Are you ready for a second helping of fried green tomatoes? This time I’m going to Chef Paul Prudhomme and his recipe for “Kentucky Fried Tomatoes with Cream Gravy”. He places a fried green tomato slice over an English muffin and smothers it with a cream gravy that is out of this world. I was in the mood for biscuits and have to thank Joe’s brother Chuck for his biscuit recipe which turns out great every time. So pull out those leftover green tomato end pieces, flour mix and seasoning blend and get ready for some of the best biscuits and gravy you’ll ever have.
Getting set up with some fried bacon pieces (about 4 slices in all), the seasoned flour and sliced tomatoes. You could skip the fried green tomato slices and just make gravy. Not me though, I love my tomatoes!
These are going into the pan with the bacon grease. Add additional canola or vegetable oil if needed and saute over medium heat until the tomatoes are tender about 4 – 5 minutes. **If you are frying tomato slices, fry them in a separate pan. The cornmeal mix from the slices remains in the pan and would make the gravy gritty and not very good. For frying photos of the FGT slices go here.
Start pouring in the milk. This is more of a feel for how much to pour more than an exact amount. Gravy should have a somewhat thick consistency but not too thick. I added about 1 1/2 cups to start with and as the gravy began to thicken I would add a little more milk until it was just the right consistency.
Now that the gravy is thickened just right it’s time to season it. I added the bacon pieces and about 1 1/2 tablespoon of the FGT seasoning. You may not want it that spicy, adjust the seasoning to your taste buds.
Biscuits (courtesy of Chuck)
2 cups Flour
4 teaspoons Baking Powder
1/4 teaspoon Baking Soda
1/4 teaspoon Salt
4 tablespoons Cold Butter
1 cup Buttermilk
Mix together flour, baking powder, baking soda and salt. Cut in butter with pastry blender until it resembles coarse meal. Add buttermilk to the mixture and blend well. Place on a floured surface and pat out biscuit dough about 1 inch thick. Cut out biscuits with a biscuit cutter and place in a baking pan or pie plate coated with butter. Bake at 450 degree for 15 – 18 minutes.
Makes 10 – 12 biscuits.
Fried Green Tomatoes (from Chef Paul Prudhomme’s Kentucky Fried Tomatoes with Cream Gravy)
1/2 cup Buttermilk
Flour Cornmeal Mix
Canola or Vegetable Oil
Soak green tomato slices in buttermilk bath. Remove and dredge in flour cornmeal mix. Heat a skillet over medium high heat with canola or vegetable oil, just enough to coat the bottom of the pan. Fry tomato slices 2 – 3 minutes on each side or until coating is crisp. Remove to a warming plate.
Fried Green Tomato Gravy
4 – 6 end slices from about 2 – 3 Green Tomatoes
4 slices Bacon, cut into small pieces
Canola or Vegetable Oil
1/3 cup Flour
1 1/2 cups Milk, may need additional if gravy is too thick
Dice green tomato end pieces, set aside. Fry bacon pieces in a skillet until crisp. Remove bacon to a plate lined with a paper towel and set aside.
Re-heat the skillet that the bacon was cooked in. Saute the diced green tomato over medium heat until they begin to soften. Make a roux by adding 1/3 cup flour to the oil and tomatoes in the pan. Add additional oil if you don’t have enough to incorporate the flour. Start pouring milk when the roux starts to bubble in the pan. Continue stirring and adding milk until you get the right consistency. The gravy will thicken as it heats up. Stir in bacon bits and 1 tablespoon FGT seasoning or more to your liking.
To put together biscuits and gravy, cut a biscuit in half, place 1 tomato slice on top and ladle gravy over top.