Fried Goat Cheese Crusted-Pickled Green Tomato Napoleon with Candied Bacon, Brussel Sprouts Salad, & Boursin Cheese, Drizzled with Homemade Pepper Jelly + Balsamic Reduction |
Ain't nothin' wrong about that, y'all. |
For the Fried Goat Cheese Crusted-Pickled Green Tomatoes:
4 Slices of Pickled Green Tomatoes, Dried of Excess Moisture (we used a paper towel)
4oz Goat Cheese, Cut into 1oz Slices
1C AP Flour
1 Egg + ½C Buttermilk
1C Panko Breadcrumbs
Vegetable Oil, For Frying
Salt & Pepper, For Sprinkling
For the Napoleon Stacks:
Prepared Fried Goat Cheese Crusted-Pickled Green Tomatoes, Hot & Crispy
Slices of Candied Bacon
Homemade Shaved Brussel Sprout Slaw
Crumbled Boursin Cheese
Homemade Pepper Jelly, For Drizzling
Balsamic Reduction, For Drizzling
Directions:
1. To Make the Fried Goat Cheese Crusted-Pickled Green Tomatoes: Remove the pickled green tomato slices from their jar and place the slices on a paper towel. Let the tomatoes drain for 15-30 minutes. After they have drained, dry the tomatoes a little more with some paper towels, removing any excess moisture. Pinch off or cut off about 1oz of softened goat cheese, and then using your hands, pat the cheese to form a disc roughly the same size as the tomatoes (just work with the cheese until it is pliable enough to make the compact shape). Then, press the cheese into one side of the green tomato... you want to make sure that it is completely adhered to the tomato, so the two will remain together throughout the breading process (there is no right or wrong way to do this, just kind of play around with it in your hands until the cheese has filled in the gaps in the green tomato). Next, you have to set up a battering station. I use 3 pie tins. For the first station, I used plain flour. For the second station, I whisk together the eggs and buttermilk. For the third station, I used Panko breadcrumbs. Now, place the slices of dried green tomato pickles into the flour mixture, then into the egg wash, and finally the panko (making sure they are completely covered). Put the breaded slices onto a plate and then put it into the refrigerator and let the slices rest & chill for about 15-30 minutes (this helps the cheese to get firm again, ensuring that the cheese won't leak out of the breading during frying).
2. Frying the Tomatoes:Heat your deep sauté pan to medium heat with vegetable oil. Once the oil has heated, pull the chilled slices out of the refrigerator. Fry the slices for 2-3 minutes each (depending on the size of your fryer, mine is pretty small, so I do 2 at a time). The green tomatoes should be golden brown on the outside, but cooked, yet still firm on the inside (with no goat cheese seeping out of the crust, so don’t overcook them). Once they are done frying, place them onto a paper towel to drain, and sprinkle them with salt & pepper immediately. Once all of the tomatoes are fried, you can begin stacking your napoleon.
2. Frying the Tomatoes:Heat your deep sauté pan to medium heat with vegetable oil. Once the oil has heated, pull the chilled slices out of the refrigerator. Fry the slices for 2-3 minutes each (depending on the size of your fryer, mine is pretty small, so I do 2 at a time). The green tomatoes should be golden brown on the outside, but cooked, yet still firm on the inside (with no goat cheese seeping out of the crust, so don’t overcook them). Once they are done frying, place them onto a paper towel to drain, and sprinkle them with salt & pepper immediately. Once all of the tomatoes are fried, you can begin stacking your napoleon.
3. Assembling the Napoleon: Place a slice of a fried green tomato pickle onto the plate, and then begin stacking with the candied bacon, brussel sprout slaw, and crumbled Boursin cheese. Repeat with the remaining ingredients until the napoleon stack has been finished. Garnish the stack with a drizzle of homemade pepper jelly and balsamic drizzle.
Can I come live with you? Nah, just kidding. I'm so drooling right now. I sure don't want to sound too much like a critic, but you didn't mention in the steps for the fried green tomatoes when to apply the goat cheese. I'm thinking before flouring, but I don't want to mess these babies up. MissB
ReplyDeleteAhhh thanks for the catch Miss B, I am so forgetful sometimes about my recipes! And you're surely welcome over for a dinner party if you ever visit Savannah! Hope these turn out great for y'all :)
DeleteXOXO,
Juliana