Southern Traditions from Chef Kelly Franz

Nothing says summer in the South quite like a plate of fried green tomatoes, and there's no one who serves up this delicacy quite like Magnolias in Charleston.

Magnolias is not only a Charleston gem, it's also a staple on the Southern cuisine scene. Executive Chef Kelly Franz and her team are experts on adding refreshing, delicious twists to traditional favorites. 

These aren't your average fried green tomatoes--the addition of white cheddar grits, country ham, caramelized onion chutney, and tomato butter perfectly accompany the classic dish. As the weather starts to (hopefully) warm up, Magnolia's signature fried green tomatoes make a delicious start to any meal. If you can't make a trip up to Charleston to try them for yourself, try this recipe at home!

(Hospitality Management Group, Inc.)

Fried Green Tomatoes with Caramelized Onion and White Cheddar Grits, Country Ham and Tomato Chutney

Serves 6
- Tomato Chutney
- 4 cups sugar
- 2 cups apple cider vinegar
- 6 cups tomatoes julienned, juice drained
- 2 cups yellow onions, julienned
- 1 jalapeño, minced
- 2 teaspoons red pepper flakes
Place sugar and vinegar in heavy-bottomed saucepot over medium-high heat and bring to a
boil. Reduce the heat to a simmer and reduce the volume by half. Add remaining ingredients
and cook an hour or so until it becomes syrup like. Remember that it will thicken as it cools.
After it cooks down, remove from heat and cool.

Caramelized Onion and White Cheddar Grits

3 cups water
 - 1 cup stone ground grits
- 1/2 cup heavy cream
- 1 small onion, julienned and caramelized
- 1 cup white cheddar cheese, grated coarse sea salt and pepper to taste
Bring the water to boil in a heavy-bottomed pot. Slowly stir in the grits and stir continuously for
the first five minutes to prevent lumps. Turn the heat down to low and simmer for 30 minutes.
Add the heavy cream and cook for 15 minutes more. The grits should be thick and plump, add
more water or heavy cream if needed. Add the caramelized onion and white cheddar cheese.
Cook 5 minutes more. Season to taste with coarse sea salt and pepper. Keep warm until ready
to serve.

Tomato Butter

- 6 ounces canned tomato juice
- 1/4 cup heavy cream
- 1/3 pound unsalted butter, cubed in small pieces
- 1/2 teaspoon coarse sea salt
In a small saucepot reduce the tomato juice by half, add the heavy cream and reduce again by
two-thirds. Turn the heat to low and slowly whisk in the butter one piece at a time. Check for
seasoning, add salt if needed and keep warm.

Fried Green Tomato Breading

- 3 cups seasoned all-purpose flour (salt and pepper added to taste)
- 3 cups buttermilk
- 3 whole eggs
- 2 cups panko bread crumbs
- 3/4 cup yellow cornmeal
- 1/3 cup basil, julienned
- 18 slices green tomatoes, 1/4 inch thick, about 5 whole tomatoes
- 4 cups canola oil
This is a standard breading procedure that can be used for frying many kinds of vegetables.
You’ll need three separate containers or use three large freezer bags to save time on the
cleanup. Place the seasoned flour in the first container or bag. In the second, mix the buttermilk
and eggs together. In the third, mix the panko, cornmeal and julienned basil. As you work to
coat the tomatoes, try to keep one hand dry and use your other hand for the wet steps. Evenly
coat all tomatoes in the seasoned flour, shaking off the excess. Place in the buttermilk mixture,
remove the tomatoes and shake off any excess. Place them in the final pan of panko-cornmeal
mixture, making sure to coat them well. Heat the canola oil to 325 degrees in a large skillet or
fryer, and fry the tomatoes in small batches until golden brown, about 3 to 4 minutes. Place on a
brown paper bag to drain and keep warm.

To Finish

9 slices Country Ham, one ounce each

Choose any good country ham and allow 1 1/2 ounces or pieces of thinly sliced ham per
person, cut in half. Sear the ham in a sauté pan. Place 6 appetizer size plates on the counter
and in the center of each plate place a 3-ounce scoop of caramelized onion and white cheddar
grits. Starting with a single slice of fried green tomato, top the grits with alternate slices of
tomato and ham, finishing the stack with a slice of tomato. Crown the stack with a spoonful of
tomato chutney. Finish the dish using a 2-ounce ladle to drizzle tomato butter around the
outside of the plate.

magnoliascharleston.com

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Events Calendar

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    10:00 AM - 5:00 PM @ Telfair Museums' Jepson Center

    Telfair Museums exhibits nine prints by Dame Laura Knight (British, 1877-1970), together for the first time since they were acquired by the museum...

