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Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.
Each month, the state’s agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.
Vine-ripened tomatoes come in all sorts of varieties, especially now in the summer when it’s easy to find your favorite kind. KRCC’s Daniel Edwards went on a great tomato hunt, and has this report.
3-4 green tomatoes, slice 3/8 of an inch thick
2 eggs beaten with 2 T Buttermilk
1 C-Cornmeal mixed with 2T Flour, 1Tsp each, Paprika, salt, pepper, Garlic Powder, Cayenne, Oregano
In a Skillet heat a ¼ inch of oil on medium to medium-high heat, Place tomatoes in flour first, shaking of excess, next in the egg mixture to coat, dredge well in cornmeal mixture. When pan is at about 350 degrees place in coated tomatoes in batches. Fry on each side until golden brown, serve with remoulade.
1/2 C-white vinegar
1/4 C- Ketchup
2-3 T-prepared horseradish
2-3 T- Dijon Mustard
3-chopped celery stalks 2 T-Capers
Place all ingredients except mayo in work bowl of a food processor. Pulse until fine chopped, Add Mayo, Mix and serve.
6 ea. Beefsteak Tomatoes, cored and diced
4 ea. Jalapeno Peppers
4 ea. Garlic Cloves, minced
1/2 bunch Cilantro, chopped, leaves only
2 ea. Lime
2 tsp. Pepper Flakes
2 tsp. Sea Salt
1 tsp. Cumin, ground
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper, ground
Roast jalapenos in oven, remove stems and chop, keeping seeds in, and then set aside. Juice two limes and set aside. Place tomatoes in blender and pulse until coarse ground. Add the jalapeno peppers, lime juice and garlic and pulse until chopped. Add the seasoning and cilantro and pulse. Blend until well chopped, keeping salsa thick. Adjust seasoning to taste. Serve with tortilla chips.