SOHO’s Chef Joe was under the bright lights of the Good Day Atlanta set yesterday morning. With host Suchita Vadlamani, he showed viewers how to whip up a few fun sliders, perfect for summer parties, as well as a salad, dessert and watermelon drink – everything needed for a light, savory summer meal. Here's a link to the segment if you’re interested in seeing Chef Joe in action.
For those ready to make Chef Joe’s dishes at home, here are a few recipes. Of course, if you’d prefer not to do the cooking, we’d love to host you at SOHO. The fried green tomato sliders are a popular staple of the dinner menu.
Fried Green Tomato B.L.T. Sliders with Roasted Pepper Mayonnaise (makes four)
1 Medium green tomato (sliced 1/4 inch thick)
1/2 cup All purpose flour (seasoned with salt, pepper, and cayenne pepper to taste)
2 Large eggs (beaten well)
1 cup Bread crumbs (seasoned with salt, pepper, and cayenne pepper to taste)
1/2 oz. Baby arugula
4 Slices of cooked bacon (your favorite brand)
4 Slider rolls (toasted)
Sauce: Mix together 1/4 cup mayonnaise, 1/4 cup roasted red pepper puree (or pimento), 1 teaspoon capers, 1 teaspoon chopped parsley, 1 teaspoon lemon juice, and salt and pepper to taste.
– Take each slice of green tomato and first dredge it in flour mix, then egg, and then the seasoned bread crumbs. Cook them in 1/4 inch of vegetable oil at a medium high heat until golden brown. Then drain on to paper towels.
– Spread mayo on both sides of the buns and layer with arugula, fried tomato, and crisped bacon.
Baby Shrimp Salad Sliders on Foccocia Bread (makes six)
1/2 lb. Cooked baby shrimp
1/4 cup Minced red onion
1/4 cup Minced celery
1/4 cup Mayo
1 tablespoon Dijon mustard
1 tablespoon Chopped fresh dill
1 teaspoon Old Bay seasoning
1 teaspoon Lemon juice
1 cup Shaved Romaine lettuce
1 small Focaccia round (cut into six small triangles and toasted)
– Mix all ingredients except for romaine and bread. Then cut bread triangles in half and fill with a little romaine and a spoonful of the shrimp salad.
Vidalia Onion, Cucumber, and Tomato Salad in a Key lime Vinaigrette (makes 6-7 cups)
2 med. Cucumbers (peeled, seeded, and sliced)
1 med. Vidalia onion (sliced)
2 med. Tomatoes (large diced)
1/2 cup Key lime juice
3 Green onions
1 cup Vegetable oil
2 tablespoons Honey
– In a blender take the key lime juice and green onions and puree until smooth. Then add vegetable oil slowly. Finish with honey, and salt and pepper to taste.
– Pour vinaigrette over the vegetables in a bowl with salt and pepper to taste. Let it marinate for an hour or so (add some additional chopped green onions at this point if desired).
Grilled Peaches with Tupelo Honey, and Granola
2 Ripe peaches (halved, seeded)
1 cup Whipped cream
2 tablespoons Tupelo honey
1/2 cup Organic granola
– Lightly spray peaches with vegetable oil and grill on both sides for 2-3 minutes or until it has good grilled marks.
– Then place 1/2 peach in a bowl, top with a spoonful of whipped cream, drizzle with Tupelo honey, and sprinkle with granola. Garnish with fresh mint if desired.