Meal: Stuffed zucchini, fried green tomato and crispy beets. Dessert: Lavender Cantaloupe Sorbet with fresh mint blossom.

Visiting Chef: Scott Bartzsch, shown below with Dan. They’ve been friends for almost 30 years.

Method:

Beets: Thin sliced with a mandolin and fry in peanut oil until they do not sizzle. Actually, Scott said fry them til “they are within an inch of their life”, about ~9 minutes at 375 degrees. Drain on newspaper and sprinkle with sea salt.

Green Tomato: Thick sliced and dipped in a basic batter: two eggs 1/2 cup flour, 1/2 cup cornmeal, 1/2 cup milk, and salt/pepper. Fry in oil in a cast iron pan til golden brown, flipping once.

Zucchini: Slice lengthwise and scoop out flesh, discard. Stuff with a mixture of Spicy Italian sausage (or whatever cooked protein), parmesan cheese, Pretzel breadcrumbs (yes, ground pretzels), fresh oregano, and fresh basil. Top with cheddar cheese. Bake for 20 minutes at 350 degrees or for the same time on the grill, like Scott did tonight.

Dessert: See here.

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