Some Kinda Good in the Neighborhood with Rebekah Lingenfelser

Some Kinda Good in the Neighborhood by Rebekah Faulk Lingenfelser

GEORGIA NATIVE REBEKAH FAULK LINGENFELSER IS A SEASON 14 FINALIST ON FOOD NETWORK STAR. A FOOD ENTHUSIAST, WRITER AND THE COOKING SHOW HOST OF SKG- TV ON YOUTUBE, SHE IS THE PERSONALITY BEHIND THE BLOG, SOMEKINDAGOOD.COM AND THE STATESBORO HERALD’S LONGTIME FOOD COLUMNIST. REBEKAH IS A GEORGIA SOUTHERN UNIVERSITY ALUMNA AND ATTENDED SAVANNAH TECHNICAL COLLEGE’S CULINARY INSTITUTE OF SAVANNAH. SEARCH FACEBOOK FOR SOME KINDA GOOD, FIND HER ON TWITTER AND INSTAGRAM @SKGFOODBLOG OR VISIT .

Summer Tomatoes Two Ways

Earlier this year, I added my very first tomato plant to my herb garden. Imagine my delight when I saw the first blooms of green tomato peeking out from the vines. Tomatoes are in season and abundant in the summertime and when it comes to cooking with this bright red, juicy fruit, the options are endless and certainly Some Kinda Good!

When you cook with what’s in season, you’re always going to reap the benefits of the best flavor. The great thing about tomatoes is, they’re so easy to enjoy. Simply slice them and toss them in a salad, add them to pasta dishes, or dress up a grilled hamburger. Of course, there’s always the classic and very popular tomato sandwich, made up of seasoned thick-cut slices of tomato, placed between two pieces of white bread and slathered in mayo.

In this issue of Southern Soil, I’m sharing two recipes that embody my favorite way to eat summer tomatoes: Fried Green Tomatoes with Goat Cheese and Red Pepper Jelly, and my Farmers’ Market Summer Bruschetta. The fried green tomatoes are crisp-tender and golden brown. Served with creamy goat cheese, they’re finished with a kick of red pepper jelly and fresh basil. The namesake for my Farmers’ Market Bruschetta derives from my many cooking demos at local farmers’ markets, where I serve samples of this very dish using homegrown tomatoes, sweet onions and herbs from the market. Both of these dishes make wonderful appetizers for entertaining or for taking to summer get-togethers. They’re sure to wow your family and friends with flavor!

For more local, seasonal recipes, visit SomeKindaGood.com.

Fried Green Tomatoes

Serves 2

Ingredients

2 Large Green Tomatoes

1 cup all-purpose flour

1 Tablespoon of Old Bay Seasoning

1 Tablespoon of Garlic Powder

1 cup Plain Panko Bread Crumbs

1 egg, beaten

2 Tablespoons water or milk

Kosher Salt and Freshly Ground Black Pepper to taste

Vegetable Oil for frying

Red Pepper Jelly

Crumbled Goat Cheese

Fresh Basil, chiffonade for garnish

Directions: Slice tomatoes about ¼ of an inch thick. Place them in a colander and season with salt. Allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water.

Set up a dredging station: In a small dish, use a fork to combine the flour, Old Bay, salt and pepper. In another small dish, combine the beaten egg with water or milk. In another small dish, combine the Panko bread crumbs with garlic powder. Dredge the tomatoes in the flour mixture, ensuring both sides and edges are evenly coated. Then dredge in the egg wash, followed by the bread crumbs. Shake off any excess before dropping the tomato slices into the hot oil.

Fry the tomato slices until golden brown, about 2-3 minutes per side, turning once during cooking. Remove them from the oil and drain on paper towels.

Place about 1 tablespoon of red pepper jelly on a serving plate and spread. Top with three fried green tomatoes per serving. Garnish with crumbled goat cheese and fresh basil.

Farmers’ Market Summer Bruschetta

Ingredients

2 Tablespoons of Georgia Olive Oil,

6 cloves of garlic, minced

half of 1 medium Vidalia onion, finely chopped

2 pints red and yellow grape tomatoes, halved, or 2 medium tomatoes, chopped

Balsamic Vinegar to taste

1 tsp sugar

1 bunch fresh basil, separated into leaves, rolled up tightly and sliced (chiffonade)

Kosher salt and freshly ground black pepper

1 French or Italian Baguette, sliced into ¼ inch pieces

1 whole garlic clove, peeled

1 stick of butter

Directions

Heat olive oil in a medium skillet. Add garlic and onion and stir for about one minute. Pour into a mixing bowl and let cool slightly.

Add tomatoes, a splash of balsamic vinegar, sugar and basil. Season to taste with salt & pepper. Toss to coat. If time permits, refrigerate for one hour. If not, it is fine to use immediately.

Cut the baguette into diagonal slices. Melt half the butter in the same skillet you used for the garlic. Cook the baguette on both sides until golden brown. Rub toast with one whole garlic clove while hot. Repeat with remaining butter and bread.

To serve, stir the tomato mixture and spoon generously over toasted baguette slices.