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Recipes A-Z from our farm
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Rose's Café Fried Green Tomato & Egg Sandwich
recipe by Marc Gordon of Rose's Cafe in San Francisco
4 Tbls Extra Virgin Olive Oil
8 @ Slices of Green Tomato ¼ " Thick
1 cup Organic Corn Meal Coarsely Ground
4 lg Organic Eggs
4 @ Ciabatta Rolls
4 Tbls Garlic Mayonnaise
2 Large Handfuls of Arugula
Salt & Pepper to Taste
Heat the olive oil on medium heat in a non-stick pan. Salt & pepper the tomato slices. Dredge them in the corn meal. Slowly sauté the tomatoes in the olive oil until just soft & golden brown. Remove the slices from the pan & keep warm. Clean the pan. Add a little olive oil to the pan & heat to medium. Add the eggs, season with salt & pepper & cook until the whites are set & the yolks are runny. Cut the Ciabatta rolls in half. Spread the garlic mayonnaise on the top side, place the tomato slices on the bottom side. Top the tomatoes with the egg and arugula.
Fried Green Tomatoes
Vegetarian Cooking for Everyone by Deborah Madison
4 medium sized green tomatoes
3/4 cup fine cornmeal
3-4 Tablespoons vegetable oil
salt & pepper
Green Chile Mayonnaise
Slice the tomatoes crosswise 1/3 to 1/2 inch thick. Press each piece into a plate of cornmeal and coat on both sides. Heat oil in a wide skillet over high heat until hot enough to sizzle a drop of water. Add tomatoes, reduce heat to medium and fry on both sides until golden. Remove to plate, season with salt and pepper. Green Chile Mayonnaise Add several minced and seeded jalapeños or 1-2 unseeded poblano or serrano chiles to 1 cup homemade or purchased mayonnaise.
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