September 12th, 2020
Fig Fried Green Tomato Stack, Recipe, Time for Figs, Southern Delaware, Delaware Beaches, SoDel
There is my fig tree. Isn’t that a beauty? Once you see their leaves, you recognize them everywhere. Too bad they lose the leaves during the winter. They are so pretty.
My figs start ripening in September and once they start they seem to do it quickly. So my friends with Italian ancestry always are there to help me out in the consumption of this delicious fruit.
I picked those figs a couple of days ago. Wait until you see the recipe. If I must say so myself, it turned out so well.
My love of figs started over 20 years ago. In Southern Delaware there are plenty of us with fig trees. I know where they are. Shhhhhh, a secret!!
I love them fresh the best. They are just so sweet.
A few years ago I went with friends to Italy. In the town of Terracina which is to the southeast of Rome and a vacation spot for locals I immediately spotted one growing on the side of the street. Check it out.
Of course I had some. They were there for the taking. In the Island of Capri I had a Fig Smoothie. Loaded with figs and very refreshing during hot weather.
So now you know that I do like them.
In 2013 I developed my Fig and Fried Tomato Stack. If you want that recipe you can go to http://www.aboutmybeaches.com.
On the search put Fig Stack. The recipe is very easy. Last night I decided to make the recipe again and here it goes.
A couple of green tomatoes (or as green as you can get them this time of the year)
A couple of ears of corn
4 slices of thin bacon cut in half
Corn starch
Salt
Pepper
Butter
Honey
2 cups or more of figs cut in half (I like a lot of them)
Balsamic reduction (you can make your own or buy commercial one)
Cook the bacon in a large frying pan. Place on paper towels. Keep the drippings.
Cut the corn off the cob. Set aside.
Cut the two green tomatoes in slices. This recipe served 2. You need to have 3 slices for each person.
Get a plastic bag and put about 1 1/2 cups of Corn starch. Season with salt and pepper. Place tomatoes in the bag and shake gently to coat.
Heat bacon drippings and add some vegetable oil. You do not need a huge amount of oil. Fry the tomatoes, turning them over once. You want them to have a nice honey color. Place on paper towels.
In a small frying pan put a little bit of butter and cook the corn for a few minutes. Take them out and put in a bowl.
In the same pan put another tablespoon of butter and add the figs. You want them to cook some but not to let them get mushy. Add about a tablespoon of honey or even a bit more. Check the photo above. The figs are in the back burner after the cooking process.
Get two pretty plates to start making the Stack. First put corn on the plate. Spread it a bit in order to place the first fried tomato. Then 2 pieces of bacon, then spoon figs with juice on. It can drip to the sides. That adds to the allure of the dish. Repeat the process, finishing with the third fried green tomato on the top. Spoon figs around the corn. The final touch is a drizzle of the reduction of balsamic vinegar. Yes, I did make this reduction some months ago.
Voila!! This is Fig, Fried Green Tomato Stack. This dish has the texture, the tang, the finish; yes, the everything. It is totally delicious and you just need a nice cup of wine and enjoy!!
Tags: Delaware Beaches, Easy Fig Recipe, Fig Fried Green Tomato Stack, Recipe, Recipe using figs, Southern Delaware, Time for Figs
