Fried Green Tomato BLT with Oozey Duck Egg

Yes, you can simplify and change up the egg, the bread, the tomato but please......do...NOT...do...it. It would be an injustice to your tastebuds. That savory fried duck egg yolk ejects a heavenly golden molton jus and you will need thick bread to sop it up. You will still have goo on your fingers that you will gratefully lick clean...every last sensous drop. Go to the farmers market and get those green tomatoes and duck eggs. 

TRUST ME

  
I special order this pepper bacon and have it over-nighted by Usingers. It's my favorite!!! Also, I picked Ciabatta Bread because of its non-soggy abilities!! 

First, slice green tomato 1/4 inch and sprinkle with salt and sit for 20 min to sweat. So, we are going to build some flavors in the skillet or flat top first. Fry 2 pieces of bacon per sandwich and set aside. Pour off all bacon grease except 1 TBSP and toast the bread on top!

Oh, heavenly mound of bacon grease toasted Ciabatta you will become a part of a gloriously rich ensemble. Just you wait. ❤

In a seperate skillet, heat up 1/8 inch of oil in your skillet to about 350 degrees. In a mixing bowl, mix all the dry batter ingredients. We prefer white lily brand!! Take the wet green tomatoes that were set aside and pat on the flour mixture to each slice. Pat another layer on and fry the green tomatoes until each side is golden brown. Patting the flour mixture makes it stick better and creates a crunchy crust once fried. Drain on drain rack.

At the same time slice 1/4 inch round slices of purple onion and drizzle olive oil and add a light pinch of salt and pepper. Cook on the skillet where the bacon was fried until gloden and a little crisp, flip over and cook the other side. Set aside.

Now its time to layer your sandwich!!! *fast clap* I start with mayo on the topper and spicy mustard on the bottom, a layer of spring mix lettuce, 2 slices of bacon that were halved and cooked purple onion rings.

Next, place 2 fried green tomatoes on top and drizzle on chili sauce depending on how hot you like it.

Now, go back to the skillet we fried the bacon and purple onion and reheat to med-high. We have built layers of flavor on the skillet now!! Add a tsp on bacon grease heat up and, crack open a duck egg. Top with a light pinch of salt and pepper and fry until the white is just cooked and a little crispy. Gently flip egg over and cook the same. The yolk should be super runny inside, but you can cook all the way through...if you're insane. Place the egg on top of the fried green tomato and add the Ciabatta topper.

Take a look at your creation! It's ok to drool, no judgement here. In fact, let me hand over a towel.

The anticipation is setting in as the climax is approaching. SLICE IT UP and watch that delicious creamy ooze seep out. Yum!

Enjoy that mouthful of spicy bacon, crispy deluge!!! Every bite...and lick. 😂

Fried Green Tomato BLT with Oozey Duck Egg

Serving Size: 2

INGREDIENTS:

1 large green tomato
1 tsp salt
4 slices of bacon
Handful of lettuce
2 whole round rings of purple onion
2 TBSP Mayo
1 TBSP Spicy Mustard
Chili Sauce to taste
2 Duck eggs
Ciabatta bread
1 cup of Peanut or Olive Oil for frying

Tomato Dry Batter

1/2 cup AP white lily flour
1/2 cup plain corn meal
1 tsp salt
1 tsp pepper
1 tsp onion powder
1 cup of oil in skillet for frying

Slice green tomato 1/4 inch and sprinkle salt on green tomato sit for 20 min to sweat. Cook bacon in skillet on medium and set aside. Reserve 2 tsp of bacon grease toast bread on the rest and set aside. Pour oil in a seperate frying skillet until its about 1/8 inch tall. Heat oil in skillet to 350 degrees.

Mix dry batter recipe in a bowl. Dredge wet green tomato slices in flour mixture and pat on. Pat on another layer of flour mixture. Carefully add battered green tomatoes to hot oil and fry until golden brown on each side. Drain on draining rack.

Drizzle a little olive oil on whole onion rounds with a light pinch on salt and pepper on both sides. Go back to skillet where bacon was fried turn on med /high heat and add 1 tsp of reserved bacon grease. Cook onion rounds on top until golden and a little crispy on each side. Set aside.