  • "Keita Takahashi: Zooming Out" Exhibition at Telfair Musuems

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  • 2019 American Traditions Vocal Competition

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  • Fundamentals of Salsa On2 (Mambo Style)

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  • Balletomane: Paintings by Spain’s Antonio Torres

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    February 20th is Love Your Pet Day! We want to celebrate all of the animals we love so much with a Love Your Pet Day 5K & 10K! We will be...

  • "A Star is Born"

    Feb 20, 2019
    7:00 PM - 9:00 PM @ Tybee Post Theater

    The last feature in our run up to the Academy Awards Feb. 24 is, of course, “A Star is Born!!”In this new take on the tragic love story,...

  • Fundamentals of Bachata

    Jan 16, 2019
    8:00 PM - 9:00 PM @ fit912savannah

    Fundamentals of Bachata    Come learn the sensual dance of Bachata with us. We're a small Savannah group and  would love to expand it with dance...

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  • World of Illusion at Savannah Theatre

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Scenes of the South

Hearts for Healing Gala

The Faith Equestrian's Annual Hearts for Healing Gala at Tybee Wedding Chapel on Friday evening started out with a bang as the Free Spirit Orchestra' violin twins played their rendition of some of the greatest musical hits. The attendees were reminded what the event was all about as the founder Bonnie Rachael was recognized after story after story was shared to a room of teary eyed party-goers. Congrats to event director Bonnie Karr and her amazing team for a job well done!

The Cure Gala

Sisters on a journey sold out to a crowd of over 600 mainly female partygoers as they celebrated a night dedicated to finding a cure for childhood cancer.This special dinner featured unique, individually-themed table decorations, a silent auction, live auction, and a room full of big generous hearts. The event was held at the beautiful trustees garden, Charlie Morris's masterpiece of a venue.

Southern Coast Heart Ball

The American Heart Association's 22nd Annual Southern Heart Ball took place on February 2, 2019 and celebrated all the life-saving advances made so far while raising funds to continue to further AHA's mission. The black-tie gala brought together more than 400 guests to enjoy a night of dining, dancing, live entertainment and both live and silent auctions. Those in attendance got to hear the story of Lily Cochran, who was born with several congenital heart defects. Her father, a veteran of the U.S. Marine Corps, also had a heart disease and was honored at the event.

PUTTING Away Crime

On Saturday, January 12, 2019 Savannah helped McGruff the Crime Dog take a bite out of crime at the Crimestoppers Savannah's 3rd Annual Putt Putt Mini Golf Tournament held at Island Miniature Golf and Game on Wilmington Island. Proceeds went to helping fund rewards for the Crimestopper's anonymous crime tip line.

Dining in the Dark

On Saturday, January 12, 2019, the 3rd Annual Dining in the Dark event presented by The Charles C. Taylor and Samir Nikocevic Charitable Foundation benefitting the Savannah Center for Blind and Low Vision, was held at the Embassy Suites/Downtown Savannah.

Beaujolais Nouveau Day 2018

Savannah's 39 Rue De Jean celebrated Beaujolais Nouveau Day, the official end of this year’s growing season. Harvest is complete and vintners—especially in France—are ready to celebrate the completion of the harvest. Beaujolais Nouveau is a red wine that is annually released on the third Thursday in November. Nouveau wine undergoes a very short fermentation process, and yields an extremely fresh and fruity wine.

A Chefs Collaborative

This five course dinner held at Pacci Italian Kitchen and Bar allowed guests to taste exceptional flavors steeped in tradition. Included were the culinary skills of Chef Adam Barnett of The Katharine Brasserie & Bar, Winston-Salem, NC, Chef Robert Hoffman of Angeline’s Charlotte, NC, Chef Daniel Gorman of The Henley Nashville, TN, Chef Sebastien Rondier of Brabo, Alexandria, VA, and Chef Lauren Teague of PACCI Italian Kitchen + Bar.

East and West BBQ

A whole hog BBQ showcase, from two of the south’s most legendary Pitmasters, Pat Martin and Sam Jones. Hosted by Alida Hotel this event was a fabulous juxtaposition between Eastern North Carolina style BBQ and Western Tennessee style. Made possible by the Savannah Food and Wine Festival.

Savannah Food & Wine Fest

Hundreds came to experience Southern charm and hospitality, Savannah Style. The South's best culinary happenings - one exceptional week in Savannah. Iconic and historic coastal venues provided the perfect backdrop for gourmet and fun. South magazine captured the experience at the VIP tent.

Big Wig Boat Bash

Savannah's Riverboat, The Georgia Queen set sail to host the final fundraiser for the 2018 class of Big Wigs, together raising over $100,000 for the Susan G. Komen Coastal Georgia Foundation. This evening included heavy hors d’oeuvres, beverages, a silent auction, music and dancing and a contest to crown the Biggest BigWig! Contest categories included: The Biggest Wig, The Pink Ribbon Award and Best Pink Personality.