I love walking into my yard in the morning and picking those tomatoes turned red by those warm summer days. They are sweet and succulent and dripping with flavor. But sometimes my taste buds want something more sour. Sweet and sour anything is a love of mine! This dish is great any time of day for breakfast, lunch, and dinner.
3 large unripe green tomatoes
1 half medium yellow onion. (Minced)
2 cloves of garlic (minches)
2 large white potatoes (grated)
5 pieces of bacon (diced)
5 eggs
1/2 cup corn meal
1 cup of all purpose flour
1tspn salt
6oz of any beer
1 lemon
1 stick unsalted butter
Cooking oil
Slice the green tomatoes into half inch circles and set aside on a dry napkin/paper towel.
In a skillet heated to medium cook the rashes of bacon. Once the bacon is cooked but not crispy remove it from the rendered fat (grease) and dice up the bacon.
In a bowl combine the shredded potatoe, the minced onion, the minced garlic and a pinch of black pepper together. Return this mixture into the skillet into to bacon grease (aka southern gold)! Brown this mixture in skillet on medium heat stirring rarely for a total of 15 minutes.
Remove the hash mixture to a paper towel for the oil to drain.
In a bowl combine the corn meal, flour 2 eggs, beer, and salt. Whish vigorously to form a batter.
Fill the skillet with your choice of cooking oil to about half an inch deep on medium high heat.
Dip the tomato slices into the batter and cover liberally. Place into the hot oil and fry on each side for 2 to 3 minutes. One cooked remove from oil and drain on a paper towel.
Last step....the hollandaise sauce. I do it the quick way!
In a blender put 3 separated egg yolks. Heat the stick of butter until it is BOILING HOT. I do it in the microwave for 2 minutes. Add the juice of 1 lemon and a pinch of salt to the blender with the egg yolks. Turn on the blender and SLOWLY pour the hot butter into the small hole in the lid of the blender while it is going. VOILA! hollandaise sauce.
