Wild, Wild Southern Fried Green Tomatoes and Chicken Livers with Balsamic Vidalia Onions

Wild, Wild Southern Fried Green Tomatoes and Chicken Livers with Balsamic Vidalia Onions

Get a taste of the wild side.  Go down South for that Southern inspired great tastes of one great meal.  Crispy fried chicken livers and fried green tomatoes coupled with creamy avocado and sweet balsamic vadalia onion.  Can be served as a main entry or sandwich.


2 large fresh green tomatoes, sliced 1/4 inch thick
1/2 lb chicken livers, drained well
1 avocado, sliced
2 cups fresh spinach, cut julienne style
fry oil

Batter recipe:
2 cups flour, plus 2 cups in separate bowl
1/4 cup A1 sauce
1/2 cup mayo
1/2 tsp cayenne pepper
1/2 tsp salt
1/2 tsp fresh course pepper



Balsamic Onion Recipe:
1 large onion, slice into rings
2 TBS butter
2 TBS cooking oil
1/4 cup balsamic vinegar
3 TBS white sugar
2 TBS A1 sauce
1/8 tsp salt
1/8 tsp fresh course pepper

Directions:

1.  Heat oil in deep fryer.  To see if oil is ready drop batter into hot oil.  It should sizzle.
2.  Mix all ingredients for batter in medium size bowl. 
3.  Season tomatoes slices and chicken livers with salt and pepper.
4.  Drop sliced tomato into batter, flip to cover both sides. Then into bowl of plain flour.  Cover completely.  Drop into hot oil.  Should only take approx. 30 second to brown.  Remove and place on sheet of paper towel to absorb excess oil.  Repeat process for remaining slices.
5.  Follow same process for chicken livers.
6.  For Onions:  In medium size pan add butter and oil on medium heat.  Add onions, sauté until almost soft.  Add balsamic vinegar, sugar and A1, and reduce down until thickens.
7.  Serve chicken livers on top of fried green tomatoes.  Spoon onions and balsamic on top.  Sprinkle with spinach and slices of avocado.  Season well with sea salt and fresh black pepper.

Cayenne Cherry Chocolate Steak Sauce

1 flank steak, approx. 3-4 lbs
1/2 cup dark chocolate morsels
1/2 cup mayonnaise
1/4 cup dark beer
2 TBS anchovy paste
2 TBS tomato paste
1/4 cup A1 sauce
1/2 tsp dry mustard
1/4 cup honey
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground coriander
1/2 tsp cayenne pepper
1/2 tsp sea salt
1/2 tsp course black pepper
1/3 cup dried cherries, chopped fine

Directions:

1.  Heat grill.  Grease with non stick spray
2.  In double boiler add chocolate and melt on low heat.  Stir until completely melted.
3.  Add mayo.  Stir to combine. 
4.  Add beer.  Stir to combine.
5.  Add all other ingredients, except cherries.  Stir and heat for approx. 3-5 mins.  Sauce should be semi thick.
6.  Take 1/2 of the sauce and brush both sides of steak.  Grill for 4-5 mins. on both sides.
7.  Add chopped cherries to remaining sauce.  Serve with sliced meat.

Planet Earth Turkey Burgers

Ingredients for burgers:
8 slices Arnold Potato Bread, toasted
1 lb turkey, ground
1 lemon, juiced and zest
1/4 cup sundried tomatoes, chopped
4 ozs feta cheese crumbles
1/4 cup raisins
1/4 cup scallions, chopped
1/4 cup cilantro, chopped
1/2 tsp salt
1/2 tsp course black pepper
1 small avocado, sliced
1 cup fresh spinach

Pesto recipe:
1 cup spinach
1/2 cup basil
1/4 cup grated parmesan cheese
1/4 cup cashews
2 cloves garlic
4 TBS olive oil
1/8 tsp salt
1/4 tsp course black pepper

Directions:
1.  Toast bread, put aside
2.  Take remaining ingredients and add to medium size mixing bowl.  Blend well incorporating all ingredients.  Mold into 4 patties.
3.  Grill or pan fry on both sides until done.  If you pan fry, spray non stick pan with cooking spray before adding burgers.  Grill or cook for approx. 4-5 mins on each side.
4.  Add burger to toasted bread.  Top with sliced avocado, spinach and pesto to your liking.

