Fried Green Tomato Blt With Cajun Remoulade Sauce Food

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FRIED GREEN TOMATO BLT WITH CAJUN REMOULADE SAUCE



Fried Green Tomato BLT with Cajun Remoulade Sauce image

Southern fried green tomato BLT sandwiches with cajun remoulade sauce kicks this traditional dish up a notch! Rich yet fresh, this sandwich will win your heart over with it's many layers of flavors!

Provided by sherry brubaker

Categories     Main Course

Number Of Ingredients 25

3 green tomatoes
1/2 cup all purpose flour
2 large eggs (whisked)
1/2 cup buttermilk
2 tbsp hot sauce
3/4 cup cornmeal
3/4 cup panko bread crumbs
1 tps garlic powder
1 tsp paprika powder
salt & pepper
frying oil (vegetable, canola, bacon grease)
1/2 cup mayoinase
1 tsp fresh parsely (finely chopped)
1 tsp lemon juice
1 tbsp dijon mustard
2 tbsp hot sauce
1 tsp capers
1 clove of garlic
1 tsp worcestershire sauce
1/2 tsp creole seasoning
1/2 tsp paprika powder
1 lb thick cut hickory smoked bacon (cooked)
lettuce
avocados
ciabatta bread

Steps:

  • Prepare the tomatoes. Cut the tomatoes using a sharp knife to 1/4 inch thickness. Lay the tomatoes on a paper towel lined plate and sprinkle with a pinch of salt. Allow the tomatoes to rest for 10 minutes so the paper towels absorb the excess liquid. While they are resting, heat the frying oil in a heavy bottom pot over medium heat.
  • Create the dipping station. Place three bowls on the counter. In the first bowl, pour the flour. In the second bowl, whisk together the egg, hot sauce, and buttermilk. In the third bowl, combine the cornmeal, panko bread crumbs, garlic powder, paprika, salt, and pepper.
  • Bread and fry the tomatoes. Blot the tomatoes with a paper towel. Working one at a time, coat the toamtoes in the flour first. Shake the tomato to knock any excess flour off. Next, coat the tomatoes in the egg mixture on both sides. After, place the tomatoes in the breadcrumb mixture. Use your fingers to press the breadcrumbs into the tomato to help them adhere. Check the frying oil tempurature with a thermometer (it should be 350 degrees). Place a few tomatoes at a time in the frying oil, cooking for 2-3 minutes on each side until golden brown. Do not ocercrowd the pot. Remove the tomatoes with a slotted spoon and place them on a paper towel lined plate. Allow them to rest for ten minutes.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE



Fried Green Tomatoes with Shrimp Remoulade image

Provided by Bobby Flay

Time 1h35m

Yield 4 servings

Number Of Ingredients 29

1/4 cup Creole mustard
2 tablespoons prepared horseradish
1/2 teaspoon sweet Spanish paprika
1 egg yolk
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 cup canola oil
1/4 cup finelydiced celery
1/4 cup finely diced red onion
3 tablespoonsketchup
3 tablespoons whitewine vinegar
2 tablespoonsfinely chopped fresh flat-leaf parsley
2 teaspoons Worcestershire sauce
2 cloves garlic,smashed and chopped to a paste
2 to 3 dashes your favorite hot sauce, such as Tabasco
2 cups fine groundyellow cornmeal
Salt and freshlyground black pepper
8 slices greentomatoes, 1/2-inch thick (about 3 green tomatoes)
1 cup canola oil
1 tablespoon celeryseeds
2 teaspoons garlicpowder
2 teaspoons onionpowder
2 teaspoons paprika
1 teaspoon koshersalt
1/2 teaspoonfreshly ground black pepper
24 medium (31-40 count) shrimp, peeled and deveined
2 to 3 tablespoonscanola oil
Shredded iceberglettuce
Parsley leaves, forgarnish

Steps:

