grill

If you’re trucking on down the road this Labor Day Weekend, consider this my wish for your safe travels.  If you’re sticking around the homestead – I wish you a peaceful and fun three days off.  If you don’t have three days off, well, you probably need to fuss at somebody.

Me?  I’m heading off to Lake Martin in Central Alabama and I plan to eat all of the following:

  • Grilled Hamburgers
  • Grilled Zuchini
  • Grilled Hotdogs
  • Faint-inducing ribs
  • Tomato Pie (recipe follows, because I know you don’t know what it is)

If you’re celebrating with a good, old fashioned barbecue – click the pic for your barbecue favors.  I, personally, slap-dab love a bottom-of-the-line Weber charcoal honey.  Love it!  Smoke, ashes, charcoal and all the grand and glorious foods that cook thereon.

Tomato Pie

(Warning:   Paula Dean, Princess of the Food Network, calls this “her” recipe.  Actually, it’s belongs to All Southern People, so there!)

  • 4 tomatoes, peeled and sliced (preferably from your backyard or the corner food stand – grocery stores just don’t get it)
  • 10 chopped fresh basil leaves (preferably from your own kitchen garden)
  • 1/2 cup chopped green onion
  • 1 (9-inch) pre-baked deep dish pie shell (or pie pastry – two boxes so you can make a top and a bottom – the top is the best part – don’t pre-bake it, tho.)
  • 1 cup grated mozzarella (fresh is good, if you can get it)
  • 1 cup grated cheddar
  • 1 cup Mayonnaise (but you can make it all better and use “lite” mayo)
  • Salt and pepper (I prefer Kosher salt and freshly ground black peppercorns – so-so much better!)

You’ll need a 350 oven, so fire it up before you start to fixin.  Put your sliced maters in a colander, sprinkle with a little salt, and let drain (10 minutes or so).  Otherwise you have a sloppy pie.  Put a layer of tomato slices in the bottom of the pie shell.  Then a layer of basil.  Then a little of green onion.  Repeat until you don’t have any more room.  Mix the grated cheese and the mayo together, then spread over the top of your beautiful layers.  Slap the pie shell pastry top on, trim the edges so it looks kinda nice but leave a little hanging over the edge.  Pinch that to the bottom crust to seal.  Cut four lovely slits in the top of the pie crust for breathing room.  Insert pie pan into a broiler pan (to catch potential drips – you just never know – and the oven stinks mightily when you turn on that ghastly self clean cycle, now doesn’t it?).  Then slip that pan into the oven for 30 minutes, or until the crust is browned.

Let set a bit.  Serve warm.  Can be refrigerated and warmed again later (actually, the taste keeps getting better for the next few refrigerated days.  After about 3 days, though – toe-main poisoning – so be sure to eat within the FDA-approved time frame, ok?).

Celebrating Labor Day today (and grillin).

Please remember to Celebrate Something Everyday!

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