August 30th, 2012
Figs, Figs, and More Figs, A Fried Green Tomato, Fig, Bacon, Corn Stack…I had to come up with something, Recipe, Easy
How can one tree produce that many figs? Over 100 per day. I have my whole neighborhood eating them. I have given them to restaurants; they are never ending. I have had this fig tree for about 11 or 12 years. Believe me, every year it has been producing a consistently good crop. But, this year, it went all out. It has also been the year when I have not been that into them. Let me tell you, I am fig-ed out, and my friends are too!!
So, tonight, as I picked another hundred, I decided I was going to do something with them. Bear with me, this recipe is not going to be too organized, but it turned out to be quite easy. And, it was delicious!! It really was.
Ingredients:
A reduction of balsamic vinegar. A week or so ago, I made a balsamic reduction by emptying a bottle of balsamic vinegar in a saucepan; cooking on low for about 1 1/2 hours, until a thick consistency. I keep it in the refrigerator. For this recipe only a few dots here or there of this reduction.
Green tomatoes; some already were turning.
1 ear of corn
4 slices of bacon cut in half
corn starch
pepper
butter
honey
About a cup of figs cut in half
Okay. Here it goes.
The first thing I did was cook the bacon in a large pan. Place the cooked bacon on paper towels to drain. Keep the dripping on the frying pan intact. Oh, I guess I forgot to tell you that this recipe is not low in calories, by any means.
Peel the corn husk from the corn and cut the kernels off. Set aside.
Use a gallon plastic bag and put about 1 cup of corn starch and about a teaspoon of pepper. If you want more, you know what to do.
Cut the green tomatoes in slices. Place in the plastic bag to coat with corn starch.
To the bacon drippings in the pan add 2 tablespoons of vegetable oil. Heat to medium high. Fry the green tomatoes. Turning them over once after about 4 minutes or so. Just check that they have a nice color before turning them over.
Once the tomatoes are done, then take them out of the frying pan and place on paper towels.
Heat about 1 tablespoons of butter in a smaller frying pan and add the corn that you had set aside. Quickly cook it for a few minutes. Take it out and put on a plate.
Put another tablespoon of butter in that same smaller frying pan and add the figs. They will cook quickly. Add about 2 teaspoons of honey to the pan. Turn it off. Move from the heat.
Get ready to assemble the Stack.
On you dinner plate, first start with the corn, then put a fried green tomato, followed by a couple slices of bacon, adding a few figs and repeat again, ending with a fried green tomato.
The extra figs can be put around the stack with some of the butter/honey drippings.
A little drizzle of balsamic here or there will be a great addition to your dish.
Then, all you have to do is enjoy!! If I say so myself, it was really good. It was also gluten free!!
Make it your own!!
Tags: Appetizer, Delaware, Delaware Beaches, Easy, entree, Fig Recipe, Fried Green Tomato Fig Bacon Corn Stack, Gluten Free, gluten free recipe, Recipe using figs, Recipe using green tomatoes, Southern Delaware, Sussex County
