parmesan Corn Muffins

Rosemary Parmesan Corn Muffins

I promised Bruce yesterday evening that I would watch him run a 5K race up at Lost Creek Lake early this morning.  Frankly, I was not too thrilled about getting up at the crack of dawn on a Saturday morning but I knew that I had an opportunity to get out of the house, get some fresh mountain air and spend a little bit of time walking around the lake.

It was still early and the air was cool…  Not many people were out on the lake.  I saw only one sailboat and maybe just a couple of fisherman.  While Bruce was warming up for his race, I took an opportunity to walk around and take in the gorgeous scenery.

Mid morning at the lake.

A pair of Canada Geese were nervously watching me as I walked by…  I could hear them lightly honking to each other as I got closer.

As I walked along the lake shore, another goose flew by.  His mate was not far behind…

Bruce at the race.  He did really well!  He earned a third place ribbon!

After the race was over and we were walking back to the truck, Bruce asked me if we had any plans for the rest of the day and if I thought about dinner.  What? Dinner? Seriously? It’s still morning!  I had to remember that he just ran a 5k and the man was hungry!  I needed to think fast and then I told him that I was going to barbecue some chicken, make a fresh picked green salad and bake some Rosemary Parmesan Corn Muffins with snipped rosemary from our garden.  Lucky for me (or him… depending on how you look at it), he liked that idea :).

As soon as we got home I started to assemble the muffins.  My Rosemary Parmesan Corn Muffins are super easy to make and taste fabulous warm with fresh cream butter.  Serve the Rosemary Parmesan Corn Muffins with homemade chili, stew or at your next backyard barbecue.  Makes about a dozen muffins.  Enjoy!  Tessa


  • 1 cup corn meal
  • 1 cup all purpose flour
  • 1/3 cup sugar
  • 1 Tbs baking powder
  • 1/4 tsp salt
  • 1/2 cup Parmesan cheese (shaved)
  • 1/4 cup canola oil
  • 1 cup milk
  • 1 egg
  • 2 tsp fresh rosemary (chopped)

Preheat your oven to 400 degrees.  In a medium sized mixing bowl add all the dry ingredients and mix well.  In a separate bowl whisk together the canola oil, milk, egg and fresh rosemary.  Add the wet ingredients to the dry ingredients.  Mix lightly until there are no lumps left in the batter.  Spray muffin pans with nonstick spray.  Put batter into muffin pans and bake for about 15-20 minutes until the muffins are a light golden brown.  Remove from pans and let cool on a wire rack.  Serve with sweet cream butter.