Subj : Tomatoes
To : Ruth Haffly
From : Dave Drum
Date : Thu Oct 06 2022 06:00:00
-=> Ruth Haffly wrote to Dave Drum <=-
DD> My next-door brought us over a half dozen nice sized tomatoes
DD> yesterday, last of the season as she is composting the vines and
RH> Nice to have them so late in the season. The first year we were in AZ,
RH> we had tomatoes into November. I picked the last of them before the
RH> first frost, turned them into green tomato relish.
DD> Key to that is starting your own seeds and staggered planting. Bv)=
RH> If I recall rightly, we bought starter plants in late May and put them
RH> in. Very late planting for AZ (got the house in mid April) but they did
RH> well. Younger daughter planted a seed from a 4th of July watermelon and
RH> harvested a melon in early November.
Arid-zona is pretty much year-around growing season More northerly areas
require judicious planning for late season harvests.
DD> I've put a nice recipe at the bottom for pickled green tomatoes by the
DD> Illinois Times food columnist, Pete Glatz.
DD> After the passing of his wife, Julianne (former Illinois Times food
DD> columnist), Peter Glatz decided to retire from a 40-year career as a
DD> dentist to reinvent himself as a chef at the age of 66. In his short
DD> culinary career, he has worked at Chicago's Michelin-starred Elizabeth
DD> Restaurant, Oklahoma City's Nonesuch (Bon Appetit's "America's Best
DD> New Restaurant" - 2018), Savannah's The Grey, and Spoon and Stable in
DD> Minneapolis. - From the blurb on his column's page.
RH> Good for him! Quite a career change but it sounds like he did very well
RH> for himself.
And he usually has a timely, common-sense recipe to accompany each of
his columns.
DD> This was last night's supper ... a riff on my stuffed pepper recipe.
DD> Title: Rice & Beef Stuffed Tomatoes
DD> Categories: Beef, Vegetables, Rice
DD> Yield: 2 servings
RH> Looks good. Steve isn't much of a tomato eater other than in sauce and
RH> suchlike but I might make this up & freeze the extra one, enjoy them
RH> when he's out for supper.
DD> I really like tomatoes. My preferred burget toppings are tomato,
DD> oinion and mayonnaise. And tomato juice is my go-to breakfast juice
RH> I go for a slice of tomato, same of onion, a couple of pickles (bread &
RH> butter type) and some leaf lettuce, if available. If not, then I'll
RH> settle for ketchup and pickle relish. Breakfast drinks used to include
RH> a big glass of orange juice and mug of tea, past ten years it's been
RH> just tea. Tried a vegetable juice blend for a while but it just wasn't
RH> as good as oj had been so decided to stay with just tea.
I leave the pickle off of most sandwiches. Lettuce, too, as it has very
little flavour. I'll use dill relish in making seafood or chicken salad
but if I'm doing a pickle with a sandwich I prefer a nice dill spear as
an accompaniment.
DD> (as well
DD> as throughout the day in place of a can of soda).
RH> I'll usually go for just plain water if I have a drink thruout the day.
I mix it up .... depending on my supply of tomato juice. Bv)= If I've
hit a nice sale and really stocked up I'll drink more than at more usual
times. But tomato juice is rich in vitamins and better for me than Coke
Zero or Diet A&W.
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Chicken Sticks
Categories: Poultry, Chilies, Breads, Herbs
Yield: 2 Servings
1/4 c Tomato juice
1 ts Olive oil
1/4 ts Dried oregano
1/4 ts Garlic powder
5 dr Hot pepper sauce
2 Chicken breast halves; boned
1/2 c Italian-style bread crumbs
Combine the tomato juice, oil, oregano, garlic powder,
and hot pepper sauce in a small bowl.
Cut chicken into strips 1/2" wide and 2" long. Add them
to the bowl and mix until the strips are completely
coated with the marinade. Refrigerate for at least 15
minutes or up to an hour.
Set oven @ 475ºF/245ºC. Line a baking pan with foil.
Put the bread crumbs in another small bowl. Remove one
chicken strip at a time from the marinade and roll in
the bread crumbs. Place the crumb coated strips on the
foil-lined pan. Arranged so they aren't touching each
other.
Discard the marinade.
Bake the chicken for 8 minutes. It should be firm and
the crumb coating should be brown and crunchy.
Serve immediately.
Source: Help! My Apartment Has a Kitchen by Kevin Mills
and Nancy Mills; Miami Herald, 5/9/96
Format by Lisa Crawford, 7/18/96
From:
http://www.recipesource.com
Uncle Dirty Dave's Archives
MMMMM
... There ought to be a day every year when it is open season on Congressmen.
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