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Some Kinda Good with Rebekah Faulk - Entertain this summer with simple foods, big flavor
W FGT
Fried Green Tomatoes are the star ingredient in Rebekah's Bacon, Lettuce and Tomato Sliders with Spicy Pimento Cheese. Theyre also great eaten by themselves and dipped in ranch dressing. - photo by REBEKAH FAULK/special

Fried Green Tomatoes

Start to finish: 30 minutes
Servings: 4–6

• 3 large green tomatoes
• 1/2 cup cornmeal
• 1/2 cup self-rising flour
• 2 teaspoons Old Bay Seasoning
• Kosher salt and freshly ground black pepper, to taste
• Vegetable oil for frying

    Slice tomatoes about
1/4 inch thick. Place them on a flat surface and season with salt. Transfer the tomatoes to a colander and allow them to drain in the sink for at least 30 minutes.
    Fill a cast iron skillet or 10-inch frying pan halfway full with vegetable oil and set over medium heat. The oil will be ready for frying when sizzling occurs after gently sprinkled with water.
    In a small dish, use a fork to combine the cornmeal, flour, Old Bay, salt and pepper. Dredge the tomatoes in the flour mixture on each side. Roll the sides of the tomato in the flour mixture, too, to ensure an even coating. 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.

    Featured on her first episode of “Statesboro Cooks,” watch Rebekah cook Fried Green Tomatoes live at somekindagood.org!

    It may be springtime, but in true Statesboro fashion, we’ve already had several 90-degree days. When it’s hot outside, I am much more inclined to eat lighter foods such as fresh fruit, green salads and grilled meats — partly because they’re healthier options, but mostly because it’s swimsuit season.
    With the dog days of summer come trips to the beach, picnics, grilling out with friends and family, baby showers, weddings — you name it! Summertime is entertaining time.
    Recently, I was invited to headline a food and style event in Centre, Ala., featuring Southern recipes tailored for summer entertaining. I developed a party menu that I hope will inspire you, showcasing refreshing grilled desserts, appetizers and warm-weather-friendly beverages. During the summer, I like serving up dishes prepared with minimal effort that are big on flavor and presentation. These recipes don’t even require an oven and are quick to assemble, so the hostess can enjoy the party, too.
    When planning a menu, it’s important to keep in mind how each dish will be plated. We eat with our eyes first, so don’t miss an opportunity to create visual interest and enhance your buffet, sideboard or outdoor table by serving dishes on platters and cake stands. If any of your food items are being served on skewers, think outside the box by displaying them in nonconventional flower vases or tin pails.
    During my event, I chose five light, colorful foods that can be served together or highlighted separately: 1) Grilled Panzanella; 2) Watermelon, Feta & Basil Skewers; 3) Grilled Pineapple Mango Salsa served with Tortilla Chips; 4) Bacon, Lettuce and Fried Green Tomato Sliders with Spicy Pimento Cheese; and 5) Watermelon Coolers. For all these recipes and more, be sure to visit somekindagood.org.
    Tomorrow, May 19, marks my one-year anniversary as the Statesboro Herald food columnist. I’ve thoroughly enjoyed highlighting Statesboro’s fine restaurants and bakeries, visiting the Saturday morning farmers market to see what’s in season and sharing my home-cooked recipes with you this year. When a writer sends content into the abyss of print and the World Wide Web, it’s hard to know who’s reading it. I want to thank each one of you who’ve emailed me or approached me in the community with encouraging feedback. Your words of affirmation have inspired me to keep writing.
    Winston Churchhill said, “To every man there comes, in his lifetime, that special moment when he is tapped on the shoulder and offered the chance to do a very special thing. What a tragedy if that moment finds him unprepared or unqualified for the work which would be his finest hour.”  
    One of my special moments came May 19, 2013, and because of it, I look forward to a future filled with possibilities.

    Rebekah Faulk is a Georgia food writer and Statesboro-based TV personality. A Season 2 contestant on ABC's “The Taste,” she blogs at somekindagood.org, a Southern, coastal food blog highlighting East Coast restaurant reviews and Low Country-inspired recipes. Follow her on Twitter at @SKGFoodBlog or search Facebook for Some Kinda Good.

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