Rania's Recipes: Fried Green Tomato BLT& Relish
Rania Harris stopped by Pittsburgh Today Live on Wednesday to show off two great green tomato recipes!
Fried Green Tomato BLT
Fried Green Tomatoes
2 cups Panko breadcrumbs
½ cup grated Parmesan
2 cups buttermilk
2 cups flour
Salt and freshly ground pepper to taste
¼ cup peanut oil
6 – 8 thick slices green tomatoes
For the sandwiches
Sliced Asiago Cheese
6 – 8 slices apple wood-smoked bacon – fried crisp and drained
1 cup Arugula
Mayonnaise
Frank's Red Hot Sauce
Challah Bread – sliced thick and toasted
Directions
Preparing the tomatoes, combine the Panko breadcrumbs and Parmesan in a shallow bowl. Pour the buttermilk into another shallow bowl. Season the flour lightly with salt and pepper, place in a 3rd shallow bowl. Heat a large sauté pan over medium-high heat. Once the pan is warmed, pour in the oil and get it to bubbling hot. Dredge the tomato slices in the flour, buttermilk, then the breadcrumb mixture. Place into pan, not crowding tomatoes and brown 2 minutes on first side. Flip and repeat on second side. Drain on paper towels and season with salt and pepper lightly if desired.
Cut 4- ½- inch- thick slices from the Challah.
Assemble sandwich by spreading the mayonnaise on each Challah slice. Build the sandwich with sliced Asiago, 3 - 4 Fried Green Tomatoes splashed with hot sauce, 3 – 4 slices of bacon, arugula and finish with top piece of toasted Challah. Cut into halves on a diagonal.
Serves: 2
Green Tomato Relish
25 medium or 35 small green tomatoes
3 medium green bell peppers
2 medium sweet red peppers
3 medium onions
4 tablespoons pickling salt
4 cups sugar
3 cups white vinegar
3 tablespoons celery seed
Directions:
Chop all vegetables into a fine dice, then cover with the pickling salt and stir to coat. Let the mixture stand for 3 hours, then drain well.
Boil the sugar, vinegar and seeds for 5 minutes, then add the vegetables and simmer for 10 to 15 minutes. Seal in hot, sterile pint jars in a boiling water bath for 10 minutes.
Yield: Approx 7 pints
