
- Yield: 1 serving
Stadium Club Fried Green Tomatoes
Recipe courtesy of Kevin Brennan, Executive Chef, Detroit Athletic Club, Detroit, Mich.
Ingredients
- green tomato - 2 slices (approximately 3/8” thick)
- cornmeal - (for coating tomato slices)
- lemon aioli - 1 1/2 ozs. (see recipe below)
- roasted red pepper ketchup - 1/2 oz. (see recipe below)
- pesto - 1/2 oz. (see recipe below)
- goat cheese - 1 oz.
- basil leaf - 1, chiffonade
- frisee lettuce leaves - 2
- arugula leaves - 6 to 7
- salt - to taste
- white pepper - to taste
- leek - 10 to 15 julienne slices of white part of leek, fried in canola oil until crispy
- citrus vinaigrette - (3:1 ratio oil to lemon juice)
- For Lemon Aioli
- garlic cloves - 2
- large egg yolks - 4
- fresh lemon juice - 2 Tbsps.
- dijon mustard - 2 tsps.
- extra virgin olive oil - 1 cup
- vegetable oil - 1/4 cup
- lemons - 4, zested
- salt - to taste
- white pepper - to taste
- For Roasted Red Pepper Ketchup
- red pepper - 6 ozs.
- poblano pepper - 2 ozs.
- tomato ketchup - 1 cup
- sweet onion - 4 ozs.
- garlic cloves - 2, peeled
- extra virgin olive oil - 1/2 Tbsp.
- cider vinegar - 1/2 Tbsp.
- brown sugar - 1/2 Tbsp.
- Worcestershire sauce - 1/2 Tbsp.
- yellow mustard - 1 tsp.
- For Pesto
- garlic - 1 oz., peeled
- basil leaves - 6 ozs.
- extra virgin olive oil - 1 cup
- Parmesan cheese - 3 ozs.
Instructions
For Fried Green Tomato:
- Gently press the tomato slices in a bed of cornmeal to coat. Sauté to golden brown in clarified butter.
For Lemon Aioli:
- Place garlic in food processor and bring to a fine paste.
- Add egg yolk and Dijon mustard, pulse to combine. With the food processor running, slowly drizzle in olive oil and vegetable oil to emulsify.
- Thin the mixture with lemon juice and flavor with lemon zest, salt and white pepper.
For Roasted Red Pepper Ketchup:
- Roast and peel the peppers.
- Add all ingredients to the food processor and blend to the consistency of your choice. For extra layers of flavor, keep the mixture slightly chunky.
For Pesto:
- Place the garlic and basil leaves in a food processor and combine to form a paste.
- With the food processor running, slowly add oil to thin.
- Remove from processor and fold in the Parmesan cheese.
To Plate:
- Paint the plate with the lemon aioli, roasted red pepper ketchup and pesto.
- Place one of the fried tomato slices and a quenelle of goat cheese on the plate. Top with the second tomato slice.
- Toss basil, frisee and arugula in the citrus vinaigrette and season with salt and white pepper.
- Place salad atop the tomatoes and drizzle with citrus vinaigrette.
- Finish with crispy leeks.