Monday, October 10, 2011

Fried Green Tomatoes & Drunken Spicy Shameless Shrimp (Dinosaur Bar-B-Que)

Fried Green Tomatoes
Drunken Spicy Shameless Shrimp

So I woke up on Sunday morning after a night of cooking for the Schwartz family (next blog post) and decided to make some appeteasers for the football games.  And what better than something from my Dinosaur Bar-B-Que cookbook.

I decided to make 2 of my favorite dishes from there, Fried Green Tomatoes with Cayenne Buttermilk Ranch Dressing and Drunken Spicy Shameless Shrimp with Brazen Cocktail Sauce. Both dishes are made with a Creole seasoning, which adds so much flavor to the meal and I now have a huge container of the seasoning that I can use for future meals.  The Fried Green Tomatoes were really easy to make, but green tomatoes are really hard to find, especially in New York City.  The tomatoes are sliced, sprinkled with creole seasoning, dipped in an egg mixture and then in a panko bread crumb mixture (panko crumbs, salt, cayenne pepper, black pepper) and then fried in a pan.  The fried green tomatoes are then topped with Pecorino Romano cheese and served with Cayenne Buttermilk Ranch Dressing (mayo, buttermilk, red wine vinegar, minced garlic, chopped chives, lemon pepper, kosher salt, black pepper, and of course creole seasoning).

My plate of Fried Green Tomatoes & Shrimp :)
It was me!
The Drunken Spicy Shameless Shrimp were boiled in Budweiser, Cider Vinegar, Water, and (Old Bay Seasoning - thanks Susan Wanzer!). After they were cooked, the shrimp were tossed with minced garlic and creole seasoning.  The sauce you see on the side (in the blue bowl and on the plate) is a combination of horseradish, Worcestershire sauce, lime juice, lemon juice, tabasco sauce, and Mutha Sauce.  Mutha Sauce, I made from scratch by combining a ton of spices and ingredients. I have about 2-3 cups left over of the sauce and goes great with lots of food.  To make it, I cooked chopped onions, green bell peppers, garlic, and a jalapeno.  I then added the following (kosher salt, black pepper, tomato sauce, ketchup, water, Worcestershire sauce, cider vinegar, lemon juice, molasses, cayenne pepper sauce, dark brown sugar, chili powder, and all spice).  After boiling and then letting it simmer, I added the final touch, LIQUID SMOKE - such a cool name.  The shrimp and sauce were my favorite and I put the Mutha sauce on the fried green tomatoes too with the ranch dressing.

The final test was having my friend Kristin from The BIG EASY, New Oreleans do a taste test.  And well....


Great SUCCESS!!  Keep in mind, she was coming back from the Saints bar and they had just won, but still, I think my food did the trick.

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