The NuttyBlog : Nutty News and Updates from JW Renfroe Pecan Co

From Chef Jim Shirley of The Fish House

• 4 green tomatoes sliced ½” thick
• 1 teaspoon white pepper
• 1 teaspoon cayenne
• 1 teaspoon brown sugar
• 1 teaspoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1 cup flour
• 1 cup Renfroe’s pecan pieces
• Oil for frying
• 1 egg, beaten
• 1 cup buttermilk
• 1 bottle Krug Sauvignon Blanc

For the sauce

• 1 cup mayonnaise
• 2 tablespoons capers
• 2 tablespoons jalapeño peppers
• 2 tablespoons sweet pickle relish
• 1 tablespoon minced garlic
• 1 tablespoon minced red onion
• 1 teaspoon salt
• 1 tablespoon sherry
• 1 teaspoon black pepper
• 1 teaspoon onion powder

Crack that bottle of Krug to take out the fear of frying, and then mix together the white pepper, cayenne, brown sugar, chili powder, onion powder, garlic powder and salt. Combine with flour. Toss all this in a food processor with the pecans and run for about 2 minutes on high. Transfer to a container and reserve.

Now toss all the sauce ingredients into the processor and run for about 1 minute. Reserve. Pour oil into a deep pan and crank to 350°. Mix the egg and buttermilk together. Dip tomato slices into egg mix and dredge through the pecan flour. Carefully drop into the oil and fry till golden brown. When all are done, drizzle with sauce, pour up the vino and sit down to a meal fit for a king.

• 3 cups all-purpose flour
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 3 teaspoons ground cinnamon
• 3 eggs
• 1 cup vegetable oil
• 2¼ cups white sugar
• 3 teaspoons vanilla extract
• 2 cups grated zucchini
• 1 cup chopped walnuts

Grease and flour two 8×4″ pans. Preheat oven to 325º. Sift flour, salt, baking powder, soda, and cinnamon together in a bowl. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans. Bake for 40-60 minutes, or until tester inserted in the center comes out clean. Cool in pan on rack for 20 minutes. Remove bread from pan, and completely cool.