Fried Green Tomatoes with Mushrooms and Balsamic glaze
3 medium-size green tomatoes, cut into 1/3-inch slices
1 large egg, lightly beaten
1/2 cup buttermilk
1/2 cup cornmeal
1/2 cup all-purpose flour, divided
1/2 teaspoon pepper
pinch of cayenne pepper
Salt and pepper to taste
1. Combine egg and butter milk, set aside.
2. Combine 1/4 cup all purpose flour, cornmeal, salt and pepper, and cayenne pepper on a shallow bowl or pan.
3.scoop the remaining 1/4 cup flour onto a plate.
4. Dip each tomato slice as follows. First, press a tomato slice gently into the flour, coating both sides. Second, dip the tomato slice in the buttermilk and egg mixture. Third, dredge in cornmeal flour blend.
5. Heat the oil, about 1/2-1 inch depth, in a large nonstick pan over medium – high heat. Carefully place the tomato slices onto the pan. Cook for 2-3 minutes or until golden on each side. Drain on paper towel.
Grilled Portobello mushrooms:
Preheat cast-iron skillet. In a small bowl, stir together 2 Tbsp olive oil, 1 garlic clove and salt and pepper to taste.
Brush both sides of the mushrooms with the oil mixture.
Place the mushroom on the skillet and cook until nicely grill marked.
Assemble Stacks of alternating fried green tomatoes, grilled mushrooms, slices of SB Garlic Basil cheese, finishing it all off with a drizzle of balsamic glaze. serve immediately .