Wednesday, August 01, 2007

Creole Tomato Bliss

"This is not a recipe, this is ritual" - Carmelo Aponte

Historically, New Orleanians do two things. One is keep cool, the architecture, social life, and dress of the city mirrors what going on outside. Best example, nothing gets done in the summer because it is h-o-t. Two since its first settling in the early part of the 18th century, people in New Orleans have made due with what they had or what the land gave them? Example? Really look at a crawfish and tell me it doesn't look like a cockroach on Barry Bonds steroids. Furthermore, years ago there was a program to try and turn the nutria (nothing but a big swamp rat) into a commercial source of food. The very base of a Gumbo, the staple of this area, is flour and water. In a land filled with lemons, we have been enjoying the best lemonade in the United States.

Summer and improvisation in New Orleans gives us the creole tomato. A tomato so unlike any other in the world, it has become synonymous with Louisiana. Back in the days before 9/11, when you could have luggage, my mother went back home with twenty stuffed into her luggage. There zing, or zang, a sweetness, a tartness that you cannot explain or dismiss. The red deeper, bloodier, and when cut into a creole tomato its like slicing into a heart with seeds. And there is no better way on the planet to enjoy than a...

New Orleans Creole Tomato Po-boy
(for those that live out of the state of Louisiana, don't try this at home)

3 small to medium truly ripe creole tomatoes (don't even try regular tomatoes)
1 loaf of dry French bread
1/2 cup of Blue Plate Mayonnaise
Konriko or Tony Chachere's Spice Mix
One roll of paper towels ( you will need need them)

Slice the bread in half. Slice tomatoes to the desired thickness, as patties.
Slather (is that a word?) the insides of the bread liberally with mayonnaise
Place tomatoes in a row, perhaps two layers thick, showering each layer with spice mix.
If you wish you can add always add more Mayonnaise.

The salt of the spice mix, decomposes the tomato, its juices flowing into and out of the bread.So two pieces of advice, if you are going to eat this in front of someone (I never do), don't let them watch. Also, if you didn't use a full half of the paper towel roll, the tomatoes were not ripe enough.

Enjoy with Barq's or Abita
And like always


a j said...

wanted a package of louisiana creole tomato seeds.

can you halp?


livejasmine said...

I love 'em