How to Make Fried Green Tomatoes

How to Make Fried Green Tomatoes

Fried Green Tomatoes - Making Aioli

Fried Green Tomatoes - Making Aioli

Fried Green Tomatoes - Making Ricotta Salata

Fried Green Tomatoes - Making Ricotta Salata

Fried Green Tomatoes - Making Preserved Lemons

Fried Green Tomatoes - Making Preserved Lemons

Fried Green Tomatoes - Making Onion Tomato Ragu

Fried Green Tomatoes - Making Onion Tomato Ragu

Fried Green Tomatoes - Breading Tomatoes

Fried Green Tomatoes - Breading Tomatoes

Frying and Serving Fried Green Tomatoes

Frying and Serving Fried Green Tomatoes

How to Make Fried Green Tomatoes

How to Make Fried Green Tomatoes

How to Make Home Style Meatloaf

How to Make Home Style Meatloaf

How To Make Chicken Noodle Soup

How To Make Chicken Noodle Soup

How To Make Herb Roasted Turkey

How To Make Herb Roasted Turkey

Cider Chestnut, Squash & Cauliflower Medley

Cider Chestnut, Squash & Cauliflower Medley

Making the Perfect Twice Baked Potato

Making the Perfect Twice Baked Potato

Terrific Leftover Turkey Recipes

Terrific Leftover Turkey Recipes

Hot And Hearty Ham Pot Pie

Hot And Hearty Ham Pot Pie

Flaming Fire House Chili

Flaming Fire House Chili

Simple Cornbread Stuffing

Simple Cornbread Stuffing

Fresh Baja Fish Tacos

Fresh Baja Fish Tacos

Fiery Deviled Eggs

Fiery Deviled Eggs

Redskin Potato Salad

Redskin Potato Salad

Classic Macaroni and Cheese

Classic Macaroni and Cheese

View more ...

Overmiller began her professional career as a bartender and waitress at Proximo Restaurant Group's Austin Grill in Washington, DC. Realizing she craved more experience in the kitchen, she then made the shift to Cafe Atlantico, also part of Proximo, where she worked as a line cook while attending the esteemed L'Academie de Cuisine in Maryland. In 2002, she graduated and accepted a position at Ristorante Tosca under the direction of Chef/Owner Cesare Lafranconi. At Tosca, she quickly moved her way up from Line Cook to Pastry Chef to Sous Chef. With a desire to broaden her experience after spending three years at Tosca, Lanfranconi made a phone call to Chef/Owner Cathal Armstrong on Overmiller's behalf, which brought her to Restaurant Eve in Old Town Alexandria, Virginia. Chef Armstrong�s leadership taught Overmiller about the importance of local vendors and sourcing from local farms, along with honing in on her technical culinary skills. Armstrong added French techniques to Overmiller's Italian preparation, and soon she found a balance between both of her mentors� skills. As a 2004 Jean-Louis Palladin Foundation award recipient, Overmiller had the opportunity of a lifetime to travel to Italy and learn about ingredients and cooking techniques. She has proven herself in many kitchens and now, as the Executive Chef at the latest addition to the Armstrong's projects, which opened in May 2007, Overmiller continues to use the skills she has developed throughout the years.

Fried Green Tomatoes - Making Ricotta Salata

Shannon Overmiller: Hello again. My name is Shannon Overmiller. I am the Executive Chef at the Majestic in Old Town Alexandria.

