HELL'S KITCHEN CAJUN FRIED GREEN TOMATOES

●1 cup flour

●1 1/2 tablespoons cayenne pepper

●2 tablespoons paprika

●2 1/2 tablespoons granulated garlic

●1 tablespoon salt

●1 tablespoon black pepper

●1 egg, lightly beaten

●5 green tomatoes, cut in 1/4- to 1/2-inch slices

●Parmesan Cream Sauce (recipe follows)

Combine flour, cayenne, paprika, garlic, salt and pepper.Dip tomato slices into egg, then breading. Set aside.

Heat large skillet over medium-high heat and add enough oil to come halfway up slices. Heat oil to 325 to 350 degrees. Add tomatoes. Cook three minutes on each side.

PARMESAN CREAM SAUCE:

●1 1/2 cups heavy cream

● 1/4 cup Parmesan cheese

Bring ingredients to a boil. Stir. Add a ladle of sauce to each plate and top with 7-8 slices of tomatoes.

Makes 5 servings.

PILOT HOUSE FRIED GREEN TOMATOES

●2 green tomatoes, cut into 1/2-inch slices

●1 cup buttermilk

●1 cup cornmeal

●1-2 tablespoons low-country seasoning, to taste (recipe follows)

●vegetable oil

Combine the cornmeal and seasoning. Dip each tomato slice in buttermilk and then the cornmeal mixture.

In a saute pan, add enough oil to halfway cover the tomato slices. Heat oil over medium-high heat.

Add the tomato slices and fry until golden. Turn.Serve with a creme fraiche or mayonnaise, if desired.

Makes 2 servings.

Low-Country Seasoning:

●1 tablespoon black pepper

●1 teaspoon salt

●1 teaspoon seasoning salt

●1 1/2 teaspoons dried basil

●1 1/2 teaspoons dried oregano

●3 tablespoon paprika

●1 tablespoon parsley

● 1/2 teaspoon white pepper

● 1/2 teaspoon cayenne pepper

●1 tablespoon crushed red pepper

●1 tablespoon granulated garlic

Mix and store in an airtight container.