Tag Archives: cooking

comeback and green tomatoes

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well, RT had a good point, while I’ve been WAITING for those good-lookin’ tomatoes to start turning red, I could be eating at least a couple as green tomatoes. I was reluctant to harvest them they looked so great but, well, might as well give the plant a break I guess. I plucked 2 gorgeous green beauties, looked up the recipe for Jackson, Mississippi’s signature Comeback Sauce and, well, the rest is history. My sauce was as good as it is at Walker’s or the Mayflower and N was a fan (anything with mayo).

So, screw these summer showers that are messing with our gardens, my fried green tomatoes came out the best ever. Probably because after making the ingredient-heavy comeback sauce I had established a temporary patience for ingredients and recipes and actually dipped the tomato slices in an egg-yogurt (we had no milk) batter and then seasoned cornmeal so that the crust stuck to the fried green tomatoes just as it should. We had simmered black beans, bacon, and leftover corn salad on the side.

Now it’s only 11 am, but I’ve already gobbled up my lunch of leftover beans and lettuce topped with Comeback Sauce. No kidding, it goes with anything.

Below is the recipe I used, which I halved, made a few substitutions according to availability in the cabinet, and put it just a tad less mayo and plenty more black pepper. My recommendation is to feel free to do the same!

MISSISSIPPI COMEBACK SAUCE
recipe from Deep South Dish but found here

1/4 cup olive oil
1/4 cup chili sauce — bottled
1/4 cup ketchup
1 teaspoon spicy mustard — (Creole mustard)
1 cup mayonnaise
8+ turns of the pepper mill, or more if desired
2 dashes hot sauce
1/4 teaspoon Cajun seasoning
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
2 tablespoons fresh lemon juice — (or more if desired)

1. Combine all ingredients in blender and process until smooth.
2. Pour into a refrigerator jar or lidded container and store in refrigerator.


Springerle [mostly] Fail

I don’t quite know what to make of the Springerle cookies that so attracted me in Viv’s Washington Post a week ago. My first batch was most likely a little overcooked: they do keep well but you have to dunk them in your hot coffee while you count to 10 before eating if you don’t want to break a tooth. The second batch of the same recipe was much much different for no apparent reason and came out a bit chewy. All i can find online is that they are supposed to be ‘dense’ but should you have to use a hammer to break them? should they taste like dried playdough? I give up. On the recipe #2. Marzipan springerle-like cookies. I also overcooked these but they turned out ok for it, except that we were on the last 8 inches of parchment paper and I learned the wisdom of the stuff. I had to scrape the ones on the pan off with a knife this morning and, needless to say, most of those did not survive. Being overcooked and super-sweet, these came out like almond-candy-cookie, they too benefit from a 10 second dunking in warm liquid.

I’m still hankering after some sort of mastery here, but I’ve given up on recipes that only use an egg or two as the binder for powdered sugar and flour. Sticking with the anise thing (a wonderful after-dinner palate-cleanser in my opinion) I’m going to experiment with anise biscotti.

On a more successful note, I ended up making a double batch of Dad’s Christmas Cookies (60-80?) for Viv to take to a Christmas cookie exchange. I packed most of the remaining ones in a box which i brought to work yesterday and today they are GONE. tried and true. (those are the round, sugar-coated “wedding cookies” pictured)