Authentic voices. Remarkable stories. AOL On Originals showcase the passions that make the world a more interesting place.
Hank Azaria’s touching, humorous, and often enlightening journey from a man who is not even sure he wants to have kids, to a father going through the joys, trials and tribulations of being a dad.
Gwyneth Paltrow and Tracy Anderson spend time with women who've overcome hardship, injury, and setbacks to triumph in the face of adversity.
Enter the graceful but competitive world of ballet through the eyes of executive producer, Sarah Jessica Parker. This behind-the-scenes docudrama reveals what it takes to perform on the ultimate stage, the New York City Ballet. Catch NYCB on stage at Lincoln Center.
ACTING DISRUPTIVE takes viewers inside the businesses and passion projects of Hollywood’s top celebrities.
Explore what it means to be human as we rush head first into the future through the eyes, creativity, and mind of Tiffany Shlain, acclaimed filmmaker and speaker, founder of The Webby Awards, mother, constant pusher of boundaries and one of Newsweek’s “women shaping the 21st Century.”
They say every picture tells a story and AOL On's new original series My Ink proves it. Travel along as some of the world's greatest athletes bring their tattoos to life through exclusive interviews and visits to their favorite tattoo parlors.
Discover crowdfunded small business success stories with author, comedian, and entrepreneur Baratunde Thurston.
Go behind-the-scenes with racing's hottest, young talent, 17-year-old Dylan Kwasniewski, as he aspires to make it in the #1 motorsport in America – NASCAR
Follow Scott Schuman, the Sartorialist, from the streets of NYC to the capitals of Europe on his quest to photograph and document the best in culture and fashion.
Iconic potter, designer, author and personality Jonathan Adler shares his unique perspective on creativity. Showcasing the inspiration Jonathan finds in the most unlikely people and places, Inspiration Point will add style, craft and joy to your life.
Serving Innovation gives a fresh look into the stories and passions that motivate some of the most innovative tastemakers in America.
A documentary directed by Alex Winter exploring the Napster downloading revolution; the kids who created it, the bands and businesses that were affected and its impact on the world at large.
Nicole Richie brings her unfiltered sense of humor and unique perspective to life in a new series based on her irreverent twitter feed. The show follows the outspoken celebrity as she shares her perspective on style, parenting, relationships and her journey to adulthood.
Shannon Overmiller shows how to make preserved lemons, to garnish your friend green tomatos dish.
Tags:Making Preserved Lemons ,monkey see,fried green tomatoes,fried green tomatoes garnish,how to make preserved lemons,monkeysee,shannon overmiller,southern food
Grab video code:
Hello! My name is Chef Shannon Overmiller. I’m executive chef of The Majestic in Old Town Alexandria. Today I’m preparing for you fried green tomatoes with a garnishment of preserved lemons.
Preserved lemons is a simple process though it does take approximately two weeks or longer for the lemons to cure. Basically it’s a pickled lemon or cured lemon. And you only want to use the outside for your garnish. To begin, you take four lemons or the amount that you desire. For this recipe we’re doing four. Slice them lengthwise place them to a container. At this stage, you simply take a mixture of one part sugar, to two parts salt. In this case, it was two in four cups and to take the juice, approximately four ounces or the juice of say, four lemons to cover. And then you want to take water to cover the lemons. I also like to add in some aromatics such as juniper berries, star anise, which is a dried herb similar to the taste of liquorice, just a touch more.
Once the mixture is together, leave the lemons covered in a container, sealed for two weeks, stirring occasionally. And the end result, after the two weeks is up, you come out with a mixture. The lemons as you see, once they’ve been in the brine for two weeks, they become soft. And at this stage, every part of the lemon is delicious, and I like to utilize both parts. But for the garnish for the tomatoes, you simply take off the yellow, not the white. And you dice finely, or brunoise. And this is a perfect balance to go against the Ricotta salata and then the tomato ragu that we’re going to do later. The acid brings out some of the lovely characteristics of the fried green tomato. That is preserved lemon.