  • For the remoulade: Whisk together the mustard, horseradish, paprika, yolk, lemon juice and zest and some salt and black pepper in a medium bowl. Gradually add the oil in a slow, steady stream while whisking constantly, until all the oil is incorporated and emulsified. Stir in the celery, onions, ketchup, vinegar, parsley, Worcestershire, garlic and hot sauce to taste. Cover with plastic wrap, and refrigerate for at least 1 hour and up to 24 hours to allow the flavors to meld.
  • For the fried green tomatoes: Put the cornmeal in a large shallow bowl and sprinkle with salt and pepper. Season the tomatoes with salt and pepper on both sides. Dredge the tomatoes in the cornmeal on both sides and tap off excess.
  • Heat 1/2 cup of the oil in a large saute pan over medium heat until it begins to shimmer. Fry half of the tomatoes until golden brown on both sides and just cooked through, about 1 minute 30 seconds per side. Transfer with a slotted spatula to a baking sheet lined with paper towels. Season with salt and repeat with the remaining tomatoes and oil.
  • For the shrimp: Combine the celery seeds, garlic powder, onion powder, paprika, salt and pepper in a mortar and pestle and crush into a somewhat fine powder. Toss the shrimp with the spice mixture.
  • Heat 2 tablespoons of the oil in a large saute pan over high heat until it begins to shimmer. Add the shrimp and cook until crusty and just cooked through, about 3 minutes (do this in batches if necessary with more oil; the shrimp should be in a single layer).
  • For assembly: Toss lettuce with a few tablespoons of the remoulade and season with salt and pepper. Divide the lettuce among the tomatoes and top each tomato with 3 shrimp. Drizzle with more of the remoulade. Garnish with parsley leaves.

FRIED GREEN TOMATO BLT



Fried Green Tomato BLT image

Provided by Food Network

Time 55m

Yield 1 sandwich

Number Of Ingredients 27

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
1/4 cup olive oil
1 cup finely chopped celery
1/4 cup chopped fresh parsley
1/2 cup finely chopped scallion
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
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

Steps:

  • The month of August as a kid meant three things to me: my summer vacation was about to come to a halt, my birthday was only a month away, and my family would venture out to North Carolina to visit my grandparents on their farm. Whenever we would get to the farm in the mid-afternoon my grandmother would have a platter of deviled eggs, pimento cheese with soda crackers, and BLT's with the summer's best tomatoes on the simple sandwich. Since those days past, the simple BLT sandwich has always been a source of comfort to me. When I had the opportunity to run a kitchen and bring out these same memories of comfort through food to my guests, but with a twist, I couldn't pass it up. This is where the Green Tomato BLT came from.
  • 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.

PERFECT FRIED GREEN TOMATOES



Perfect Fried Green Tomatoes image

I have been making fried green tomatoes for over 35 years, taught by my grandmother who is from down south. Over the years I have tried and made fried green tomato recipes and this is the one that is perfect. Cajun ranch sauce goes perfect with this crispy on the outside but smooth and creamy on the inside tomato.

Provided by Crystal Bodyroc McGlown

Categories     Side Dish     Vegetables     Tomatoes     Fried Green Tomato Recipes

Time 40m

Yield 5

Number Of Ingredients 14

4 green tomatoes, cut into 1/4-inch slices
salt and ground black pepper to taste
1 cup all-purpose flour
2 teaspoons salt, divided
2 teaspoons ground black pepper, divided
1 cup buttermilk
1 cup cornmeal
1 teaspoon dried parsley
1 teaspoon paprika
½ teaspoon cayenne pepper
2 cups canola oil, or as needed
½ cup ranch dressing
2 tablespoons Cajun seasoning
2 teaspoons hot pepper sauce

Steps:

  • Season tomato slices with salt and pepper.
  • Combine flour, 1 teaspoon salt, and 1 teaspoon pepper in a shallow bowl. Pour buttermilk in a second shallow bowl. Mix cornmeal, parsley, paprika, 1 teaspoon salt, 1 teaspoon pepper, and cayenne pepper in a third shallow bowl.
  • Dredge each tomato slice in the flour mixture to coat, dip into the buttermilk, and finish by pressing each side of the tomato into the cornmeal mixture to coat. Lay coated tomato slices onto a baking sheet; rest to let tomatoes absorb flavor of coating, 10 to 15 minutes.
  • Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  • Gently drop tomato slices into the hot oil and cook until golden brown and floating, 2 to 3 minutes. Drain on a plate lined with paper towel.
  • Whisk ranch dressing, cajun seasoning, and hot pepper sauce together in a small bowl; serve with the fried tomato slices.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 51.7 g, Cholesterol 8.5 mg, Fat 22.9 g, Fiber 3.7 g, Protein 8.2 g, SaturatedFat 3.4 g, Sodium 1876.6 mg, Sugar 7.8 g

