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Fried Ripe Tomato with a Tangy Cream Cheese Filling Recipe - Talk about a delicious appetizer recipe for a party! While Paula has made a million fried green tomatoes, she has never fried a ripe tomato.
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Fried Ripe Tomato with a Tangy Cream Cheese Filling Recipe: https://www.pauladeen.com/recipe/fried-ripe-tomato-with-a-tangy-cream-cheese-filling/
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0:00
- I have to say y'all
0:03
when I asked for y'all to share your recipes
0:09
that have meant so much to your family through the years,
0:12
you know, I've probably made it in some form
0:15
that was similar to that.
0:17
But anyway, I love getting the way that y'all do it.
0:21
Hearing from y'all.
0:22
Well, I have to say,
0:25
this is a recipe that I have never made.
0:29
Never had it.
0:32
And I'm so excited about sharing this
0:36
and trying it with everybody.
0:37
Debbie Atkins.
0:41
Oh my goodness.
0:45
She said, "Dear Paula,
0:47
I would love to share this wonderful fried ripe tomato
0:51
with a tangy cream cheese filling recipe
0:54
that I've been making since the late 70s."
0:57
Oh girl, I am all over it.
1:00
I can't hardly wait.
1:03
So this is what Debbie says.
1:06
Mix garlic, salt and pepper, cream cheese,
1:17
did I say parsley?
1:19
Mix garlic, parsley, salt, pepper
1:22
with an eight ounce block of cream cheese.
1:26
So that's what we're gonna do right now.
1:30
And this has been softened.
1:32
Mm, I love cream cheese.
1:35
I'm gonna go ahead and add our garlic.
1:41
And our parsley.
1:45
And that parsley,
1:46
ooh, that garlic smells so good y'all.
1:50
Smell it, Eddie?
1:51
- [Eddie] Yes.
1:54
- Mm, and I love the color
2:00
that the parsley brings to the table.
2:06
Ooh doggies.
2:07
I can't hardly wait.
2:10
Now it calls for an eighth of a teaspoon of salt,
2:13
that's actually a quarter of a teaspoon.
2:16
And a little pepper.
2:19
(beaters whirring)
2:28
You know, you can't go wrong with cream cheese, Debbie.
2:32
Whether it's sweet or savory, you can't go wrong.
2:38
That's where that cream cheese belongs.
2:40
Eddie just said you got cream cheese on your lips.
2:43
I said perfect, 'cause that's just where it belongs,
2:45
on my lips.
2:48
All right, well our broken beater,
2:51
it slung it out good.
2:52
But the one that's got all of its prongs
2:56
didn't want to come out.
2:58
All right.
3:02
So this is gonna be all the filling
3:06
to our tomatoes.
3:08
- [Eddie] Now we talk about your broken beater a lot
3:11
(Paula laughs)
3:12
and I do want people to know
3:14
that we've got two other new beaters that you do not use.
3:19
So I don't want people to think
3:21
that you're just using a broken beater.
3:25
- Well, I've got two handheld mixers in storage.
3:32
- [Eddie] I've got one right here
3:32
that you don't like to use.
3:34
- I know, I just love this one.
3:36
I've used it, that little peg legged one for so long.
3:39
I just like it.
3:42
All right.
3:44
Now I'm gonna slice our tomatoes.
3:56
She tells us to slice 'em in a half an inch thickness,
4:01
that may be a little thick.
4:06
Come on.
4:08
Steady that slice up, Paula.
4:20
We gon' go through some tomatoes this a way.
4:38
Does that look like about a half an inch to you, Eddie?
4:42
- [Eddie] Yep.
4:46
These are holding together pretty good.
4:49
- Uh huh, yeah.
4:51
She said use beefsteak.
4:56
I think she said use beefsteak.
5:02
Yeah, four beefsteak or other large ripe tomato.
5:08
So now, we're gonna spread six of the slices
5:16
with about two tablespoons of the cream cheese mixture.
5:20
Then top with the remaining tomato
5:24
to make six sandwiches.
5:28
All right, so we don't have to make that many.
5:33
And that was a good bit.
5:34
Didn't she say about two tablespoons?
5:39
Mm hm.
5:41
That's a lot of cream cheese, girl.
5:43
I love it already.
5:46
Okay.
5:51
So I'm gonna squish that down.
5:55
And make it into a sandwich.
5:57
(laughs)
6:00
Debbie, I love it, I love it, I love it already.
6:06
You know, I've been fryin' green tomatoes
6:09
all my adult life, but I've never fried a ripe tomato.
6:17
And I'm a little surprised
6:21
that she doesn't tell us to salt these tomatoes.
6:29
You know, to pull the water out of 'em.
6:34
I'm a little surprised.
6:36
Let me see if I can get,
6:38
- [Woman] I was too, Paula, I have to tell you that.
6:41
I guess since we're frying them?
6:43
- [Paula] Yeah, but I'm just surprised.
6:49
A little surprised.
6:53
Okay.
6:56
- [Woman] I have to come over here
6:56
and make sure there's at least three.
6:59
(Paula laughs)
7:03
- So, in a small bowl
7:05
combine beaten eggs with the milk.
7:16
How much milk does she say?
7:18
- [Woman] Just like a teaspoon or tablespoon?
7:19
- One tablespoon of milk.
7:28
So that's probably a tablespoon.
7:39
Okay.
7:41
And in this bowl I have three tablespoons of olive oil
7:47
and I use a mild olive oil.
7:50
I don't care for extra-virgin.
7:51
To me, it's like too harsh.
7:54
So the mild works out good for me.
7:56
So three tablespoons of olive oil
7:59
and three tablespoons of butter.
8:02
Okay, here we go into the swimming pool.
