Fried Green Tomatoes with Cornmeal from "Glass Gem" Corn

These fried green tomatoes are crisp outside and so succulent inside, they will melt in your mouth. So make plenty for everyone.

Curried Fried Eggplant and Bob's Red Mill's Spar for the Spurtle Oatmeal Recipe Contest + GIVEAWAY

Bob’s Red Mill kicked off its second annual Spar for the Spurtle 2 Oatmeal Recipe Contest which invites home cooks and professional chefs alike to submit videos demonstrating a unique recipe that makes use of Bob’s Red Mill’s Steel Cut Oats – the World’s Best Oatmeal.

The complete rules can be found here, but basically you submit a 3 minute video featuring your unique recipe using Bob’s Red Mill Steel Cut Oats. Last year’s winner was Merry Graham, whose winning entry was Black Bean Porridge Patties.

Three finalists will be flown to Portland, Oregon to compete in a live cook-off. The winner of the cook-off will then be sent on an all-expense-paid trip for 2 to Scotland to represent Bob’s Red Mill in the 19th annual Golden Spurtle World Porridge Making Championship!

The grand prize, includes the following:

• Round-trip airfare for two to Scotland to represent Bob's Red Mill at the 19th annual Golden Spurtle World Porridge Making Championship in October 2012
• Two nights' accommodations in Edinburg, three nights' accommodations in Carrbridge (for two)
• Rail transportation between Edinburgh and Carrbridge (for two)
• $2500 cash!

How cool is it?

The deadline to submit your videos is July 20th, which is less than a week away.  To help spark your creativity, the folks at Bob’s Red Mill have generously offered to do a giveaway! The first five readers who enter a video and then let me know, then you’re getting a prize pack filled with goodies from Bob's.

The prize pack from Bob’s Red Mill would include the following :

• Honey Oat Granola
• Cinnamon Raisin Granola
• Scottish Oats
• 7 Grain Pancake Mix

The rules are simple:

• Submit a video entry for the Spar for the Spurtle 2 Contest 
• Leave a comment here to let me know you entered

The deadline to submit a video entry is July 20, 2012, this giveaway will end on July 19, 11:59 pm

Good luck!



Today I have a very simple eggplant recipe for Curried Fried Eggplant, eaten as the side dish for a healthy salad.

Ingredients:

• 2-3 small eggplants, cut into slices about 7-10 mm thick, no need to peel
• 1 egg, lightly beaten
• salt and fresh ground pepper
• 3 Tbsp. breadcrumbs
• 1/2 tsp curry powder

Directions:

In the small bowl mix together breadcrumbs, salt, pepper and curry powered. Heat a little olive oil in a heavy pan. Dip the eggplant slices into the beaten egg mixture. Then cover slices thoroughly in a breadcrumbs mixture. Fry them till golden brown.

I served them with the white peach chutney (I will post the recipe for chutney later). Quick, easy and delicious!

Fried Basa Fish Fingers with Country Rémoulade

Adapted from: Bon Appetit, Y'all by Virginia Willis

Ingredients for Fried Basa Fish Fingers :

• 1 cup whole-grain Dijon mustard
• 1 large egg white, lightly beaten
• 1 tablespoon Tabasco
• 1 pound basa fish fillets, cut into strips
• 1/2 cup white or yellow cornmeal
• 1/2 cup all-purpose flour
• 4 cups peanut oil, for frying
• Coarse salt and freshly ground black pepper
• Country Rémoulade (below), for accompaniment

Ingredients for Country Rémoulade:
Makes about 1-3/4 cups

• 1 cup mayonnaise
• 1 tablespoon whole-grain Dijon mustard
• 1 tablespoon freshly squeezed lemon juice
• 1 stalk celery, very finely chopped
• 1 onion, finely chopped
• 1 tablespoon chopped fresh mint
• 1 clove garlic, finely chopped
• 1/2 teaspoon hot sauce
• Coarse salt and freshly ground black pepper

Instructions for Fried Basa Fish Fingers:
Line a plate or baking sheet with paper towels and set by the cooktop.
In a large bowl, stir together the mustard, egg white, and hot sauce. Add the fish and toss to coat well. Cover and marinate in the refrigerator for 1 hour.
In a shallow dish, combine the cornmeal and flour and season with salt and pepper. Pour the oil into a heavy-bottomed saucepan, deep fryer, or Dutch oven. Heat the oil over medium heat until it reaches to 350°F on deep-fat thermometer.
Remove the fish from the marinade and season with salt and pepper. Dredge the fish in the cornmeal mixture to coat both sides and shake off the excess. Carefully add the fish to the oil, a few pieces at a time. Cook until golden brown and crispy, about 2 minutes. Remove with a slotted spoon to the prepared plate. Taste and adjust for seasoning with salt and pepper. Serve with rémoulade.



Instructions for Country Rémoulade:
Rémoulade is a cold French sauce made with mayonnaise, mustard, pickles, capers, and various herbs, and is very similar to American-style tartar sauce. It's important the onions and celery are very finely chopped. It is a dip, not a salad.
To cut the celery, first cut the stalk into even, manageable lengths. Then cut into very thin matchsticks, line them up like little soldiers and slice across in thin cuts to make small perfect dice.
In a bowl, combine the mayonnaise, mustard, lemon juice, celery, onion, mint, garlic, and hot sauce. Season with salt and pepper. Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust seasoning with salt and pepper, if needed. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.