Directions for pesto:
1.  Add all ingredients to medium size food processor.  Blender works well also.  Puree until fully blended. 







Makes 4 burgers

Bahh, Bahh Burger with Hummus

Burger Ingredients:

1 lb lamb, ground
8 ozs mushrooms, chopped fine
4 ozs feta cheese crumbles
1/4 cup fresh mint, chopped
1/2 cup fresh cilantro, chopped
1/4 cup scallions, chopped
1 lemon, juiced (reserve zest)
1/2 tsp salt
1/2 tsp crushed course black pepper
2 cups fresh arugula
1 cup sliced cucumbers
4 whole wheat buns, toasted


Sauce Ingredients:

1 can chick peas, pureed
1 TBS lemon zest
1 cup Greek Yogurt
1 TBS mint jelly
2 TBS mango jelly (apricot or peach works also)
1/2 tsp salt
1/2 tsp crushed course black pepper
1/2 cup cilantro, for topping

Directions:

1.  In medium size bowl add ground lamb, mushrooms, feta, mint, cilantro, scallions, lemon juice, salt and pepper.  Mix well by folding.  Mold into 4 burgers.  Grill or pan fry until done.  Approx. 4-5 mins. on each side, or to desired likeness.  Serve on toasted buns.
2. Sauce:  Mix all ingredients in bowl.  Top with cilantro.  Serve on top of burger.
3.  Add fresh sliced cucumbers and arugula to burger.

Butterball Cookies

Ingredients:

2 sticks butter, room temperature
1/2 cup powdered sugar
2 TBS vanilla
2  cups flour (I use my gluten free blend)
1/2 tsp salt
1 cup chopped pecans or walnuts


Directions:

1.  In medium size bowl add butter, powdered sugar and vanilla.  Cream together until blended well.
2.  Add flour and salt to bowl, stir and blend well.  Then add nuts.
     (mixture should not be dry but able to roll into ball.
3.  Form into large ball.  wrap in plastic wrap and refrigerate for 30 mins.
4.  Roll into 1 inch balls.  Place onto cookie sheet approx. 1 inch apart.
5.  Bake 375 10-12 mins.  (This is for gluten free dough).  DO NOT over bake. 
6.  Let cool and roll into extra powdered sugar.

Note:  For wheat dough bake at 350 degrees for 12-15 mins.  Do not over bake.

Bacon Cheddar Cherry Tarts

Dough:
2 1/2 cups flour (I use my gluten free flour blend) (see recipe below)
1/3 cup shredded cheddar cheese
1 TBS Door Country Mustard
1 tsp salt
2 sticks cold butter (cut into 1 TBS pieces)
7 TBS ice cold water

Directions:
1.  Add all ingredients for dough into food processor.  Pulse until all incorporated and forms a ball.
Remove and place on flour surface.  Roll between 1/8 and 1/4 inch.  With approx. 3 inch round cookie cutter, cut into 12 rings.  Place each ring into well of cupcake tin, sprayed with cooking spray.



Filling:

3 strips bacon, fried and chopped
1/4 cup chopped walnuts
1/3 cup cherry filling
1/2 cup sharp cheddar cheese, shredded.   (I used a good cheese)
1 TBS Door Country Mustard

Directions:

1.  Preheat oven to 375 (this is for gluten free dough).  (If using regular wheat dough 350 degrees)
2.  In medium size bowl mix all ingredients.  Place approx. 1/2 tsp in center of each piece of dough in cupcake well.
3.  Bake for approx. 20 or until starts to brown.
4.  Let cool.  Cover top with powdered sugar.  Serve with a cup of your favorite Door Country Coffee.

Linda's Pimento Spread

1 jar (4 oz) pimento, chopped
2 cups shredded cheddar cheese
8 oz cream cheese, room temp
1/2 cup mayo
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp cayenne pepper
1 jalapeno pepper, chopped (optional)
5 bacon strips, fried (broken into pieces)
salt and pepper, to taste


Directions:

1.  Drain pimentos and chop.
2.  Place all ingredients in a medium size bowl, except bacon.  Mix well.
3.  Place into smaller serving bow.  Add bacon pieces on top.

Note:  If chilling to use later, reserve adding bacon until ready to use.  Bacon is best warm and fresh.