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Fancy Fried Green Tomatoes with Remoulade

Posted at: 02/27/2013 8:11 AM
Updated at: 02/27/2013 2:25 PM
By: Andrew Murphy

Fancy Fried Green Tomatoes with Remoulade

Recipe courtesy of Dinosaur Bar-B- Que

The Tomatoes

4 green tomatoes

Creole Seasoning

2 eggs

Pinch plus 2 teaspoons black pepper

4 cups panko crumbs (Japanese-style dried bread crumbs – see note)

4 teaspoons kosher salt

½ teaspoon cayenne pepper

½ cup vegetable oil, plus more as needed

Grated Pecorino Romano cheese

The Remoulade

1 cup mayonnaise

1/3 cup your favorite Dinosaur Original Sensuous Slathering BBQ SauceTM

1 tablespoon brown mustard

2 teaspoons lemon juice

2 teaspoons Dinosaur Bar-B-Que Devil’s Duel Hot Sauce TM

1 tablespoon smoked paprika

1 tablespoon capers, chopped

½ teaspoon black pepper

The Fancy

1 pound medium chopped cooked shrimp of crabmeat

Core the tomatoes and cut off the ends. Slice them into 1/4 –inch rounds and dry between several layers of paper towels to get rid of the excess moisture.  Sprinkle lightly with Creole Seasoning on both sides.

Whisk together the eggs and a pinch of black pepper in a shallow bowl.  In another shallow bowl or plate, combine the panko crumbs, salt, cayenne pepper and the remaining  2 teaspoons black pepper.  Dip the tomato slices in the egg mixture and then in the panko crumbs, pressing to coat them well on both sides and around the edges.  Life the coated pieces onto a rack set over a baking sheet.  Pop them in the fridge for half an hour to set the crumbs.

Grab a heavy 12-ince skillet and heat the oil over media heat.  When the oil is hot, slide in a few tomatoes without crowding the pan.  They should sizzle and bubble around the edges. Cook for 2 to 3 minutes on each side, til brown.  Take them out of the pan, then add a bit more oil and get it hot before starting a second batch.  Drain the fried tomato slices on paper towels and sprinkle with grated Pecorino Romano. 

While tomatoes are frying, place mayonnaise in a mixing bowl then whisk in bar-b-que saude and mustard til smooth.  Add remaining ingredients and mix until evenly blended.  Add shrimp or crabmeat and toss with remoulade until evenly coated.

Fan the hot tomatoes on a serving plate and top with remoulade mixture.

Note: Panko crumbs are a bit coarser than other bread crumbs.  They’re definitely better for the dish. You’ll find them in the Asian section of your supermarket or in Asian groceries.