Found some really decent looking green tomatoes today at one of the local,
privately owned stores. I bought 3 pounds of them. I found a decent
recipe on epicurean.com and thought I'll use it tonight. Recipe follows:
Ingredients:
3 to 4 large green tomatoes (6 to 8 ounces each)
1 tablespoon canola oil
1 teaspoon Cajun Blackening Rub (recipe below)
1/2 teaspoon kosher salt
1/4 cup sour cream
1/4 cup mayonnaise
1/4 cup mild hot pepper sauce such as Durkee Red Hot sauce
Oil for coating grill screen
Prep: 10 minutes (plus 5 minutes for rub)
Grill: 6 minutes
Gas:
Direct heat, medium-high (400°F to 450°F) Clean, oiled grate
Charcoal:
Direct heat, light ash 12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on lowest setting
Wood:
Direct heat, light ash. 12-by-12-inch bed, 3 to 4 inches deep
Clean, oiled grate set 2 inches above the fire
*Cajun Blackening Rub:
Ingredients:
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1/2 teaspoon mustard powder
3/4 teaspoon ground white pepper
3/4 teaspoon ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
1 tablespoon sweet paprika
1 tablespoon kosher salt
Directions:
1. Combine all of the ingredients.
2. Use as directed in a recipe; can be stored in a tightly
closed container.
If you're grilling poultry, try this dried herb rub. The flavors are
similar to commercial poultry seasoning. It's also great on pork. For a
simple basting liquid, mix the rub with olive oil. Or grind the rub very
finely and mix it with other liquids, such as apple cider and olive oil,
to use as an injector marinade for poultry.
Michael