Thursday, November 14, 2013


serves four

1/2 cup vegetable shortening
8 strips (about 1/2 pound) cooked bacon, fat reserved
1/2 cup yellow cornmeal
2 tablespoons all-purpose flour
1 tablespoon chopped fresh parsley
1 teaspoon fresh thyme leaves
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/2 teaspoon paprika
2 (8-ounce) green tomatoes, cut into 1/4-inch-thick slices
1/2 cup buttermilk
4 (10-inch) sandwich wraps, such as flour tortillas or lavash
4 tablespoons peach vinaigrette (recipe below)

Peach vinaigrette (yields 3/4 cup)
8 ounces (about 3 medium) ripe peaches, peeled, pitted, and quartered
2 tablespoons white-wine vinegar
1 teaspoon honey
1/2 teaspoon fresh-ground black pepper

In a medium nonreactive bowl, use a fork to mash peaches into a slightly chunky pulp. Stir in vinegar, honey, and pepper. Refrigerate for 4 to 6 hours or overnight to allow flavors to meld. Most flavorful when served at room temperature.

Fry the green tomatoes: In a large skillet over medium-high heat, heat shortening and 2 tablespoons reserved bacon fat. In a wide, shallow bowl, combine cornmeal, flour, parsley, thyme, salt, pepper, and paprika. Dip each tomato in buttermilk and then dredge in cornmeal mixture. Fry tomatoes, in batches of 3 or 4, on each side until deep-golden brown. Drain on a wire rack.

Assemble the wraps: On a clean work surface, lay the wraps and place 3 tomato slices on each. Place 2 strips of bacon on top of the tomatoes and spoon 1 tablespoon of our peach vinaigrette over each wrap. Fold the wraps into sandwiches and serve.

bacon recipe courtesy of: Ann Stratton and Ruedi Hofmann, Country Living, 300 West 57th Street, New York, NY 10019

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