RickTNRebel Profile - Allrecipes.com (16761660)

cook's profile

RickTNRebel


RickTNRebel
 
Home Town: Nashville, Tennessee, USA
Living In: Music City Usa!, Tennessee, USA
Member Since: Jul. 2010
Cooking Level: Expert
Cooking Interests: Baking, Grilling & BBQ, Frying, Slow Cooking, Asian, Mexican, Italian, Southern, Dessert, Gourmet
Hobbies: Sewing, Gardening, Hiking/Camping, Camping, Walking, Fishing, Reading Books, Music, Painting/Drawing
Recipe Box 2 recipes
  •    
  • Title
  • Type
  • Overall Rating
  • Member Rating
Photos
If only there was something delicious here to stare longingly at...
Make sure your Cook's Profile is loaded with gaze-worthy photos.
Start uploading photos now!
About this Cook
Born/raised in TN. Joined Marines at 17 and travelled the world for 36 years, decided to come home to TN.
My favorite things to cook
I like to cook "Themes" and share the cooking with others who love to cook.I guess I like "cooking" parties-not "dinner" parties!I really like the historical aspects of food from pre-history to the present.
My favorite family cooking traditions
Holiday meals of course, along with the southern comfort foods I grew up with.
My cooking triumphs
3 day pig pickin' with catfish stew and all the trimmins'! This used to be a southern early fall tradition, but you rarely hear of one anymore. People just sleep in the yard or field on pallets, especially the kids who get a kick out of such big, outdoor, 3 day parties! Like a huge, multi-family camping trip in your own yard!
My cooking tragedies
"pine-sol" Crappie...all day cleaning our catch at my brother's house and the whole family is gathered for a fish fry. The last step before putting the fish into the hot oil is adding cider vinegar to the batter the fish is in(this fizzes the batter and makes it light and crisp). I asked, "Where do you keep the vinegar? "The answer was, "under the counter" I reached in and pulled out the bottle and poured without looking at the label...it was Pine-Sol...
Recipe Reviews 3 reviews
Creamed Chipped Beef On Toast
Great recipe! I used beef broth and condensed milk and added black pepper. I've always loved this "SOS" with any sort of beef, especially left-over roast beef. In the Marines, we called it "SOS" too, but it meant "s**t on a shingle". It was always on the breakfast menu at the chow hall! I do like the idea of having it with beer...never tried that. I've had oysters and beer for breakfast before down in "nawleans"! "Beer...it's not just for breakfast anymore!"

0 users found this review helpful
Reviewed On: Apr. 16, 2011
Southern Fried Green Tomatoes
You have to start with the right tomato. Saucing or juicing tomatoes just do not fry, bake or stew well. You need fleshy, meaty tomatoes- not the ones filled with seed pockets and juice. Don't expect supermarket tomatoes to fry well. They've probably been frozen and will be mealy. Get your green toms from your garden or a farmer and view the cut open flesh."Big Boy" and "Beefsteak" are two types that fry well when green. I salt the slices to drain off some of the moisture and bitterness before I bread or batter them. Some folks like the acidity and use buttermilk to increase it. Fried green toms are considered a southern "curiosity" but it's really just a variation on the centuries old fried eggplant and tastes almost identical (Try a few sprinkles of basil, oregano and Parmesean cheese on the toms!). I fry my green toms in olive oil (not EVOO) and/or other oil blends, depending on the flavor I want. Traditionally in the south, bacon grease or lard would've been used to fry 'em in, and I sometimes go with tradition. I find Olive oil, garlic and Toms are "naturals" together. Buy when the price is low and freeze them. They can be preped, breaded and frozen on sheet pans or waxed paper, then bagged and fried from the freezer, just like eggplant or Okra...try green tomato "chips" from your dehydrator!

23 users found this review helpful
Reviewed On: Jul. 13, 2010
Best Fried Green Tomatoes
Salt the slices and rack them to drip on paper towel (or lay on paper towel) to remove some of the moisture and bitterness. Allow a pelicle to form before coating with the egg. Then dredge and recoat with breading mixture. These can be preped and frozen on cookie sheets, bagged up and fried from the freezer which gives the best sealed breading of all!

4 users found this review helpful
Reviewed On: Jul. 13, 2010
 
ADVERTISEMENT

In Season

Want to Grill Tonight?
Want to Grill Tonight?

Check out time-saving recipes, because any night’s a good night to grill.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States