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News 4 Cooks: Fried Green Tomato - KVOA | KVOA.com | Tucson, Arizona

News 4 Cooks: Fried Green Tomato

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BIRD Modern Provisions and Bar: Fried Green Tomato

Green Tomato

Green Tomato- 1 Sliced ¼ Inch Thick

Seasoned Flour

-Flour- 3 Cups

-Salt- 1 Tablespoon

-Pepper- 1 Tablespoon

Seasoned Buttermilk

                -Buttermilk- 3 Cups

                -Tabasco- 3 Tablespoons

                -Salt- 2 Teaspoons

                -Pepper- 2 Teaspoons

Canola Oil- 1 Cup

1. Slice tomato a ¼ inch thick

2. Place tomato in seasoned flour and coat evenly

3. Remove from flour and place into buttermilk mixture coating evenly again

4. Place back into flour mixture

5. Heat oil in a nonstick sautee pan on low to medium heat

6. Test oil by putting a small amount of flour in oil. If it bubbles oil is ready

7. Remove tomatoes from flour and place carefully into sautee pan

8. Fry each side of the tomato for approximately 1 minute on each side

9. Once golden-brown remove from pan and place on a tray with a rack so oil can drain.

Pimiento Cheese

Cream Cheese (Soft)- 1/3 Pound

Shredded Cheddar- ¼ Cup

Onion Powder- 1 Teaspoon

Garlic Powder-1 Teaspoon

Cayenne Pepper-1 Teaspoon

Paprika-1 Teaspoon

Ground Cumin-1 Teaspoon

Ground Corriander-1 Teaspoon

Shallot- 1 Minced

Green Olives with Pimiento- ½ Cup Minced

Salt and Pepper- To Taste

With a mixer whip cream cheese until smooth

Mince on shallot

Mince olives

Gently fold all ingredients and add to a piping bag

Pickled Onions

Red Onion- 1 Shaved

Red Wine Vinegar- 2 Cups

Water- 2 Cups

Sugar-1 Tablespoon

Salt-1 Tablespoon

Pickling Spice- 1 Tablespoon

Shave onion as thin as possible

Combine all ingredients except onion in a pot

Bring the liquid to a boil

Place onions in a mixing bowl

Strain pickling liquid over onions

Cover and let cool

Braised Pork Shoulder

Pork Shoulder- Smallest pork shoulder available (boneless)

Carrot- 1 Rough Chop

Onion- 1 Rough Chop

Celery- 1 Rib

Bay leaf- 2 Leaves

Thyme- 2 Sprigs

Garlic Cloves- 4 Smashed

Peppercorns- 1 Tablespoon

Water- Enough to cover pork

Salt- 4 Table spoons

Rub pork with salt and place in into a roasting pan

Place all other ingredients around the pork and cover with water

Cover pan with foil and cook at 300 degrees for 3 hours

Remove pork from liquid

Shred pork once the pork has cooled enough to handle

Plating

On desired plate pipe out 3 tablespoons of pimiento cheese. Stagger fried green tomatoes across the pimiento cheese. In a mixing bowl toss pickled onions with arugula (Any green will work) olive oil, crispy pork, salt and pepper. Garnish green tomatoes with arugula and onion salad.

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