I saw a recipe for a bacon, lettuce and fried green tomato recipe. It looked yummy. Of, course, I wanted to put my own spin on it.
Okay, so first you make the remoulade.
Remoulade:
Use in amounts that suit your tastes
- Zatarains creole mustard
- Mayonnaise
- Red chili sauce (not much)
- Horseradish
- Worcestershire sauce (a dash)
- Garlic
Mix together. Refrigerate for at least 30 minutes before serving.
Then, you fry the bacon.
Then, you fry the green tomatoes.
- 4 to 6 green tomatoes
- salt and pepper
- Cajun seasoning
- cornmeal
- bacon grease or vegetable oil
Slice the tomatoes into 1/4 – 1/2-inch slices. Salt and pepper them to taste. Mix meal and Cajun seasoning. Dip the tomatoes in meal and fry in hot grease or oil about 3 minutes or until golden on bottom. Gently turn and fry the other side.
While the tomatoes are frying, toast some bread. This can be whatever you like. I lean towards an English muffin for this.
Then, you put it all together.
Now, that is some Southern Goodness!
Today’s Lagniappe: How to choose a green tomato
When choosing tomatoes for this recipe choose a nice,
really firm, tomato. Choose a tomato that is very light green
in color and sounds almost crispy when sliced.
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