This expert: 162,598 views
This series: 61,555 views

Download to Mobile Device

Print

Fried Green Tomatoes - Making Ricotta Salata

Ingredients

 2 Large Green Frying Tomatoes

Aioli:
A pinch of cayenne
2 egg yolks
3 Eggs

1 teaspoon of chopped garlic
2 teaspoons of salt
A pinch of pepper
Juice of two lemons
3 cups of canola oil
2 cups of olive oil


Preserved lemons:
4 lemons
2 cups of sugar
4 cups of salt
Juniper berries and dried herbs

Tomato ragu:
1 onion
1 teaspoon of olive oil
1 teaspoon of butter
1/2 teaspoon of garlic
Basil
Bayleaf
Oregano


Breading Components:

2 Cups Flour
Salt to taste
Pepper to taste
Pinch Cayenne
Pinch Paprika
Pinch Cinnamon
Pinch Nutmeg
1 Cup Cornmeal or Semolina
2 Eggs
2 Cups Buttermilk

4 Cups Plain Breadcrumbs

Instructions

1. To make the garlic aioli, separate two yolks and place them in a blender with minced garlic. Blend for 10 minutes or until the mixture is fluffy and white. Add the olive oil slowly. When it is mixed in, add the canola oil slowly. This process should take 15 minutes. Add a pinch of pepper, salt, cayenne and lemon juice.


2. Grate the Ricotta Salata cheese in a cheese grater and put it in a bowl.


3. To make preserved lemons, slice the lemons lengthwise into a container. Add 1 part sugar to two parts salt. Pour the lemon juice and water in to cover the lemons. Add in juniper berries and other dried herbs. Leave the lemons in a sealed container for 2 weeks, stirring occasionally. Take off the yellow and dice finely to use as a garnish for the tomatoes.


4. To make onion tomato ragu, slice up an onion. Add olive oil and butter to a skillet. Add chopped garlic and onions. Let the onions saute. Prepare the herbs. Take canned tomatoes and add them to the ragu mixture. Let it simmer on low heat for 35-40 minutes. Add the herbs. At the end, add a little more olive oil and fresh basil in.


5. Take the green tomato and slice it half an inch thick. Season flour with salt, pepper, cayenne, paprika, cinnamon, nutmeg and semolina. In a mixing bowl, add two eggs and mix with a whisk. Dry the tomatoes slightly with the flour mixture, drop them into the egg mixture and then cover them in breadcrumbs.


6. Fry the breaded tomatoes in oil set at 375 degrees. Set them in a basket in the oil until they are golden and crispy.


7. Place a little ragu on a plate, put the fried tomatoes on top and add Riccota salata. Drizzle the garlic aioli over it and add the preserved lemons.

Print

Transcripts

Shannon Overmiller: Hello again. My name is Shannon Overmiller. I am the Executive Chef at the Majestic in Old Town Alexandria. We are preparing fried green tomatoes today and one of the garnishes is Ricotta Salata. Simply shaved on a grater, or how, whatever method you have to do it. Aged Ricotta Salata is simply a -- Ricotta is a fresh, cows milk cheese, but when you age it and salt it, it is then turned into Ricotta Salata.

Very mild in flavor, but it is a nice garnish, because it balances that with the next step we would be doing. I will go into more detail in the future. All you need is simply is a grater and a bowl to cut the cheese. That is Ricotta Salata.

Probably only a quarter of cut per plate for fried green tomatoes. Fried green tomatoes with Ricotta Salata.

Chicken Fried Steak with Mashed Potatoes and White Gravy

Chicken Fried Steak with Mashed Potatoes and White Gravy

Chicken Fried Steak Sandwich with Homemade Onion Rings

Chicken Fried Steak Sandwich with Homemade Onion Rings

How to Make Fried Chicken Breast

How to Make Fried Chicken Breast

Entree - Pan Fried Monkfish

Entree - Pan Fried Monkfish

How to Deep Fry a Turkey

How to Deep Fry a Turkey

Should I fry allergen and non-allergen foods in the same cooking oil?

Should I fry allergen and non-allergen foods in the same cooking oil?

How to Make Buttermilk Beignets

How to Make Buttermilk Beignets

How to Make a 3 Course Springtime Meal

How to Make a 3 Course Springtime Meal

How to Carve a Turkey

How to Carve a Turkey

How to Cut and Broil Eggplant

How to Cut and Broil Eggplant