Fry duck eggs on same skillet as the bacon and onions. There is flavor there! Add 1 tsp of reserved bacon grease heat up and, crack open a duck egg. Top with a light pinch of salt and pepper and fry until the white is just cooked and a little crispy. Gently flip egg over and cook the same. The yolk should be super runny inside,

Assemble sandwich by adding mayo on the topper and spicy mustard on the bottom, a layer of spring mix lettuce, 2 slices of bacon that were halved and cooked purple onion rings. Add 2 slices of fried green tomatoes and drizzle chili sauce to taste. Add one fried duck egg and Ciabatta topper. Serve and enjoy.

Extraordinary Kindred Sauerkraut Meatloaf

 My mom!❤ The recipe keeper.

This may sound bizarre, but it's DELICIOUS!! The contrast of the sweet ketchup and the sour sauerkraut make for a unique and wonderful combo!! Please, try this one as it's easy and won't disappoint. My family inhales this meatloaf recipe along side other southern sides like butter beans with corn pones or mashed potatoes and gravy. Add a slice of garden fresh tomato and cayenne on the side...drool!!!

This recipe was passed down from my grandmother and we are not sure where she got it. We think maybe she made it up for my grandfather and his love of sauerkraut. Or maybe he brought it back from the war stationed as a foot soldier in Germany. Either way, it's a family staple for 3 generations now. ❤ The following are her instructions while making it from the recipe in her head.

Preheat the oven to 350 degrees. Place ground beef in a bowl. Soak 1/4 cup ketchup egg and bread. She does it on top of the meat. Mash together with fingers (not with the meat yet, just on top.)

Add the onion, celery, worcestershire, pinch of salt, garlic powder, onion powder, Italian seasoning (optional), black pepper, and chili sauce. Take your hand and mix until incorporated.

Pat into a tight ball and place in pan. We used a loaf pan.

*Important* Cook for 30 min and pull out of oven. Pour off fat carefully. Add 1/2 cup ketchup to the top. Mound sauerkraut on top of ketchup, add another swirl of ketchup.

Now put back in oven and cook for 20 min more or until inside temps at 160 degrees. Serve with your favorite sides and enjoy! You will be so surprised!!

Sauerkraut Meatloaf

INGREDIENTS:
1 lb of ground beef
1 bread slice
1 egg
1/4 ketchup
1/2 onion
1/2 celery
1 TBS Worcestershire
Pinch salt
1 tsp garlic powder
1 tsp onion powder
1TBSP of Italian Seasoning optional
1 tsp black pepper
1 TBSP Chili Sauce

TOPPING:
1/2 cup ketchup plus more
2 cups Sauerkraut

Preheat the oven to 350 degrees.

Place ground beef in a bowl. Soak 1/4 cup ketchup, egg and bread and mash together. Add the onion, celery, worcestershire, pinch of salt, garlic powder, onion powder, Italian seasoning (optional), black pepper, and chili sauce. Mix until incorporated. Pat into a tight ball and place in a loaf pan.

*Important* Cook for 30 min and pull out of oven. Pour off fat carefully. Add 1/2 cup ketchup to the top. Mound sauerkraut on top of ketchup, add another swirl of ketchup. Cook for 20 min more or until inside temps at 160 degrees.

Enjoy with your favorite southern sides!!!

Blue Tomato and Roasted Red Pepper Farfalle Balsamic Pasta

This recipe is SO delicious and can be made into a light portion lunch or add grilled steak or chicken strips for dinner. I love to make it when we have leftover steak or chicken from the night before!! It's also a great go-to when my vegetarian brother Brett comes home from China and my husband Zack wants meat (he feels every meal should have meat 😂) They each can enjoy with or without meat. Start by following the instructions Farfalle box. Also, turn your oven on broil so it can start heating up.

While the pasta cooks start chopping the purple onions and mushrooms.

Take the 1/2 red bell pepper and cut in half. Place under the broiler and roast until a little blackened. Flip over and do the same thing. Dice small and set aside.

