I often curse my forgetfulness, but after starting the moving process this week, I now understand why forgetting is so important.
Moving is the worst and if I had remembered this in it's full intensity, I would probably never do it again. Moving while pregnant however,
well don't even get me started. The sad part is John has done the majority and I am eternally grateful to him.
Given all that, I
decided we needed an extra special treat for dinner after our week (or more) of takeout - fried green tomatoes with bacon, roasted garlic and onion jam, topped
with a creamy cheddar cheese horseradish spread - all on grilled challah bread. I will take the artery clogger anytime for this combo.
I thought I would share this creation below for those also in need of some extra special comfort food and really what's summer without some
fried green tomatoes in your life. To shorten the recipe time, you may purchase roasted onion
and garlic jam and then add bacon to it or make the jam ahead of time. I will now head back to the chaos that is unpacking.
Yields: 6 servings
Fried Green Tomato + Bacon Jam Grilled Sammie
Without Homemade Jam: 30 - 40 minutes
With Homemade Jam: 1 hours, 30 minutes
Fried Green Tomatoes
Bacon, Onion and Roasted Garlic Jam
- 4 med-small green tomatoes
- 2 eggs
- 1/2 cup milk
- 1 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 cup bread crumbs
- 2 teaspoons coarse kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 - 1/2 inch of safflower or vegetable oil for frying
Cheddar Cheese Horseradish Spread
- *ALT: Stonewall Kitchen also has a great roasted garlic and onion jam I use in a pinch - just add chopped bacon!
- 1 pkg of bacon (at least 8 strips)
- 3 large yellow onions
- 3 heads of garlic, roasted
- 1 T brown sugar
- 4 T vinegar
- 3 T honey
- 1 t salt
Preparing Fried Green Tomatoes
- 1/2 (8 ounce) package cream cheese, softened
- 1/2 cup of mayonaise
- 2 cups shredded Cheddar cheese
- 1 T grated horseradish, more or less to taste
Slice the tomatoes relatively thin and discard the ends.
Combine eggs and milk in a bowl and whisk.
On one plate, spread out flour. On a second plate spread cornmeal, salt, pepper and bread crumbs
Dredge tomatoes in flour, then egg/milk mixture, then through the bread crumbs.
In batches (4-5) fry tomatoes in about 1/4 - 1/2 inch of oil over med-high heat for about two minutes on each side.
Place done tomatoes on paper towel covered wire rack.
Bacon, Roasted Garlic and Onion Jam
Prepare bacon strips according to package or as you would normally and set aside.
To roast garlic, cut off the very top of the garlic bulb and discard. Drizzle olive oil over cloves and roast for 30 - 40 minutes.
Let cool and then squeeze cloves into a small bowl and set aside.
Chop onions into about 1/4 inch pieces and then add olive oil to a pan and cook until onions are translucent (10 - 15 minutes).
Add the sugar, salt and honey and cover. Cook on low for about 20 minutes until the onions are golden brown.
Add 1/4 cup water and stir. Cover and cook again until dark brown (20-30 minutes).
Add vinegar, roasted garlic cloves, and 1/4 cup water.
Cook until the liquid has been absorbed (10 minutes).
Chop bacon strips into bite sized pieces and mix into jam and set aside.
In a bowl mix shredded cheese, horseradish, mayo and softened cream cheese until well combined.
Butter bread of choice for grilling and heat skillet
Take one side of bread and add one layer of tomatoes, then cheese spread, and last but certainly not least, the bacon jam.
Top with other bread slice and grill until desired golden hue reached.