|Fried Pickled Green Tomatoes|
|Green tomato||3 each|
|Apple cider vinegar||1 oz|
|Club House Sea Salt, French Mediterranean||1 tsp|
|Club House Pepper, Black Ground||1 1/2 tbsp|
|All-purpose flour||1 cup|
|Club House Chili Powder, to taste||1 tsp|
|Black Pepper Gastrique|
|Club House Pepper, Black Ground||1 tbsp|
|Apple cider vinegar||1 cup|
This recipe was created for Club House for Chefs by: Sarah Heard and Nathan Lemley, Chef Owners of Foreign & Domestic in Austin.
For the Black Pepper Gastrique: Make a dry caramel with sugar. Once caramel is light brown add apple cider vinegar and Club House Black Pepper, Ground. Reduce until viscous and reserve.
For the Fired Pickled Green Tomatoes: Slice green tomatoes and toss with vinegar, Club House Sea Salt, French Mediterranean and Club House Black Pepper, Ground. Let sit for 10 minutes. Dip tomatoes in flour, coating completely, and knocking off any excess flour. Dip tomatoes in buttermilk and then peppered cornmeal. Fry tomatoes until golden brown and place on drying rack. Season to taste with Club House Chili Powder and Club House Sea Salt, French Mediterranean.
For Serving: Stack Fried Pickled Green Tomatoes on a place and drizzle with Black Pepper Gastrique then serve.