At the same time heat your skillet and add the olive oil. Add the purple onions, stir, and cook until just translucent. Dice your roasted garlic (see roasted garlic recipe below) and add to the onions. Cook for 1 minute and then add the mushrooms. Season with a pinch of red pepper flakes, 1/8 tsp paprika, and salt and pepper to taste. TASTE HERE with a spoon and add more salt if needed.

Drain your pasta and add it back to the pot. Add the cooked vegetables.

From the dressing recipe below, add the 1/4 cup extra virgin olive oil, balsamic vinegar, spicy mustard, and Italian Seasoning to a mason jar. Screw the lid on and shake. Pour in with the pasta and vegetables and stir until well incorporated. On a side note...isn't my little solar powered waving Chinese Cat adorable? My brother brought it back for me from his travels.

Next, cut up 10 cherry tomatoes in halves (I used Clackamas Blueberry Cherry tomatoes from our garden, but any kind will do) and add to the pasta mix. Also, add a cup of fresh arugula and stir in softly. Scoop into serving bowls.

Cube Mozzerella and dot along the top. Add fresh basil to make it even better!!


**All of my recipes are guidelines so feel free to sub cheeses or use your oil of preference instead. I season as I go so I encourage you to do the same; just taste as you add ingredients to get your personal preference. Use whatever tomatoes you like too. I have never found blue tomatoes in the store and had to grow them to have them. Hit me up if you need some seeds.

Blue Tomato and Roasted Red Pepper Farfalle Balsamic Pasta

Serving Size: 2

Ingredients:

6 oz dried Farfalle (bowtie) Pasta
1/2 cup purple onion
1 cup of baby bella mushrooms
1/2 Red Bell Pepper
1 Tbsp of Olive Oil
3 Roasted Garlic Cloves (see recipe below)
1/4 tsp of Pepper Flakes
1/8 tsp paprika
Salt and pepper to taste
1/2 cup Balsamic Dressing (see recipe below)
10 Blue Cherry Tomatoes
1 cup Fresh Arugula
1/2 cup of Mozzarella cubes
Fresh Basil for Garnish

Turn the oven on broil to pre-heat. Next, follow the instructions Farfalle box. While the pasta cooks start chopping the purple onions and mushrooms.

Take the 1/2 red bell pepper and cut in half. Place under the broiler and roast until a little blackened. Flip over and do the same thing. Dice small and set aside.

At the same time heat your skillet and add the olive oil until heated. Add the purple onions, stir, and cook until just translucent. Dice your roasted garlic (see roasted garlic recipe below) and add to the onions. Cook for 1 minute and then add the mushrooms. Season with 1/4 tsp red pepper flakes, 1/8 tsp paprika, and salt and pepper to taste. TASTE HERE with a spoon and add more salt or spices if needed.

Drain your pasta and add it back to the pot. Add the cooked vegetables and the Balsamic Dressing (see recipe below) and stir until well incorporated.

Cut up 10 blue cherry tomatoes in halves and add to the pasta mix. Also, add a cup of fresh arugula and stir in softly. Scoop into serving bowls. Top with Mozzerella cubes and fresh basil.

Balsamic Dressing

1/4 cup of extra virgin olive oil
1/4 cup Balsamic Vinegar
1 Tbsp Spicy Mustard
1/2 tsp White Pepper
1 tsp Italian Seasoning

Place all the ingredients in a mason jar, screw the lid on and shake until incorporated.

Roasted Garlic

1 head of garlic
Drizzle of olive oil
Pinch on salt

Pre-heat oven to 400 degrees.

Chop the top of the head of a garlic off leaving the papery outer layers in tact. Drizzle olive oil and a pinch of salt. Wrap with aluminum oil and cook for 40 min.

Cool and squeeze to pop the roasted garlic cloves out of the head.

Okra and Tomatoes on Spicy Old-fashioned Cheesy Grits

The tomatoes and okra are coming in from the backyard garden! Today, I felt like brunch so why not turn a southern classic of okra and tomatoes into a fantastic brunchy feast.

When we travel in the south I love picking up local grits. My favorite are the large grain grits like these I picked up at the market in Charleston, SC. I cooked these according to the package directions. 1 cup of dried equals about 4 cups of cooked grits.

