From the Kitchen of Jacks Monterey Executive Chef Danny Abbruzzese
Fried Green Tomatoes, Serves 4
Ingredients
- 4 each, Green Tomato, sliced
- 1/2 Panko Crust (see recipe below)
- 1c Aioli (see recipe below)
- 2c Chow-Chow (see recipe below)
- 1 bunch Italian Parsley-Chiffonade
- Kosher Salt to taste
- Black Pepper to taste
Sliced green tomatoes ready for breading
Directions
- Prepare Panko Crust
- Prepare Aioli
- Prepare Chow Chow
- In a fryer or cast-iron skillet, fry the green tomatoes until golden brown and season with salt and pepper.
- Place the Aioli in the center of desired serving plate and then place tomatoes in a shingle pattern.
- Top tomatoes with Chow-Chow and garnish with parsley.
Panko Crust Ingredients
- 1c Flour-seasoned
- 1c Egg-whipped
- 2c Panko Crumbs
- 1 bunch Italian Parsley-Chiffonade
Use three trays for your seasoned flour, eggs & panko crust
Panko Crust Directions
- Place seasoned flour, eggs, and panko crumbs in their own container.
- Mix the parsley into the panko.
- Start breading procedure by dredging tomato in the flour, then the eggs and then panko crumbs.
- Repeat process.
Dip sliced tomatoes in each tray starting with the seasoned flour
Tomatoes ready for frying
Aioli Ingredients
- 3 each, Egg-yolks only
- 2 each, Garlic Cloves
- 1 each, Juice-Lemon
- Kosher Salt to taste
- Black Pepper to taste
- 5c Olive Oil
Aioli ingredients from local farms including garlic from Christopher Ranch
Aioli Directions
- In robo coup, add egg yolk, garlic and lemon juice.
- Turn on and slowly pour the oil until thick and creamy.
- Season to taste.
- Thin out with cold water, if needed.
Chow Chow Ingredients
- 1/2c Red Bell Pepper-small dice
- 1/2c Green Bell Pepper-small dice
- 1/2c Yellow Bell Pepper-small dice
- 2 each, Garlic-sliced
- 3T Olive Oil
- 1/4c Cider Vinegar
- 4T Sugar
- 2T Italian Parsley, chopped
- Kosher Salt to taste
- Black Pepper to taste
Chow Chow ready for Fried Green Tomatoes
Chow Chow Directions
- In a sauté pan with olive oil, sweat peppers, onion, and garlic until tender.
- Add the seasoning, along with the vinegar and sugar and simmer for 20 minutes.
- Finish with parsley and chill for service.