Saturday, February 19, 2011

One juicy tomato

Behold a video of Al the Retired Army Guy (a frequent Owner's Manual visitor) grilling green tomatoes for lucky patrons of the Fayetteville, North Carolina Farmer's Market:

It is not possible to describe how much I dig that video.

If one minute and ten seconds of Al isn't enough for you, hop on over to his blog, A Soldier Learns to Cook, and set a spell.

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Bill said...

Al is fantastic and the green tomatoes look pretty good. Unfortunately that action won't be happening on my grill unless that stuff he put on them is available in a bottle.

Jon Moore said...

When I get back to Memphis you're invited to make a guest appearance with the BBQ team.
Despite your creds I doubt they'll let you touch the ribs or shoulder but you can wow them on Friday night.

Anonymous said...

Wow! Thanks Erin for linking this, a very pleasant surprise indeed.

@ Bill - I can give you a simple recipe for the sauces if you want them.

@ Alpha - I'd love to work with your BBQ team. And it's OK if they won't let me touch the ribs or shoulder. Hell, I'd love to be there just to learn something.

BTW, the video was produced by my wife. She does video/audio editing as part of her job, and she shot the footage, put it together, did the captions, sound, transitions, etc.


Bill said...

A talented family in deed! I'm envious. I cook, my wife complains. I'd love that recipe. If I whipped up some grilled green tomatoes, this summer, everyone would wonder where I bought them.

Anonymous said...

Damn those look good! The weather here has warmed some and I was just thinking the other day about outdoor cooking (or perhaps I should say eating as I'm the guy who'd be waiting in line, not the preparer)
Thanks to all the cooks of the world.


Jon Moore said...

I'm the token Yankee on the team. I have risen to the exalted position of charcoal crew member. In that position of responsibility I, along with a rotation of others, sit in the back of our compound drinking beer, eating crawfish and making sure the next batch of charcoal is properly fired.
My email address is included in my profile. Send me yours if you wish and assuming I'm sent to Memphis next I'll give you the competition schedule so you might arrange yours to make a date.
I would ask you though, once you've spent some time at the cooker, do not look down your nose at those of us of lesser import or you will get no crawfish.

DogsDontPurr said...

Oooo....imagine some of those tomatoes on a pizza with fresh mozzarella all melty. Mmmmmmmm....

WV: rheat. Yes, I would re~heat the leftovers too.

Al The Retired Army Guy said...

Bill (and all...)

For the Ginger-Soy-Lime-Honey Garlic Reduction:

1 cup Soy Sauce
1 tsp grated ginger
1 tbsp lime juice, fresh
2 oz (1/4 cup) honey
4 cloves garlic, minced

Place all ingredients in a saucepan over medium heat. Reduce until thick. Adjust seasonings. Cool, label, and store in an airtight container until needed.

Green Curry-Peanut-Coconut Milk Sauce ....

1 tsp green curry paste (or you can make your own curry paste and use that)
2-3 tbsp smooth peanut butter (if you make your own, that's better)
14 oz coconut milk (you can make your own as well if desired)
1 tbsp canola oil

In a small sauce pan, add the canola oil over medium high heat. Add the curry paste, and cook for about 2 minutes; do not burn. Add the coconut milk, and cook for 3 minutes. Off the heat, whisk in the peanut butter until smooth. Return to stove, reduce heat to medium low, and simmer for about five minutes. Adjust seasonings. Cool, label, and store in an airtight container until ready to use. (Note: if you want a bright aspect to your sauce, add a few drops of lemon and/or lime juice to your sauce right at the end of the cooking process).

Bear in mind that all of the ingredients can be modified to suit your tastes in terms of amounts. If you like more curry in your sauce, for example, feel free to add some more.

You will now be the culinary hero of your household ... ;-)

Alpha - If I can make it, that will make two token Yankees (well, I'm an Indians fan, sorry) on the team. As you may or may not know, I have a 600 lb BBQ cooker in my backyard, and use it often. This being said, I have a lot to still learn about BBQ. And food/cooking for that matter. I'll get in touch with you via email so we can maintain contact. And no, just because I'm a culinary school graduate doesn't make me any better (or worse, for that matter) than the next guy. I promise not to look down my nose at anyone - I like crawfish too much.

Dogs - they would indeed be great on a pizza. Particularly a grilled pizza.


Mrs. C said...

Um, YUM.

And the tomatos looked great, too.

Nin Andrews said...

Okay, so I'm in Va. visiting my mom, and I just have to say, yeah, I grew up on green fried tomatoes. Nothing healthy about the way we made them. Just lots of bacon grease . . . that was the secret to everything. We ate grease for breakfast, lunch, dinner. And yeah, not so healthy, but then my mother just turned 94. Damn.
Wonder if it was something in the green tomatoes . . .

Erin O'Brien said...

1. Make my own curry paste, peanut butter, and coconut milk, Al?

... um, yeah, right.

As if I don't have enough to do around here between the laundry and the Goat's filthy animal needs. I'm exhausted for chrissake. I'll buy that stuff thank-you-very-much.

2. "Just lots of bacon grease ..."

Well that christ. That's easy enough. I've got a jar of it in the fridge.

Anonymous said...

Al, do you use the green curry-peanut-coconut milk sauce in other recipes? It sounds divine.

I'm a terrible grill cook, but maybe in the summer this could work for me.

Goat said...

After making all the sauces, looks like the actual cooking is the easy part!!

philbilly said...

Here's what I read:

foodfoodfoodfoodfoodfood cookcookcookcook workworkokworkwork foodfoodfoodfood cookcookcook: BACONGREASE!


Al, I am also inspired to finish excavating my kitchen, where I occasionally heat pistons and freeze piston pins prior to their matrimony to the connecting rods, so that I can make the Ginger thing. I really dig Ginger, the girls and the roots.

Remember, I came here because of "Housewife". The kitchen is mostly the room I pass through between the office and the loo, grabbing a beer on return. I am always impressed by those with the patience to create culinary art.

I cook when I camp;

Dump a lot of coffe in stainless steel US Navy surplus pot, add water, set on edge of fire until you smell delicious cowboy coffee.
Heat cast iron pan on rocks at edge of fire, drop in steaks or bacon depending on time of day. Grill vegetables on steel grate high above fire. Eggs are tricky, go in bacon gease, need to watch. Sizzle til done. Eat. Decide to sleep more or not. Follow track of Sun and keep beer in shade.

Al The Retired Army Guy said...

Twinkly - the sauces can be used for any number of things. The soy reduction would be a nice glaze for grilled salmon, for instance, and the curry sauce would be a nice accompaniment to a rice dish, and, once it's cooled a bit, makes a very nice dip (think rice crackers, etc.). It's all up to your imagination.

Goat - hell, the sauces are easy, too! Make our humble hostess make them for you.

Phil - Oddly enough, when I was a company commander, that's exactly how my cooks made coffee for the entire battalion when we were in the field. Always ended up with grounds in the bottom, though.


philbilly said...


Don't know why, but this is always the best cup of coffee. Probably has a lot to do with being out in the sunny verdant hinterlands after a good grey winter in the CLE. But I think the roiling unfiltered grounds really get a workout. My surplus pot has fire marks half way up, and thick creosote and ash cooked on the bottom. I keep the inside pretty clean by bachelor standards.

If you watch old westerns carefully, the good ol boys always slurp the last sip, spit, and flip the grounds in the fire. Yep, mi-tee good coffee.

Anonymous said...

FAYETTEVILLE, crap! Next time, please come to Raleigh. I will support you with however money I have left, as a public worker here in NC.