Live the Live ™

I don’t know why it took me so long to try this recipe. But this year, perhaps with a late start due to a cold spring, my tomato plants didn’t start forming fruits until much later in the season. And so, I still had a lot of green tomatoes on the vine as the summer came to an end. Fried green tomatoes were the tasty solution to the problem.

It’s a really simple process of slicing the tomatoes, seasoning them with salt and pepper, dusting them with flour, dipping them in egg, and then rolling them in some flavored breadcrumbs before frying.

Good news for those that need it all gluten-free! It can happen if you follow my instructions below.

Green tomatoes, sliced
Salt and pepper
All-purpose flour (I use Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour)
2 eggs, beaten
Seasoned breadcrumbs (I make them gluten-free…see below)

At first, I sliced my tomatoes at about 1/4″ thick, but I found that if I could make them just a bit thinner, they would come out even crispier.

I placed the tomatoes on a cutting board, and seasoned them with the salt and pepper.

I then set up my 3 bowls for adding the breading. In the first bowl, the all-purpose flour. (I like using the Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour because it’s mostly rice flour and it makes the coating lighter.)

In the second bowl, I whisk a couple of eggs.

In the third bowl, I place my seasoned breadcrumbs. (You can buy Italian seasoned breadcrumbs, but I make my own by toasting a loaf of Udi GF bread, tossing the pieces into a blender to mill them down to a powder. I add oregano, basil, parsley, salt and pepper, granulated garlic and granulated onion, then whiz the blender for just a few seconds to combine everything. I place this in the third bowl.)

Then it’s time to do the one-handed method of dipping the tomato slices one-by-one into the egg, then dropping it into the breadcrumbs, where the other hand takes over to cover the tomato with a light layer of breadcrumb. Do the same for all the tomatoes.

Fry the tomatoes at 350 in an oil with a high smoke point, like grapeseed oil or avocado oil, until golden.

Place the tomato slices on a wire rack to cool, seasoning them immediately out of the fryer with some sea salt.

I’m not a jealous guy….usually. But when I saw my friends post that they’re on their way to one of my favorite islands in the world, St. John in the USVI, I wanted to just drop everything and join them.

I’ve been to St. John at least 7 times, whether solo, or with family and friends, and I always had a dream of retiring there…that is, until Hurricane Irma devastated the island almost to the day 6 years ago. (September 6, 2017) It changed St. John forever, and I haven’t been back since before that catastrophic event. I am long overdue.

I thought about the many trips I’ve taken there, and the mandatory catamaran trip we took to sip Painkillers at my all-time favorite beach bar, the Soggy Dollar on the island of Jost Van Dyke in the British Virgin Islands.

The Painkiller is one of the tastiest rum drinks you can make, and one that certainly brings you back to the Caribbean. And it was invented at the Soggy Dollar. Located on White Bay, a stretch of the whitest most beautiful sand in the Caribbean, surrounded by sparkling turquoise waters, there is no dock. You have to anchor your boat offshore and swim…hence the name: the Soggy Dollar.

Daphne Henderson was the owner of the Soggy Dollar years ago, and she is credited for inventing the Painkiller, which used Pusser’s rum, a British rum that is readily available here in the United States. Charles Tobias, a businessman that received permission from the British Royal Navy to commercialize Pusser’s rum in 1980, tasted the Painkiller and realized the potential of this amazing drink. He took some Painkillers home to the island of Tortola, where he experimented in recreating that drink, coming up with what he thought was something that was as good as—if not better than—the original. He called it the Pusser’s Painkiller.

Tobias never found out what Daphne Henderson’s original recipe was, but when he brought his own Pusser’s Painkillers back to the Soggy Dollar, and had a tasting battle between the two recipes, legend has it that his recipe won 10 out of 10 times. With Pusser’s bars and restaurants in the Caribbean and more in the states, Tobias quickly made the Pusser’s Painkiller the signature drink of these now-famous establishments…and perhaps the most popular drink among the sailing community in the US, Caribbean and West Indies.

The drink itself is simple…

PUSSER’S PAINKILLER

4 parts pineapple juice
1 part cream of coconut
1 part orange juice

Combine these 3 ingredients, with lots of fresh grated nutmeg in a glass with ice. How much Pusser’s rum you use depends on how hammered you want to get! A Pusser’s #2 uses 2 parts rum…a Pusser’s #3 uses 3 parts rum…and a Pusser’s #4 uses 4 parts rum!

I’ve had several Pusser’s #4’s back when there was a Pusser’s bar on St. John many years ago. I’ve also sampled them in the BVI at the Pusser’s locations on Tortola.  But I still prefer going back to Jost Van Dyke and knocking back a few at the place where the Painkiller was born, the greatest beach bar on planet Earth: the Soggy Dollar Bar.

