Fried Green Tomato Caprese Salad

I have been on a major vacay....  so sorry to anyone who has wondered where the heck we have been for about a month!  I wish I was coming back to the blog with piles of pictures and tales of great travels, but sadly, no.... I didn't have an actual vacation; life just got a little cray up in here with visitors and animals and new jobs and more new jobs ... my little hobby had to take the back seat for a while!

But I'm back and I've got something ridiculous for you all today.  I know, I know, it's summer -- we're all trying our best to get outside and workout, eat healthy and keep that bikini body in tip top shape, while still consuming as much alcohol as possible.  This post is where SkinnyChow goes to die.  I can't help but think of my girlfriend who just started a 30 day cleanse.... I don't want to rub it in or anything but you are seriously missing out on this monstrosity!  ;)

So who doesn't love the classic Italian Caprese Salad?  Yummy vine-ripened tomatoes layered with fresh and velvety mozzarella and topped with a sprinkle of home-grown basil....drizzle with your finest olive oil and balsamic vinegar and you have a great starter to any meal....  

So I decided to destroy this delicate salad and fry it...

...in true Southern fashion

In all seriousness -- this salad eats like a meal.  In fact, just eat it as a meal.  Trust me.  Oh and also trust me when I tell you to drizzle this baby with balsamic syrup and peach jam (homemade jam if you can swing it!).  It really takes the dish to the next level with the lovely combination of salty and sweet.  Oh and as I'm typing this, I realize that I could have made this salad even better with the addition of bacon....  but there's always next time...

Fried Green Tomato Caprese Salad (makes 4 salads)

Fried Green Tomatoes:

4 large green tomatoes, sliced into 4 (1/2 inch) slices each

2 eggs

1/2 c. buttermilk

1 c. all purpose flour

1/2 c. cornmeal

1/2 c. breadcrumbs

2 tsp salt

1/4 tsp ground black pepper

vegetable oil for frying

Whisk egg and buttermilk together in a medium sized bowl.  Scoop flour onto a plate and mix cornmeal, breadcrumbs and salt and pepper on another plate.  Dip tomatoes into flour to coat.  Then dip the tomatoes into milk and egg mixture.  Dredge in breadcrumbs to completely coat.

In large skillet, pour vegetable oil {1/2 inch of oil in the pan} and heat over medium heat.  Place tomatoes into the frying pan in batches, being careful not to crowd the pan.  When tomatoes are browned, flip and fry the other side.  Drain on paper towels.

Salad and Assembly:

2 large balls fresh mozzarella, each cut into 6 slices
12 fresh basil leaves, plus more for garnish if desired
peach jam
balsamic syrup

To assemble salads, place one fried green tomato on each plate.  Top each tomato with one slice of mozzarella followed by one basil leaf.  Repeat this process ending with a fried green tomato, until each plate has 4 tomato slices and 3 mozzarella slices.  Garnish top of stack with basil.  Place peach jam in a small microwave safe bowl and microwave on high for 20 seconds.
Drizzle each salad with peach jam then drizzle with balsamic syrup.  Enjoy immediately.

Poached Pear Salad w/ Blue Cheese and Cranberry

Today is a really special day for me -- it’s the one year anniversary of ChowGals!!!  For those of you that missed my introductory post, I’ll recap:  cooking is my number one passion.  I’ve been cooking and entertaining for years and I am so so pumped to have this blog to showcase what I do and show you that you can do it too!  I am so lucky to have such great readers who follow, like and pin my work!  Because of you, my name has gotten out there a little bit and I’ve had some great opportunities that have made me stretch from my comfort zone.  Thank you, readers, you make this blog even better!  

The recipe for today was part of our Charleston weekend in the beginning of April.  It was probably one of the best things we ate there: Poached Pear Salad with Blue Cheese & Cranberry from Slightly North of Broad.  

Now here’s the most important sentence of this recipe: Use. Quality. Ingredients.

This isn’t your typical restaurant salad downed in blue cheese dressing.  This is a delicate balance of flavors in their most basic form.  The salad was deconstructed on the plate so you could pick up just the right about of cheese and cranberries to complement your perfectly poached pear.  So I guess what I’m saying is this : don’t go to the store and pick up the tub of Kraft blue cheese crumbles that you would use on a “normal” salad.  Go to the gourmet cheese section and spend the extra bucks to get a nice blue cheese that is alive in it’s velvety goodness!  And the most impressive part of the salad?  The poached pear had a layer of caramelized sugar on top.  Heavenly!!!!  That can be tricky to do at home without a torch.  Your other option is to throw the pear under the boiler which will also work!  Oh and if you find yourself in Charleston during pear season, do yourself a favor and order this dish!

