You must enable JavaScript®!
Gold Medal Wine Club
Impersonating:
1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
Google+ Google Plus youTube YouTube Pinterest Pinterest Instagram Instagram
Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
View AllView All Packages Package Code
Parmelee-Hill 2010 Proprietary White Blend Darcy
Parmelee-Hill2010 Proprietary White Blend
Darcy
Gold Medal - SF Chronicle Wine Competition

$12.99

Was $22.00
Sale
Gold
Picayune 2011 Sauvignon Blanc
Picayune2011 Sauvignon Blanc
91+ - Richard Jennings

$9.99

Was $18.50
Sale
Gold
Alma Sol  2010 Proprietary Red Blend Cuatro Caminos
Alma Sol 2010 Proprietary Red Blend
Cuatro Caminos
Gold Medal Winner

$12.99

Was $19.50
Sale
Gold
Shannon Ridge 2010 Petite Sirah
Shannon Ridge2010 Petite Sirah
"Single Vineyard Collection"
90 - Connoisseurs' Guide

$11.99

Was $22.00
Sale
Gold
NADIA 2012 Sauvignon Blanc Santa Barbara Highlands Vineyard
NADIA2012 Sauvignon Blanc
Santa Barbara Highlands Vineyard
GMWC Special Selection

$8.99

Was $16.00
Sale
Gold
Membership Rewards

Save $$$ in the wine store when you buy six or more wines-- combine any wine*, any series!

*Does not apply to Sale or Specials wines.

Fried Green Tomatoes Topped with Warm Shelled Crab

Sobriquet


Ingredients

Fried Green Tomatoes:
6 medium green tomatoes
1 quart buttermilk
1 tsp. salt
2 eggs, beaten with 2 tsp. water
2 cups olive oil
4 cups bread crumbs
2 cups flour
2 cups vegetable oil

For the Sauce:
1/2 tsp. tarragon
2 cups water
2 cloves garlic, minced
Sauce, continued:
2 stalks celery, chopped
1/2 red bell pepper, chopped
1/2 jalapeno pepper
2 Tbs. Dijon mustard
1 Tbs. Worcestershire sauce
1 tsp. old bay seasoning
1/2 cup cream
1 Tbs. dried basil
3/4 cup mayonnaise
1/2 cup parsley, chopped
1 tsp. dried dill
2 cups catsup
2 Tbs. chopped capers


Instructions

For the Fried Green Tomatoes: Trim off the top and the bottom of each tomato. Cut each tomato in half to make two equal slices, about 1 inch thick. Place twelve tomato slices in a glass or stainless steel pan. Salt the tomatoes both sides, and pour buttermilk over each slice. Make sure both sides are coated. Refrigerate for 2 hours. Remove the tomatoes from the refrigerator, drain and pat dry. Coat each side of the tomato slices with flour, then each side with the egg mixture (egg and water), and then heavily coat each side with bread crumbs. Now fry four tomato slices at a time in the oil over a medium heat until they are golden brown. Drain on paper towels. Keep warm until presentation. Salt and pepper to taste.

For the Sauce: Saute the onion, garlic, celery, and peppers in olive oil until soft. Add catsup, mustard, water, herbs, old bay seasoning, and Worcestershire. Simmer this mixture for about 1 hour. Add capers, mayonnaise and cream. Spoon sauce over the warm fried green tomatoes. Top with fresh shelled crab.



    Suggested Pairings

  1. Fulcrum
    2012 Pinot Noir
    Fulcrum
    Gap’s Crown Vineyard
    Sonoma Coast

    $45.00

    $59.00
    93 - Pinot Report
    id: 2482
    Platinum
Close