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How to Make Fried Green Tomatoes

Fried Green Tomatoes - Making Onion Tomato Ragu

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Shannon Overmiller
http://www.majesticcafe.com/  
(703) 837-9117

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 Onion Tomato Ragu

This video shows you how to make fried green tomatoes.

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Fried Green Tomatoes - Making Onion Tomato Ragu

Ingredients

Aioli:
A pinch of cayenne
2 egg yolks
1 teaspoon of chopped garlic
2 teaspoons of salt
A pinch of pepper
Juice of two to three lemons
3 cups of canola oil
2 cups of olive oil
1/4 of cut Ricotta Salata per plate


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
Flour
Salt
Pepper
Caynne
Paprika
Cinnamon
Nutmeg
Semolina
2 Eggs
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.

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