tenderloin, fried green tomatoes and spicy snaps

so, first post, here goes!

last night's dinner:  summer spicy bourbon marinated beef tenderloin (smoked on the weber, courtesy of husband); italian fried green tomatoes, and spicy snaps (green beans)

verdict: will make again

while making the fried green tomatoes, i learn that you can make your own buttermilk if you're like me and forgetful! :-) simply put 1 tbsp of white vinegar or lemon juice in a measuring device, then fill up to the 1 cup line with regular milk and let it sit for 5 minutes before using in your recipe. you can also make buttermilk with heavy cream (if it is NOT ultra-pasteurized) by placing it in a jar and shaking.  shake until it looks like whipped cream, then keep shaking until it looks separated (butter; buttermilk).

after smoking out the kitchen with my deep frying skills, nick decided to put the beef back on the grill. pork is his forte, so needless to say, the beef was about med-well rather than med-rare. we'll get there.

highlight: nick's 2 minute coughing spree after eating a "spicy" snap


spicy snaps - realsimple
1 lb green beans
salt, pepper, and crushed red pepper to taste
2 cloves garlic (thinly sliced)
1 tsp olive oil

boil beans in salty water 3-4 minutes until color comes out; drain; saute garlic in olive oil 1-2 minutes until fragrant; add beans, salt and pepper to taste; add to serving dish and top with crushed red pepper.

italian fried green tomatoes
3 green tomatoes (sliced thick)
1/2 c flour, divided
1/2 c italian bread crumbs
salt & pepper to taste
1/2 c buttermilk
1 cup (ish) vegetable oil
1 egg

create three coating stations: 1) 1/4 c flour; 2) buttermilk w/ beaten egg; 3) bread crumbs and 1/4 c flour mixed, add salt and pepper if desired


heat 1/4 inch vegetable oil in a cast iron skillet to 375; dip tomatoes in the order noted above and drop in the hot oil for 2-3 minutes per side; drain on plate w/ paper towels or baking rack; salt while hot