Thursday, August 29, 2013

double twist on summer favorites

This is less of a recipe and more of a eureka moment. Same friend who cannot eat any grains, and nearly no carbohydrates, was in town at the start of tomato season. I really love a fried green tomato blt. It is probably my favorite sandwich of all time. The combination of the crunchy fried green tomatoes, soft, sweet ripe tomatoes, plus well there is bacon, which rules in general... it is just prefect.

In attempts to make something similar, and use up stuff in the freezer, I began wondering about the possibility of hazelnuts. I had some left over hazelnut meal from a recipe I tried (hazelnut strawberry tart, pictured on the faceybook, that tasted good but didn't hold together well enough to share the test recipe.)

I combined about a cup of hazelnut meal, salt, ground coriander, ground celery seed, ground cumin, cayenne pepper, toasted onion powder, garlic powder, and ground black pepper. I dipped the slices of green tomato in an egg wash (egg, salt) and then into the hazelnut mix. Fried in bacon fat these rounds wouldn't fool a southerner, but they were tasty and satisfying.

The salad is a slight adaptation of my previous attempt at a blt salad. Instead of a mayo-based dressing I used avocado. Just a whole avocado, the juice of one lemon, and some salt proved to be a fantastic creamy dressing for some mixed greens. Adding chopped, ripe tomatoes and crumbled bacon just took this over the top.

 Be mindful. Bacon-laced foods will attract beasts.

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