Fried Green Tomato And Pancetta Panini Food

FRIED GREEN TOMATOES

Steps:

• In a deep-fryer, preheat oil to 350 degrees F.
• Season tomatoes, on both sides, with salt and pepper. Place flour and garlic powder in a shallow dish. In another shallow dish, beat eggs with the milk. In another dish, mix bread crumbs with cayenne and paprika. Dredge tomatoes through the flour, then the eggs, and then through the bread crumbs. Add only a few pieces to the fryer at a time, so they can cook evenly, about 2 to 3 minutes. Drain on paper towels and serve with Buttermilk Dipping Sauce:
• In a small saucepan over medium heat, combine the apple cider and brown sugar. Allow to reduce until thick and syrupy. Remove from heat and allow to cool.
• In a medium bowl, add buttermilk, mayonnaise, BBQ sauce and lime juice and whisk well. Add in the scallions and the apple cider mixture. Cover and refrigerate until ready to serve with Fried Green Tomatoes.

FRIED GREEN TOMATOES WITH BURST CHERRY TOMATOES, PANCETTA AND LOBSTER

Steps:

• Place the sliced green tomatoes onto a sheet tray lined with a rack and sprinkle with some kosher salt. Allow to sit for 30 minutes.
• Set up a dredging station by placing 1 cup of the flour into one dish, the eggs into a second and the cornmeal mixed with the remaining 1/4 cup flour into a third. Pat the green tomatoes dry on both sides. Season with more kosher salt, then dip a slice into the flour first, shaking off any excess, then into the egg and finally the cornmeal. Place onto a sheet tray lined with a rack and repeat with the remaining tomato slices. Make sure to pat the cornmeal onto the tomato firmly to ensure it's tightly coated.
• Add 2 tablespoons of the olive oil into a large, high sided saute pan and turn on the heat to low. Add the pancetta and smashed garlic and gently cook to slowly render the fat, stirring occasionally, until the pancetta is crispy and most of the fat has rendered out, 10 to 12 minutes. Remove the pancetta with a slotted spoon onto a paper towel-lined plate. Sprinkle the lobster tails with kosher salt. Add into the pan, cut side down, and sear for 2 to 3 minutes, until they begin to turn pink. Add the white wine and cover the pan to steam the lobster for another 1 to 2 minutes to finish cooking. Remove the lobster tails onto a sheet tray and allow to cool slightly. Add the cherry tomatoes and crushed red pepper and season with kosher salt. Cook until the cherry tomatoes begin to burst, 5 to 7 minutes. Add the chicken stock and continue to cook, stirring occasionally, until the sauce has reduced and slightly thickened, about 15 minutes. Remove and discard the smashed garlic. Season with kosher salt if needed.
• Carefully remove the meat from lobster shells and discard the shells. Toss the lobster meat into the sauce to quickly warm.
• Heat a large saute pan with the remaining 1/2 cup olive oil over medium heat. Add half of the breaded green tomatoes (you want to cook these in two batches) and fry for 3 to 4 minutes, or until crispy on the underside. Carefully flip, then cook for another 2 to 3 minutes, or until golden brown. Remove onto a plate lined with paper towels to drain excess oil, then transfer to a sheet tray lined with a rack so they remain crispy. Season immediately with kosher salt.
• Set up a fryer with vegetable oil and heat the oil to 350 degrees F. Fry the basil leaves until crispy, 1 to 2 minutes. Be careful because as they will pop in the oil. Remove the basil leaves onto a paper-towel-lined sheet tray.
• To serve, plate 2 fried green tomatoes and top with 2 lobster halves. Spoon the burst cherry tomato and pancetta sauce around the green tomatoes, making sure not to smother them so the fried tomatoes don't get soggy. Garnish the tomato sauce with the grated Parmesan cheese and top with the fried basil leaves.

PLT: PANCETTA, LETTUCE AND TOMATO PANINI

Steps:

• Preheat panini grill.
• Unroll the pancetta slices and cut into 4-inch lengths. Put the pancetta in a skillet and cook over moderate heat until it renders much of its fat and begins to crisp, about 10 minutes. Drain in a sieve.
• In a small bowl, stir the basil into the mayonnaise.
• Butter one side of each bread slice, then put 4 slices, buttered side down, on a work surface. Top the bread slices with the pancetta, distributing it evenly. Top each with a second slice of bread, buttered side up.
• Cook in panini grill until nicely browned (2-3 minutes).
• Transfer the sandwiches to a work surface and remove the top slice of bread from each sandwich. Spread the underside of those slices with mayonnaise. Top the pancetta with the tomato slices, pepper to taste, and romaine leaves. Replace the top slice of bread, cut the sandwiches in half, and serve immediately.

PANCETTA, MIZUNA, AND TOMATO SANDWICHES WITH GREEN GARLIC AïOLI

Steps:

• **For aioli:**Blend olive oil, garlic, and 1/4 teaspoon fleur de sel in processor until garlic is minced. Add 2 tablespoons mayonnaise and blend well. Transfer to small bowl; whisk in remaining mayonnaise and lemon juice.
• Do ahead: Can be made 1 day ahead. Cover; chill.
• **For sandwiches:**Preheat oven to 450°F. Arrange pancetta slices in single layer on 2 large rimmed baking sheets. Bake until crisp, about 10 minutes. Transfer to paper towels to drain.
• Place toast on work surface. Spread with aioli. Divide mizuna among 6 toast slices; top with tomatoes, then pancetta, dividing equally. Top with remaining 6 toast slices, aioli side down. Cut each sandwich in half and serve.

