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Gold Medal Wine Club
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1-800-266-8888
5330 Debbie Road, Suite 200
Santa Barbara, California 93111
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Welcome to Gold Medal Wine Club. America's Leading Independent Wine Club since 1992. Celebrating 20+ Years!
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Deering 2008 Zinfandel Maus Vineyard
Deering2008 Zinfandel
Deering
Maus Vineyard

$37.00

Last Call
Platinum
Nagy 2012 Viognier White Hawk Vineyard
Nagy2012 Viognier
Nagy Wines
White Hawk Vineyard

$21.50

Last Call
Garagiste
Morello  2012 Chardonnay
Morello 2012 Chardonnay
Morello Wines

$17.00

Last Call
Gold
Maurice Vesselle Champagne Brut Cuvee Reservee Grand Cru
Maurice Vesselle Champagne
Maurice Vesselle Estate
Brut Cuvee Reservee Grand Cru

$36.00

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Platinum
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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. Testarossa
    2012 Pinot Noir
    Testarossa
    Doctor’s Vineyard
    Santa Lucia Highlands

    $55.00

    $63.00
    93 - Pinot Report
    id: 2433
    Diamond
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