There are few things in life that would qualify me as an expert. Although I've worked in the food business since opening a local specialty food store in 1981, for example, I would never refer to myself as a chef. I didn't go to chef school and have gained my culinary knowledge on the "learn while you burn" plan. But there is one discipline (dare I say art form?) in which I truly excel: Making and eating fried green tomatoes.

I will venture to say I am, frankly, pedigreed in this particular field. I grew up in spitting distance (well, almost) to the original Whistle Stop Cafe in Irondale, Alabama. This diner was forever immortalized and commercialized by the book and movie "Fried Green Tomatoes". But that was long after my time. My credentials stem from learning this craft from the pros. Growing up I carefully observed my grandmother, mom and various aunts pull out the cast iron skillet, corn meal and bacon fat when green tomatoes were heavy on the vine.

Flash to an August Saturday in Ann Arbor. From the kitchen window I spy the green beauties in my back-yard, and I can safely say they'll will be at the Farmers Market this morning. Tonight's dinnerFeed is decided! I would never mess too much with my family recipe but I confess I don't have a jar of bacon fat on my stove top to fry them in. And it's tempting to dress them up in a Fried Green Tomato BLT or with a red tomato salsa, but not tonight.

My fried green tomatoes will be presented on a plate, draining on paper towels. I dedicate this recipe to the memories of my mother, and all the other fine women who inhabit my Alabama family tree.

Yield: 4-6 servings Time: 15-20 minutes Cost: apx. $6.50

Ingredients

4 green tomatoes, cut into 1/2-inch slices (discard ends) 1/4 cup canola oil (or bacon drippings), plus more if needed 1 large egg, beaten 2/3 cup corn meal 1/3 cup white flour

Directions

1. Liberally season tomato slices with kosher salt and freshly ground pepper. 2. In a large cast iron or non-stick skillet, heat oil to medium-hot heat. Combine corn meal and flour. Dip the tomato slices in egg then dredge in the corn meal mixture. 3. Fry the tomato slices in oil until golden brown, approximately 4-5 minutes on each side. Add more oil to pan if needed. If the oil becomes too hot, it will smoke and the tomatoes may burn. 4. Drain the tomatoes on paper towels and serve.