August 11th, 2013
Love Figs!! Rehoboth Eats, Fried Green Tomato Fig, Bacon, Corn Stack, Recipe, Fresh Ingredients, Gluten Free!!
Using fresh ingredients makes this recipe one of my favorites. My fig tree is a colossal one. And I am patiently waiting for them to ripen. Then corn….we have great corn at the Delaware Beaches. You can use yellow, white, or a combination of the two. Tomatoes…summer is the season for tomatoes, except I will use green ones for this recipe.
I don’t know if it was the warm winter, the rain, or what, but my fig tree is huge. I will need a cherry picker to reach the ones on top. I think they still have a few more weeks, though.
Last year I made a stack using these favorite ingredients. I put it on my blog, but I am sure it is now in the blogosphere. This recipe served one, but you know what to do if you want to multiply it.
FRIED GREEN TOMATO FIG STACK
A couple of green tomatoes
1 ear of corn
4 slices bacon cut in half
Corn Starch
Pepper
Butter
honey
1 cup figs cut in half
Balsamic Reduction
The first thing I did was to reduce one whole bottle of Pompeian Balsamic Vinegar, slowly, until it had reduced to about 1/2 cup. If you decide to use a commercial balsamic glaze, then read the label because it will probably not be gluten free. If you do not have a gluten allergy, then, it is your choice.
Cook the bacon in a large frying pan. Once cooked, take the bacon out and place on paper towels to drain. Keep those drippings in the frying. I am afraid, this recipe is not low fat or low cal.
Peel corn husk and cut off the kernels. Set aside.
In a gallon plastic bag, place about 1 cup of corn starch and a teaspoon of pepper.
Cut green tomatoes in slices. Place in the bag to coat.
Heat bacon drippings in the pan, adding 2 tablespoons of vegetable oil. I used Canola.
Fry the tomatoes, turning them over after a minute or so. Fry them until they get that rich brown color.
Once done, take them out and place on paper towels to drain.
In a small frying pan, heat 1 tablespoon of butter and add the corn. Quickly cook, then take out and set aside.
Put another tablespoon of butter on that same small frying pan and add the figs. They will cook quickly. Add 2 tablespoons of honey to the pan. Turn it off and remove from heat.
ASSEMBLING THE STACK
On a dinner plate, spread some of the corn, then a fried green tomato, followed by a couple of slices of bacon, add the figs and repeat the process once again, ending with a fried green tomato.
The extra figs can be scattered around the stack. Then drizzle with the honey/butter left over from the pan.
Finish it off with the Balsamic reduction….a little bit goes a long way.
Enjoy!!
Tags: Delaware, Delaware Beaches, Fig Recipe, Fried Green Tomato Fig Stack, Gluten Free Fig Recipe, Gluten Free Fried Green Tomatoes, Recipe, rehoboth beach, Rehoboth Eats, Southern Delaware, Sussex County