FRIED GREEN TOMATO "BLT"

Steps:

• Puree basil, 1/4 cup mayonnaise, lemon juice, and mustard in processor until smooth. Transfer to small bowl; mix in remaining 1 cup mayonnaise and season to taste with salt and pepper. (Can be made 1 day ahead. Cover and refrigerate.)
• Preheat oven to 350°F. Arrange pancetta in single layer on rimmed baking sheet. Cook until pancetta is just crisp, about 15 minutes. Transfer to paper towels to drain. Reduce oven temperature to 200°F.
• Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to baking sheet. Line second baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
• Sprinkle red and yellow tomatoes with salt and pepper. Place 1 fried green tomato slice on each of 6 plates. Spread each with 1 teaspoon basil mayonnaise, then top with 2 tablespoons arugula, 1 slice pancetta, 1 slice red tomato, another fried green tomato, 1 slice yellow tomato, pancetta, and another 2 tablespoons arugula. Spoon 1 teaspoon mayonnaise over arugula, then top with remaining fried green tomatoes. Spoon 1 teaspoon mayonnaise atop green tomato. Finish with remaining pancetta and serve.
• *Pancetta, Italian bacon cured in salt, is available at Italian markets and some specialty food stores and supermarkets.

FRIED GREEN TOMATO AND PANCETTA PANINI

Steps:

• Put 1 cup of the flour in a shallow bowl. In another shallow bowl, combine the remaining 1/2 cup flour, the cornmeal, salt and pepper. Put the eggs in another bowl. Season the tomato slices with salt and pepper. Dredge the tomatoes in flour and dip them into the eggs, letting the excess drip off. Then dredge the tomatoes in the cornmeal mixture. Place on a plate. In a deep sauté pan over medium heat, warm the 1/4 cup olive oil and 3 Tbs. pancetta fat until almost smoking. Working in batches, fry the tomatoes, turning once, until golden, 2 to 3 minutes per side, adding more pancetta fat to the pan as needed. Transfer the tomatoes to a paper towel-lined plate. Preheat an electric panini press according to the manufacturers instructions. Brush one side of each bread slice with olive oil. Lay the slices, oiled side down, on a work surface. Place the cheese on half of the slices, dividing evenly. Top with the pancetta, 2 or 3 tomato slices and one of the other bread slices, oiled side up. Place the sandwiches on the panini press and cook according to the manufacturers instructions until the bread is golden and the cheese is melted, 3 to 5 minutes. Transfer the sandwiches to a cutting board. Place 1/4 cup arugula inside each sandwich and cut in half. Serve immediately. Serves 4.

FRIED GREEN TOMATOES WITH RIPE TOMATO SALSA

Steps:

• Sprinkle the flour over a plate. Place polenta into a medium bowl, season and mix well. Place eggs in a small bowl and beat. Lightly coat a green tomato slice first in the flour, dusting off any excess, dip in the egg, then coat in polenta. Repeat with remaining slices.
• Heat a shallow pool of oil in a large frying pan. Fry the coated tomatoes in batches until golden and crisp on both sides, turning them over with a fish slice. As they are done, drain well on kitchen paper and keep warm in a low oven while you fry remaining batches.
• To make the salsa, mix all the ingredients together in a small bowl, then season with salt and pepper. Serve the fried green tomatoes hot, with the salsa spooned over.

FRIED GREEN TOMATO SANDWICHES

Steps:

• In a shallow dish, combine flour and seasonings; dip tomatoes in the mixture and set aside. In a large skillet, cook bacon over medium heat until crisp. , Remove to paper towels to drain. In the drippings, cook tomatoes for 2 minutes on each side; drain on paper towels. , Place six slices of toast on a baking sheet. Layer with three tomato slices, two bacon strips and a cheese slice. Broil 3-4 in. from the heat for 3-4 minutes or until cheese is melted. Top with lettuce if desired. , Spread mayonnaise and mustard on remaining toast if desired; place over lettuce.

FRIED GREEN TOMATO AND PANCETTA PANINI

Steps:

• Put 1 cup flour in shallow bowl. In another shallow bowl, combine 1/2 cup flour, cornmeal, salt, and pepper. Put eggs in another bowl. Season tomato slices with salt and pepper. Dredge in flour; dip into eggs, letting excess drip off. Dredge in cornmeal mix. Place on plate.
• In deep saute pan over medium heat, warm 1/2 cup oil and 3 tablespoons pancetta fat. Fry tomatoes in batches, turning once, until golden, 2-3 minutes per side. Add more fat to pan as needed.
• Preheat electric panini press. Brush one side of each bread slice with olive oil. Lay slices, oiled side down, on panini griddle/wok surface. Place cheese on half of slices; top with pancetta, 2 or 3 tomato slices, and one of the other bread slices, oiled side up. Cook sandwiches on panini press until bread is golden and cheese is melted, 3-5 minutes. Transfer to cutting board. Place 1/4 cup arugula inside each sandwich; cut in half.
• Serve and savor!