Celebrating Mother's Day with "dinner & a movie" with Bristol Ca - WDRB 41 Louisville News

Celebrating Mother's Day with "dinner & a movie" with Bristol Catering

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Chef Chris Ross of Bristol Catering has a unique idea for celebrating this Mother's Day. You can put together "dinner and a movie" night at home with a few simple ingredients and your DVD player! Chef Chris has chosen Fried Green Tomatoes as his Mom-friendly feature, but you can pick your mom's favorite movie and cook according to the theme.

Tips from chef Chris:

I recommend canola oil for cooking and salad dressings because it has a more neutral flavor than any other oil.

Set up a fancy dining table in your living room to watch the movie while your mom and you enjoy this meal. You can use some fancy placemats or a tablecloth on your coffee table. Have some linen napkins and Google a cool fold to impress mom. Set out silverware on the table as well.

Have a pitcher of homemade tea (recipe below) with some peach slices floating in it to complete the Southern Theme of the Movie.

DON'T FORGET THE FLOWERS!!!

Bristol Catering

1862 Mellwood Avenue

Mellwood Arts and Entertainment Center

Louisville, KY 40206

(502) 584-3663

 

www.bristolcatering.com

 

Fried Green Tomatoes and Blackened Rock Shrimp with Baby Arugula

Fried Green Tomatoes

3 Green Tomatoes

2 C All Purpose Flour

2 C Weisenberger Fish Batter Mix

2 Eggs

1 T Blackening Spice

1 C Buttermilk

2 C Canola Oil

Kosher Salt and Pepper to taste

Slice the tomatoes about ¼ inch thick and spread them out on a cookie sheet. Sprinkle with kosher salt, then place in a strainer for about an hour to pull some of the water out of the tomatoes. (This will make for a more crispy end product, plus give you an hour to finish the rest of the prep.)

Pat dry the tomatoes. In a large skillet or shallow pot heat the oil to get ready to fry the tomatoes, if you have a thermometer you should heat the oil to 350 F which is the best temperature to deep fry with. Combine the blackening spice with the flour in a shallow pan.

Whisk the eggs and buttermilk in a medium sized bowl and place the Weisenberger Fish Batter Mix in another shallow pan. This will be the classic standard breading procedure. Dip the tomatoes in the flour, then the egg mix, then into the fish batter mix. (Remember to use one hand for wet ingredients and the other for the dried ingredients.) Once breaded and the oil is up to temp, deep fry the tomatoes until golden brown on both sides. Remove from oil and let drain on a paper towel lined pan. (If you are frying in batches, you can keep your oven on low heat and reserve the tomatoes in there while you finish the rest of the dish.)

Blackening Spice

3 t Dried Parsley

3 t Paprika

2 t Kosher Salt

2 t Garlic Powder

1 t Onion Powder

1 t Rubbed Sage

1 t Dried Thyme

1 t Fennel Seed

1 t Dried Oregano

½ t White Pepper

½ t Black Pepper

Combine all ingredients and mix well. Store in an airtight container. (This spice is great to use for grilling or/frying many meats, as well as on French fries and other vegetables)

Blackened Shrimp

1 lb Rock Shrimp

2 T Unsalted Butter

Blackening Spice

Pat dry shrimp. Season the shrimp liberally with the Blackening Spice. Heat a heavy sauté pan or cast iron skilled with medium high heat. Add the butter and melt, once the butter is hot, add the shrimp. Brown on both sides and be careful not to burn the spice or the dish will taste bitter. The total cooking time is about 4 minutes.

Lemon Vinaigrette

1 C Canola Oil

2 T Apple Cider Vinegar

2 T Honey

½ t Tabasco

1 t Whole Grain Mustard

Salt and Pepper to taste

In a medium sized bowl, whisk all ingredients until it comes together and is emulsified.

Add Salt and Pepper to taste.

Remoulade Sauce

½ C Mayonnaise

2 T Whole Grain Mustard

1 T Horseradish

¼ t Tabasco

2 T Ketchup

In a medium sized bowl whisk all ingredients until combined. Store in a squeeze bottle until ready to use. The sauce is important, just like in the movie Fried Green Tomatoes, the secret is in the sauce!

To Serve:

Take 3 slices of the Fried Green Tomatoes and place like shingles in the middle of a plate. Spoon the Blackened Shrimp over the tomatoes. Drizzle the Remoulade over the shrimp and around the plate for the presentation. In a medium mixing bowl, toss the Baby Arugula with the Lemon Vinaigrette. Drizzle the dressing around the sides of the bowl and toss the Arugula into it to avoid over dressing and making a soggy salad. Mound the greens on the Shrimp and tomatoes and try to get height for presentation purposes. You can also garnish with grape tomatoes and green onions to add more color to the dish.

Asia's Sweet Tea

2 ½ Qt Water

8 Lipton Tea Bags

1 C Sugar

In a large pot bring 2 quarts of water and 8 tea bags to a boil. Once the tea/water boils turn off the heat and let it steep for 10 minutes. Remove tea bags and squeeze all the water out of the tea bags as you remove them. Whisk in the sugar until dissolved. In a glass pitcher, add the sweet tea mixture. Add the ½ quart of very cold water to the pitcher. Throw in some peach slices and ice and serve.

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