Tis’ the season for tomatoes. So much so that farmers are finally selling them green at the farmer’s market. I love fried green tomatoes and they are pretty much a southern must have. I wanted to do something more with it this time so I came up with this spicy southern dish. It has a nice heat to it. You can spice it however you like though.
Fried Green Tomatoes:
- 3 to 5 green tomatoes sliced 3/4 inch
- 1 cup flour
- 1 cup bread crumbs
- 1 cup corn meal
- 1/2 tsp salt
- 1/2 tsp pepper
- cayenne to taste
- 2 eggs
- 3 ears of corn cut off the cob
- 1 roasted red pepper chopped
- 1/4 cup chopped green onion
- 3 to 5 slices of bacon
- 1/2 tsp of cayenne
- couple pinches of thyme
- salt and pepper to taste
- 1/2 cup heavy cream
- 1/4 cup mayonaise
- 1/4 cup greek plain yogurt
- 1 tbsp horseradish
- 1 tbsp creole mustard
- juice of 1/2 lemon
- 1 tbsp ketchup
- couple dashes of worcestershire sauce
- several dashes of Louisiana hot sauce
Grilled shrimp seasoned with old bay and cayenne pepper. Vegetable oil for frying.
Add all the ingredients for the Remoulade into a bowl and mix. Set aside until ready for use.
Slice the tomatoes about 1/2 to 3/4 inch. Set aside.
Set your oven to broil and roast pepper until the skin is blackened. Peel the skins off and chop.
Cook bacon strips until done. remove from pan and chop. Place back into pan and add the chopped pepper, corn, onion, and seasonings, sauté at medium high heat. Add cream mixing until it mixture bubbles. Turn heat to lowest setting and keep warm until ready for plating.
Set up three bowls; one bowl for flour, one bowl for eggs, and one bowl for the bread crumbs, salt, pepper, and cayenne mixture.
Dredge tomato slices into flour, then egg, then bread crumb mixture.
Fry tomatoes in oil about 1 inch deep at 350˚F. Fry until golden brown about 2 to 3 mins. Set on paper towels to drain.
Grill seasoned shrimps until done. Plate the maque choux, fried green tomatoes, and shrimp. Top with remoulade and chopped green onion. Serve immediately and enjoy!