Friday, May 21, 2010
Fried Green Tomato PoBoys
There are many things I don't do well. Cooking just doesn't happen to be one of those things. Ok, I'm sorry if I'm being grossly conceded right now, but my tummy if full of the BEST sandwich I've had in a very long time.
Doesn't this look good? Wanna' know how I did it? Here's what you need for 4 poyboys:
1/3 c. Vegenaise
juice from 1/4 lemon
1 tsp. Thai chili-garlic sauce (I put in more like 2 tsp.)
1/2 Tbsp. capers
1 Tbsp. diced fresh parsley
1 tsp. vegan Dijon style mustard
1 diced scallion, green bits only
Mix this all together, and this is your remoulade sauce. Just cover it up and put it in the fridge
4 french rolls, spread with a little Earth Balance (if you remember, which I didn't)and toast
4 cleaned and torn lettuce leaves (I like butter lettuce as it hold the dressing well)
3 Tbsp. vegetable oil
3-4 small to medium green tomatoes
1 cup ground corn meal
2 Tbsp. Cajun seasoning (I used Slap Yo' Mama, but Tony's is really good too)
Heat a skillet on medium high heat. Slice tomatoes really thinly. Mix corn meal and seasoning in a little dish or a bag.Add each slice and make certain they're covered really well before adding additional slices. I do one tomato at a time, so every slice is coated well. Add oil. After oil is heated about 3 minutes add slices of tomatoes.
I let the tomatoes cook about 3 minutes, or until the edges start turning up a little. I flip the slices and then cook about 1.5 minute more. Best to drain on a rack so that they don't get mushy.
Layer lettuce, then tomatoes, then gobs of sauce.
These would be so great with baked sweet potato fries!