The green tomatoes are so tart that they cry out for a rich counterpart; Joe Beck, executive chef at Susan Gage Caterers, uses a topping made of avocados and sour cream to mellow them out.
- 4 green tomatoes, sliced 1/4 inch thick, then cut into bite-size wedges (about 4 per slice)
- Freshly ground black pepper
- 2 cups flour
- 2 large eggs, lightly beaten
- 1 tablespoon Dijon-style mustard
- 1/4 cup buttermilk
- 1 1/2 cups yellow cornmeal
- 2 avocados, flesh cut into 1/4-inch dice
- 1 cup sour cream
- 1 shallot, minced
- 1/4 cup roughly chopped cilantro
- Hot pepper sauce, such as Tabasco, to taste
- 1 cup clarified butter
Season the tomato wedges well with salt and pepper to taste and set aside.
Have ready 3 shallow pie plates or dishes. In one, place 1 1/2 cups of the flour. In the second, add the eggs, mustard and buttermilk and stir to combine. In the third, place the cornmeal and the remaining 1/2 cup of flour and mix to combine.
Dredge the tomato wedges, one by one, in the flour, followed by the egg mixture, letting any excess drain off, and then the cornmeal mixture, patting or pressing it gently if necessary. Shake off any excess and place on a baking sheet. Set aside.
In a medium bowl, add the avocados, sour cream, shallot and cilantro and mix gently to combine. Add salt, pepper and hot pepper sauce to taste. Set aside.
In a large, shallow fry pan on medium heat, add the clarified butter. When it is hot, add the cornmeal-crusted tomatoes and cook until browned, about 1 1/2 minutes per side (you may have to do this in batches). Transfer the tomatoeswith a slotted spoon to a paper towel-lined plate to drain.
To serve, place the tomatoes on a serving platter and top each piece with a small amount of the avocado mixture.
Adapted from Joe Beck, executive chef at Susan Gage Caterers.
Tested by Stephanie Witt Sedgwick.
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