The Chew Premieres on ABC

The Cast of The Chew

ABC recently announced that is canceling some of their longest-running soap operas (All My Children and One Life to Live) and replacing them with the lifestyle and food show, The Chew. Since I don’t really watch that much TV I was intrigued by this show that is said to “explore life through food, co-hosted by a dynamic group of engaging, fun, relatable experts in food, style, and entertaining.” The show, produced by Gordon Elliot (Paula Deen’s Home Cooking and Down Home with the Neelys), is co-hosted by a routing panel of TV personalities and chefs like Mario Batali, Michael Symon, Clinton Kelly, Carla Hall, and Daphne Oz who will each bring their varied experiences and of course lively banter to The Chew.

This one-hour daytime show will also include tools, tips, tricks and recipes (see the recipe for Fried Green Tomatoes by Carla Hall below) that focus on food from every angle – including food as a source of joy, health, family ritual, friendship, breaking news, dating, fitness, weight loss, travel adventures and life’s moments. Real life and all about food, The Chew is definitely a must-see show this season.

The Chew will debut on September 26th and will air weekdays at 1pm et/12 pt/c on ABC.

Fried Green Tomatoes

Recipe Courtesy of Carla Hall
4 large green tomatoes
1 cup of flour
¾ cup of course corn meal
¼ cup panko bread crumbs, ground in a food processor
1 tablespoon of baking soda
Nice pinch of S&P
2 cups of buttermilk
1 egg
Canola oil, to fry
Spicy Corn Relish (see recipe below)

Directions:

Slice tomatoes into ½ inch slices and place on a sheet tray. Season with salt and let rest for 10 minutes then pat dry.

In a 12-inch non-stick skillet heat add canola oil to ½-inch deep in pan and heat over medium high heat.

In one medium sized baking dish, combine the dry ingredients, whisk together, and set aside. In another medium sized baking dish, combine buttermilk and egg, whisk together and set aside. Dredge tomatoes into buttermilk mixture and then into the dry mixture, shaking off any excess.

Fry battered tomatoes in batches until golden brown, flipping once during the process. Making sure not to overcrowd the pan. Using a slotted spoon or spider, transfer to paper towel lined sheet tray to drain. Season with salt and pepper if desired. Serve at once, with spicy corn relish.

Spicy Corn Relish
Recipe Courtesy Carla Hall

1 tablespoon olive or canola oil
4 ears fresh corn, husked and cleaned, reserve the cobs to steep in water for
corn broth
1 clove garlic, minced
2 tablespoons jalapeño or serrano peppers, minced
1/2 cup red tomatoes, seeded and finely diced
3 tablespoons red onion, minced
2 tablespoons parsley, roughly chopped
1 teaspoon white vinegar
1 teaspoon lime juice
1 teaspoon lime zest
salt and pepper to taste

Directions:
1. Cut the corn from the cobs, then scrape the cobs with a large spoon or with the back of a knife to remove the juices or the “milk” as my granny called it. (Save the cobs to steep in water with a bay leaf for corn broth for a later use.

2. In a medium skillet, heat 1 teaspoon of the oil over medium-high heat. Add the corn and cook quickly until corn is crisp-tender, about 2 minutes. Add the garlic, 1/4 teaspoon salt, and the peppers. Cook until fragrant, about 1 minute. Remove from heat and let cool slightly.

3. In a bowl, combine the corn mixture with the remaining ingredients. Adjust the seasoning to taste. Serve warm over the fried green tomatoes or at room temperature.