Day 16 – Fried Green Tomatoes with Comeback Sauce and Lady Pea Salad over Arugula

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September 21, 2012 by cookwithjennifer


Fried Green Tomatoes with Comeback Sauce and Lady Pea Salad over Arugula


My Menu Today:

Breakfast: Steel-cut Oatmeal with Local Honey & Walnuts

Lunch: Cabbage Soup

Dinner: Fried Green Tomatoes with Comeback Sauce and Lady Pea Salad over Arugula

Snacks: Banana-Nutella Smoothie and Raw Almonds



Breakfast: Starting to feel like I shouldn’t be commenting on this course!

Lunch: Grabbed a bowl of homemade Cabbage Soup from the freezer.  Click here for the recipe.

Dinner: Had two Green Tomatoes leftover from my food styling gig this past weekend and decided I couldn’t let them go to waste! This was a great supper … worthy of gracing the table of a nice restaurant!

Don’t be intimidated about the three different steps … each are very simple.

So here’s the recipe of the day! Enjoy!


Fried Green Tomatoes with Comeback Sauce and Lady Pea Salad over Arugula

I recommend making the Lady Pea Salad and Comeback Sauce first. In fact, both can be made up to one day in advance.  Fry the green tomatoes just before serving so they stay warm and crispy.

For the Lady Pea Salad:
2 cups lady peas, boiled until tender and drained (or 1 can (15-oz) black-eyed peas, rinsed and drained)
1/2 red bell pepper, seeded and finely diced
1/2 red onion, finely diced
1 garlic clove, minced
2 tablespoons red wine vinegar
4 tablespoons extra virgin olive oil
Kosher salt and freshly ground pepper
2 tablespoons chopped fresh basil

In a large salad bowl, toss together the peas, red bell pepper, red onion, and garlic. Add the vinegar and olive oil and gently toss to coat. Season with salt and pepper to taste. Add the basil and toss to combine. Refrigerate until ready to use.

For the Comeback Sauce:
1/4 yellow onion, grated
2 garlic cloves, minced
1/2 cup mayonnaise
1/4 cup ketchup
1/4 cup vegetable oil
1 teaspoon Worcestershire sauce
1 teaspoon yellow mustard
Juice of 1/2 lemon
Kosher salt to taste
Hot sauce to taste

In a medium bowl, place the onion, garlic, mayonnaise, ketchup, vegetable oil, Worcestershire sauce, mustard, and lemon juice and whisk until well combined. Season to taste with salt and hot sauce. Refrigerate until ready to use.

Fried Green Tomatoes:
1/2 cup all-purpose flour
Kosher salt and freshly ground black pepper
2 large eggs, lightly beaten
1/2 cup bread crumbs
4 medium green tomatoes, sliced 1/4-inch thick
2 cups vegetable oil

Place the flour in a shallow bowl and season generously with salt and pepper. Place the beaten egg in another shallow bowl. Place the breadcrumbs in a third shallow bowl.

Generously season the tomato slices with salt and pepper. Working in small batches, lightly dredge both sides of the tomatoes in the seasoned flour, shaking off the excess. Next dip the tomatoes in the egg wash to coat completely, letting the excess drip off. Then dredge the tomatoes through the breadcrumbs, evenly coating on all sides. Place the prepared tomatoes on a baking sheet or cutting board.

In a large stockpot or Dutch oven pour enough oil so that there is an approximately a 1-inch layer of oil. Over medium-high heat, warm the oil until a few droplets of water sizzle when carefully sprinkled in the pot. In batches so as not to over crowd the pot, cook the tomatoes until golden brown, about 3 minutes per side. Transfer the tomatoes to a baking sheet lined with paper towels or a baking rack.

To serve, place a bed of arugula on each plate. Drizzle with Comeback sauce. Place the fried tomatoes on top of the arugula then spoon Lady Pea Salad over the tomatoes.

Serves 4.


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