8:09
And then we're gonna dry it off with our towel.
8:18
And then we're gonna dust it
8:21
with these wonderful, wonderful Italian breadcrumbs.
8:29
- [Woman] So what goes first?
8:31
Put the egg on first or the flour?
8:33
- Well, you know what?
8:34
I might've done that one backwards.
8:36
I think I did.
8:37
Let's see.
8:41
Gotten kind of out of order.
8:44
- [Eddie] The first one you did flour.
8:45
- Dredge each tomato in flour then in the egg milk.
8:47
So I did that one backwards.
8:49
That's why it didn't stick good.
8:53
So here we go. (laughs)
8:58
There we go.
9:01
Now we got it back on the right track.
9:08
Okay, into the flour.
9:13
For some reason, this smells like a fish fry.
9:17
I don't know what it is, but..
9:25
Make sure you cover that good.
9:27
This is a messy job, y'all.
9:31
Almost need two people.
9:35
One to get the hands egg-y
9:37
and one to get the hands flour-y and bread crumb-y.
9:45
I have to tell you, Debbie,
9:46
this just looks so good.
9:51
I cannot wait to bite into 'em.
9:56
- [Eddie] She says she's been making it since the 1970's?
9:59
- Since the late '70s, isn't that something?
10:04
Okay, all right.
10:06
I at least got us three done.
10:08
Now I've got my pan heating.
10:13
And I love the fact that Debbie uses half and half.
10:18
Because if you try to use straight butter,
10:21
it's gonna burn.
10:24
It's gonna burn.
10:25
So by cutting it with the olive oil, it'll be great.
10:30
What's good, Debbie?
10:35
So she said, put 'em in when your butter is melted.
10:40
And our butter is melted.
10:44
(butter sizzling)
11:00
This is a beautiful looking vegetable dish.
11:05
It's beautiful, Debbie.
11:09
So I just hope I can get 'em brown and cooked
11:14
before the cream cheese melts and goes everywhere.
11:18
So I may need to,
11:20
thank you for sending me your phone number, Debbie.
11:24
'Cause I may have to be calling you, sister.
11:28
To find out if I'm doing 'em exactly right.
11:35
It would be a job if you were cooking these for a crowd,
11:38
you know it?
11:41
I would tell my company, now you can only have one. (laughs)
11:46
Just one.
11:52
Okay, here we go.
11:53
Oh, oh!
11:55
Ha, ha!
11:57
Look at that, y'all. - [Woman] Oh, yeah.
12:01
- [Paula] You go, Debbie girl, you go girl. (laughs)
12:08
- [Woman] She knows how to cook.
12:10
- Those are beautiful.
12:13
They almost look like salmon croquettes, you know?
12:20
Oh Debbie.
12:24
Mm, mm, mm.
12:27
I wonder who taught you how to make these.
12:35
I don't think you say it,
12:36
but in the 70's I mean, that's been 40 years, right?
12:40
- [Eddie] Yeah. - 50 years.
12:42
- [Eddie] Let's go with 40. - Huh?
12:44
- [Eddie] Let's go with 40.
12:45
- Yeah. (laughs)
12:50
All of a sudden you feel real old.
12:53
I'm gonna try, when I get back in my real kitchen, Debbie,
12:58
I'm gonna try dropping these in my deep fryer
13:02
and see what happens that a way.
13:05
- [Eddie] The cream cheese is holding up pretty well.
13:07
- I know, I'm so shocked at the cream cheese.
13:13
I was ready for it to go be oozing out everywhere.
13:17
(butter sizzling)
13:24
Yeah, baby.
13:28
Yes sir, baby.
13:36
Oh, with a good old ripe Georgia tomato.
13:44
I think they're ready.
13:47
Don't y'all?
13:52
Okay.
13:55
Woo hoo!
13:56
All right, let's come over here.
13:57
I got our forks and our knives.
14:03
I'm gonna sprinkle 'em with just a little salt,
14:12
a little pepper.
14:13
- [Woman] They look so good.
14:15
(Paula laughs)
14:16
- All right.
14:17
Y'all grab you a fork.
14:19
Eddie, you gonna have to wait, honey.
14:22
Unless you can cut. - [Woman] He gets robbed.
14:24
I'll cut him a piece.
14:25
- Okay, come on, yes.
14:31
You do have to cut 'em though.
14:36
- [Woman] Look at that. - Mm, mm, mm, mm, mm.
14:47
- But if you could like you said, deep fry, flash 'em,
14:50
these will be like..
14:57
- Shut up. - [Woman] Oh my God.
15:03
I've never tasted anything like that before in my life.
15:05
- Mm, mm.
15:10
And you know what, gang?
15:13
You could change the flavor of these
15:19
by putting different herbs in your cream cheese.
15:25
- [Woman] You could make these almost different
15:26
every time. - You could.
15:32
- [Woman] Needless to say we can't stop eating it.
15:33
- Make one with a little rosemary.
15:36
A little rosemary, thyme, and things like that.
15:40
So you can definitely change that profile.
15:44
But Debbie, my hat is off to you, honey.
15:47
I thought I had seen and come across every recipe there was.
15:51
- [Eddie] That's like a,
15:52
I mean that's like a meal all on it's own.
15:55
- Yes.
15:56
Just that along with maybe a grilled chicken breast
16:00
would be wonderful.
16:02
Or for lunch, just a fried green tomato.
16:06
Fried ripe tomato.
16:09
Debbie, I can't thank you enough honey.
16:13
Thank you, thank you, thank you for sharing.
16:17
And I'll help you to keep this recipe going.
16:21
And that's a promise.
16:24
Love and best dishes to all of y'all out there.
16:27
You've gotta give these a try.
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