Charlie & The Chef: Fried Green Tomatoes and Buffalo Oyster

This dish has some big flavor.

Pearl’s New Orleans Kitchen in Elk Rapids shows us how to make fried green tomatoes, creole sauce and Buffalo Oyster with Pearl’s dredge.

Creole Sauce

  • 1 Tbl Butter
  • ½ med yellow onion diced
  • ½ med green bell pepper diced
  • 1 rib celery diced
  • 1 tea minced garlic
  • Sweat veggies in a medium size sauce pan.
  • 1  large  roma tomato diced
  • 1 cup clam juice
  • ¼ tea paprika
  • ¼ tea salt
  • ¼ tea thyme leaves
  • 1 ea bay leaf
  • 1 pinch  cayenne
  • 1 pinch  black pepper

Add all the rest of ingredients to pot and simmer for 15 minutes.

Blue Cheese Dressing

  • 3 oz sour cream
  • ½ cup mayonnaise
  • 1 Tbl green onion minced
  • 1/4 tea salt
  • 1 Tbs course ground pepper
  • 1 tea red wine vinegar
  • 1/2 tea minced garlic
  • 1 tea Worcestershire sauce
  • 3 oz blue cheese crumbles (Danish)
  • 2 Tbl buttermilk

Combine all the ingredients except for the mayonnaise and buttermilk.

Mix well, then add cheese and buttermilk.

Stir until well blended. Put into a storage container and label, date and refrigerate.

Pearl’s Dredge

  • 2 1/2 cups flour
  • 1 cup masa flour
  • 1 cup corn flour
  • 1 1/2 tea salt
  • 1/2 cup parsley flakes
  • 1 ½ tea cayenne
  • 1/4 cup granulated garlic
  • 1 tbl paprika
  • 1 tbl ground bl. pepper
  • 2 tbl lemon pepper

Combine all ingredients and mix well.

Categories: the four