Epically Southern! Fried Green Tomatoes

The one thing I don't have to worry about moving down South are veggies.  My mommy-in-law drove up here last week with a cooler full of frozen veggies and all sorts of other fresh veggies.  We won't have one problem with organic veggies.  

I have a basket of green tomatoes and didn't want them to go bad so we had some fried green tomatoes with dinner tonight.  Tomorrow I'm going to make green tomato salsa.  GO ME!

The only thing I was missing was, of course, buttermilk.  I don't keep milk in the house because we don't drink it so I always keep organic dry milk on hand.  Just add water and MILK!

Organic Valley Organic Nonfat Dry Milk Powder

To make the fried green tomatoes I needed buttermilk so I had to add a tablespoon of vinegar to a cup of milk and let it sit for 10 minutes to thicken.  Excellent buttermilk substitute!  Whip a couple of eggs up in that, soak tomato slices and then dredge in flour and cornmeal mixture that has been seasoned.  Fry on one side until browned and turn over.  

Drain and enjoy!

Do you eat fried green tomatoes?  Do you ever make them?

Monica Mingo's Creole Jumbo Gumbo Recipe!

**NOTE!  PUT THE GREEN ONIONS IN THE POT AT THE END WHEN YOU TURN OFF THE HEAT AND LET SIT FOR 30 MINUTES!!!!!**  THE DOWNLOAD LINK HAS BEEN UPDATED AS OF 12:18 PM, THURSDAY, OCTOBER 20, 2011.  

Aiight people!  Yall have been asking for a more intense gumbo recipe than the lightweight one I created for yall before:  Super Simple Super Bowl Gumbo

The last time I made gumbo...I changed my family recipe up enough so I could make it work into something I was comfortable with sharing for those of you who want to try your hand at something a bit more intense.

(Mainly because I couldn't find some key ingredients that I needed for my family recipe.)

Here it is.  Use it wisely.  Don't make me cut yall. 

 Download Monica_Mingo's_Creole_Jumbo_Gumbo

ENJOY!!!!!!!!!

Dry Rub for Oven Grilled Ribeyes!

The other day I wanted a restaurant ribeye but I didn't feel like combing my hair so I bought a FABULOUS ribeye (almost 1.5 inches thick, small "eye" with perfect marbling throughout) and mixed up a restaurant dry rub.

I wish I could tell you exactly how much of everything I used because I can't...but I got a bowl and put in the following ingredients:

Brown sugar

Kosher salt

Cayenne pepper

Garlic powder

Smoked paprika 

Then...I added a bit of olive oil.  Enough that it made it a wet paste.  

I rubbed my steak down all over and allowed it to sit while it reached room temperature.  

When the steak was ready...I put a cast iron skillet in the oven for twenty minutes on 'BROIL' before I put my steak on for 6 minutes on one side and 6 minutes on the other side.  Then...I let it rest on the plate I was going to eat it on for 5 minutes.  I added potatoes and kale.

And I ate myself foolish.

That was pretty much one of the best rubs I've ever made.  Just...wow.

What dry rub do you use on steaks?  What do you do when you grill steaks inside?