Thursday, September 17, 2009


serves four

5 slices bacon
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon granulated garlic
1 teaspoon dill weed
1 1/2 teaspoon white wine vinegar
kosher salt and fresh cracked pepper
2 medium green tomatoes sliced 1/4 inch thick
1/2 cup all purpose flour
2 eggs, beaten
1/2 cup yellow corn meal

In a skillet, fry bacon until crispy. Transfer to paper towels. Reserve pan drippings. Allow bacon to cool and then crumble. To ensure the drippings don’t get too hot remove pan from heat while you prepare the dip.

In a bowl combine mayonnaise, sour cream, granulated garlic, dill weed and vinegar. Stir in crumbled bacon. Season to taste with salt and pepper. Cover and refrigerate while you prepare the tomatoes.

Season both sides of sliced tomatoes with salt and pepper.

Dredge each slice in flour, shake of excess. Next, dip in egg and then press into corn meal to coat completely.

Return bacon pan to medium heat. Once hot, fry the tomatoes until browned, about 3 minuets per side. (Note: You may need to do this in batches.) Transfer to a cooling rack on top of a cookie sheet. Sprinkle with salt.

Place tomatoes on a serving platter. Serve hot with bacon ranch for dipping.

bacon recipe courtesy of: Life's Ambrosia

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