Fried Green Tomatoes

Posted on July 17, 2014 by admin
Fried Green Tomatoes
Serves 8
Gardens and farmers markets are overflowing with summer vegetables! Tomatoes are especially plentiful! Harvest a few of those tomatoes while they are still green and enjoy a Southern summer favorite! Cooking class instructor Aletia Dupree shares her recipe for this iconic dish. Learn more recipes that highlight the flavors of the summer garden in her upcoming class Summertime in the South: Fresh Vegetables from the Garden which is being held on July 28 at our East Cobb location. Only a few seats remain, register today before the class is sold out!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Ingredients
  1. 5 large, firm green tomatoes
  2. 2 tablespoons sugar
  3. 2 eggs, slightly beaten
  4. 3/4 cup milk
  5. 3/4 cup buttermilk
  6. 1 1/4 cups self-rising flour
  7. 1/2 cup cornmeal
  8. 1/8 teaspoon black pepper
  9. 2 cups vegetable (for frying)
Instructions
  1. Slice tomatoes into 1/4-inch slices and place in a small bowl. Sprinkle sugar over tomatoes and set aside.
  2. In another bowl, whisk together eggs, milk and buttermilk and set aside.
  3. Mix flour, cornmeal and pepper together.
  4. Dip tomatoes in milk mixture, then dredge in the flour mixture.
  5. Heat oil in a heavy duty skillet, add tomatoes and fry until light golden brown, turning one time.
  6. Drain on paper towels, serve immediately.
Notes
  1. These are wonderful as a side dish or served as an appetizer with ranch dressing or horseradish sauce.
Adapted from © Copyright 2010, "Deliciously Southern" by Aletia Dupree Moon
Adapted from © Copyright 2010, "Deliciously Southern" by Aletia Dupree Moon
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Baby Back Ribs

Posted on July 7, 2014 by admin
Baby Back Ribs on The Big Green Egg ®
Serves 4
It's the beginning of National Grilling Month and a 3-day holiday weekend that's known for outdoor cooking and celebrations! Chef Matt South, the manager of our East Cobb store, has taken his dad's delicious rib recipe and adapted it to work beautifully on his own outdoor cooker of choice: the Big Green Egg. Using the "2-2-1 method" and a proven rib rub (Arthur Bryant's), Matt has accomplished rib perfection. Or at least we think so, we'll let you be the judge once you try it yourself!
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Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Prep Time
20 min
Cook Time
5 hr
Total Time
5 hr 20 min
Ingredients
  1. 1 slab of Baby Back Ribs
  2. 1 tsp Turbinado Sugar
  3. 1Tbsp honey
  4. ¼ cup yellow mustard
  5. ¼ cup apple juice
  6. Arthur Bryant’s Meat and Rib Rub
Instructions
  1. Remove the membrane off the back of the rack of ribs. This is best done by grabbing the membrane on the smaller side of the ribs with a paper towel and pulling it off. If you have trouble getting a hold on the membrane you can use a boning knife to start the cut and then grab the membrane with the paper towel.
  2. Once the membrane is removed, use your boning knife to trim up some of the excess fat from the top and sides of the ribs.
  3. Spread the mustard on the ribs, both sides. This is best done by putting on a pair of gloves and just getting in there and rubbing them.
  4. Liberally sprinkle the ribs with a nice thick coating of the Arthur Bryant’s rub on the meat side, and a little bit less rub on the bone side.
  5. Heat the egg to 240 degrees with the wood chunks mixed in throughout. Set the egg up for indirect cooking with the plate setter (Conveggtor).
  6. Put the ribs on the egg meat side up and cook at 240 indirect for 2 hours.
  7. Take the ribs off the egg and place on heavy duty aluminum foil meat side up. Sprinkle the meat with the turbinado sugar. Next you will use the honey to draw a circle on the foil around the ribs, then you will then create a little pouch with the foil. The honey will mix with the liquid and rain back down onto the ribs giving them a great taste and making them more tender. Leave 1 side a little bit open.
  8. Put the ribs in foil back onto the smoker, at this time add your apple juice and seal the pouch up. Cook at 240 for another 2 hours.
  9. Unwrap the ribs and put them back onto the smoker for 45 minutes to an hour depending on how tender you want them. If you wish to add sauce please do so in the last 30 minutes of cooking.
Notes
  1. Eat and enjoy.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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Crunchy Broccoli Slaw

Posted on June 26, 2014 by admin
Crunchy Broccoli Slaw
We're gearing up for 4th of July celebrations - are you? If so, here's a great twist on the standby slaw that will be welcome at any summertime gathering. Serve it with anything from burgers and dogs to BBQ chicken, ribs or pulled pork.
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Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Prep Time
10 min
Cook Time
1 hr
Total Time
1 hr 10 min
Ingredients
  1. 1 16 oz bag of broccoli slaw mix
  2. 2 pkg ramen noodles
  3. 1 C. slivered almonds, toasted
  4. 1 C. sunflower seeds
  5. 2 TBS Orange Ginger Zing Rub
  6. 1/2 C. Orange Ginger Zing Sauce
  7. 1/4 C. cider vinegar
  8. 1/4 C. canola oil
Instructions
  1. Mix broken up ramen noodles, Orange Ginger Zing Rub and nuts into a ziplock bag and shake to mix.
  2. Whisk Orange Ginger Zing Sauce, vinegar and oil in bowl.
  3. Toss all ingredients together and allow to refrigerate for 1 hr.
Notes
  1. Find Hot Squeeze sauces in any of our stores on online.
Recipes from Cooks Warehouse http://recipe.cookswarehouse.com/
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