The South has always had a way of telling its story through food. Long before “farm to table” became a trend, it was simply the way folks lived. We cooked with what was growing in the garden, what was swimming in the Gulf, and what our neighbors had to share. Our recipes weren’t born from expensive ingredients; they were built from resourcefulness and lots of love.
Take green tomatoes, for example. They weren’t originally picked because they were trendy, they were a practical way to use tomatoes before the first frost of the year made its appearance.
Heavily influenced by Native Americans, cornmeal became a Southern kitchen staple being that the South has a great climate for corn. Fresh Gulf seafood, the taste of our coastline, was harvested by hardworking fishermen whose livelihoods have shaped coastal communities for generation after generation. All of these ingredients aren’t just food; they’re pieces of Southern history.
That’s exactly what inspired me to create one of my favorite creations: a Fried Green Tomato Tower—crispy cornmeal-crusted fried green tomatoes layered with warm homemade pepper jack pimento cheese, topped with fresh Gulf lump crab gently butter poached with garlic, then finished with a bright tomato mignonette. Every layer has a purpose. The tangy tomatoes, creamy pimento cheese, sweet buttery crab, and fresh tomato mignonette come together to create a dish that feels rooted in tradition while bringing a fresh perspective to the table.
I love creating dishes that honor where we came from while showing just how versatile Southern ingredients can be. You don’t have to reinvent Southern food to make it exciting. Sometimes all you have to do is respect the ingredients, understand the history behind them, and let them shine. Because when you cook with local ingredients, you’re not just serving dinner, you’re serving a story that’s been passed down for generations.
Pepper Jack Pimento Cheese
Ingredients
- 8 oz sharp cheddar, freshly shredded
- 4 oz pepper jack cheese, shredded
- 4 oz whipped cream cheese
- ½ cup Duke’s mayonnaise
- 4 oz diced pimentos, drained
- 1 tsp Worcestershire sauce
- ½ tsp garlic powder
- ¼ tsp cayenne (optional)
- Salt and pepper to taste
Directions
Mix until creamy and refrigerate, covered, for at least 30 minutes.
Tomato Mignonette
Ingredients
- 1 Roma tomato, small dice
- 1 shallot, finely minced
- 2 tbsp champagne vinegar
- 1 tbsp olive oil
- 1 tsp fresh lemon juice
- 1 tbsp chopped chives
- Salt and cracked pepper
Directions
Combine and let sit for 15-20 minutes.
Fried Green Tomatoes
Ingredients
- 2 large firm green tomatoes
- 2 eggs
- ¼ cup buttermilk
- 1½ cups fine white cornmeal
- ½ cup all purpose flour
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- ½ tsp smoked paprika
- Peanut or canola oil, for frying
Directions
- Slice tomatoes into ½ inch rounds.
- Set up a breading station: whisk egg and buttermilk together and mix cornmeal and flour with seasonings.
- Dredge each slice in egg wash and then cornmeal mixture. Making sure to get rid of excess drippings.
- Heat oil to 350°F.
- Fry 2-3 minutes per side until golden brown.
- Drain on a wire rack and lightly season with salt.
Garlic Butter Poached Gulf Lump Crab
Ingredients
- 1 lb fresh Gulf lump crab meat
- 6 tbsp unsalted butter
- 2 cloves garlic, minced
- 1 tsp lemon zest
- 1 tsp fresh lemon juice
- Pinch of kosher salt
- Pinch of white pepper
Directions
- Melt butter over low heat.
- Add garlic and cook just until fragrant, 30 seconds.
- Fold in the crab gently and warm for 2-3 minutes. Finish with lemon zest and juice. Do not overcook.
How to Plate
- Fried green tomato
- Thick layer of pepper jack pimento cheese
- Fried green tomato
- Another generous layer of pimento cheese
- Final fried green tomato
- One large scoop of garlic butter-poached Gulf lump crab
- Spoon tomato mignonette around and over the crab
- Finish with sliced green onions and a pinch of flaky sea salt
Chelsea Gieselmann is a mom, photographer, columnist, food blogger, and home-cook. Cooking has been a passion of hers since she was old enough to cut out biscuits with the mouth of a mason jar. Her great-grandmother taught her the basics and she is ever so grateful to have been able to learn from her. Since then, she has continued to hone her craft, even beating Alex Guarnaschelli on The Food Network’s Outchef’d!
Instagram: @Southrngritskitchen
