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Fried Green Tomato "Blt" Recipe

  • Ingredients: 29
  • Serves: 6

Fried green tomato "blt" with 1/4-inch-thick slices red tomatoes, 1/4-inch-thick slices yellow tomatoes, thinly sliced arugula.

Ingredients

Sauce

  • 4 dried guajillo chiles**
  • 1/2 cup water
  • 1/4 cup finely chopped lemongrass
  • 1 tbsp. minced shallot
  • 2 tsps. finely chopped peeled fresh ginger
  • 2 garlic cloves, minced
  • 1 tsp. grated lime peel
  • 1 cup canned unsweetened coconut milk
  • 2 tbsps. Thai fish sauce ***
  • 1 tbsp. golden brown sugar

Vegetables

Crust

  • 1 egg yolk, beaten with 1 tsp. water to blend

Salad topping

  • 8 cups loosely packed assorted mixed greens, including arugula and frisée
  • 2 tbsps. extra-virgin olive oil
  • 1/2 tsp. fine sea salt
  • 2 oz. Parmesan cheese, shaved with vegetable peeler
  • 6 large fresh basil leaves

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid

Dippers

Directions

  1. Step 1 Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper.

    For this step you will need

  2. Step 2 Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes.
  3. Step 3 Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend.

    For this step you will need

  4. Step 4 Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture.
  5. Step 5 Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat.

    For this step you will need

  6. Step 6 Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper.

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  7. Step 7 Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates.

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  8. Step 8 Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula.

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  9. Step 9 Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato.

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  10. Step 10 *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.

    For this step you will need

Nutrition information

Calories 720 Carbohydrates 28 g (9%)
Fat 64 g (99%) Protein 8 g (15%)
Saturated Fat 5 g (23%) Sodium 386 mg (16%)
Polyunsaturated Fat 3 g Fiber 2 g (6%)
Monounsaturated Fat 18 g Cholesterol 115 mg (38%)
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Fried Green Tomato BLT Recipe

  • Ingredients: 32
  • Serves: 2

Fried green tomato blt with green leaf lettuce, slices red tomato, 1/2 ripe avocado, sliced, slices thick-cut bacon, cooked until crisp, mayonnaise.

Ingredients

For the fried green tomatoes:

  • 1/2 cup cornmeal
  • 1/2 cup all-purpose flour
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1/8 tsp. cayenne pepper
  • 1 1/4 tsps. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 1 cup buttermilk
  • 3 dashes hot sauce
  • Vegetable oil, for frying
  • 1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch thick

for the sandwich:

For the fried chicken:

  • 3/4 cup all-purpose flour
  • 1/8 tsp. cayenne pepper
  • 1 1/4 tsps. kosher salt, divided
  • 1/2 tsp. black pepper, divided
  • 2 eggs
  • 3 dashes hot sauce
  • 1 cup plain bread crumbs
  • Vegetable oil, for frying
  • 4 chicken cutlets, pounded to 1/4-inch thickness

For the sandwich:

For the tacos:

Directions

Fry the green tomatoes:

  1. Step 1 Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl.

    For this step you will need

  2. Step 2 In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper.

    For this step you will need

  3. Step 3 Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F.

    For this step you will need

  4. Step 4 Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side.

    For this step you will need

Assemble the sandwich:

  1. Step 5 Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise.

    For this step you will need

  2. Step 6 Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

    For this step you will need

Nutrition information

Calories 1,462 Carbohydrates 76 g (25%)
Fat 122 g (187%) Protein 20 g (41%)
Saturated Fat 15 g (77%) Sodium 2,226 mg (93%)
Polyunsaturated Fat 17 g Fiber 8 g (33%)
Monounsaturated Fat 71 g Cholesterol 50 mg (17%)
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Fried Green Tomato BLT Recipe

  • Ingredients: 32
  • Serves: 2

Fried green tomato blt with green leaf lettuce, slices red tomato, 1/2 ripe avocado, sliced, slices thick-cut bacon, cooked until crisp, mayonnaise.

Ingredients

For the fried green tomatoes:

  • 1/2 cup [search]cornmeal[/search]
  • 1/2 cup [search]all-purpose flour[/search]
  • 1 tsp. [search]garlic powder[/search]
  • 1 tsp. [search]onion powder[/search]
  • 1/8 tsp. [search]cayenne pepper[/search]
  • 1 1/4 tsps. [search]kosher salt, divided[/search]
  • 1/2 tsp. [search]black pepper, divided[/search]
  • 1 cup [search]buttermilk[/search]
  • 3 [search]dashes hot sauce[/search]
  • [search]Vegetable oil, for frying[/search]
  • 1 to 2 large green tomatoes, ends removed, cut into 4 slices, each 1/2 inch [search]thick[/search]

for the sandwich:

  • 2 pcs. [search]green leaf lettuce[/search]
  • 2 [search]slices red tomato[/search]
  • [search]1/2 ripe avocado, sliced[/search]
  • 4 [search]slices thick-cut bacon, cooked until crisp[/search]
  • 2 tbsps. [search]mayonnaise[/search]

For the fried chicken:

  • 3/4 cup [search]all-purpose flour[/search]
  • 1/8 tsp. [search]cayenne pepper[/search]
  • 1 1/4 tsps. [search]kosher salt, divided[/search]
  • 1/2 tsp. [search]black pepper, divided[/search]
  • 2 [search]eggs[/search]
  • 3 [search]dashes hot sauce[/search]
  • 1 cup [search]plain bread crumbs[/search]
  • [search]Vegetable oil, for frying[/search]
  • 4 [search]chicken cutlets, pounded to 1/4-inch thickness[/search]

For the sandwich:

  • 1 [search]frozen waffle[/search]
  • 1/2 tbsp. [search]butter[/search]
  • 1/2 tbsp. [search]honey[/search]

For the tacos:

  • [search]Olive oil, for grilling[/search]
  • 1/2 tsp. [search]kosher salt[/search]
  • 1/4 tsp. [search]black pepper[/search]
  • 12 [search]flour tortillas[/search]

Directions

Fry the green tomatoes:

  1. Step 1Whisk the cornmeal, flour, garlic and onion powders, cayenne, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a medium bowl. In another medium bowl, stir in the buttermilk, hot sauce, 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. Fill a large Dutch oven or cast-iron skillet with oil to a depth of 1 inch and heat carefully to 350°F. Dip the tomato slices in the buttermilk, then dredge in the cornmeal mixture. Fry until crispy and golden brown, 3 to 4 minutes per side. Sprinkle with remaining 1/4 teaspoon salt and drain on a wire rack placed over a sheet tray.

Assemble the sandwich:

  1. Step 2Place 1 fried green tomato on a plate and layer with 1 piece lettuce, 1 slice red tomato, half the avocado slices, 2 slices bacon, and 1 tablespoon mayonnaise. Top with another fried green tomato to form a sandwich. Repeat with remaining ingredients to make a second sandwich.

Nutrition information

Calories 1,462 Carbohydrates 76 g (25%)
Fat 122 g (187%) Protein 20 g (41%)
Saturated Fat 15 g (77%) Sodium 2,226 mg (93%)
Polyunsaturated Fat 17 g Fiber 8 g (33%)
Monounsaturated Fat 71 g Cholesterol 50 mg (17%)
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