Wednesday, May 13, 2015

Fried Green Tomato Small Plate

  To me the idea of a small plate only works with several intertwining ideas that pull together in a unique way. Without that dimension it just isn't interesting. Its the way they are put together that make them worth the time to try. So, today we're doing a small plate based around the southern classic, the fried green tomato. It features a southwest bacon ranch aioli; a fried salad which contains white and green asparagus, poblano peppers, Brussels sprouts, and broccoli sprouts; as well as mini hamburger steaks. The southwest bacon ranch aioli is what ties it all together, it acts as a sauce for the green tomatoes, and a dressing for the salad.



 
       All of the items are going to use the same breading, I recommend making that first.
 
    Ingredients for the breading:
  • 4 cups Unbleached organic all purpose flour
  • 1 cup panko
  • Garlic powder
  • Cayenne
  • Salt
  • Pepper
  • Paprika                                                                                                                                                       
      Mix all ingredients together, and season to taste.
 
   Ingredients for the aioli:
  • 11/2 cups mayo (Dukes if available)
  • 1 pound bacon
  • 1/2 cup apple cider vinegar
  • 1/2 pack of dry ranch mix
  • 1 raw garlic clove
  • Salt
  • Pepper
  • Cayenne
  • Paprika
  • Chipotle
       Pan fry bacon well, place bacon into a blender and blend well. Do not discard the bacon grease or pan, as they will come back into play. Add mayo and other ingredients in the blender with the bacon, and blend until smooth.
 
   Ingredients for the fried salad:
  • 1 bunch of white asparagus cleaned and quartered
  • 1 bunch of green asparagus cleaned and quartered
  • 1 small bag of brussel sprouts cleaned and quartered
  • 2 poblano peppers cleaned and julienne cut
  • 2 cups broccoli sprouts
  • 1 cup diced tomato
     Heat the pan we set aside with the bacon grease, a quarter stick of butter and about 1/2 cup of vegetable shortening. While the pan it heating toss the white/green asparagus, brussel sprouts, poblano peppers into the seasoned flower. Make sure to cover evenly and sift well. Add to the hot pan and saut√© stirring frequently. As the breading starts to get a nice golden brown, add the broccoli sprouts and allow to wilt. Remove the cooked salad from the pan and place on a paper towel lined sheet pan to remove excess grease.
 
     Take 3 medium sized green tomatoes,  and cut super-duper paper thin. Heat about 3 cups of vegetable shortening in a 10" skillet. Toss the green tomatoes in the seasoned flour and place tomatoes in the hot grease and cook until crispy. Remove from grease and allow to rest on a paper towel lined sheet pan the allow excess grease to be absorbed.
 
      Ingredients for the hamburger steaks:
  • 1/2 pound ground beef
  • Blackening seasoning
  • Cayenne powder
       Patty the ground beef into silver dollars sized medallions. On one side season the medallions with the cayenne powder, and blackening on the other. Place in seasoned flour and cover evenly. Heat the same pan used to cook the green tomatoes and fry the hamburger steak medallions until they are a nice golden brown. Remove from the grease and......... you guessed it let the excess grease be drained on our friend the sheet pan.
 
         Place a nice pinch of salad on a place in one corner adding a nice little dollop of our southwest bacon ranch aioli. Take three or four green tomatoes, and lay t hem slightly stacked. Drizzle the aioli over the tomatoes. Use diced tomatoes and sprinkle over the top of salad and green tomatoes, do the same with diced green onions. Add two of the hamburger steak medallions and lightly salt. Then serve.

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