Take sliced green tomato and soak in buttermilk for 10 minutes, refrigerated. Mix 1 cup of cornmeal and seafood breader in a mixing bowl. Set aside. In a deep frying pan or skillet, add 1 cups of frying oil and heat until 250 degrees. Take green tomatoes from fridge and coat with the cornmeal and seafood breader mixture. Drop in pan and cook until golden brown. Place on a baking sheet. Top green tomatoes with bacon and parmesan. Place in the oven for 5 minutes at 400 degrees. Serve over sautéed spinach.
[Announcer] The Sportsman’s Table is brought to you by the South Carolina Department of Agriculture. Whether you live in South Carolina or out of state, be sure to buy South Carolina grown meats, vegetables, and fruits. Make sure your food is South Carolina Certified. It’s a matter of taste. Folks, welcome to our Sportsman’s Table recipe this week. We are in Murrells Inlet, South Carolina at Wacca Wache Marina and Deck 383 Restaurant down here. And our chef today is Executive Chef Jermaine Alston. He is the head guy right down here at Deck 383 Restaurant in beautiful Murrells Inlet. I gotta welcome you to the show, my friend. Bob, thanks for having me. Hey listen, I’ll tell you what, we got a great recipe and I’m really excited about this. ‘Cause this is one of the most favorite things that I love and that’s fried green tomatoes. And not everybody can do that, huh? Oh no, everybody can’t do fried green tomatoes. Well, this going to be awesome. Okay now, tell me, what is going to be your first step here? Okay, other than Certified SC grown green tomatoes. South Carolina SCC, grown right up the road from Lee’s Farm, best vegetables around here. Trust me. All right, man. What’s the first step? The first step, we gonna slice the tomato real quick. About a quarter inch thick. Now that kinda makes it where when you’re talkin’ bout green tomatoes, you gotta have ’em crispy. You don’t wanna cut it too thick, ’cause you’re gonna have that extra crust on it. So I always cut mine ’bout a quarter inch thick. We’re gonna dredge it in the buttermilk. Oh man, buttermilk, mmm! Oh, look at that! Our special season blend. Just make sure the whole green tomato is coated all the way through. That’s good, that’s good now. All right. All right, now I got the pan ready for you, man. Pan is ready, I hear you. Oh, that’s what you wanna hear, right there. That crisp, right there. Oh, now we cookin’, baby. [Bob] Now what’s the secret? How long you gonna leave ’em in there? Imma cook ’em probably about, not even ten, fifteen seconds on each side. As you can see, they’re already startin’ to brown. Oh yeah, big time. [Jermaine] Beautiful. [Bob] Now again, this is something that when guests come down to Deck 383, fried green tomatoes, you’re all over it, huh? Yep. We’re gonna let those cook right there for probably about, like I said, ten, fifteen seconds on each side. Let it get a good crisp to it. We’re gonna bring it off. Set it off to our pan here over to the side. Oh, look at the golden brown, golden brown. [Bob] I love fried green tomatoes. [Jermaine] Set those right there. Let those cool off a bit. Now what? Now, then we’re gonna go to our next stage. We’re gonna throw ’em in the oven for about five to seven minutes, and we’re gonna top it with some apple smoked bacon and some shredded Parmesan cheese. Oh man, well, let’s do it. Put it on there and let’s get ’em in the oven. All right. Ready? Let’s do it. A’ight. Got your bacon. You can never put enough bacon. [Bob] That’s true. Where would we be without bacon? [Jermaine] Never put enough bacon. [Bob] Now, in the oven, you say, at 350 for-? [Jermaine] About 350 depending on how hungry you are. [Bob] I got you, all right, a little Parmesan. [Jermaine] A little shred up Parmesan, throw that on top. [Bob] Now, that makes it even crispier. [Jermaine] Oh yes, oh yes. [Bob] There you go, okay. [Jermaine] There you go. All right, here’s our finished product, as it comes out the oven, fried green tomatoes at Deck 383. Wow, Jermaine, listen to me, man. Thank you so much for our recipe this week. Listen, we can’t wait to get back here to do another one, okay. And folks, listen: buy local, eat fresh, right here at Deck 383 on the intercoastal waterway on the Waccamaw River in Murrells Inlet, South Carolina, Wacca Wache Marina. You and all the rest of the folks who come on down to Deck 383, this guy and his staff are gonna cook up some great food for ya. And as I always like to say each and every week, Certified SC grown. Check ’em out. Eat fresh, buy local. We’ll see you back here again next week on another recipe on the Sportsman’s Table. [Announcer] To find out more information on food that’s fresher and tastier, go online at certifiedscgrown.com. Buy Certified South Carolina grown products. It’s a matter of taste. Bob Redfern’s Outdoor Magazine is being brought to you today by Chevrolet, the official vehicle of Bob Redfern’s Outdoor Magazine. By the South Carolina Agriculture Department, it’s a matter of taste.
( I used Geechie Boy blue grits from Edisto Island SC)
6 tablespoons unsalted butter
3 tablespoons olive oil
2 cloves garlic, minced
¾ cup white wine, Chardonnay
1 lemon, juiced
2oz diced candied jalapenos
1 pound jumbo lump crab meat
1 cup grated Parmesan cheese
For lemon and garlic topping
2 tablespoons unsalted butter
1 clove garlic, minced
2 tablespoons parsley, chopped
2 tablespoons lemon zest, from 1 medium lemon
Cook Grits according to package directions.
In large pan over medium high heat melt butter in olive oil. Add garlic and cook for 30 seconds, stirring constantly, until fragrant. Add white wine, lemon juice and candied jalapenos. Bring to boil and reduce to simmer and cook for 8 minutes. Add lump crab meat and stir to mix well. Add ½ cup of Parmesan and kosher salt; stir. Pour sauce over the grits. Top with Lemon Zest, Garlic, Parsley and some more Parmesan cheese (optional)and serve.
Chef Ed Dombrowski Lees Farmers Market Murrells Inlet, SC