Poached Pear Salad with Blue Cheese and Cranberry (makes 2 small salads)

For the poached pear:

1 Bartlett Pear, peeled and halved

1/2 c. sugar

2 c. water

1 cinnamon stick

1 tbsp vanilla extract

1/8 c. superfine sugar

For salad:

2 handfuls assorted greens

1/4 c. shelled pistachios 

1/3 c. dried cranberries

1/3 c. good quality blue cheese, crumbled

balsamic syrup for drizzling

1. For the poached pear: combine sugar, water, cinnamon stick and vanilla extract in a medium saucepan over medium high heat.  Stir until sugar is dissolved.  Bring mixture to a light simmer and add pear.  Reduce heat to low and cook for 35 minutes, until pear is tender.  Remove saucepan from heat and set aside to cool, about 45 minutes to 1 hour.
2. Remove pear from syrup and top with superfine sugar.  With a creme brulee torch, torch the sugar to create a caramelized crust.  If you don’t have a torch, set your  broiler to high and broil pears until sugar caramelizes.
3. Assembly:  place greens on each salad plate and top with pear.  Add piles of pistachio, cranberry and blue cheese and drizzle with balsamic syrup.  Serve immediately.

Filet Mignon w/ Risotto Cake and Greens Salad

If you are a follower of this blog, you know that I’m not a huge fan of “the ordinary” when it comes to my dinner plate.  I do, however, greatly appreciate traditional dinners with flair!  When I saw this recipe I knew it had to be made -- especially since I am a huge fan of risotto.  So I saw this as a spin on a traditional steakhouse dinner -- salad, steak and side dish -- all piled up in this beautiful presentation!  

Ok, let’s talk about this risotto cake.  It is absolutely perfect drizzled with the salad dressing as the acid perfectly cuts through the fat and complements the entire dish.  Not to mention the cake’s perfectly crisp exterior and deliciously creamy interior.  O.M.G.  Ok, I can’t wait any longer to get to the recipe -- just get in the kitchen and make it your next dinner!

Filet Mignon w/ Risotto Cake and Greens Salad (makes 2 servings)

adapted from Hip Foodie Mom

For Steaks:

2 (4 oz each) filet mignon steaks

salt and pepper

olive oil

For Salad:

1 1/2 c. loosely packed greens of your choice

1/4 c. balsamic vinegar

1 tbsp dijon mustard

1/4 c. extra virgin olive oil

salt and pepper to taste

1 tsp dried italian seasoning

For Risotto Cakes:

1 1/2 c. low sodium chicken broth

1 1/2 tbsp unsalted butter

1 large shallot, minced

1/2 c. Arborio rice

1/2 c. dry white wine

1/4 c. frozen peas, defrosted

juice of 1 lemon

1 tsp lemon zest

3/4 c. fresh grated parmesan

2 oz. shredded mozzarella

salt and pepper

1/2 c. all purpose flour for dredging

1 egg, beaten

3/4 c. panko breadcrumbs

vegetable oil, for frying

1. For Risotto: In a medium saucepan, heat the chicken broth to a simmer.  In a separate saucepan, melt the butter over medium-high heat.  Add the shallots to the butter, cooking into fragrant and translucent, about 2 minutes.
2. Add the Arborio rice and lightly toast, stirring to coat in the butter and shallots.  Add the white wine, continuing to cook while stirring until the wine is absorbed.  You should be able to run your spoon through the risotto and have the indentation stay.
3. Using a ladle, add enough of the warm chicken broth to cover the rice, stirring constantly over medium heat until the broth is completely absorbed.  Repeat the process 3 more times, adding the broth in stages while continuing to stir.  Once all the broth has been added and the rice is tender, add the peas, lemon juice and lemon zest and stir to combine.  
4. Remove from heat and stir in the parmesan, mozzarella and season with salt and pepper.  Cool risotto in fridge for 20 to 30 minutes {this makes it easier to make the patties}.  
5. Once cooled, form the risotto into burger sized patties about 1 inch thick.  Set up a dredging station with the flour in one dish, beaten eggs in another and panko in another.  Dip the rice patties into the flour then into the eggs and finally the panko.  
6. In a large skillet, heat 1/2 inch vegetable oil over medium heat until a pinch of panko sizzles when dropped in the oil.  Fry risotto cakes until golden brown, 2 to 3 minutes per side.  Transfer to a wire rack, season with salt.
7. For Steaks: Season with salt, pepper, and olive oil and grill over medium high heat until desired doneness. Set aside.
8. For Salad: Combine all dressing ingredients and whisk.  Lightly dress greens with 2 tbsp dressing.
9. Assemble:  Lay 1 risotto cake on each plate and top with filet.  Pile half of the greens on top of steak and drizzle dish with remaining dressing.  Serve immediately.