Printable Recipe Clinton Kelly's Beef Bourguignon

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Are you ready for the series premiere of The Chew on ABC tomorrow?  I know that I am!

Even better, I was recently contacted by The Chew to share some of their recipes and recaps that they feature on the show.  Plus, in the next few weeks I will be doing a giveaway featuring The Chew products!

Being that I am in the south or Midwest, it depends on who you talk to on which part they consider Oklahoma to be apart of; however, I do know that Fried Green Tomatoes are a hit around these parts!  Carla Hall of The Chew will be sharing her Fried Green Tomatoes recipe.  I was able to get a sneak peak and share it with you today.  What I love the most about this recipe is she serves them with a side of corn relish.  Yum!  This is a great time to buy corn at a discount too!

But first things first, let's meet the cast!

I need these two, Carla and Daphne, to take me grocery shopping, can you imagine the amount of knowledge they could share with us on choosing the right foods?

Oh Clinton, yes this man needs to show up on my doorstep and give me a makeover!  He needs to throw out my wardrobe and figure out how I have a degree in fashion and lost my way through marriage plus kid and ended up working in my PJ's on most days.  Yes, Clinton…I'm waiting on you to revamp my wardrobe.

This man, Michael, well he could teach me all about meat and then some!  That is the major ingredient in most of our dinner meals, so it would be a perfect lesson!

Now, Mario, you hold my first love…noodles.  Need I say more?

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Fried Green Tomatoes

Source: Carla Hall of The Chew

Ingredients:

4 large green tomatoes
1 cup of flour
¾ cup of course corn meal
¼ cup panko bread crumbs, ground in a food processor
1 tablespoon of baking soda
Nice pinch of S&P
2 cups of buttermilk
1 egg
Canola oil, to fry
Spicy Corn Relish (I have added this recipe as well)

Directions:

Slice tomatoes into ½ inch slices and place on a sheet tray. Season with salt and let rest for 10 minutes then pat dry.

In a 12-inch non-stick skillet heat add canola oil to ½-inch deep in pan and heat over medium high heat.

In one medium sized baking dish, combine the dry ingredients, whisk together, and set aside. In another medium sized baking dish, combine buttermilk and egg, whisk together and set aside. Dredge tomatoes into buttermilk mixture and then into the dry mixture, shaking off any excess.

Fry battered tomatoes in batches until golden brown, flipping once during the process. Making sure not to overcrowd the pan. Using a slotted spoon or spider, transfer to paper towel lined sheet tray to drain. Season with salt and pepper if desired. Serve at once, with spicy corn relish.

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Spicy Corn Relish

Source: Carla Hall of The Chew

Ingredients:

1 tablespoon olive or canola oil
4 ears fresh corn, husked and cleaned, reserve the cobs to steep in water for
corn broth
1 clove garlic, minced
2 tablespoons jalapeño or serrano peppers, minced
1/2 cup red tomatoes, seeded and finely diced
3 tablespoons red onion, minced
2 tablespoons parsley, roughly chopped
1 teaspoon white vinegar
1 teaspoon lime juice
1 teaspoon lime zest
salt and pepper to taste

Directions:

1.  Cut the corn from the cobs, then scrape the cobs with a large spoon or with the back of a knife to remove the juices or the "milk" as my granny called it.  (Save the cobs to steep in water with a bay leaf for corn broth for a later use.)

2.   In a medium skillet, heat 1 teaspoon of the oil over medium-high heat.  Add the corn and cook quickly until corn is crisp-tender, about 2 minutes.  Add the garlic, 1/4 teaspoon salt, and the peppers.  Cook until fragrant, about 1 minute.  Remove from heat and let cool slightly.

3.  In a bowl, combine the corn mixture with the remaining ingredients.  Adjust the seasoning to taste.  Serve warm over the fried green tomatoes or at room temperature.

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I also have a few tips to share from Carla Hall, the one today features a tip on how to properly cut a pepper.

"In order to avoid seeds all over your counter, there is a proper way to cut peppers. First, slice off the top and bottom and make a slit in the pepper so it is completely flat. Then, run your knife across the pepper to remove the white membrane. Then slice the pepper to your desired thickness, no waste and it's easy!"

I love this tip as I am usually finding seeds everywhere after I use peppers.

Are you as excited as I am about this show starting tomorrow?  Be sure and tune in to The Chew also check them out on Facebook.

I'll be sharing a recap at the end of the week with more recipes and don't forget you will have the chance to win The Chew goodies soon!

Disclosure: This is not a paid post; however, I was contacted by The Chew to share about their show as well as do a giveaway.  I was also provided with the recipes and photographs that are on this post.

martinpooft1958.blogspot.com

Source: https://www.mommyhatescooking.com/the-chew

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