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Fried Heirloom Tomatoes by Carrie McCully, Host of upcoming Food Network's Chef Hunter

posted Jun 26, 2011, 3:07 PM by Peggy Sweeney-McDonald   [ updated Jun 26, 2011, 3:37 PM ]

Fried Heirloom Tomatoes
Strolling thru the Santa Monica Farmers Market on a beautiful sunny June day with my friend, Carrie McCully, we came across these beautiful Heirloom Tomatoes.  She scooped them up and created this updated version of Fried Green Tomatoes.    Simply Delicious!   Watch for her new show, Chef Hunter, on Food Network this fall!

3 large Heirloom Tomatoes, cut into 1-1/2 inch pieces
2 cups Greek Yogurt
½ cup Milk
1 cup Cornmeal
1 cup Flour
1 tbsp. Cayenne Pepper
1 tbsp. Salt
Chives, coarsely chopped
2 cups Grape seed Oil

1. 3 Large firm heirloom tomatoes cut into 1/2 inch slices:
2.Soak in milk thinned Greek Yogurt:
3.Flour in batter of cornmeal, flour, cayenne pepper, salt and black pepper:
4.Heat oil until bubbling hot. Fry until both sides are crispy and brown. Drain on paper towels and garnish with chives.:
5.Serve hot!

3 servings
6 slices

Shrimp in Shells - Marlyn Monette - Cook Book Author & Headliner in Shreveport, LA Shows - 2010

posted Apr 7, 2011, 9:53 PM by Peggy Sweeney-McDonald

4 tablespoons butter
4 tablespoons flour
½ teaspoon salt
1 ¼ cups milk
Pepper and paprika, to taste
¼ cup dry sherry
1 ½ pounds boiled shrimp,
2/3 cup grated Parmesan cheese
Melt butter and blend in flour.  Add milk slowly and stir until thickened.  Stir in spices, shrimp, and sherry.  Pour into baking shells or ramekins and sprinkle with Parmesan.  Broil until cheese turns a golden/brown color.  Serve immediately.
Yield:  4 servings
Note:  This is a magnificent 1st course for an elegant dinner party.

Mestizo's Guacamole - Chef Jim Urdiales - Original Headliner

posted Apr 7, 2011, 9:40 PM by Peggy Sweeney-McDonald

10 Haas avocados, ripe
2 whole onions
2 vine ripened tomatoes, chopped
½ cup of Italian Dressing
Salt, pepper, garlic to taste
Blend all ingredients in food processor or mash
Enjoy with tortilla chips and a margarita

Black Bean & Corn Salsa - by Shannan Rieger

posted Apr 7, 2011, 9:17 PM by Peggy Sweeney-McDonald   [ updated Apr 7, 2011, 9:23 PM ]

1 can of Shoepeg White Corn, drained
1 can of Black Beans with our without jalapeno's, rinsed and drained
1 or 2 Roma Tomatoes, peeled and diced small
1 can diced Rotel tomatoes, drained
1/2 onion, chopped
Juice of one lime
1/4 cup fresh cilantro, chopped
1 small can mild diced green chilies, drained and chopped
1 advocodo, diced small - optional
Jar Pace Salsa , to taste
Combine corn, rinsed beans, tomatoes, and onion in medium bowl.  Stir gently and add lime juice, cilantro and diced green chilies.   Add advocodo, if desiered.  Add about 1/2 cup of Pace's salsa or more, if needed.  Serve as a dip with tortilla chips or as a relish with grilled chicken or fish.

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