Fried Green Tomatoes
2 medium green (unripened) tomatoes
Salt and pepper
1 cup flour
2 Tablespoons milk
1 1/2 cup cornmeal
1 teaspoon paprika
1/2 teaspoon cayenne
Slice tomatoes into 1/4 inch think slices. Salt and pepper both sides, and let sit for 15 minutes to bring the liquid out.
Set out three bowls: one for flour, one for the eggs and milk, and another for the cornmeal and seasonings.
Stir together the eggs and milk. Combine cornmeal with paprika and cayenne.
Coat tomatoes in flour, then in the milk and egg mixture, then coat in cornmeal.
Cover the bottom of a medium-sized pan with vegetable oil. Fry each tomato for three to five minutes on each side.
Drain on paper towels. Serve warm
Dressed Up BLT
Serving: One Sandwich
3-4 slices of fried green tomatoes
2 slices of bacon
1 small handful of arugala
1/4 cup mayonnaise
1 teaspoon chives
1/4 teaspoon lemon pepper
2 slices of bread, toasted
Cut each piece of bacon in half. Fix the pieces into a hash mark pattern (like this: #), and cook in a pan over medium heat. Cook for about five minutes on each side, or until crispy. Drain on paper towels. Forming the bacon into this shape ensures that there is bacon in every bite of the sandwich.
Stir together mayonnaise, chives and lemon pepper. Spread a spoonful over each piece of bread, and stack the sandwich with fried green tomatoes, bacon and arugula.