Buttermilk Fried Heirloom Tomatoes

Ingredients

Yield:

4 Servings

• Buttermilk Marinade

  • 2 lbs heirloom tomatoes
  • 1 cup buttermilk
  • 1/2 cup all purpose flour
  • 2 tsp kosher salt
  • 1 tsp black pepper
  • 1 tsp smoked paprika
  • 1/4 cup canola oil

• Roasted Garlic Sour Cream

  • 2 oz roasted garlic
  • 1 tsp fresh garlic
  • 1 tsp chive
  • 8 oz sour cream
  • 3 oz mayonnaise
  • 1 tsp Worcestershire
  • to taste salt and pepper

• Bacon Onion Jam

  • 8 oz maple bacon
  • 4 oz red onion
  • 2 1/2 oz red wine vinegar
  • 1 1/2 oz brown sugar
  • to taste salt

• Garnish

  • 1 oz parsley
  • 1 tsp lemon juice
  • 2 tsp olive oil
  • to taste salt

Preparation

Difficulty:

Easy

Time:

70 Minutes

Total Time:

 

1. Prepping Tomatoes

   1. Cut tomatoes into desired shape, soak in buttermilk for at least 2 hours
   2. Toss garlic in olive oil, salt and pepper, roast for 25-35 minutes at 350F
   3. Dice bacon and red onion into 1/4 inch pieces, placing them aside for later usage

2. Roasted Garlic Sour Cream

   1. Mince the fresh garlic and chives, add to a mixing bowl
   2. Using the flat side of a chefs knife, crush the roasted garlic and add to bowl
   3. Combine the rest of the ingredients in mixing bowl, whisk thoroughly
   4. Check for seasoning; Allow roasted garlic sour cream to sit for 1 hour before usage

3. Bacon Onion Jam

   1. Render the bacon, and strain out the fat
   2. Add the cut onions to the bacon pan and sauté for 5 minutes
   3. Next add the brown sugar, vinegar and salt to the pan
   4. Bring to a boil and reduce to a simmer
   5. Cook until a syrup is formed
   6. Remove from heat and place in a pan to cool

4. Buttermilk Fried Heirloom Tomatoes

   1. In a bowl combine the flour, salt, pepper and paprika
   2. Whisk thoroughly, and set aside for later use
   3. In a fry pan, heat up a 1/4 cup of canola oil over medium heat
   4. Remove tomatoes from buttermilk, placing immediately in the seasoned flour
   5. Toss the tomatoes, ensuring they are well covered in seasoned flour
   6. Once oil is heated, add the dredged tomatoes, frying on each side until golden brown

5. Building the Plate

   1. Place the roasted garlic sour cream in the middle of desired plate
   2. Remove the heirloom tomatoes from the heat, and pat dry with a towel
   3. Stack the heirloom tomatoes on top of the roasted garlic sour cream
   4. Top the tomatoes with the warm bacon onion relish
   5. Toss the picked parsley with lemon and olive oil and use to garnish the plate