So last time I made a BLT, it was pretty freaking awesome and that was before the height of tomato season. Today I found a decent local Yellow Brandywine tomato at our Kroger of all places and decided I wanted a BLT. But, this time I took it to the next level: Frying. I enjoy fried green tomatoes as much as any southerner but sometimes they are too firm, too young. This tomato’s rich, creamy texture was perfect for frying. For more photos and recipes, keep reading.
The 12 oz. tomato yielded 6 nice slices. We made a simple dredge of flour & freshly ground black pepper, egg with about 1/4 tsp. chipotle Tabasco and a bread crumb mixture with kosher salt and more freshly ground black pepper. Once dredged, the tomatoes were fried in a little bit of vegetable oil for a couple minutes per side until nicely browned and cooked through.
I used some good multi-grain bread and slathered it with some of my tasty Fresh Cayenne Chipotle Mayo. I set two of the amazing fried tomato discs onto some turkey bacon (I know, I know, but I had to compromise something considering I was frying the tomatoes, something about Megan wanting me to live) and topped it with a mix of fresh field greens.
If you make the soup, try adding a pinch of nutmeg and top it with fresh chopped mint leaves like we did. It really enhances the flavor of the cantaloupe and ginger. All around a great lunch!
After lunch we did the next step in our wine making which was to transfer the wine from the fermenting bucket to the glass carboy. This removes the sediment and starts the first phase of clarifying.
I’ll keep posting from time to time about the wine as we continue the process. It’s a lot of fun and actually turns out pretty great. Well, that’s it for now. I gotta go make some salsa and start a brine on two chickens tomorrow that I’m smoking for our big Labor Day party. Check back later this week for pictured from that. Until then, have a great holiday!