If you’ve read my food column or followed my blog for any length of time, you know that one of my dreams is to host my own cooking show on a national television network. I’ve often written about it, sharing my close calls, like that time I was cast as a contestant on ABC TV’s “The Taste,” a cooking competition reality show. My brief video appearance on The Dr. Oz Show was fun too, when producers found my food blog and asked me to represent Georgia in Dr. Oz’s Nationwide Healthy Recipe Challenge with a healthy take on peach cobbler. On a local level, I had the opportunity to host “Statesboro Cooks,” which appeared on Northland Cable a few years back. All those experiences were good and definitely “scratched my itch” and encouraged me to keep pursuing my goals.
Writing and cooking is something I take great pleasure in, especially when it involves supporting the local farming community and cooking with seasonal ingredients. To that end, I’d like to share my latest adventure with you in hopes that you’ll subscribe to my channel online (it’s free!) and join the fun. I’ve launched SKG-TV, a YouTube channel where I share monthly how-to cooking videos. The episodes are around 10 minutes long, and feature easy recipes like my Fried Green Tomatoes with goat cheese and red pepper jelly, Pasta Primavera, Grilled Tomato, Fresh Mozzarella and Basil Paninis or my latest episode which shows viewers how to make Grilled Panzanella, a colorful, Tuscan salad using summer’s garden bounty.
Fried Green Tomatoes
2 large green tomatoes
1/2 cup cornmeal
1/2 cup all-purpose flour
1 tbsp. Old Bay seasoning
1 tbsp. garlic powder
1 cup plain panko bread crumbs
1 egg, beaten
2 tbsp. water or milk
Kosher salt and freshly ground black pepper, to taste
Vegetable oil for frying
Red pepper jelly
Crumbled goat cheese
Fresh basil, chiffonade for garnish
Slice tomatoes about ¼ of an inch thick. Place them in a colander and season with salt. Allow them to drain in the sink for at least 30 minutes. Meanwhile, fill a cast iron skillet or 10-inch frying pan with vegetable oil halfway full and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water. Set up a dredging station: In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. In another small dish, combine the beaten egg with water or milk. In another small dish, combine the Panko bread crumbs with garlic powder. Dredge the tomatoes in the flour mixture, ensuring both sides and edges are evenly coated. Then dredge in the egg wash, followed by the bread crumbs. Shake off any excess before dropping the tomato slices into the hot oil. Fry the tomato slices until golden brown, turning once during cooking. Remove them from the oil and drain on paper towels. Place about 1 tablespoon of red pepper jelly on a serving plate and spread. Top with three fried green tomatoes per serving. Garnish with crumbled goat cheese and fresh basil.
During the show, I take great pride in sharing tips I learned in culinary school like plating techniques and sauces that’ll take your meals from simple to Some Kinda Good. All the recipes featured on the show are available by visiting SomeKindaGood.com.
You may be wondering who’s behind the scenes on SKG-TV. While I’m in front of the camera, my very own tall, dark and handsome husband, Kurt, is behind it. Kurt is my No. 1 fan, and has always supported my food TV dreams. So much so, that for Christmas last year, he got me a new video camera and a tripod so this YouTube channel could become a reality. Little did he know, he’d be recruited to be on set! So while our production may not quite be 5-Star, with my background in marketing and public relations and his 6'5" height, we make a pretty good team. The two of us film all the episodes in our home kitchen. Sometimes we grill on the patio, and in many episodes, viewers even get a sneak peak of my backyard herb garden, which I often visit to clip fresh herbs for the recipes I’m cooking up. Speaking of fresh herbs, over the next few weeks on the show, I’ll be sharing a mouthwatering recipe for Basil-Mint Pesto that you can put on baked fish, grilled vegetables and even use as a sandwich spread. In another upcoming episode, I’ll also teach viewers how to make perfect sweet tea, every time.
If SKG-TV sounds like something you’d enjoy watching, you can subscribe to my channel and watch all the episodes by visiting www.youtube.com/user/rebekahafaulk. Subscribing to my channel simply means you’ll get a notification each time a new episode is published. Be sure to request a recipe or just say hello in the comments. I always appreciate your feedback. I hope you’ll enjoy this recipe from one of my recent shows.
Thank you for watching, and remember, good food and good company…that’s what it’s all about!
Georgia native Rebekah Faulk Lingenfelser is a food enthusiast, writer and the cooking show host of SKG-TV on YouTube. The personality behind the blog, SomeKindaGood.com, she is a public relations graduate of Georgia Southern University and attended Savannah Technical College’s Culinary Institute of Savannah. Search Facebook for Some Kinda Good or tweet her @SKGFoodBlog.