This recipe is for Fried Green Tomatoes with Warm Bacon and Datil Pepper Vinaigrette and Pimento Cheese. This is one of the recipes that will be featured at the 30th annual Caring Chefs Event.

Fried Green Tomatoes

4 slices green tomato                                           buttermilk

corn meal                                                               s/p

Soak the tomatoes in buttermilk and coat with the corn meal. Place the tomatoes in the fryer for 2-3 minutes and reserve.    

Warm Datil Pepper and Bacon vinaigrette

1 oz minced datil peppers                               1/2 cup Balsamic vinegar

1 tbs dijon mustard                                              1 oz diced chives

1/2 cup Datil vinegar or White                           3 cups bacon fat  

1/4 cup brunoise shallots                                   s/p         

1 T honey                                                        2 strips bacon (cooked and diced)

 

Saute the shallots with two tablespoons of bacon fat until translucent. Add the vinegars and reduce for a couple of minutes. Stir in the rest of the ingredients and season to taste.

 

Pimento Cheese

1 cup mayonnaise                          1 cup cream cheese

½ cup shredded cheddar cheese    1 T chopped garlic

1T siracha                                      2 roasted red pepper (peeled and diced)

S&P

 

Micro Greens for Garnish