0:00
- Y'all are in for a treat
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because I'm fixing to share fried green tomatoes.
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The Lady & Sons style and we also served it at Creek House.
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And for some reason this is not on the Lady &` Sons menu,
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but I'm fixing to change all that
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and I'm gonna make sure it goes back,
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because people raved over our fried green tomatoes.
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They said that they were the best
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they had ever put in their mouth.
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because I've sampled a lot of fried green tomatoes
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because I wanted to see how they compared to ours.
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And there was no comparison, y'all.
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I think you're gonna just love doing this.
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Now I've got four nice green tomatoes
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and I'm gonna slice them about a fourth of an inch thick.
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Alright, we got all those tomatoes sliced y'all.
0:56
Alright, so we got 'em all out.
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And you can see I've got them on a pan
1:00
that will allow the water to come out of these.
1:05
So the salt is to help pull that water out of 'em.
1:10
'cause you don't want soggy fried tomatoes.
1:14
And you will see that this one was on its way
1:17
to getting ripe, but that won't hurt it a bit.
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And I'm gonna flip 'em over
1:27
and put a little salt on the other side.
1:32
And we serve these with a Vidalia onion relish
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All right, I don't wanna put too much salt on this,
1:49
I just wanna put enough to pull the water out of those.
1:53
So I like for mine to sit about
1:58
20 minutes, maybe 30 minutes.
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And so we will get back to that one.
2:07
Who is ready for the best fried green tomato
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you'll ever put in your mouth?
2:12
I'm gonna go ahead and make the Vidalia onion relish
2:18
for us to dollop onto our fried green tomato.
2:22
So I've got two tablespoons of brown sugar.
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I've got two whole medium sized Vidalia onions.
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I wish I could have said that I planted some chives,
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But these dried ones are gonna come in very, very handy.
2:43
All right, and now I'm gonna add rice wine vinegar.
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This looks like apple cider vinegar,
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but it's not, it's rice wine.
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That's gonna give it the nicest, tart flavor.
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I'm gonna add a little salt
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and we're gonna use about a half a cup of mayonnaise.
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And this is so, so good to dollop on top.
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I'm gonna go ahead and start heating my pan up
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'cause this really needs to sit in the refrigerator,
3:33
for all those wonderful flavors to marry together.
3:40
And you can see it's runny,
3:45
but that never bothered us.
3:51
Oh gosh, that rice wine vinegar smells so good.
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You might just wanna use a slotted spoon.
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Just have a slotted spoon available at the table
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to dip your relish with.
4:08
All right, so I'm just gonna stick this in the refrigerator
4:12
until I get the green tomatoes fried.
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And that'll give it time
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to get up a bunch of good new flavors.
4:22
Okay, so I wanna fry our tomatoes in deep grease
4:27
and I would like for that grease
4:28
to get to about 350 degrees.
4:33
And I'm gonna cut our temperature up to like medium high.
4:37
And you can see Eddie, how shiny these tomatoes are.
4:43
All the water that came to the surface,
4:45
look at all the water
4:49
that we pulled out those tomatoes.
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So I'm just gonna pat 'em,
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I think I'll just use some pie plates.
5:08
Love to fry using buttermilk.
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so I'm gonna need to get this lined up just right
5:25
and I'm gonna need to let my grease
5:29
get to the proper temperature.
5:33
All right y'all, I have stood up here while I was waiting
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for our oil to get hot.
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And you can do this early in the day
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and just put these in your refrigerator
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until you're ready to fry
5:50
and according to this our grease is ready.
6:02
Ought to be against the law, these are so good.
6:07
Now you'll probably want to,
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after you have 'em already prepped,
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You will probably want to dust them
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with a little bit more flour before you fry 'em.
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It's very important y'all,
6:23
that you have your grease at the correct temperature,
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because if you put 'em down in grease,
6:32
that's not where it should be.
6:35
Might have a soggy tomato and we don't want that.
6:38
And I just keep flipping mine
6:40
until they're the color that I want.
6:44
That nice, beautiful brown color.
6:48
All right, this is the way we served it at the restaurant.
6:53
Okay, that's not a female (indistinct).
6:55
- [Eddie] I think they're up in the box there, Paula.
7:01
- Eddie knows where everything in this house is.
7:07
After he goes to his house at night,
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he knows, more than likely,
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he's gonna be getting a phone call
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wanting to know from me where something is.
7:29
I don't know if we actually put this on top of it or not.
7:36
we might have just put it in a little dish
7:41
- [Theresa] No, it went on top.
7:42
- It did? - [Theresa] Mm-hm.
7:43
- Whoa. (metal clattering)
7:45
Alright, who's ready?
7:47
The Lady & Sons, CPA.
7:50
- We've been together how many years, Carl?
7:55
- [Carl] 30 plus years.
7:57
- It seems like we were almost young back then didn't it?
8:01
Well, come on over here.
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'Cause you've had The Lady & Sons
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fried green tomatoes haven't you?
8:07
- Plenty of times? - Yes.
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- So you'll have to come in here and spell me up.
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- Eddie give him that (indistinct).
8:13
- See if I'm on the mark.
8:15
Alright. You need a fork and you need a knife.
8:22
- Well, they look good.
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- [Paula] Unless you just wanna pick up.
8:25
- No, no they might be hot.
8:34
Oh my gosh, that onion dip smells so good.
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I just love the smell of the vinegar.
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- [Theresa] I'm coming.
8:50
- There's two, we need ya. Ready to eat.
8:58
- They're good, - Huh?
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- They supposed to be.
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- I thought they were gonna be harder, yet they're soft.
9:05
- Well, they're a little soft in the center?
9:08
- [Carl] Yeah, but it's really good.
9:10
Downtown they have it more of a reddish sauce
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- At one time we did, but this was the last sauce
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that we did. - [Carl] That smells good.
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- And you know, having a commercial deep fryer makes
9:24
so much difference being able to regulate that temperature
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and that's where you get your crustiness, you know?
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And you wouldn't believe
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the water that came outta those tomatoes.
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You just wouldn't believe it.
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Now these are real crisp.
9:51
Yeah that's real crisp.
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So I may have cooked that one a little bit longer,
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but I'm excited to know
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that we gonna have this going back on menu.
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So I'm so glad, Carl came out to talk a little business
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with us, but I'm glad he was a little bit early
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so he could reminisce over those fried green tomatoes.
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- Loving best dishes.
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Y'all gonna be so happy if this gets back on our menu.
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That's just the way I remember it, Carl.
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You can do this at home.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bail to be alerted when I post a video.
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Love and Best Dishes Y'all.
