FRIED GREEN TOMATO NAPOLEON W/ CORN & GOAT CHEESE

FRIED GREEN TOMATO NAPOLEON W/ CORN & GOAT CHEESE image

Yield 4-6 (depending on whether served as appetizer)

Number Of Ingredients 25

For Fried Green Tomatoes:
18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
1 cup all purpose flour
1/2 cup yellow cornmeal
3 large eggs, beaten to blend
1 cup peanut oil (for frying)
For Corn Salad:
1/4 cup fresh lime juice
1/3 cup olive oil
1 clove garlic, minced
1/2 teaspoon salt (or to taste)
1/8 teaspoon ground cayenne pepper
1 15 ounce) can black beans, rinsed and drained
1 1/2 cups fresh corn kernels
1/2 red bell pepper, chopped finely
6 green onions, thinly sliced
Pepper Coulis:
1 1/2 cups roasted red peppers, (drained if using jarred peppers)
2 T. red wine vinegar
2 T. vegetable oil
pinch of sugar & salt to taste
Garnishes:
12 oz fresh chevre, (goat cheese)
6 T. pine nuts
12 fresh basil leaves, chiffonade

Steps:

If preparing for 6: Slice goat cheese into 12 1 oz portions. Prepare corn salad: Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. Place the corn, black beans, green onions, and red peppers in a bowl, dress with marinade, mix well. Refrigerate until ready to use. Prepare red pepper coulis: Blend peppers, oil, vinegar, sugar, and salt in a blender or food processor until very smooth. Adjust seasoning. Refrigerate until ready to use. Prepare fried green tomatoes: Preheat oven to warm. Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to plate. Line a baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry no more than 4-5 green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven. To assemble: Place about 1/2 cup of the corn salad on each plate. Top with one fried tomato slice, then a layer of goat cheese. Repeat and end with a tomato on top. Drizzle about 1/4 cup of red pepper coulis on top of each stack, garnish with 1 T pine nuts, a little basil chiffonade, and approx 1 T. corn salad.