May 12, 2018


©2012 All rights reserved by Norman and Justin Van Aken, “My Key West Kitchen”

Yield: Serves 4

For the Pick-a-Peppa Cream Cheese:

4 ounces of cream cheese, softened

1 Tablespoon Pick-a-Peppa sauce

3 Tablespoons sour cream

½ each lemon zest

½ teaspoon lemon juice

⅛ teaspoon kosher salt

pinch black pepper

Mix all of the above together and set aside. Can be chilled and re-tempered at room temperature.

1-2 green tomatoes, cut into ¼-inch slices, lightly salted

1 Cup Vinaigrette, recipe follows

½ Cup buttermilk

1 teaspoon Tabasco sauce

1 Cup seasoned semolina flour, recipe follows

3 Cups canola oil, or more as needed for frying

Kosher Salt

Freshly Cracked Black Pepper

Marinate tomato slices in vinaigrette for at least 30 minutes. Now pour off the extra vinaigrette. (It can be used for another use if you like). Mix the buttermilk and Tabasco sauce in a small bowl. Heat oil in large pot until it reaches 350° F. One by one, dip the tomatoes in the buttermilk mixture, then in the seasoned semolina flour. Fry for about 3 to 5 minutes or until golden brown. Season with salt and pepper as desired.

For the Vinaigrette:

2 teaspoons Creole mustard

1/3 Cup Champagne vinegar

2/3 Cup canola oil

¼ teaspoon kosher salt

A pinch black pepper

Whisk mustard and vinegar in a mixing bowl. Gradually add the oil while still whisking. Season with salt and pepper and reserve.

For seasoned semolina flour:

1 Cup semolina flour

¼ teaspoon red pepper flakes

¼ teaspoon cayenne

¼ teaspoon salt

¼ teaspoon black pepper

Mix all the ingredients and reserve.

To Assemble:

Place the Fried Green Tomatoes on a platter with a serving fork. Spoon the cream cheese mixture on the bottom of each person’s plate as desired. (Or place a ‘smear’ on the bottom of each place and between each slice of tomato for a stacked version). Place the hot, just cooked tomatoes on that and serve.

Note: This can be dressed up with a mix of lettuces on top as well.