It's almost supper time! At the beginning of every week, Parker and I decide on a traditional, Southern, Sunday meal {"traditional" meaning something is nearly always fried or a stick of butter is used}. It's usually our splurge meal of the week and we love cooking together from family recipes and perfecting our favorites. This week we decided to take a little break from convention and make some yummy BLFGT sandwiches {the only thing that would make this better would be to add pimento cheese}, my best Mac & Cheese dish from the Deen Brothers recipe and homemade Banana Pudding. I hope y'all enjoy the recipes and kindly make any suggestions! Have a wonderful week.
Bacon, Lettuce and Fried Green Tomato Sandwich {serves 4 or more}:
- 2 large green tomatoes, sliced medium to thick
- Salt and pepper to taste
- 3 cups yellow cornmeal
- 3 cups canola oil
- 1 lb. of thick sliced bacon
- 8-12 crisp lettuce leaves {we prefer Bibb lettuce}
- Dukes mayonnaise
- Toasted sandwich bread
Season slices of green tomato with salt and pepper. Dredge in the cornmeal. Heat the oil in a skillet. Fry the tomatoes until crisp and golden on both sides. Remove from pan and place on paper towel-lined plate to absorb any excess oil.
Spread the mayonnaise on the toasted bread. Build your sandwich with the lettuce, fried green tomatoes and cooked bacon.
2 cups of uncooked elbow macaroni
8 ounces cheddar cheese, shredded (about 2 cups)
8 ounces American cheese, shredded (about 2 cups)
1 cup whole milk
1/2 cup sour cream
2 eggs
1/4 cup unsalted butter, cut into pieces
1 teaspoon bottled hot pepper sauce
1/2 teaspoon salt
Preheat oven to 350 degrees. Grease a 9x13-inch baking dish; set aside. In saucepan, cook macaroni according to package directions; drain. Return macaroni to saucepan.
While macaroni is hot, add the cheeses to the pan; stir well. Spread the macaroni mixture in the prepared baking dish. In a bowl, whisk together the milk, sour cream, eggs, butter, hot sauce, and salt. Pour the milk mixture over the macaroni.
Bake for 35 to 40 minutes or until golden brown and bubbling. Let stand for 10 minutes before serving.
Banana Pudding {serves 4 to 6}:
- 2 cups whole milk
- 2/3 cup granulated sugar
- 1/4 teaspoon salt
- 1 egg plus 1 egg yolk
- 3 tablespoons cornstarch
- 2 tablespoons unsalted butter
- 2 teaspoons vanilla extract
- 1 box of Nilla wafers
- 2 large bananas, sliced
- 3/4 cup heavy cream, chilled
- 1/4cup powdered sugar
- 1 teaspoon vanilla extract
Heat the milk, sugar and salt in a medium saucepan over medium heat until simmering, stirring occasionally to dissolve the sugar. Meanwhile, whisk the egg and yolk in a medium bowl until thoroughly combined. Whisk in the cornstarch until combined and the mixture is pale yellow and thick, about 20 seconds.
When the milk mixture reaches a full simmer, gradually whisk the simmering mixture into the egg mixture to temper. Return the mixture to the saucepan, scraping the bowl with a rubber spatula; return to a simmer over medium heat, whisking constantly, until a few bubbles burst on the surface and the mixture is thickened and glossy, about 30 seconds. Off the heat, whisk in the butter and vanilla.
Strain the pudding through a fine-mesh sieve set over a medium bowl. Place plastic wrap directly on the surface of the pudding to keep a skin from forming.
Line the bottom of a 1½-quart serving dish with vanilla wafers. On top of the wafers, place a layer of the sliced bananas. Pour ½ of the pudding over the bananas, and spread to the edges of the dish. Repeat the vanilla wafers, bananas, and pudding again. Press plastic wrap against the surface of the pudding and refrigerate for at least 4 hours.
