Fried Green Tomato Stack with Pimiento Cheese

 

Photographs can convey so many things: The inspiration we feel when an athlete gives a hand up to another who has fallen during a race. The joy and relief of children greeting a parent returning from war. The poignancy of shared grief. The pride in a loved one’s accomplishments. The humility and inspiration gained from any picture of Mother Teresa at work. (For joy, photos taken by my friend Brenda.)

In this lesser case, a photo inspired hunger and a recipe. Sometime, somewhere in the last month, I saw a photo of stacks of fried green tomatoes layered with pimiento cheese spread and topped with crabmeat. Gorgeous. And I knew I had to come up with a recipe.

My tomato crop failed this year, not that I really believe a yield of five tiny tomatoes can be called a crop. At our house it might be called a miracle. So I picked up two green tomatoes at a market and decided I had everything else I needed. If you aren’t a fan of green tomatoes, just use regular tomatoes that are firm. I skipped the crab, though it would make a nice layer.

I put together what sounded good (though not so healthy) for the pimiento cheese. I am obsessed with Herbes de Provence* lately, so I put that in the breading for the tomatoes.

There is disagreement as to whether it is pimiento or pimento. Because  the cheese spread is so popular in the South, I am siding with Southern Living Magazine.

 

Fried Green Tomato Stack with Pimiento Cheese

 

Pimiento Cheese (or use your favorite store-bought brand):

1/2 cup reduced-fat or other mayonnaise

4-oz. jar pimientos, most of the liquid drained off

1 tsp. apple cider vinegar

1 1/2 tsp. garlic powder

1 1/2 tsp. smoked or regular paprika

1/8 to 1/4 tsp. pepper

6 oz. neufchatel or regular cream cheese

6 oz. shredded sharp Cheddar

6 oz. shredded mild Cheddar

5 oz. gouda, shredded

 

In large bowl, use hand mixer to beat together everything but the cheese. Beat in the cream cheese, then mix in the rest of cheese just till combined. Taste and adjust as desired. Set aside (or refrigerate if made ahead). Makes about 3 cups.

 

For tomatoes:

1 1/2 cups all-purpose flour

1 tsp. dried ground mustard

1/8 to 1/4 tsp. pepper

 

2 eggs

4 tbsp. buttermilk

 

1 cup cornmeal

1 cup plain panko bread crumbs

2 tsp. dried Herbes de Provence

1 tsp. salt

 

Butter

Olive oil or bacon drippings, if desired

 

Put flour and dried mustard in a large baggie and shake to mix.

Whisk eggs and buttermilk in a shallow bowl.

Combine cornmeal, panko, salt and Herbes de Provence in another dish with sides and a flat bottom.

Cut tomatoes into slices about 1/4 inch thick. Shake a few slices at at time in the  baggie of flour, then dip slices in egg batter, turning to coat. Coat each side with breading mix and place on plate. Repeat with all tomato slices.

Melt a few tablespoons of butter, along with another fat if desired, in a large nonstick skillet. Fry tomato slices on each side till the coating is crisp and browned and the tomato is tender. Add butter/oil to the pan as needed. Remove cooked tomatoes to a plate.

Assemble while tomato slices are hot: Start with a tomato slice on the bottom. Add a scoop (I used a cookie scoop) of pimiento cheese. Top with a second tomato slice and press down to spread out cheese and melt it a bit. Add another scoop and a third tomato, pressing down again. Eat with knife and fork.

Makes about 4 stacks, serving 2 to 4. You will have pimiento cheese left over for sandwiches or crackers.

 

*Herbes de Provence is a French-inspired mixture of herbs that generally includes but isn’t limited to thyme, basil, oregano, lavender and rosemary.