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Alabama Pommes d'Amour




Source of Recipe


the web


Recipe Introduction


(Fish River Crab Risotto Stuffed Green Tomato)


List of Ingredients




Green Tomatoes:

2 quarts canola oil

1 large whole green tomato

1 cup seasoned flour

1/2 cup buttermilk

1 tablespoon Worcestershire sauce

1 cup seasoned bread crumbs



Recipe



Remove skin and stem from tomato. Slice top of tomato and hollow out the pulp and seeds. Dredge in flour; pat excess off. Mix Worcestershire and buttermilk. Roll tomato in mix to coat all sides; shake off excess.

Mix cup of breadcrumbs with 1 tablespoon each of onion powder, garlic powder, salt, black pepper and a pinch of cayenne. Place tomato in breadcrumb mix and coat again completely.

Pour canola oil in a 1-gallon pot and heat to 360 degrees. Fry in oil until golden brown. Set on a paper towel to remove excess oil.

Crab Risotto:

4 tablespoons unsalted butter

1/4 cup yellow onion (diced small)

1 cup Arborio rice

1/4 cup white wine

11/4 cup heavy cream

2 cups crab stock (can substitute chicken stock or water)

1 cup milk

3 egg yolks

1/4 cup diced tomato

2 cups Fish River Blue Crab meat (boiled and picked)

3 local jumbo shrimp (sautéed or broiled)

Salt and pepper to taste

2 ounces Elberta semi-soft cheese (Sweet Home Farm)

Place 2 tablespoons butter in a heavy-bottom pot with onions. Cook over medium flame until translucent and then add rice. Stir rice with a wooden spoon or a tempered rubber spatula until coated with the butter. Add wine and stir constantly until the rice absorbs the wine.

Add stock, milk and cream by the half cup, stirring constantly until rice has absorbed the liquid and is tender and creamy. Pull rice from the heat and add the rest of the butter, egg yolks, tomato, salt, pepper, crabmeat and 1 ounce of Elberta cheese.

Cook shrimp to your liking and reserve.

Plate presentation:

Fill fried tomato with crab risotto and drape shrimp over the side of the tomato. Recap tomato with top decoratively. Rest tomato on a bed of flavorful local lettuces such as arugula, radicchio, red oak, romaine and chicory. Garnish the plate with creative items that compliment or enhance the dish.