Just so delicious

I haven't stopped thinking about fried green tomatoes since Lunch Bunch today! Think this means we need a trip to Founding Farmers sometime soon!

From Southern Living:

Ingredients:
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup all-purpose flour, divided
1/2 cup cornmeal
1 teaspoon salt
1/2 teaspoon pepper
3 medium-size green tomatoes, cut into 1/3-inch slices
Vegetable oil
Salt to taste

Preparation:
Combine egg and buttermilk; set aside.

Combine 1/4 cup all-purpose flour, cornmeal, 1 teaspoon salt, and pepper in a shallow bowl or pan.

Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

Pour oil to a depth of 1/4 to 1/2 inch in a large cast-iron skillet; heat to 375°. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels or a rack. Sprinkle hot tomatoes with salt.

Makes 4 to 6 servings

In anticipation of spring and eating outdoors...

My new favorite recipe for brunch! This would be perfect with a glass of white wine.

Bayou Bend Breakfast Casserole

Salami and white wine set this breakfast strata apart from the rest. A creamy layer of sour cream and Parmesan cheese baked on at the end send it out into orbit!

1/2 pound French bread, cubed
3 tablespoons butter, melted
1 pound Monterey Jack cheese, shredded
1/4 pound salami, sliced
10 large eggs
1 1/2 cups milk
1/3 cup white wine
3 green onions, chopped
2 teaspoons brown mustard
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes
1 cup sour cream
1/2 cup freshly grated Parmesan cheese

In a greased 13 x 9-inch baking dish, spread French bread cubes and drizzle with butter. Sprinkle on cheese and salami.

In a medium bowl beat together eggs, milk, wine, green onions, mustard, pepper and red pepper flakes. Pour over casserole, cover, and refrigerate overnight.

Remove from refrigerator 30 minutes before baking. Preheat oven to 325°F (160°C).

Bake, covered, for 1 hour. Uncover, spread sour cream on top, and sprinkle with Parmesan cheese. Bake, uncovered, an additional 10 minutes or until lightly browned.

Makes 10 servings.