Fried Green Tomatoes with Vidalia Onion Relish, Candied Pepper Bacon and Louisiana Meunière Sauce

By á-11200

Ingredients

• Green Tomatoes
• 1 1 1 green tomato
• 2 2 2 eggs
• 1 1 1 cup buttermilk
• 1 1 1 cup flour
• 1 1 1 cup cracker meal
• 1 1 1 cup corn flour
• 1 1 1 teaspoon Cajun spice
• Pinch Pinch kosher salt
• Method
• Vidalia Onion Relish
• 1 1 1 Vidalia onion, diced small
• 1 1 1 red bell pepper, diced small
• 1 1 1 scallion, cut small
• 1 1 1 Tbsp. flat-leaf parsley, chopped
• 1/3 1/3 1/3 cup seasoned rice vinegar
• 1/4 1/4 1/4 cup extra virgin olive oil
• To taste kosher salt
• Combine all ingredients in a small mixing bowl.

Preparation

Step 1

Candied Pepper Bacon

6 bacon slices
1 tsp. smoky black pepper
3 tsp. light brown sugar

Place bacon on cookie sheet or small sheet pan and sprinkle pepper and sugar onto bacon. Bake at 350 degrees for 20-25 minutes.

Louisiana Meunière Sauce

Ingredients

¼ cup heavy whipping cream
2 fresh-squeezed lemons
2/3 cup Worcestershire sauce
2 Tbsp. Louisiana Hot Sauce
1 stick cold unsalted butter (cut into pieces)
To taste kosher salt and fresh-cracked black pepper

Method

In heavy-bottomed saucepot, combine Worcestershire, lemon juice and hot sauce. Turn heat to medium and reduce liquid mixture by two-thirds. Add whipping cream and bring back to a boil. Reduce heat and bring cream to a gentle simmer. Whisk frequently and simmer gently for 7-8 minutes, or until cream becomes thick. Turn heat off. Keep pan on the burner and whisk in the chunks of cold butter, several pieces at a time, whisking as the heat from the pan and reduced cream warms the butter and the sauce becomes emulsified. Once all the butter has been incorporated into sauce consistency, season with salt and pepper.


Plating
Spoon sauce onto plate and shingle the fried green tomatoes over sauce. Scatter Vidalia onion relish over top of tomatoes. Scatter candied pepper bacon all over the plate.