Stadium Club Fried Green Tomatoes
Yield: 1 serving
Recipe courtesy Kevin Brennan, Executive Chef, Detroit Athletic Club, Detroit, Mich.
Ingredients
2 slices green tomato (approximately 3/8” thick)
cornmeal (for coating tomato slices)
1 1/2 ozs. lemon aioli (see recipe below)
1/2 oz. roasted red pepper ketchup (see recipe below)
1/2 oz. pesto (see recipe below)
1 oz. goat cheese
1 basil leaf, chiffonade
2 frisee lettuce leaves
6 to 7 arugula leaves
to taste salt and white pepper
10 to 15 julienne slices of white part of leek, fried in canola oil until crispy
citrus vinaigrette (3:1 ratio oil to lemon juice)
For the Fried Green Tomato:
• Gently press the tomato slices in a bed of cornmeal to coat. Sauté to golden brown in clarified butter.
For the Lemon Aioli
2 garlic cloves
4 large egg yolks
2 tbsp. fresh lemon juice
2 tsp. Dijon mustard
1 cup extra virgin olive oil
1/4 cup vegetable oil
4 lemons, zested
to taste salt and white pepper
Procedure:
• Place garlic in food processor and bring to a fine paste.
• Add egg yolk and Dijon mustard, pulse to combine. With the food processor running, slowly drizzle in olive oil and vegetable oil to emulsify.
• Thin the mixture with lemon juice and flavor with lemon zest, salt and white pepper.
For the Roasted Red Pepper Ketchup
6 ozs. red pepper
2 ozs. poblano pepper
1 cup tomato ketchup
4 ozs. sweet onion
2 cloves garlic, peeled
1/2 tbsp. extra virgin olive oil
1/2 tbsp. cider vinegar
1/2 tbsp. brown sugar
1/2 tbsp. Worcestershire sauce
1 tsp. yellow mustard
Procedure:
• Roast and peel the peppers.
• Add all ingredients to the food processor and blend to the consistency of your choice. For extra layers of flavor, keep the mixture slightly chunky.
For the Pesto:
1 oz. peeled garlic
6 ozs. basil leaves
1 cup extra virgin olive oil
3 ozs. Parmesan cheese
Procedure:
• Place the garlic and basil leaves in a food processor and combine to form a paste.
• With the food processor running, slowly add oil to thin.
• Remove from processor and fold in the Parmesan cheese.
To Plate:
• Paint the plate with the lemon aioli, roasted red pepper ketchup and pesto.
• Place one of the fried tomato slices and a quenelle of goat cheese on the plate. Top with the second tomato slice.
• Toss basil, frisee and arugula in the citrus vinaigrette and season with salt and white pepper.
• Place salad atop the tomatoes and drizzle with citrus vinaigrette.
• Finish with crispy leeks.
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