Fried Green Tomatoes with Bacon Roulade

Tri-City HeraldAugust 11, 2013 

The cover of the Food & Wine section Aug. 14 will feature Pork with a fresh take on salsa -- grilled cherries. Inside you'll find more recipes plus buying, cooking and health tips on a variety of food-related subjects. For past food stories and recipes go to www.tri-cityherald.com/food-wine.

FRIED GREEN TOMATOES WITH BACON ROULADE

Time: 45 minutes

Ingredients

For the bacon roulade:

1/2 pound bacon (about 6 thick slices)
1/2 pound pickled green tomatoes, finely chopped, plus pickling liquid
1 tablespoon minced fresh chives, plus more for serving
1 egg yolk
1/4 teaspoon coarse kosher salt
1/2 cup neutral oil, like grapeseed, safflower or canola
1/4 cup olive oil

For the fried tomatoes:

1 teaspoon coarse kosher salt
1 teaspoon black pepper
3 large unripe green tomatoes, sliced 1/4-inch thick
1 1/2 cups all-purpose flour
4 large eggs, beaten with a splash of water
1 1/2 cups cornmeal

Hot sauce, for serving

Directions

Make the bacon roulade. In a large nonstick skillet over high heat, cook bacon until crisp, about 6 minutes. Transfer to a plate lined with paper towels to drain. Reserve the bacon grease in the skillet.

In a small bowl, combine pickled tomatoes and chives. Crumble in bacon. In a medium bowl, combine egg yolk, 1 tablespoon green tomato pickling liquid (or lemon juice), 1 teaspoon cold water and 1/4 teaspoon salt. While whisking constantly, slowly drizzle in neutral oil and olive oil until sauce begins to thicken into mayonnaise. Add more pickling liquid to taste.

Finely chop 1/2 cup of the pickled-tomato-and-bacon relish and mix it into mayonnaise to make roulade.

Prepare the tomatoes: Sprinkle 1 teaspoon salt and 1 teaspoon pepper over green tomatoes and set aside. Put flour into a shallow bowl, the eggs into another shallow bowl, and the cornmeal into a third. Line a rimmed baking sheet with parchment paper. Add tomatoes to flour one or two at a time. Coat all over, shake off any excess and transfer to eggs. Dip both sides in eggs, shake off any excess and transfer to cornmeal. Press tomatoes into cornmeal until well coated on both sides, and then transfer to baking sheet. Repeat with remaining tomatoes.

Heat the nonstick skillet with the bacon grease over medium heat. Line a rimmed baking sheet with paper towels or a paper bag. When grease is hot but not smoking, add tomatoes to pan in batches of three to four. Cook 2 to 3 minutes per side, or until golden brown. Transfer to lined baking sheet and sprinkle with salt while still hot. Repeat with remaining tomatoes. Serve fried tomatoes with roulade bacon and pickled green tomato relish and hot sauce.

Yield: 6 servings

From: New York Times

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