As the grits are cooking slice your okra pods, discarding the tops to the compost pile. These will slime a little and more when you cook,  but do not be grossed out. Magic happens when you add the tomatoes and cook. It helps thicken the sauce and you will not feel slime in your mouth once its chow time.

Chop your tomatoes and garlic into large dices. Also, discarding the scraps to compost. I personally love to get a pop of garlic within a bite. Taste explosion! If your not a garlic fan, just dice it smaller.

In a skillet over med-high add the 2 Tbsp butter and melt. Next, add the leeks until they are wilted and have started to turn a little brown. Season with a little salt and pepper. I like to season in layers to get the perfect composition. Add the large diced garlic and cook until fragrant. I know you will want to stop here, grab a spoon and eat this, but resist the urge!

  Add your okra and stir. Cook for a couple of minutes until you start to see them slime...almost stringy when you stir. Deep breath, you didnt just ruin your butter leeks.  Season in layers so add another pinch of salt and pepper. Add the tomatoes next and cook until they juice. We have lots of heirloom tomatoes to choose from each adding a different flavor. For this recipe I used the Better Boys and it was delicious!! At this point a little sauce has started to make. Add another pinch of salt and pepper and stir. Add a Tbsp of Sherry and let cook down. Taste. Add more salt pepper if needed because everyone likes a certain amount of salt and you know best!

The grits should be ready and hot!! Mix in the cheeses, salt to taste and a nice grind of pepper. Stir until the cheese has melted. Change up the cheese if you have something else in the fridge.

Next add the grits to a plate and make a well.

Add the okra, tomato, and leek mixture to the center. Sprinkle 10 drops of hot sauce of your choice around the outer edge on the grits. Add parmesan flakes, fresh thyme and fresh ground pepper to garnish. Enjoy with a fresh lemon wedge! The lemon takes this recipe to the next level! Mwah!

*TIP- if you have leftover grits don't throw them out. Place in the refrigerator and make grit cakes the next day. See my grit cake ideas!!

**All of my recipes are guidelines so feel free to sub cheeses or use your oil of preference instead of butter to make it a bit more healthy. I season as I go so I encourage you to do the same; just taste as you add ingredients to get your personal preference. DO NOT use frozen okra, frozen tomatoes or Quick Grits. Barf! Leave off the hot sauce if you want a mild version.

Southern Okra and Tomatoes on Spicy Old-fashioned Cheesy Grits

Serving Size: 2

Ingredients:
4 cups of cooked Old Fashioned Grits
2 Tbsp of butter
1 Leek
3 Garlic Cloves
8-10 Fresh Okra Pods
2 Medium Tomatoes
1 Leek
1 Tbsp Sherry
2 oz of cream cheese
1/4 cup of sharp cheddar cheese
1/4 cup of gouda
10 drops of hot pepper sauce
Parmesan cheese for garnish
Fresh thyme for garnish
Kosher salt and fresh-ground pepper to taste

Cook your old-fashioned grits according to the package directions. As the grits are cooking slice your okra pods, discarding the tops to the compost pile. Chop your tomatoes and garlic into large dices. Also, discarding the scraps to compost.

In a skillet over med-high add the 2 Tbsp butter and melt. Next, add the leeks until they are wilted and have started to turn a little brown. Season with a little salt and pepper. Add the large diced garlic and cook until fragrant. I personally love a pop of garlic when I take a bite. If you don't, just dice smaller.  Add your okra and stir. Cook for a couple of minutes until you start to see them slime (don't be grossed out, it will add to the magic sauce in the end and there will be no hint of slime later.) Season in layers so add another pinch of salt and pepper. Add the tomatoes next and cook until they juice. At this point a little sauce has started to make. Add another pinch of salt and pepper and stir. Add a Tbsp of Sherry and let cook down. Taste. Add more salt & pepper if needed.

The grits should be ready and hot!! Mix in the cheeses, salt to taste and a nice grind of pepper. Stir until the cheese has melted.

Next add the grits to a plate and make a well. Add the okra, tomato, and leek mixture to the center. Sprinkle 10 drops of hot sauce around the outer edge on the grits. Add parmesan flakes, fresh thyme and fresh ground pepper to garnish. Enjoy with a fresh lemon wedge!