Fried Green Tomatoes, Citrus Crab, Smoked Bacon Jam, Parsley Salad

RECIPE TITLE: Fried Green Tomatoes, Citrus Crab, Smoked Bacon Jam, Parsley Salad

 

MAIN INGREDIENTS OF THE DISH: Green Tomatoes, Crab

 

FLAVOR PROFILE: Citrusy, Smoky, Salty

 

SPICES-HERBS-SEASONING: Lemon, Lime, Oregano

 

TIME TO EXECUTE: 1 hour

 

INGREDIENT LIST:

For the Bacon Jam:

2 cups smoked bacon (small dice and rendered)

2 cups onion (small dice)

6 tbl butter

1 tbl kosher salt

1 tbl black pepper

¼ cup white balsamic

¼ cup green onion (finely chopped)

 

For the Crab Mixture:

2 cups crabmeat

1 lime (zested and juiced)

1 lemon (zested and juiced)

1 tsp salt

1 tsp black pepper

¼ cup mayo

1 tbl roasted jalapeno (finely chopped)

¼ cup red onion (small dice)

¼ cup green onion (small dice)

 

For the Green Tomatoes:

4 cups uncooked polenta

1 tbl salt

1 tbl black pepper

4 tbl dried oregano (finely chopped)

4 tbl parsley (finely chopped)

1 green tomato (medium thick slices, breaded and fried)

egg whites (from 8 eggs, beaten)

 

For the Parsley Salad:

¼ of 1 bunch parsley (stems removed)

celery leaves (picked from 1 celery)

1 tsp salt

1 tsp black pepper

4 tbl extra virgin olive oil

 

PROCEDURES:

For the Bacon Jam: In a small saucepan, add smoked bacon on low heat and cook until fat has rendered and bacon is crispy. Add onions, salt pepper and butter and cook down for about 30 minutes. Add white balsamic and green onions and cook for 10 minutes. Set aside and let cool.

 

For the Crab: In a large bowl, mix together all ingredients, set aside in refrigerator.

 

For the Green Tomatoes: In a small bowl, combine polenta, oregano, parsley, salt and pepper. In another bowl, add egg whites; take tomato slices and one by one dip into egg white and then the breading mix. Repeat this twice on each tomato. Place tomatoes in the fryer and fry until golden brown.

 

For the Parsley Salad and Plating: In a small bowl combine all ingredients together for the salad. On a large plate, arrange 2 tomatoes per plate with crab mixture in between them and bacon jam on the sides. Add the parsley salad on top and serve cold.