11 August 2014

I did a food thing!

 We're eating kinda weird at Casa del Goose lately.  We're trying to use up anything we wouldn't want to greet us after a two-week absense.  We don't want anything crawling out of the fridge and attacking the house-sitter.  This had led to a few interesting concoctions such as Mac and cheese with leftover spaghetti sauce and a can of ro-tel stirred in (pretty good).  
As I was prepping for the mower today, I noticed that my first big gorgeous tomato had fallen off the vine and onto the sidewalk.  It was perfect and lovely and very, very green. I set it on the counter, wondering how long it would take to ripen. 
As suppertime rolled around, my thoughts turned to fried green tomatoes. The local CSA posted a recipe last week for FGT sliders with coleslaw. It looked wonderful, but I used up my cabbage in boiled dinner on Saturday.  I figured I could think of something, and went to the internet to learn about FGT. Minnesota is hardly a bastion of southern cooking.  The only thing we're south of is Canada.  I looked up several recipes and sought out the common themes.  Most called for a roll in seasoned flour a milk or buttermilk egg wash, and a final dredge in cornmeal or crumbs of some sort.  One genius called for bacon to be fried and the tomatoes to be cooked in the grease.  with two elements for BLTs now present, my wheels were turning.  We had a French bread on hand with little round slices, so BLFGT sliders were born.  
Several sites noted that the moisture from the tomatoes could be problematic to the flour sticking well, so I sliced the tomato about 1/4" thick and salted it lightly to leach out fluid. Then I started the bacon in the trusty cast-iron skillet (the recipes universally called for cast iron. Smart folks).
While those were busy doing their thing, I set up my dredge.  I seasons flour with garlic powder and a hint of white pepper. My buttermilk was frozen, so I used a milk and egg wash. For the crumb, I went to the freezer, where our tortilla chips go to die when they get too small to dip or go stale.  I tossed a couple of good handfuls into the food processor and let 'er rip. 
Once the bacon was done, I augmented the grease with a small splash of veg oil. 
I ran the tomato through the dredging gauntlet, then waited impatiently for the golden brown to happen. 

When all wa said and done, I assembled the BLFGT with only a scant swipe of salad dressing. 
They did not disappoint.  That little hint of sweet with the sour tomato and the salty bacon was really good.  They tomatoes crisped up nicely.  Not bad for a first run.  

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