Sunday, September 18, 2016

Fried Green Tomato Stacks with Goat Cheese, Brown Sugar Bacon, Avocado, and Sriracha Crema

I drove down to the Texas beaches this weekend with some girl friends, and of course Oliver. After our visit to Surfside last year, I've been dying to take him back. I've never seen any animal or human come alive the way that he does at the ocean. This normally calm, gentle giant suddenly dives through waves, gets barrel rolled but comes back for more, and swims circles around the group, all with the biggest smile on his face. It makes my heart so happy to see him that way. (pic below)

After the somewhat long drive home, I almost bailed on the dinner I was planning to make, but I'm so glad I didn't! In my head it seemed complicated and arduous as I drove, but it really was quite easy to pull together, and tasted deeee-lish-ussss. The tomatoes are in season right now at Whole Foods and Central Market, so they're readily available. The mix of flavors and textures is so freaking good. You need to try it for yourself.

Fried Green Tomatoes with Goat Cheese, Brown Sugar Bacon, Avocado, and Sriracha Crema
Serves 2


4 slices bacon
Heavy pinch of brown sugar (approximation)
1 green tomato, sliced into even rounds
1 egg
1/2 c. cornmeal
1/2 c. panko bread crumbs
1/2 t. smoked paprika
1/4 t. garlic powder
Salt and pepper
Olive oil, for frying
2 oz goat cheese
1 avocado, sliced or even mashed
1/4 cup creme fraiche, sour cream, greek yogurt or mayo (any would do!)
Sriracha, to taste


Preheat the oven to 350.
Place 4 bacon slices on a cooking sheet and rub the bacon with brown sugar to loosely coat.
Bake until bacon is desired doneness, around 20 minutes, checking on it often.

While the bacon cooks, crack the egg into a small bowl and whisk together a bit. In a second bowl, make the breading mix. Combine 1/2 cup each of cornmeal and panko bread crumbs. Add the paprika, garlic powder, salt and pepper to taste.

Pour a thin layer of olive oil in the bottom of a sauté pan, and place over medium-high heat. Dip each tomato slice first in the egg, letting the extra run off, then dip in and cover in the breadcrumb mixture.
Keeping space in the pan, add a few slices at a time and fry on each side until golden, about 2-3 minutes per side but check often. With a slotted spatula, remove tomatoes and place on paper towels to collect oil.

Mix the Sriracha Crema in a small bowl. Optional, transfer to ziploc bag or pastry bag for piping.

Remove the bacon when ready and break pieces in half. Assemble stacks using 3 tomato slices each, layering ingredients between them. Top with a little watercress and drizzle with the Sriracha Crema, and eat!

Mine from the top down was:
Avocado slices
Goat Cheese
Goat Cheese