August 11th, 2013
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!!
August 30th, 2012
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!!
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