John loves to cook – both at his restaurant, Gertrude's, and at home.
Fried Green Tomatoes
Serves 4 to 6
1-1/2 cups all-purpose flour
1/2 cup finely ground yellow cornmeal
Salt and pepper
4 to 6 tbsp canola oil or butter (or combo) – (some cooks like to add a touch of bacon fat to the oil for flavor)
2 to 3 green tomatoes, cored, sliced one half-inch thick, and soaked briefly in lightly salted water or milk
Mix the flour and cornmeal together and season well with salt and pepper. Heat the oil and or butter in a frying pan. Drain the tomatoes and dust them with the seasoned flour mixture. Shake off excess flour and add tomatoes to the hot oil. Fry the tomatoes for about 3 minutes on each side, or until tender, sprinkling each side with a pinch of sugar. Remove and drain on paper towels. Serve hot.
Phillips Crab Meat Scampi
4 tbsp olive oil
4 tbsp (1/2 stick) butter, cut into pieces
2 tbsp garlic, chopped
1/2 tsp dried red pepper
4 tsp Worcestershire sauce
2 tbsp fresh lemon juice
1/3 cup white wine
16 ounces jumbo lump crabmeat, picked over for shells
1 tsp chopped fresh parsley
Salt and pepper to taste
16 ounces pasta, or 4 cups cooked rice
Heat oil and butter in a large skillet over medium heat. Add garlic and cook until garlic is lightly golden. Add red pepper, Worcestershire sauce, lemon juice, and white wine. Bring to a boil and cook for 4 minutes. Gently stir in crabmeat and parsley. Season with salt and pepper to taste. Serve over pasta or rice
Source: Coastal Cooking with John Shields (Broadway, 2004)
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Watch as John Shields and the American Institute of Wine and Food present "Days of Taste" an innovative and important food and nutrition educational program for school kids here in Baltimore.
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