Fried green tomatoes:
Ingredients:
- 4 medium sized green tomatoes sliced into ½ inch thick slices
- 2 cups All purpose flour
- 1 tbsp Cajun seasoning
- 1 tbsp Garlic powder
- 2 tbsp Corn meal
- 2 tbsp Kosher salt
- 2 tbsp Panko bread crumbs
- 1 tbsp Baking powder
- 2 cups Buttermilk
- ¼ cup Amber or dark beer
- 1 ½ tsp Kosher Salt
- 2 cup Canola oil
- ¾ cup Remoulade sauce*
- 5 oz Spring mix lettuce
- ¼ cup Herb dressing** (or store-bought herb vinaigrette)
- Combine the flour, Cajun seasoning, garlic powder, corn meal, kosher salt, bread crumbs and baking powder in a wide bowl and set aside.
- Combine the buttermilk, beer and salt in a bowl and set aside.
- In a pan, heat the oil at medium heat. Dust the green tomatoes in the flour mixture, then transfer them to the buttermilk marinade, and back to the flour. Place in the pan with oil and cook, flipping once, until golden on both sides. Remove from pan on napkins or paper towels to absorb excess oil.
- In a bowl, toss the lettuce with the herb dressing (or salad dressing of your choice) and transfer to a plate.
- Place the green tomatoes on top of the salad, drizzle Remoulade sauce over the tomatoes, and serve.
Herb dressing:
Ingredients:
- 1 tsp Fresh thyme, finely chopped
- ½ tsp Fresh rosemary, finely chopped
- ½ tsp Fresh oregano, finely chopped
- 1 tsp Fresh mint, finely chopped
- 1 tbsp Garlic, chopped
- 1 tbsp Shallots, chopped
- ½ tbsp Kosher salt
- 2 tbsp Coriander seeds, crushed
- ¼ cup White balsamic vinegar
- 2 tbsp Red wine vinegar
- 2 cups Olive oil
- Whisk all ingredients together in a bowl.
Remoulade sauce:
Ingredients:
- 1 cup Mayonnaise
- 1 tbsp Horseradish
- ½ tbsp Paprika
- 2 tbsp Capers, chopped
- ½ tsp Tabasco sauce
- ¼ tsp Crystal hot sauce
- ¼ tsp Lemon juice
- ½ tsp Garlic, chopped
- ½ tbsp Italian parsley, chopped
- 1 tsp Chives, chopped
- 2 tbsp Creole mustard (or Dijon mustard)
- 2 tbsp Ketchup
- ¼ tsp Black pepper, ground
- ½ tsp Kosher salt
-
Combine all ingredients in a bowl. Taste and adjust seasoning and lemon juice if needed.
About Michael Sabella:
Born and raised in San Francisco, Michael is his family's fourth generation in the restaurant industry. He started peeling prawns and cleaning squid at the age of 7 at his family's restaurant, A. Sabella's on Fishermans Wharf, and received his initial culinary training at a small restaurant owned by his father, who gave him the freedom to start exploring his culinary creativity.
Michael eventually moved to Las Vegas to continue to pursue his passion for cooking. His got a job at Thomas Keller's Bouchon at the Venetian Hotel and Casino, where he learned a deep respect for cooking as a craft.
During his time at Bouchon, Michael also attended the famed Le Cordon Bleu cooking school in Las Vegas and later opened Michael Mina's Strip Steak restaurant in Las Vegas.
Upon returning to San Francisco, Michael cooked for an Organic catering company and later was the chef at a small wine lounge in Livermore called Mera Vino.
For more information on Roux Louisiana Kitchen, Santana Row, visit www.rouxkitchen.com
