Ingredients:
6 large beefsteak tomatoes
2 large golden delight tomatoes
2 big rainbow tomatoes
½ pint sweet 100 tomatoes
4 oz fresh field peas
½ small onion chopped
1 tsp fresh thyme
30 small whole okra, fried
3 ears of yellow corn
¼ cup buttermilk
¼ cup corn flour
¼ cup corn meal
¼ cup all purpose flour
4 cups vegetable oil
6 Jumbo Shrimp
6 strips Applewood Smoked Bacon, thinly sliced and cooked until crisp
salt & pepper, to taste
Chive Aioli Ingredients:
1 small clove garlic, finely minced
1 small sized bunch chives, thinly sliced
1 egg yolk
1 small lemon, juiced
1 cup olive oil
12 chive leaves, blanched and finely chopped Balsamic Vinaigrette
½ cup extra virgin olive oil
½ cup puree olive oil
1 cup picked chive leaves thinly sliced
½ cup sliced scallions
1 cup balsamic vinegar
Salt and pepper
Procedure:
Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.
To prepare the okra, corn, field peas, balsamic vinaigrette, basil dressing and bacon, heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with salt and pepper
To prepare the field peas, simmer field peas in onion, water, fresh thyme, bacon trimmings and salt until just tender. When done, cool and set aside in small bowl.
To prepare the corn, boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.
Chive Aioli Procedure:
Yield: 1 ¼ cups
Place garlic and chives in small bowl. Add yolk, lemon juice, salt and pepper. Vigorously whisk in olive oil, being sure to create emulsion. Add crème fraîche. Add a drop or two of water if too thick.
Balsamic Vinaigrette Procedure:
Yield: 2 cups
Combine all ingredients. Hold.
Arrange sliced tomatoes on plates. Place whole sweet 100 tomatoes around the sliced tomatoes. Divide field peas and corn mixture evenly among plates. Arrange okra, bacon and shrimp on plates. Drizzle basil dressing over all ingredients and serve.
Note:
Look for a variety of locally grown tomatoes at the farmer’s market. If not available, look for good local tomatoes.
6 large beefsteak tomatoes
2 large golden delight tomatoes
2 big rainbow tomatoes
½ pint sweet 100 tomatoes
4 oz fresh field peas
½ small onion chopped
1 tsp fresh thyme
30 small whole okra, fried
3 ears of yellow corn
¼ cup buttermilk
¼ cup corn flour
¼ cup corn meal
¼ cup all purpose flour
4 cups vegetable oil
6 Jumbo Shrimp
6 strips Applewood Smoked Bacon, thinly sliced and cooked until crisp
salt & pepper, to taste
Chive Aioli Ingredients:
1 small clove garlic, finely minced
1 small sized bunch chives, thinly sliced
1 egg yolk
1 small lemon, juiced
1 cup olive oil
12 chive leaves, blanched and finely chopped Balsamic Vinaigrette
½ cup extra virgin olive oil
½ cup puree olive oil
1 cup picked chive leaves thinly sliced
½ cup sliced scallions
1 cup balsamic vinegar
Salt and pepper
Procedure:
Wash, core and slice tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.
To prepare the okra, corn, field peas, balsamic vinaigrette, basil dressing and bacon, heat vegetable oil to 350 degrees. Trim okra stems and place in a small bowl with the buttermilk. Toss until coated. Combine corn flour, cornmeal and all-purpose flour in medium size bowl. Add salt and pepper. Drain okra from buttermilk. Toss in cornmeal mixture and shake off excess. Fry in vegetable oil until golden. Drain on paper towels. Set aside. Season with salt and pepper
To prepare the field peas, simmer field peas in onion, water, fresh thyme, bacon trimmings and salt until just tender. When done, cool and set aside in small bowl.
To prepare the corn, boil corn in salted water. Remove when tender. Shave kernels off cob and combine with butter beans. Add 3 tablespoons balsamic vinaigrette and let sit.
Chive Aioli Procedure:
Yield: 1 ¼ cups
Place garlic and chives in small bowl. Add yolk, lemon juice, salt and pepper. Vigorously whisk in olive oil, being sure to create emulsion. Add crème fraîche. Add a drop or two of water if too thick.
Balsamic Vinaigrette Procedure:
Yield: 2 cups
Combine all ingredients. Hold.
Arrange sliced tomatoes on plates. Place whole sweet 100 tomatoes around the sliced tomatoes. Divide field peas and corn mixture evenly among plates. Arrange okra, bacon and shrimp on plates. Drizzle basil dressing over all ingredients and serve.
Note:
Look for a variety of locally grown tomatoes at the farmer’s market. If not available, look for good local tomatoes.
Restaurant: Hot and Hot Fish Club, 2180 11th Ct S Birmingham, AL
Recipe Type: AuthenticSubmitted By: Chef Chris Hastings, chef/owner of Hot and Hot Fish Club in Birmingham, Ala.
Recipe Author: Chef Chris Hastings
Chef's Background:
Original Photograph By: Chef Chris Hastings/
Photograph Retouched By: Recipe Spy
Recipe Source: http://eatalabamaseafood.com/recipes/chef-chris-hastings-tomato-salad-with-fried-okra-field-peas-sweet-corn-and-bacon/