Fried Green Tomato Clubs

Name: Fried Green Tomato Clubs
Yield: makes 4
Ingredients: 4 slices bacon; 3/4 cup stone-ground yellow cornmeal; 1 teaspoon salt; 1 teaspoon freshly ground pepper; Pinch of cayenne pepper; Pinch of sugar; 2 green tomatoes, thinly sliced; 4 biscuits or English muffins, split and toasted; Mayonnaise, for serving; Pickled Red Onions (recipe follows); 4 slices sharp Cheddar cheese; Hot sauce, for serving (optional); 4 red onions, cut into 1/4-inch-thick slices; 1 1/2 teaspoons coarse salt; 1 1/2 cups cider vinegar; 3/4 cup sugar; 7 whole black peppercorns; 3 whole allspice; 2 whole cloves; 1 whole cinnamon stick; 1 bay leaf; 1 small dried red chile; (makes 2 cups)

January 26, 2012

Recipe information

Yield
makes 4

Ingredients

4 slices bacon

3/4 cup stone-ground yellow cornmeal

1 teaspoon salt

1 teaspoon freshly ground pepper

Pinch of cayenne pepper

Pinch of sugar

2 green tomatoes, thinly sliced

4 biscuits or English muffins, split and toasted

Mayonnaise, for serving

Pickled Red Onions (recipe follows)

4 slices sharp Cheddar cheese

Hot sauce, for serving (optional)

Pickled Red Onions

4 red onions, cut into 1/4-inch-thick slices

1 1/2 teaspoons coarse salt

1 1/2 cups cider vinegar

3/4 cup sugar

7 whole black peppercorns

3 whole allspice

2 whole cloves

1 whole cinnamon stick

1 bay leaf

1 small dried red chile

(makes 2 cups)

Preparation

Step 1
Cook the bacon in a skillet until crisp; drain on paper towels and reserve the drippings in the pan.
Step 2
In a shallow dish, mix together the cornmeal, salt, pepper, cayenne, and sugar. Add the tomatoes, and toss to coat.
Step 3
Heat the reserved drippings over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.
Step 4
Spread the mayonnaise over the cut sides of the biscuits; fill each with 1 to 2 slices fried tomatoes, 1 slice each bacon and cheese, and pickled onions. Sprinkle with hot sauce, if desired.
Pickled Red Onions
Step 5
Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.
Step 6
Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.
Step 7
Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

TagsSandwich Cornmeal Flour Bacon Cured Meat Meat Tomato Vegetable Red Onion Onion Root Vegetable Main Dinner Nut Free Easy Fry Summer Cookbooks

Recipe information

Ingredients

Pickled Red Onions

Preparation

Step 1

Step 2

Step 3

Step 4

Pickled Red Onions

Step 5

Step 6

Step 7

Recipe notes