Down In Dixie

Put Some South In Your Mouth

(Scroll down to "The Playlist" and hit play before reading... works better that way!)

Let's go on over to Willie and Lauramae's place and see what's cookin'. Drop-in friends are the best aren't they?

I think it's pretty much a phenomenon of the south though. Don't really see a bunch of folks just stopping by anywhere else. 

That's why you should always have a pot of coffee on, a pitcher of sweet tea and maybe some beer and wine... just in case. 

Well we're in luck cause Miss Mae's got some sweet tea made, some fried green tomato sandwiches with homemade potato chips and some good ole southern music on the phonograph. 

Pull up a rocker...

The pots are on!

The Plate... 

Fried Green Tomato Sandwich / Garlic Potato Chips

What you need... 

For the sandwich-

6 medium green tomatoes

1 cup white vinegar

1/4 cup sugar

Kosher salt

3 tbsp pickling spice

1 handful fresh dill

2 cups all-purpose flour

1/2 cup of cornmeal

1 tbsp chili powder

4 large eggs

peanut oil for frying

12 slices brioche bread

Yellow and red tomatoes, sliced

The Potato Chips-

3 large russet potatoes

1/4 cup olive oil

3 cloves of garlic / minced

2 tsp paprika

salt and pepper

Ketchup for serving

What you do...

The sandwich-

Slice the green tomatoes 1/4 inch thick and place in a large bowl.

Combine the vinegar, sugar and 1 tbsp salt in a saucepan.

Tie the picking spice in a tea ball or cheese cloth and add to the saucepan along with the dill.

Simmer over medium heat stirring until the sugar dissolves.

Add 2 cups of cold water and pour over the green tomatoes.

Let them sit at room temperature for 1 1/2 hours.

Whisk the flour, cornmeal, chili powder and 1 tsp salt in a shallow dish.

Whisk the eggs 2 tbsp water and 1 tsp salt in another dish.

Dredge the green tomato slices in the flour mix then dip in the egg mix then back in the flour.

Fry in the hot oil, turning only once until the crust is golden (about 3-4 minutes per side).

Drain on paper towel and sprinkle with salt.

Spread each slice of bread with spicy Mayo then layer the fried green tomatoes then top with the yellow and red.

Now that's a sandwich!

For the chips-

Preheat the oven to 375 degrees.

Place two rating sheet trays in the oven to heat up (this will help keep the potatoes from sticking).

Wash and lightly scrub the potatoes.

Slice the potatoes using a mandoline into thin strips.

Place in a large bowl of water to remove excess starch.

Drain well and pat dry.

In a large bowl, combine the olive oil, garlic and salt & pepper.

Add the potato planks and toss to coat.

Remove the hot trays from the oven and set the planks on the trays in a singe even layer. 

Lightly sprinkle the paprika on the potatoes then place the trays back int eh oven and roast for 20-25 minutes, flipping the potatoes half way through. 

Remove from the trays and season with salt.

The Playlist... 

Down In Dixie

All about the South... from New Orleans, Mississippi, Alabama, Georgia and those old "Cotton Fields " of home; it's all here. 

Love Marc Broussard's "Home", and check out the "Muscle Shoals-version" of "Simple Man" & "Free Bird" by Lynyrd Skynyrd". 

We've covered pretty much all the bases. So, grab your sweet tea, kick back and relax.

The "Playlist" runs on Spotify- Click on the link to listen to Down In Dixie

The Bar... 

Sweet Tea Sangria

What you need... 

1/2 lemon sliced

1/2 orange sliced

1/2 cup cherries

1 Granny Smith apple chopped

1/2 cup simple syrup

2 cups Rose' Wine

1 cup vodka

6 tea bags

Fresh Mint for garnish 

What you do...

Make the simple syrup and let cool

Steep the tea bags in 36 oz boiling water (about 10 minutes)

Squeeze juice from the citrus into a pitcher and add the syrup

Add the cooled tea, cherries wine and vodka

Let it chill for a couple of hours

Serve in tall glass or mason jars

Spoon in some of the fruit and top off with mint

Lauramae Ain't Waitin' Supper On Y'all All Night

Come And Get It!

Please... Day Drink Responsibly 

& 

Keep On Cookin'!