Recipe of the Week - 7/26/07

Fried Green Tomatoes with Roasted Corn Vinaigrette from Dorette Snover of C’est Si Bon Cooking School

Ingredients
For the tomatoes:

• 4 medium green tomatoes
• 2/3 cup yellow or white stone ground cornmeal
• 1 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• Large pinch cayenne pepper
• 1/2 teaspoon each ground cumin and crumbled dried oregano
• 3-4 tablespoons rendered bacon fat

For the vinaigrette:

• 3 ears grill or oven roasted corn, kernels removed
• 1 -2 tablespoons pickled jalapenos, chopped finely
• 2 large ripe yellow tomatoes, chopped finely
• 1/4 cup each scallion and fresh cilantro, finely minced
• Juice of one lime, lemon, or orange
• Little olive oil
• Pinch sugar
• Salt and black pepper to taste.

Procedure
First, make the salsa by combining all the prepared ingredients in a medium bowl, squeeze in the lime juice, sugar, salt, and pepper. Set aside for about an hour to develop and blend flavors. Slice the tomatoes about 1/2 inch thick, then pat the surfaces dry with paper toweling.  Mix the cornmeal and remaining ingredients, except the bacon fat, in a deep pie plate.  Dredge the slices in the seasoned corn meal, make sure each slice is well coated. In a large heavy skillet over medium high heat, fry the tomatoes quickly in the sizzling hot fat. This should take only 1-1 1/2 minutes to a side. Serve immediately with the vinaigrette.