Saganaki & Fried Green Tomatoes

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            FOOD FUNNY
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Thanks to the New Yorker magazine and Carl Wallander of Acworth, Georgia
for this one:

A priest, a minister, a rabbi, a chef and a penguin walk into a bar. The
bartender says, "This is a joke, right?"

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            TODAY'S RECIPES
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The Swiss have fondue, the Mexicans have queso fundido, and the Greeks
have saganaki. A visit to a Greek restaurant anywhere in the world is
likely to feature waiters setting this dish ablaze and parading it
through the room, accompanied by an appreciative "OPA!" from the guests.

Saganaki (Greek Fried Cheese)

4 Tbs (60 ml) butter
1 egg, well beaten
1 tsp (5 ml) flour
1/2 lb (250 g) kasseri cheese* sliced 1/2 inch (1 cm) thick
2 Tbs (30 ml) brandy
Juice of 1/2 lemon

*Available in finer supermarkets and Middle Eastern specialty shops.
Parmesan or Romano cheese may be substituted.

Heat the butter in a large heavy skillet over moderate heat. Beat the
egg and flour together, and dip the slices of cheese slices in the
mixture. Fry until well browned on both sides. Remove from the heat and
add the brandy. Carefully ignite the brandy with a match, and shake the
skillet until the flame is extinguished. Squeeze the lemon juice over
ithe cheese and serve from the skillet along with crusty bread. Serves 6 to 8.

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I happen to live about 15 miles from where the movie "Fried Green
Tomatoes" was filmed, and there is indeed a Whistle Stop Cafe that
serves fried green tomatoes, altgh it was opened after the filming.
Even so, those of us who remember the movie avoid ordering the barbecue.
This recipe differs slightly from the traditional in that the tomatoes
are deep-fried, which is the secret to keeping the coating on the
tomatoes rather than the bottom of a skillet.

Fried Green Tomatoes

4 medium-sized green tomatoes, sliced 1/4 inch (5 mm) thick
1/2 cup (125 ml) buttermilk
2 eggs
1/2 tsp (2 ml) salt
1/2 tsp (2 ml) freshly ground black pepper
About 1/2 cup (125 ml) flour seasoned with salt and pepper to taste
Vegetable oil for deep frying

In a large bowl combine the buttermilk, eggs, salt, and pepper, and mix
well. Put the tomato slices in this mixture, toss to coat, and let sit
at room temperature for 5 to 10 minutes. Dip each slice of tomato in the
seasoned flour mixture and fry, a few at a time, in a deep fryer with 3
to 4 inches (8 to 10 cm) of oil that has been heated to 350F (180C). Fry
for 3 to 5 minutes, until golden brown. Drain on paper towels and serve
immediately. Serves 4 to 6.
Received on Tue Apr 17 18:23:02 2007