Yes it was Bananas Foster...well a version of. The true thing was created at famed New Orleans restaurant Brennan's in 1951. It was named for a big wig New Orleans politico that frequented the swanky eatery. Story goes the port of New Orleans was a major entry way for bananas being shipped via Central and South America. Brennan's owner.. a true pr whiz...thought to promote the fruit with a new recipe and challenged his chef Paul Blange to come up with something...Banana's Foster was born.

If you make it to New Orleans and visit Brennan's order it. Your tuxedoed waiter will prep it tableside, dramatically pouring the rum from on high to wow you with the flame quotient.

UMMMMMM....oh, but we are talking about Gumbo. They don't do the Banana's tableside, but they are yummilicous. And the vanilla bean ice cream stands out on its own.

As for the Fried Green Tomatoes..they are served with Shrimp Remoulaude...another New Orleans classic. Chef Matt's (the owner of Gumbo) remoulade sauce is swimming with plump shrimp and is piquant and savory without going overboard on the spiciness.

Other winners on the menu include the homemade pate and the spinach salad with marinated red onions and blue cheese.

Go...you will not regret it. C/ Pez, 15. 91 532-6361.

Aha!! Got me some green tomatoes today!!! (no, not from the neighbours garden ) So will be trying the recipe later. But.. just checking... I will use the recipe with egg whites as I have another question re cornmeal=cornflour etc. Us Brits use cornflour, but I think that translates as cornstarch, which I think is not the right stuff for the second recipe? I may even have them with that Marguarita, as thanks to Booklady, a parcel arrived with mixes in it for me!! Thanks booklady :ks:

Oh dear. Did I do something wrong!!! I have to admit that I didn�t like my fried green tomatoes (and I bought a kilo ) They were really sharp to taste!! Is that how they should be, and should I have served them with something else? Maybe I should try green eggs and ham next!!!!

madsue,

They do have a sharp taste and they are an acquired taste. I'm not quite sure if there is much that you can do to change the taste of the actual tomatoe. Maybe you can add more than just salt and pepper to the flour. Some fresh herbs, perhaps.

I hope that others come in and can give more, and perhaps, better advice that I have.

Shawn

Well, as I bought a kilo of the bloody things :eek I may as well try any recipe going

Perhaps the recipe with sugar in it may help, especially when jer confirms the cornmeal, cornflour, cornstarch question

Glad you said they are an acquired taste shawn, makes me feel better, cos I really do love most recipes I try that originated stateside

Hey madsue, I have not yet tried the recipe posted above but I like them as they turn out with my sloppy & quick recipe.

� Slice the greenies (not too thin nor too thick).
� Beat some eggs (not just the whites) in a bowl or deep dish and dip tomatoes in the egg so that flour wll stick.
� Cover tomatoes in flour.
� Fry until golden brown.
� Sprinkle a bit of salt on top of each tomatoe (I find this cuts the sharp taste a bit).
� Serve.

Somewhat simplistic but works for me.

They are even good cold.

Saludos,
jer...

p.d. RE: corn starch, corn flour, etc... I am not sure I remember what corn starch is

Madsue,

I agree with Jer. I remember my mom using the entire egg and not just the whites.

I'm not sure if I would like the tomatoe cold, but I haven't tried it that way either.

Give it a second try with the entire egg and add whatever spices you want to give it that extra kick and flavor.

Shawn

Thanks jer and shawn!! I shall try again tomorrow, before these greenies turn red!!!

FRIED GREEN TOMATOES

Recipe courtesy Tyler Florence
Show: Food 911
Episode: Indoor Barbecue

Prep Time: 10 minutes
Cook Time: 15 minutes
Yield: 4 to 8 servings

1 cup stone-ground cornmeal
1 cup all-purpose flour
1 tablespoon garlic powder
Pinch cayenne
1 1/2 cups buttermilk
Kosher salt and freshly ground black pepper
4 large unripe tomatoes, cut into 1/2-inch thick slices, ends removed
1/2 cup vegetable oil
1 tablespoon unsalted butter
Hot pepper sauce, for serving
Lemon wedges, for serving

In a large bowl, combine the cornmeal, flour, garlic powder, and cayenne together. Pour the buttermilk into a separate bowl and season with salt and pepper. Dip the tomatoes in the buttermilk and then dredge them in the cornmeal mixture, coating both sides well.

Place a large cast iron skillet over medium heat and coat with the oil. When the oil is hot, pan-fry the tomatoes (in batches if necessary) until golden brown and crispy on both sides, about 3 to 4 minutes on each side. Carefully remove the tomatoes and drain on paper towels. Serve with hot pepper sauce and lemon.
________

These looked good on TV, but not quite sure how they will taste. Give them a try and report back.

Shawn

An important note here is that Gumbo's chef is Matthew Scott, a bandanna-capped American whom we last saw at the much-remembered Cornucopia en Descalzas in Madrid. And his fried green tomatoes are terrific, as is his very rich seafood gumbo. No blackened fish on the menu, though - he's got to work that in.

Thanks all, a bit of salt and a whole egg, that�s all it took I liked my Fried Green Tomatoes!!!!!! But as someone with high blood pressure, not sure they were the best things to add to the recipe :jeje: Especially washed down with alcohol :cheers:

Booklady sent me Margarita mix to have with the toms, and also Hush Puppy mix, which I haven�t been able to get for yonks. So in return I am sending her goodies from the Canaries. Unfortunately her email addy is not accepting mail atm, so BOOKLADY if you see this on your return from lolling about on the beach, your goodies are one the way!!!!!!!!

:b: Sorry all, hate to do this on the board :b: But carmen, your emails keep getting sent back to me from the "postmaster"

madsue wrote...

quote:

Thanks all, a bit of salt and a whole egg, that�s all it took

Jejeje, it would seem my "simple" recipe was the key after all

Saludos,
jer...

I see that there�s a new restaurant called
Gumbo on C/Pez, reviewed in today�s
Metropoli (El Mundo supplement). They have
their own gumbo recipe, apparently.
Stephen