by Daddy X
Makes two servings:
Don’t worry if this doesn’t sound like enough for two; it is a rich dish.
6 green tomato slices, 3’ x ¼” (or more smaller slices, but best to keep 1/4-3/8" thick.)
1 teaspoon sugar
Flour, enough to dredge tomato slices, salted and peppered to taste.
1/3 cup (or more :>) cream. The heavy variety.
Butter, with some olive oil mixed in for frying. You’ll need a considerable amount. The flour sucks up lots of the stuff. Stay away from scales for two days after ingesting.
A plastic bag.
Green tomatoes can be obtained from restaurant supply greengrocers or from a high-end specialty market. Unless you grow your own tomatoes, like Momma X and I. Or hit up your rural friends. Try, if you can, to use meatier tomatoes rather than seedy ones. Make sure there’s no blush on them; you want them green. Although we get tons of green at the end of the season that will never get ripe, eating these damn delicious things more than once or twice a year would be a death sentence.
Sprinkle sugar lightly on the tomato slices—both sides. Let sit for 15-20 minutes. Don’t pat away any liquid that may form on the tomatoes.
Put the seasoned flour into the plastic bag and flop the sugared tomato slices around until coated. Save excess flour; you’ll need a little later on.
Heat a pat of butter (or butter/olive oil mix if you’re trying to save calories, but at this point, WTF) in a medium-hot skillet and fry coated tomato slices at medium temperature (you’ll need to add butter and/or oil as the initial stuff is absorbed) until nicely browned on both sides. Put them somewhere to stay warm. Don’t worry too much; fried tomatoes hold heat quite well.
Now for the topper that really sets the dish off:
Add another pat of butter (if needed) to the drippings in the pan. Sprinkle some of the leftover seasoned flour to make a little roux. Simmer, stirring at low heat 30 seconds to 1 minute.
Add cream to pan and stir over low-medium heat until it bubbles and thickens. Do NOT overheat or sauce will break. Add salt and pepper to taste. Pour over fried tomatoes.
Put the whole mess into face. Watch for that first bite. They really do hold the heat. Yum.
Damn! That's good eatin'.
And if you want a quicker trip to the graveyard, put you head in the plastic bag.