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Fried Green Tomatoes with Bacon and Sweet Corn Relish
Serves 6 as an appetizer

4                green tomatoes, sliced ½ inch thick
2                eggs
½ cup         flour
½ cup         cornmeal
½ cup         Masa Harina
                  salt and pepper
                  vegetable oil for frying

Beat the eggs and place in a shallow bowl. Season with salt and pepper.

Place the flour in a bowl. In a separate bowl, combine the masa harina and cornmeal. Pour vegetable oil in a cast iron skillet and set on medium high heat.

Dredge tomatoes in flour, and shake off excess. Dip in egg wash, and then dredge again in cornmeal mixture. Shake off excess corn meal and fry in oil until golden brown. Drain on paper towels and season with salt.

Bacon & Sweet Corn Relish
3 strips       good bacon, cut in small dice
2 ears         sweet corn
1                red bell pepper, cut in small dice
½ cup         minced yellow onion
½               jalapeño pepper, minced
                  kosher salt and black pepper to taste
splash        red wine vinegar

Bring a pot of water to boil. Blanch corn in boiling water and shock in ice water. Cut kernels from cob. Render bacon in medium skillet until crisp.  Drain off most of the fat. Sauté peppers, onion and corn in the fat until onions are translucent. Season with salt, pepper and vinegar.

Dollop onto fried green tomato slices.


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