Fried Green Tomato BLT
This recipe is for more remoulade and quite a few sliced green tomatoes. The sandwich directions are for 1 sandwich. Save the sauce and the extra tomatoes and prepare some shrimp with the extra tomatoes and sauce.
Remoulade:
1/2 cup finely chopped shallots
4 cloves garlic, minced
1/2 tablespoon Creole mustard
1/4 cup apple cider vinegar
1 1/2 tablespoons sweet Hungarian paprika
2 teaspoons cayenne
4 lemons, juiced
1 cup prepared horseradish
Salt and freshly ground black pepper
1 1/4 gallons olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion
Fried Green Tomatoes:
3 cups buttermilk
1/2 tablespoon kosher salt, plus more for seasoning
1/4 tablespoon cracked pepper, plus more for seasoning
1 egg
3 cups all-purpose flour
1/2 tablespoon Creole seasoning
1/4 tablespoon garlic powder
1 quart vegetable oil
1 green tomato, sliced into 3 thick slices
2 (1/2-inch) slices pain de mie bread or your favorite bread
1/4 cup softened butter
1 Roma tomato, sliced into 4 thick slices
4 (1/4-inch thick) slices bacon, cooked until crispy
1/4 cup arugula
For the remoulade: Whisk the shallots, garlic, mustard, vinegar, paprika, cayenne, lemon juice, horseradish, and salt and pepper, to taste. Whisk in the olive oil. Stir in the celery, parsley, and scallion. Reserve 1 tablespoon for the sandwich, and store the rest in the refrigerator for later use.
For the fried tomatoes: Combine the buttermilk, salt, pepper, and egg in a bowl. Combine the flour with the Creole seasoning and garlic powder in another bowl.
Heat the oil in a 7-inch cast-iron skillet over medium heat until the oil reaches approximately 150 degrees F on a candy thermometer.
Dredge the green tomato slices in the flour mix, then the egg wash, and then the flour mix again and set aside. Once the oil is at the correct temperature, slowly place the green tomato slices in the oil. (Make sure the oil is no higher than half way up your pan.) Cook until golden brown, about 3 minutes on each side. Once golden on both sides, lift the tomatoes out and place on a plate that has been lined with a paper towel. Season with salt and pepper.
To assemble: Place the butter in a pan and melt over medium-high heat. Toast both sides of the bread. Slather both sides of the bread with reserved remoulade. Then layer with fried green tomatoes, Roma tomatoes, bacon, and arugula and top with the remaining slice of bread. Slice in half and enjoy.
Shrimp:
• 4 cups water
• 2 tablespoons dry crab boil seasoning
• 1 onion, sliced
• 1 lemon, sliced
• 2 ounces hot sauce (recommended: Crystal)
• 8 large shrimp, shell on
For the shrimp: Bring the water to a boil and add the crab boil, onions, lemons, and hot sauce. Stir and add the shrimp. Boil until the shrimp turn pink. Peel.
From: the Food Network
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