These are tart, and the sauce is smoky and slightly hot. A terrific taste combo! I like Fried Green Tomatoes best served warm, not hot. They make a lovely breakfast or brunch dish, with or without eggs. Pair them with corn muffins for a perfect match.

NOTE: The tomatoes don't have to literally be green. They can be pale and unripe, but must be really hard, as they will soften up a great deal during cooking, and if they're at all ripe to begin with, you'll have mush when you're done. Cool on a wire rack (small grid) over a tray to retain texture.

1. Core the tomatoes, and thinly slice off the ends. Cut the tomatoes into half-inch slices (you'll get about 3 or 4 slices per tomato) and set aside.
2. Place a griddle or sauté pan over medium heat. While it's heating, combine the corn meal and salt on a dinner plate. Mix until uniformly blended.
3. Dredge the tomato slices in the cornmeal mixture, pressing the corn meal into the cut surfaces of the tomatoes for a thick coating.
4. Spray the hot pan with nonstick spray, and then add the butter. When the butter is melted, spread it around, and then add the coated tomatoes. Keeping the heat at medium, fry the tomatoes on each side for 8 to 10 minutes, or until crisp and golden. You might need to add a little more butter midway through the cooking to get this effect. When you turn the tomatoes, be sure you use a sharp-edged metal spatula so you can really scrape the surface of the pan, and include all the delicious crust. (You don't want to accidentally separate the corn meal coating from the tomato, a
5. Remove the tomatoes from the pan, and transfer to a wire rack to cool for at least 5 minutes before serving,. (The interior of the tomatoes will have become very hot and will need to cool down a little. The rack helps the tomatoes cool and still retain their crisp coating.) Pass some coarse salt and a pepper mill, and a dish of Chipotle Cream to drizzle on top.

 

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Preparation time: 5 minutes
Yield: 1 cup