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    Fried Green Tomato Stacks


    Source of Recipe


    Southern Living Recipe Finder

    List of Ingredients




    INGREDIENTS
    3 tomatillos, husked
    2 tablespoons bacon drippings
    1 garlic clove, pressed
    1 1/2 teaspoons salt, divided
    1 teaspoon pepper, divided
    1/2 teaspoon paprika
    1/4 cup thinly sliced fresh basil
    1 1/2 cups self-rising yellow cornmeal
    4 large green tomatoes, cut into 18 (1/4-inch) slices
    1 cup buttermilk
    Peanut oil
    1 (8-ounce) package cream cheese, softened
    1 (4-ounce) package goat cheese, softened
    1/3 cup milk
    1 teaspoon sugar
    Garnish: fresh basil leaf


    Recipe



    Bring tomatillos and water to cover to a boil in a small saucepan; reduce heat, and simmer 10 minutes. Drain tomatillos, and cool.

    Process tomatillos, bacon drippings, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika in a food processor or blender until smooth; stir in basil. Cover and chill until ready to serve.

    Stir together cornmeal, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Dip tomato slices in buttermilk; dredge in cornmeal mixture.

    Pour oil to a depth of 1/2 inch in a skillet; heat to 375°. Fry tomato slices, in batches, in hot oil 1 to 2 minutes on each side; drain on a wire rack over paper towels. Keep warm.

    Combine cream cheese, next 3 ingredients, and remaining 1/4 teaspoon salt. Place 1 fried tomato slice on each of 6 salad plates; top each evenly with half of cream cheese mixture. Top each with 1 fried tomato slice and remaining cream cheese mixture. Top with remaining 6 fried tomato slices; drizzle with tomatillo dressing.

 

 

 


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