Sunday Dinner and Shine

And now for something a little different than the ordinary fare… Today was a great day and we just got done eating a fantastic meal. Nothing says southern dinner like fried chicken, fresh cantaloupe and fried green tomatoes. Paired with a peach moonshine and there you might as well being sitting on the side of Copperhead Road.

So Today, we give you Deputy Dave’s Drink of the Day: Peach Shine paired with Deputy Dave’s Recipe of the day: Fried Green Tomatoes

Peach Shine
Take a pitcher of your favorite corn liquor and marinate 4 peaches sliced for 2-3 days. Serve over Ice.

Fried Green Tomatoes
Makes: about 20 slices Hands-On Time: 30 min. Total Time: 40 min.

4 medium-size green tomatoes (about 1 1/3 lb.)
½ tsp. salt
½ tsp. pepper
1 cup self-rising white cornmeal mix
½ cup panko (Japanese breadcrumbs)
½ cup all-purpose flour
4 egg whites
3 Tbsp. olive oil

1. Cut tomatoes into ½-inch-thick slices; sprinkle with salt and pepper. Let stand 10 minutes.
2. Combine cornmeal mix and panko in a shallow dish or pie plate. Place flour in a second shallow dish or pie plate. Whisk egg whites in a medium bowl until foamy. Dredge tomato slices in flour, shaking off excess. Dip in egg whites, and dredge in cornmeal mixture.
3. Cook half of tomato slices in 1½ Tbsp. hot oil in a nonstick skillet over medium heat 4 to 5 minutes on each side or until golden brown. Season with salt to taste. Place on a wire rack in a jelly-roll pan, and keep warm in a 225° oven. Repeat procedure with remaining tomato slices and oil.

Recipe courtesy of Southern Living


Deputy Dave



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