Serves 4
Ingredients:
Tomato Bacon Mayo:
1/8 pound slab bacon, cut into
1/4-inch squares
1 1/2 cups crushed red tomatoes
1 cup Hellman’s mayonnaise
Fried Green Tomatoes:
1 1/2 cups rice wine vinegar
1/2 cup water
2 teaspoons salt
1/2 tablespoon sugar
2 sprigs tarragon
2 green tomatoes
2 cups seasoned breadcrumbs
4 eggs, whisked
2 cups all-purpose flour
Vegetable oil, for frying
Thermometer, for oil
Procedure:
For the Tomato Bacon Mayo:
Place the bacon in a small sauté pan. Turn the heat on low and let the bacon render its fat and let the bits get crispy. Take off the heat and set aside.
In a small pot over a medium-high flame, cook the tomatoes down until they are a deep dark red color with intense flavor. Add the rendered bacon, including the fat, to the tomato reduction, and mix well. Take this mixture out of the pot and place in a bowl. Refrigerate until cold. Once the tomato-bacon mixture is chilled, you can add the mayonnaise. Whisk to combine.
For the Fried Green Tomatoes:
Cut the green tomatoes into 1/4-inch slices and spread them out in a shallow Pyrex pan.
In a small pot, heat the rice wine vinegar, water, sugar, salt and tarragon. Bring just to a boil to dissolve the sugar and salt. Pour the hot vinegar mixture over the tomatoes and let it sit for about 20 minutes.
While the tomatoes are steeping, set up a breading station. Place the flour, whisked eggs and breadcrumbs each in their own separate bowl, in a row on the counter.
When the tomatoes are done steeping, remove them from the vinegar mixture onto a plate. No need to pat them dry. Now, dredge the tomatoes: First, put them in the flour bowl, turning them over to coat both sides. Next, place them in the whisked eggs, turning them again to coat, and finally, onto the seasoned breadcrumbs, turning them to coat.
In a medium-sized sauté pan, cover the bottom with about 1 inch of vegetable oil. Heat to 350°F. Place the tomatoes in the pan, making sure to leave about an inch between each tomato. You do not want to crowd your pan. As each tomato begins to brown, gently turn over to brown the other side. When both sides are
a golden brown, remove from the oil, and place on a plate with paper towels to drain any excess oil. Season lightly with salt and serve immediately with a dollop of tomato-bacon mayonnaise and enjoy!
Recipe Type: AuthenticIngredients:
Tomato Bacon Mayo:
1/8 pound slab bacon, cut into
1/4-inch squares
1 1/2 cups crushed red tomatoes
1 cup Hellman’s mayonnaise
Fried Green Tomatoes:
1 1/2 cups rice wine vinegar
1/2 cup water
2 teaspoons salt
1/2 tablespoon sugar
2 sprigs tarragon
2 green tomatoes
2 cups seasoned breadcrumbs
4 eggs, whisked
2 cups all-purpose flour
Vegetable oil, for frying
Thermometer, for oil
Procedure:
For the Tomato Bacon Mayo:
Place the bacon in a small sauté pan. Turn the heat on low and let the bacon render its fat and let the bits get crispy. Take off the heat and set aside.
In a small pot over a medium-high flame, cook the tomatoes down until they are a deep dark red color with intense flavor. Add the rendered bacon, including the fat, to the tomato reduction, and mix well. Take this mixture out of the pot and place in a bowl. Refrigerate until cold. Once the tomato-bacon mixture is chilled, you can add the mayonnaise. Whisk to combine.
For the Fried Green Tomatoes:
Cut the green tomatoes into 1/4-inch slices and spread them out in a shallow Pyrex pan.
In a small pot, heat the rice wine vinegar, water, sugar, salt and tarragon. Bring just to a boil to dissolve the sugar and salt. Pour the hot vinegar mixture over the tomatoes and let it sit for about 20 minutes.
While the tomatoes are steeping, set up a breading station. Place the flour, whisked eggs and breadcrumbs each in their own separate bowl, in a row on the counter.
When the tomatoes are done steeping, remove them from the vinegar mixture onto a plate. No need to pat them dry. Now, dredge the tomatoes: First, put them in the flour bowl, turning them over to coat both sides. Next, place them in the whisked eggs, turning them again to coat, and finally, onto the seasoned breadcrumbs, turning them to coat.
In a medium-sized sauté pan, cover the bottom with about 1 inch of vegetable oil. Heat to 350°F. Place the tomatoes in the pan, making sure to leave about an inch between each tomato. You do not want to crowd your pan. As each tomato begins to brown, gently turn over to brown the other side. When both sides are
a golden brown, remove from the oil, and place on a plate with paper towels to drain any excess oil. Season lightly with salt and serve immediately with a dollop of tomato-bacon mayonnaise and enjoy!
Submitted By: Percy Street BBQ
Recipe Author: Percy Street BBQ
Restaurant: Percy Street BBQ, 900 South Street, Philadelphia, PA
Source: http://www.centercityphila.org/docs/CCCooks_Fall2012Supp.pdf