Fried Green Tomatoes

Makes 6 servings

Ingredients:

6 green tomatoes
1/2 cup buttermilk
1 cup panko
1/2 cup cornmeal
1/2 cup flour
1/2 cup grated Vella Dry Jack cheese (can substitute Parmesan)
1 1/2 teaspoons chipotle powder
1 1/2 teaspoons paprika
1 teaspoon salt
1 teaspoon pepper
4 cups oil

Preparation:

Slice off ends of tomatoes and portion remainder into three slices per
tomato. Place the buttermilk in a shallow bowl.

In another bowl mix together panko, cornmeal, flour, cheese, chipotle,
paprika, salt and pepper.

In a heavy bottom skillet, heat oil up to 350 degrees. Place green
tomatoes in buttermilk, allow excess buttermilk to fall free and toss
in flour mixture. Place tomatoes in oil and cook for 1 minute on each
side, remove and season lightly with salt and pepper.

After frying all the tomatoes, place three on a plate and garnish with
Arugula Pesto and Tomato Relish (recipes follow) and serve
immediately.

Arugula Pesto

Ingredients:

1 tablespoon pine nuts
1 tablespoon walnuts
1/4 teaspoon minced garlic
1/2 cup extra virgin olive oil
1/2 cup arugula, packed
1 teaspoon lemon juice
1/4 cup grated Vella Dry Jack cheese

Preparation:

In a food processor place together nuts and grind into a fine dust.
Add the garlic, olive oil, arugula and lemon juice and purée until all
ingredients are incorporated. Remove from processor and work in
cheese. Adjust seasoning as needed.

Tomato Relish

Ingredients:

1 pint cherry tomatoes, cut in half
1 tablespoon balsamic vinegar
1 clove garlic, minced
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon olive oil

Preparation:

In a separate bowl mix together cherry tomatoes, vinegar, garlic,
remaining salt and pepper and olive oil.


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