Tuesday, September 15, 2009

Taste Tempting Tuesday!

I have recently discovered the joy of cooking with Odobo seasoning, which is a mixture of salt, pepper, garlic powder and finely ground oregano. I made my own version which doesn't have MSG in it like the commercially prepared stuff does, but if MSG doesn't bother you, go for it!

Another thing I enjoy is putting together a meal with what I can find out in the garden at any given time of year. I came up with this menu a week or so ago after I'd watched the movie, Fried Green Tomatoes. This is my own version of the late summer favorite.

Pork Tenderloin with Hot Pepper Sauce and Fried Green Tomatoes

Thick sliced pork chops or thick sliced pork tenderloin (1 per serving)
Odobo seasoning
2 tbsp olive oil

Sprinkle both sides of pork chops with Odobo seasoning and then sear on both sides in 2 tbsp olive oil in iron skillet on high heat. Then place skillet in preheated 400 degree oven and bake for about 20-25 min. If you cook these in order (chops first, then tomatoes, then sauce), the chops will be done at about the same time as you finish the sauce. This also gives the tomatoes a little time to cool down so you don't burn your mouth!

Fried Green Tomatoes:

2 sliced green tomatoes
1/2 cup self-rising flour
2 tsp Odobo seasoning
Vegetable oil

Place flour in bowl with tight-fitting lid. Add 2 tsp or more of Odobo seasoning and shake green tomato slices until coated. Fry in non-stick skillet in 1/4 inch of vegetable oil until browned on both sides. Remove and drain on paper towels. Makes 2-4 servings depending on how big your tomatoes are.

Pepper sauce:
2 tbsp vegetable oil
1 bell pepper, seeded and sliced
2 jalapenos, seeded and sliced
1 small onion, chopped
2 cloves of garlic, minced
2 small tomatoes, peeled and chopped
Chipotle sauce to taste
2/3 cup shredded Colby Jack cheese

Saute onions, garlic, green pepper, and jalapenos in 2 tbsp of oil on medium high heat until onions are soft and translucent. Add chopped red tomatoes and several dashes of Chipotle sauce and sprinkle with Odobo seasoning. Cook about 2-3 min until tomatoes are soft and the juice is reduced by half. Sprinkle with about a tbsp leftover flour mixture from green tomatoes. Cook until thickened and then add the cheese, stirring until cheese is melted. This makes enough sauce for 2-4 pork chops.

Place pork chops on plate and top with sauce. Serve with the green tomatoes and enjoy!


  1. I've never had fried green tomatoes or pork chops. I'm going to have to try out this recipe yes.

    Can I really have the hunk? He's not optional? I can have him? I'll share XD

  2. Yummy meal, and a yummy man---can't get much better! His hair looks as if it would feel like rough velvet.

  3. Odobo, huh? Never heard of it and I've never had the fried green tomatoes either. I've always wanted to try them though. What's not to like about "fried" food. Yummy! It looked delicious!

    Nice hunk-I love how his g-string is so casually slung over his shoulder...like boxers or tidy whities aren't his style. Why bother with underwear...commando work just fine!

  4. I'll go for the Pork Chops and Fried Green Tomatoes. And I'll take a side order of Commando Hottie to top of the meal. Woohoo!!
    Love fried Green Tomatoes. I don't think I've had Odobo sauce. But I'm game.
    And my WV/menzest
    That must be our Spicy Boys.

  5. Good morning, ladies!

    Everyone should have fried green tomatoes at least once, if for no other reason than to say you have! Most recipes call for cornmeal, but I like the plain flour the best. And the plain hunks....

    WV/menzest? Donna, please define!

    Adobo sauce and Adobo seasoning are two different things. The sauce is pretty hot and spicy, but the seasoning is mild. Must be peppers in the sauce I guess. Like I said, if you don't have it, just use salt, pepper, garlic powder, and oregano. Same thing, different name.

  6. Fried green tomatoes are lovely, ladies!

    OK, not quite as nice as man on the half shell . . .but nice.

    the best thing about fried green tomatoes is that you can vary the final product just by how you slice them . . .

    If you slice the tomatoes very thin, and use a generous amount of oil, then you can get almost a "tomato chip" effect.

    Slice them thicker and they're kinda like eggplant.

    Either way is good--for my coating, I prefer the following:

    1 c white flour
    3 T cornmeal
    T garlic powder
    T Paprika
    Ground Thyme
    t curry powder

    1 egg, mixed with 2-3 T cold water

    dredge the slices in the dry, then dip into the egg mixture and back into the dry. Doing this helps the egg [and the whole coating] stick to the veggies,

    Lay the dipped slices on a plate or paper towel for a few minutes, then carefully slide a few at a time into the hot oil.


    As for how to choose a "good" green tomato . . .
    You want to choose tomatoes that have lost that hard green look, they should be just short of starting to turn red . . . . kindof a white green [?]

    An Olde Soul [Who grew up in Texas!]

  7. Both Recipes ladies sound tasty.
    you want me to define: MenZest: was my word verification word today. I think I will define it: As Men we relish with enthusiasm, gusto and they bring us enjoyment and pure delight.

    And Cheryl you provide us with a MenFest of MenZest!!!

  8. DUH!!! I thought WV meant West Virginia!
    I like menzest, though. Nice word!