Fried Green Tomatoes
I've always held these (and the people who eat them) in great suspicion. When the ripe version is so sweet, wonderful and juicy, why on earth would anyone want to eat the hard, green, under-ripe variety? I consider myself to be an adventurous eater, but green tomatoes had never even really interested me... Until my wife (who is a less adventurous eater) came back from a business trip to Atlanta, professing her love for them.
A half a year later I was picking ripe tomatoes in my brother's garden, when I saw bushes filled with green ones. I picked some, fried 'em, and fell in love: trust this stubborn old dog, you'll love them too.
Slice the tomatoes a 1/4 in. thick, and lightly pat dry. Combine the next 6 ingredients together in a small bowl, and sprinkle half of the mixture on both sides of the tomatoes.
Combine the flour, baking powder and the rest of the spice mixture, and set aside. Stir together the beaten egg with the milk, and prepare the tomatoes, by first dipping them in flour, shaking off the excess. Then dip into milk, and give them a coating of the cornmeal. Prepare no more tomatoes than you can fit into a pan at one time.
Fry the slices about three minutes per side, until golden. Drain on paper towels, and serve hot. You may need to replenish the oil as you go.
(Note) If you wish, you can either omit the egg/cornmeal step altogether, or after dipping in the egg, re-dip in the flour for a lighter, less crunchy coating, but I highly recommend the cornmeal.