Fried Pickled Green Tomatoes with Black Pepper Gastrique


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
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
Buttermilk 1 cup
Cornmeal 1 cup
Club House Chili Powder, to taste 1 tsp
Black Pepper Gastrique
Club House Pepper, Black Ground 1 tbsp
Sugar 1 cup
Apple cider vinegar 1 cup

Instructions

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.

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