Friday, September 03, 2010

Tuesday, Aug 31st - BBQ Jerk Salmon steaks with Fried Green Tomatoes

Fried Green Tomatoes
D bought these nice firm Green Heirloom Tomatoes at the Surrey Farm on the weekend assuming I would make Fried Green Tomatoes.  Just to be clear, there is no precedent for it.  Generally, I do not like deep frying stuff on the stove top.  I am terrible at it.  I will do it when I am fixated on something like Arancini (Risotto Balls) or Salt Cod Fritters.  I do not go out of my way to plan to do it.  It is really difficult on our Halogen stove to control the oil.  I really would like a proper deep fryer but healtwise and spacewise, I cannot justify it. 

So after a few days of prodding me and watching the lovely Green Tomatoes start to ripen, he caved and made them himself.  He looked on line for the easiest recipe  he could find with the fewest dredging steps.  He found one from Paula Dean.  Really simple involving dipping each 1 cm slice into a beaten Egg and then plopping into to a mix of Cornmeal, touch of Paprika and Salt and Pepper.  No flour or batter or double dredging.  Simply fry the cornmeal covered slices in a shallow bit of hot Oil for a few minutes on each side.  Let cool a bit on some paper towels. 

BBQ Jerk Salmon and Corn on the Cob
That was our appetiser.  Then we had some Jerk Salmon.  I had bought a Jerk Rub at the Food Expo in Vancouver from a local artisan.  Pretty authentic.  It could use a bit more kick but the flavour combinations where true.  This version you needed to mix with Oil and then rub onto Fish or Chicken or what you like.  Let sit for as long as you like but at least 20-30 minutes. BBQ directly on the Grill for 4-5 minutes on each side.  We BBQ'd the Corn we bought as well.  I'm not sure how we will get through the corn before our camping trip this weekend!  We must remember we are only two people before we take advantage of Farm Fresh Corn by the dozen. :^)

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