A short time ago, there was an article that posted what they claimed was the original recipe of the Painkiller from the Soggy Dollar. It seems the only difference between the original and the Pusser’s version was the ratio of pineapple to orange juice. That’s just a personal preference.

Recently, the Soggy Dollar folks upped the game by putting their name on a line of rum. I just saw it in the store the other day, and have not yet had a chance to try it.

Whether you use this rum, Pusser’s, or whatever your favorite rum is, fact is, the best Painkiller is the one in your hand!

I didn’t mean to cheat…honest. But I wasn’t thinking when I bought my corn in the supermarket, and I bought ears that were already shucked. Classically, Mexican street corn is made by throwing unshucked ears of corn on the grill to cook them. So I improvised.

I took the shucked ears of corn, placed them in a pot of cold water, and brought it to a boil. I boiled the corn for just 2 minutes, removing them from the water at that point.

I placed the ears of corn on the grill, and watched over them carefully, rolling them back and forth so that they would have a nice char on them but wouldn’t burn. When I liked the color of the corn, I brought the ears inside and added the remaining ingredients, which can be prepared ahead of time.

1/2 cup mayonnaise
1/2 cup sour cream
juice of 1 lime
1/2 teaspoon granulated garlic

Combine these ingredients in a bowl and place it in the fridge until it’s ready to use.

Cotija cheese, crumbled
Tony Chachere’s Creole Seasoning
Fresh cilantro, finely chopped

Once the corn comes off the grill, brush on the mayo/sour cream mixture all over the corn. Traditionally, chili powder is sprinkled on, but I prefer the Tony Chachere’s. Sprinkle the cotija cheese on top, and garnish with a little cilantro.

I’m always looking for a new way to enjoy chicken, and I found a chicken wing recipe that sounded pretty good…but it needed a few special tweaks to make it my own.

Sweet, a bit spicy, and incredibly delicious, you can’t stop eating these wings once you get started!

My next project will be to cut up a whole chicken and use this amazing glaze on an entire bird!

3 lbs. chicken wings
1/2 cup ketchup
1/2 cup unseasoned rice vinegar
1/4 cup soy sauce
2 tablespoons honey
1 tablespoon Chinese chili garlic sauce
salt and pepper
chopped scallions
white sesame seeds
chopped cilantro (optional)

To make the glaze, combine the ketchup, rice vinegar, soy sauce, honey, and chili garlic sauce in a sauce pan. Simmer it over medium heat, reducing the sauce by half. Set it aside.

Pre-heat the oven to 350 degrees.

Season the chicken wings with oil, salt and pepper. Spread them out on a sheet pan lined with non-stick foil and bake them until done, about 30 minutes.

Remove the chicken from the sheet pan and place them in a large bowl. Raise the oven temperature to 400. Pour off any fat or liquid from the sheet pan and discard it.

Add the glaze to the bowl with the chicken and toss the wings in it until they are really nicely coated. Then return the wings to the sheet pan.

Bake for another 5 to 10 minutes, until you just start seeing a little char on the edges of the wings.

Plate the wings and top them with the scallions, sesame seeds, and cilantro.

I’ve been substituting maple syrup for honey in a variety of recipes lately, and I found that I prefer it. Doesn’t matter if it’s in a barbecue sauce, a marinade, or, in this case, cornbread. Pure maple syrup just makes the recipe better!

1 cup yellow corn meal
1 cup all-purpose flour (gluten-free flour works great, too)
1/2 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1 cup milk
2 large eggs, beaten
1/2 stick unsalted butter, melted
1/4 teaspoon vanilla extract
1/4 cup real maple syrup

Preheat the oven to 400 degrees.

In a bowl, combine the corn meal, flour, sugar, baking powder and salt. Mix them together well.

In a separate bowl, combine the milk, eggs, butter, vanilla and maple syrup.

Add the wet ingredients to the dry, and stir them together until they’re just blended. Don’t overmix.

Grease an 8 x 8 pan with oil (I used avocado oil), and pour the batter into it.

Bake for 25 to 30 minutes, until golden brown.

To make this corn bread gluten-free, simply substitute a GF flour for the all-purpose flour. I used Bob’s Red Mill Gluten-Free 1 to 1 Baking Flour with great results.

And to reduce the dairy, oat milk is a good substitute for the milk. (But quite honestly, whole milk really adds to the richness and moisture of the corn bread.)

I even baked this once without the eggs (not on purpose!) and it came out a bit drier, but still really flavorful.