Best Fried Green Tomato Blt With Remoulade Recipes

FRIED GREEN TOMATO BLT

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.

FRIED GREEN TOMATOES WITH SHRIMP REMOULADE

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.