Fried Green Tomato BLT with Remoulade Sauce

Name: Fried Green Tomato BLT with Remoulade Sauce
Prep time: 1 h 35 min
Cook time: 1 h 35 min
Total time: 1 h 35 min
Yield: 4
Cuisine: Southern
Ingredients: 454 grams applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp; 4 servings Canola oil; 4 servings Canola oil, for frying; 4 cornichons, cut into small dice; 2 egg yolks; 1 teaspoon finely chopped fresh thyme; 3 green tomatoes, sliced 1/4-inch thick; 3 dashes Few hot sauce (recommended: Tabasco); 1 teaspoon fresh lemon juice; 237 milliliters rice flour; 4 servings Salt and freshly ground black pepper; 4 servings Salt and freshly ground pepper; 237 milliliters water; 4 servings Watercress; 1 teaspoon white wine vinegar; 59 milliliters whole grain mustard; 473 milliliters fine yellow cornmeal; 8 slices pain de mie, or other white sandwich bread, lightly toasted

Fried Green Tomato BLT with Remoulade Sauce is a gluten free and dairy free recipe with 4 servings. This main course has 1123 calories, 28g of protein, and 69g of fat per serving. This recipe covers 28% of your daily requirements of vitamins and minerals. Head to the store and pick up egg yolks, few dashes hot sauce, canolan oil, and a few other things to make it today. To use up the egg yolks you could follow this main course with the Apricot Crumbles as a dessert. From preparation to the plate, this recipe takes approximately 1 hour and 35 minutes.

Instructions

Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper.

Ingredients you will need

Hot Sauce

Pepper

All Purpose Flour

Water

Salt

Equipment you will use

Whisk

Bowl

Spread the cornmeal onto a plate and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Cornmeal

Spread

Pat the tomatoes dry with paper towels.

Ingredients you will need

Tomato

Equipment you will use

Paper Towels

Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.

Ingredients you will need

Salt And Pepper

Cornmeal

Tomato

Dip

Cooking Oil

Equipment you will use

Frying Pan

Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.

Ingredients you will need

Watercress

Sauce

Tomato

Bacon

Bread

Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Canola Oil

Vinegar

Egg Yolk

Equipment you will use

Whisk

Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.

Ingredients you will need

Salt And Pepper

Gherkins

Mustard

Thyme

Equipment you will use

Whisk

*RAW EGG WARNING

Ingredients you will need

Egg

Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

Ingredients you will need

Pasta Shells

Egg Yolk

Egg

Equipment

Ingredients

Servings:

454grams

applewood-smoked bacon, thinly sliced about 1/8-inch thick, cooked until crisp 4servings

Canola oil 4servings

Canola oil, for frying 4

cornichons, cut into small dice 2

egg yolks 1teaspoon

finely chopped fresh thyme 3

green tomatoes, sliced 1/4-inch thick 3dashes

Few hot sauce (recommended: Tabasco)1teaspoon

fresh lemon juice 237milliliters

rice flour 4servings

Salt and freshly ground black pepper 4servings

Salt and freshly ground pepper 237milliliters

water 4servings

Watercress 1teaspoon

white wine vinegar 59milliliters

whole grain mustard 473milliliters

fine yellow cornmeal 8slices

pain de mie, or other white sandwich bread, lightly toasted

Recommended wine: Riesling, Sparkling Wine, Zinfandel

Southern on the menu? Try pairing with Riesling, Sparkling Wine, and Zinfandel. In general, there are a few rules that will help you pair wine with southern food. Food-friendly riesling or sparkling white wine will work with many fried foods, while zinfandel is great with barbecued fare.

Smoky aromas lead into a palate that’s incredibly silky, salty and articulate; cherry blossom and scree in ultra hi-def; a delicate nip of chile-thread on the finish doesn’t obtrude on the cool breezy complexity. I don’t remember a better vintage of this wine.