FRIED GREEN TOMATOES WITH CRAWFISH OR SHRIMP REMOULADE



Fried Green Tomatoes With Crawfish or Shrimp Remoulade image

I grew up with fried green tomatoes; however, never thought of adding either crawfish or remoulade sauce until now. The idea comes from The Top 100 New Orleans Recipes of all Time cookbook which was compiled by John DeMers and Rhonda Findley. The book did provide a recipe for the Remoulade but I used Rita L's recipe #87124. The sauce can be made using either crawfish tails if you have them or shrimp. When making please plan ahead, the Remoulade Sauce needs to chill a couple of hours for the flavors to blend.

Provided by PaulaG

Categories     Crawfish

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

4 green tomatoes, sliced 1/4 inch thick slices
cajun seasoning, to taste
1/4 cup all-purpose flour
2 eggs, beaten
2 cups cornmeal, for breading (coarse or stone ground works best)
1/2-1 cup vegetable oil
1/2 lb crawfish tails or 1/2 lb shrimp, cooked
1 cup prepared remoulade sauce, Remoulade Sauce

Steps:

  • Prepare the Remoulade sauce as per recipe, stir in the crawfish tails or shrimp, reserving several for garnish.
  • If you are using shrimp, chop them so they will be about the size of the crawfish tails or use salad cooked shrimp.
  • Preheat oil in heavy cast iron skillet until it sizzles when sprinkled lightly with water.
  • Season the sliced tomatoes with Cajun seasoning to taste and dust lightly with flour.
  • Please note: If the tomato slices are to heavily covered with flour the cornmeal will not adhere.
  • Dip the slices in the beaten eggs and then coat with cornmeal.
  • Fry in hot oil until browned, turning as needed; about 3 minutes on each side.
  • To serve, place 3 to 4 slices on a serving plate, top with sauce and garnish with reserved crawfish tails or shrimp. Can sprinkle lightly with chopped parsley if desired.

Nutrition Facts : Calories 595, Fat 32.7, SaturatedFat 4.8, Cholesterol 153.6, Sodium 108.1, Carbohydrate 59.3, Fiber 6, Sugar 5.4, Protein 18.8

FRIED GREEN TOMATOES WITH REMOULADE SAUCE



Fried Green Tomatoes With Remoulade Sauce image

This is a classic American favorite! Tart and flavorful, especially loved in the South. Great paired with a light summer salad. Adapted from The Everything Vegetable Cookbook by Jay Weinstein, a professional chef and radio personality. He is the commentator for National Public Radio and is now a nationally acclaimed food writer. Enjoy!

Provided by Sharon123

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 13

1 cup mayonnaise (preferably homemade)
1 hard-boiled egg, finely chopped
1 tablespoon capers, chopped
1 tablespoon chopped sweet pickle (or dill pickles)
1 teaspoon chopped parsley
1 dash hot pepper sauce (or cayenne)
3 large green tomatoes, sliced 1/2-inch thick (about 12-14 slices)
flour (for dredging)
1 teaspoon celery salt
1/4-1/2 teaspoon garlic powder (optional)
6 beaten eggs, diluted with 1/2 cup milk
4 cups seasoned bread crumbs (or plain, preferably homemade)
2 -3 cups light oil, for frying (such as canola or peanut)

Steps:

  • Make the remoulade sauce:.
  • Combine mayonnaise with chopped egg, capers, pickle, parsley, and hot sauce. Taste for seasoning and refrigerate.
  • Dredge each tomato slice in flour that has been mixed with celery salt and garlic powder, if using, then eggs, then bread crumbs, pressing the bread crumbs so they'll stick.
  • Fry in small batches over low-medium heat(325*F.), until they feel tender when tested with a fork.
  • Season with salt, and serve immediately with the remoulade sauce. Enjoy!

Nutrition Facts : Calories 849.5, Fat 35, SaturatedFat 7.3, Cholesterol 342.1, Sodium 2744.8, Carbohydrate 104.5, Fiber 7.5, Sugar 17, Protein 30.2

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