Roux Louisiana's Fried Green Tomatoes Parmesan
BATON ROUGE - Our April Chef of the Month Roux Louisiana at Phil Brady's was back in the 2une In kitchen Wednesday.
Chef David Johnson whipped up some Fried Green Tomatoes Parmesan:
1 green tomato
1 cup of corn flour
1 tbsp. creole seasoning
1 cup of water
1 cup of marinara
1/2 cup of oil
Sliced Swiss cheese
Slice tomatoes into three, thick slices. Next submerge tomatoes into bowl of water. Next, remove tomatoes from water and place into bowl of corn flour and add creole seasoning. Put oil into skillet or pan and place tomatoes into the oil. Fry for 3 minutes on each side. Remove from skillet and allow to drain on paper towel. Place onto serving dish. Pour marinara on top and add Swiss cheese slices. Garnish with green onions and Parmesan cheese and serve.
2une In all next month for recipes from our May Chef of the Month, Capital City Grill.