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Fried Green Tomato BLT with Remoulade Sauce (Bobby Flay) Recipe

Fried Green Tomato BLT with Remoulade Sauce (Bobby Flay) Recipe

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Fried Green Tomato BLT with Remoulade Sauce (Bobby Flay)

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Ingredients:

Serving

1 cup rice flour
1 cup water
few dashes hot sauce (recommended : tabasco)
salt and freshly ground black pepper
2 cups fine yellow cornmeal
3 green tomatoes, sliced 1/4-inch thick
canola oil, for frying
8 slices pain de mie , or other white sandwich bread, lightly toasted
remoulade sauce , recipe follows
1 lb applewood-smoked bacon, thinly sliced about 1/8-inch thick , cooked until crisp
watercress
2 egg yolks
1 tsp fresh lemon juice
1 tsp white wine vinegar
canola oil
salt and freshly ground pepper
1/4 cup whole grain mustard
4 cornichons, cut into small dice
1 tsp finely chopped fresh thyme
salt and freshly ground black pepper

Directions:

Whisk together the flour and water in a shallow bowl until smooth. Season with hot sauce, salt, and pepper. Spread the cornmeal onto a plate and season with salt and pepper.
Pat the tomatoes dry with paper towels. Heat 1-inch of oil in a cast-iron pan over medium-high heat until it begins to shimmer. Season the tomatoes on both sides with salt and pepper. Dip each tomato into the batter and let the excess drip off. Dredge in the cornmeal and pat off the excess. Fry the tomatoes, in batches, until golden brown on both sides.
Spread both sides of the bread with some of the Remoulade Sauce. Top 1 side with a few slices of tomatoes, a few strips of bacon, and some watercress. Top with the other slice of bread, sauce-side down. Repeat to make 4 sandwiches.
Remoulade Sauce:
Whisk together the yolks, lemon juice, vinegar until pale. Slowly drizzle in the canola oil until emulsified. Season with salt and pepper. Whisk in the mustard, cornichons, thyme, and season with salt and pepper. Refrigerate for at least 1 hour before serving to allow the flavors to meld.
*RAW EGG WARNING
Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell. For recipes that call for eggs that are raw or undercooked when the dish is served use shell eggs that have been treated to destroy Salmonella, by pasteurization or another approved method.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	1033.63 Kcal (4328 kJ)
Calories from fat	435.95 Kcal
		% Daily Value*
Total Fat	48.44g	75%
Cholesterol	187.01mg	62%
Sodium	1693.57mg	71%
Potassium	426.65mg	9%
Total Carbs	84.13g	28%
Sugars	4.34g	17%
Dietary Fiber	6.45g	26%
Protein	53.7g	107%
Vitamin C	22mg	37%
Iron	3.2mg	18%
Calcium	38.8mg	4%

Amount Per 100 g
Calories	255.29 Kcal (1069 kJ)
Calories from fat	107.67 Kcal
		% Daily Value*
Total Fat	11.96g	75%
Cholesterol	46.19mg	62%
Sodium	418.29mg	71%
Potassium	105.38mg	9%
Total Carbs	20.78g	28%
Sugars	1.07g	17%
Dietary Fiber	1.59g	26%
Protein	13.26g	107%
Vitamin C	5.4mg	37%
Iron	0.8mg	18%
Calcium	9.6mg	4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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