FRIED GREEN TOMATOES WITH HORSERADISH CREAM
Provided by Guy Fieri
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Wash, dry and slice the tomatoes into 3/8-inch thick. Transfer the tomatoes to a paper towel to drain.
- Combine the cornmeal, panko bread crumbs, 1 teaspoon salt, pepper, and cayenne in a shallow bowl.
- In a second shallow bowl, combine the buttermilk and half of the yogurt.
- Meanwhile, combine the sour cream, remaining yogurt, horseradish, lemon zest, lemon juice and 1/2 teaspoon of the salt to make the horseradish cream. Cover and refrigerate until serving.
- Heat the oil in a cast iron pan to 365 degrees F.
- Dip the sliced tomatoes in the buttermilk mixture and shake off any excess. Press them into the panko mixture and repeat until all the tomato slices have been coated.
- Carefully lower the battered slices, in batches, into the hot oil. Cook for 2 to 3 minutes on both sides, then move them to a wire rack to drain. Sprinkle them with remaining salt while they are still hot. Arrange them on a serving platter and serve immediately with the horseradish cream.
HOMEMADE KETCHUP
This ketchup does come close to those name brands in terms of taste, texture and color. I've never had a tomato paste-based ketchup that I liked, so I decided to cook down crushed tomatoes instead. By using the slow cooker, we take most of the labor out of the process.
Provided by Chef John
Categories Side Dish Sauces and Condiments Recipes
Time 12h10m
Yield 48
Number Of Ingredients 11
Steps:
- Pour ground tomatoes into slow cooker. Swirl 1/4 cup water in each emptied can and pour into slow cooker. Add sugar, vinegar, onion powder, garlic powder, salt, celery salt, mustard powder, black pepper, cayenne pepper, and whole clove; whisk to combine.
- Cook on high, uncovered, until mixture is reduced by half and very thick, 10 to 12 hours. Stir every hour or so.
- Smooth the texture of the ketchup using an immersion blender, about 20 seconds.
- Ladle the ketchup into a fine strainer and press mixture with the back of a ladle to strain out any skins and seeds.
- Transfer the strained ketchup to a bowl. Cool completely before tasting to adjust salt, black pepper, or cayenne pepper.
Nutrition Facts : Calories 16.2 calories, Carbohydrate 3.9 g, Fiber 0.4 g, Protein 0.5 g, Sodium 139.1 mg, Sugar 3.4 g
HORSERADISH KETCHUP
A recipe circa WWI. Try this condiment with roast beef. You'll want to grate your horseradish in a well-ventilated area or outside. Best if eaten within two months.
Provided by Molly53
Categories Vegan
Time 20m
Yield 8 half-pints
Number Of Ingredients 7
Steps:
- Blend all ingredients together very well.
- Pour into half pint jars.
- Cover and refrigerate.
Nutrition Facts : Calories 302.1, Fat 27.7, SaturatedFat 3.8, Sodium 481.3, Carbohydrate 13.6, Fiber 2.1, Sugar 11.2, Protein 0.9
SWEET AND PULPY TOMATO KETCHUP
Provided by Amanda Hesser
Categories condiments, side dish
Time 4h30m
Yield About 1 1/2 cups
Number Of Ingredients 16
Steps:
- Boil a large pot of water. Core tomatoes and score stem ends. Add to water and boil until skin begins to peel, about 10 seconds. Remove and let cool enough for handling. Peel skin from tomatoes and quarter them.
- In a large nonreactive pot, simmer tomatoes over low heat, stirring frequently, until they are soft. Press tomatoes through a large mesh sieve into a bowl and discard seeds.
- In a large, heavy, nonreactive pot, combine sieved tomatoes, onions and peppers. Bring to a boil over high heat and reduce until thickened slightly, about 10 minutes. Reduce heat to medium low, add salt, sugar, vinegar, paprika and horseradish, and stir until sugar is dissolved. Simmer, stirring occasionally to avoid scorching, until ketchup is slightly looser than bottled ketchup, about 2 1/2 hours.
- Combine peppercorns, allspice, celery seeds, cinnamon, mace, ginger, garlic and cloves in a cheesecloth and tie it closed. Add to ketchup and continue simmering 25 minutes, stirring to avoid scorching. Remove spice bag and discard.
- Pour hot ketchup into sterilized bottles or jars and seal. The ketchup may be used immediately but improves with 2 to 3 weeks' aging. It may also be frozen for as long as 6 months.
Nutrition Facts : @context http, Calories 263, UnsaturatedFat 1 gram, Carbohydrate 61 grams, Fat 1 gram, Fiber 8 grams, Protein 5 grams, SaturatedFat 0 grams, Sodium 979 milligrams, Sugar 49 grams, TransFat 0 grams
HORSERADISH MEATBALLS
"These spicy meatballs with their thick savory sauce are a popular party food," notes Joyce Benninger of Owen Sound, Ontario. "I also like to serve them with rice and a salad for a hearty meal."
Provided by Taste of Home
Categories Appetizers
Time 1h5m
Yield 3 dozen.
Number Of Ingredients 20
Steps:
- Preheat oven to 350°. Combine first 6 ingredients. Add beef and pork; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place on a greased rack in a 15x10x1-in. pan. Bake until a thermometer reads 160° (165° if using ground turkey), 35-40 minutes., Meanwhile, in a large saucepan, combine sauce ingredients; bring to a boil, stirring frequently. Reduce heat; simmer, uncovered, 10 minutes. Gently stir in meatballs.
Nutrition Facts : Calories 68 calories, Fat 3g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 163mg sodium, Carbohydrate 5g carbohydrate (3g sugars, Fiber 0 fiber), Protein 5g protein.
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