Pickled Green Tomatoes, Blue Crab Salad, Cornbread Crumb
Recipe courtesy of Executive Chef Timothy Smith and Banquet Chef Zachary Fitts, Hideaway Beach Club (Marco Island, Fla.)
Ingredients
- Ingredients for the Pickled Green Tomatoes:
- distilled water - 1 1/2 cups, heated to 195°F
- distilled vinegar - 3/4 cup
- apple cider vinegar - 3/4 cup
- ground turmeric - 1 tsp.
- kosher salt - 2 Tbsps.
- green unripe tomatoes - 2 lbs., sliced 1/2-inch thick
- fennel bulb - 1 ea., sliced thin
- garlic cloves - 4 ea., lightly smashed
- whole cloves - 3 ea.
- whole juniper berries - 3 ea.
- bay leaves - 2 ea.
- yellow mustard seed - 1 tsp.
- black peppercorns - 1 tsp.
- Ingredients for the Blue Crab Salad:
- picked lump blue crab - 1 lb.
- Kewpie mayonnaise - 1/4 cup
- lemon - 1 ea., zest
- salt - to taste
- pepper - to taste
- Ingredients for the Cornbread Crumb:
- crumbled sweet heat cornbread - 1 cup (recipe to follow)
- Ingredients for the Sweet Heat Cornbread:
- all-purpose flour - 1/2 cup
- cornmeal - 1 1/2 cups, finely ground
- baking powder - 1 Tbsp.
- kosher salt - 1 tsp.
- butter - 1/2 cup, melted
- eggs - 3 ea., beaten
- jalapeño pepper jelly - 1/4 cup
- sour cream - 1/2 cup
Instructions
Procedure for the Pickled Green Tomatoes:
- Make the pickling solution by combining the warm water with the salt and sugar. Stir until the salt and sugar dissolve, then add the vinegar.
- In a large Mason jar or a pickling jar, layer the tomato slices, garlic, bay leaf, fennel and spices, packing them in as tight as you can.
- Pour the pickling solution over the tomatoes, tapping the jar to release any air bubbles. Seal and refrigerate for 4-5 days prior to use.
Procedure for the Blue Crab Salad:
- On a chilled plate, spread out the Kewpie mayonnaise and loosely wrap in plastic. Using a smoking gun, with fruit wood chips (we use cherry wood) smoke the mayonnaise, and let sit in the smoke for 5 minutes. Alternatively, you can place in a cold smoker for 5 minutes.
- In a small mixing bowl, gently fold together the smoked Kewpie, blue crab, lemon zest and salt and pepper. Taste for seasoning and adjust to your liking.
Procedure for the Cornbread Crumb:
- Preheat oven to 250°F.
- On a parchment lined baking sheet, evenly spread the cornbread crumbs.
- Bake 8-12 minutes until toasted and dry.
Procedure for the Sweet Heat Cornbread:
- Preheat oven to 375°F
- In a mixing bowl, add all of the ingredients and mix well until thoroughly combined and free of lumps.
- Bake for 15-20 minutes, or until golden brown and wooden toothpick comes out clean.
