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Fried Green Tomato Napolean w/ Corn & Go




Source of Recipe


epicurious






List of Ingredients



• 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 teaspoons red wine vinegar
  
• 2 teaspoons vegetable oil
  
• pinch of sugar & salt to taste
  
• Garnishes:
  
• 12 oz. fresh chèvre (goat cheese), sliced into 12 1 oz portions
  
• 6 tablespoons pine nuts
  
• 12 fresh basil leaves, chiffonade
  






Instructions



1. 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.
   
   
2. 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.
   
   
3. Prepare fried green tomatoes: Preheat oven to warm.
   
4. 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.
   
5. 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.
   
6. 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.
   






Final Comments


Serves 4-6 as appetizer