FRIED GREEN TOMATOES |
|||
INSTRUCTIONS |
|||
In a medium bowl , whisk together eggs |
|||
and 1 teaspoon salt . In a small bowl , |
|||
combine flour and 1 / 2 teaspoon salt . |
|||
In another small bowl , mix together |
|||
cornmeal , remaining 1 / 2 teaspoon salt , |
|||
cayenne , and pepper . Mix all together |
|||
|
well .
Dip tomatoes first in flour mixture , then egg mixture , and finally dredge in cornmeal mixture .
In a large skillet , heat 1 / 4 cup oil over medium-high heat . Add breaded tomatoes , 4 to 5 at a time , or as many that will fit in the pan without touching . Cook until tomatoes begin to brown on the bottom , about 3 minutes . Flip and brown on the other side , 2 to 3 minutes . Drain on paper towels and set aside . Repeat with remaining tomatoes .
Place on paper towel to drain . Garnish with parsley if desired .
CBD SHRIMP & GRITS INSTRUCTIONS 1 / 2 cups heavy cream 1 lb uncooked shrimp ( thawed if frozen ) 1 cup grits
|
2 chicken bouillon cubes 1 tsp salt 1 pinch cayenne pepper 1 / 4 cup lemon juice 1 jar pimentos 1 / 2 lb sausage 1 / 2 cup onion 1 tsp garlic 1 / 2 cup ghee CBD oil 1 / 4 cup AP flour
CBD SHRIMP & GRITS INSTRUCTIONS
• Bring chicken stock , grits , and salt to a boil in a heavy saucepan with a lid .
• Simmer until grits are thickened and tender , 15 to 20 minutes . Set aside , add heavy cream . Sprinkle shrimp with salt and cayenne pepper ; drizzle with lemon juice . Set aside .
• Place sausage slices in a large skillet over medium heat ; fry sausage until
|
browned , 5 minutes . Remove skillet from heat .
• Cook and stir pimientos and onion until onion is translucent about 5 minutes .
• Stir shrimp and andouille sausage into vegetables , and mix to combine .
• Melt ghee in a saucepan over medium heat ; stir in flour to make a ROUX . Add CBD oil . Turn heat to low and add chicken broth , constantly stirring , until the mixture is thickened .
• Pour the butter-flour mixture into the skillet with andouille sausage , shrimp , and vegetables . Place the skillet over medium heat . Keep stirring until the sauce thickens and the shrimp become opaque and bright pink , about 5 minutes .
|
ENSPIRE MAGAZINE |
25 |