Rancher's Recipe
fried green tomato/poached corn salsa/poblano sauce/hollandaise
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Ingredients
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Fried Green Tomatoes
Poached Corn Salsa
Poblano Sauce
Hollandaise Sauce
Method
Fried Green Tomatoes
- 1
Prepare the Tomatoes
Slice the green tomatoes into 1/4 inch thick rounds. Sprinkle with salt and let them sit for 10 minutes to draw out moisture.
- 2
Set up Breading Station
Set up a station with three bowls: one with flour, one with buttermilk, and one with cornmeal mixed with black pepper.
- 3
Bread the Tomatoes
Dredge each tomato slice in flour, dip in buttermilk, and coat with cornmeal mixture.
- 4
Fry the Tomatoes
Heat oil in a large skillet over medium heat. Fry the breaded tomatoes for about 3-4 minutes on each side or until golden brown. Remove and drain on paper towels.
Poached Corn Salsa
- 5
Prepare the Corn
In a pot of boiling water, add fresh corn kernels and blanch for 2-3 minutes. Drain and cool.
- 6
Chop Vegetables
Finely chop red onion and red bell pepper.
- 7
Poblano Sauce
- 8
Roast the Poblanos
Roast the poblano peppers over an open flame or in the oven until charred. Place them in a bowl and cover with plastic wrap for 10 minutes, then peel and chop.
- 9
Blend the Sauce
In a blender, combine roasted poblanos, sour cream, lime juice, garlic, and salt. Blend until smooth and set aside.
Hollandaise Sauce
- 10
Prepare Double Boiler
In a saucepan, bring water to a simmer. In a heatproof bowl, whisk egg yolks and lemon juice together until frothy.
- 11
Cook the Sauce
Place the bowl over the simmering water and whisk continuously. Slowly add melted butter until the sauce thickens. Season with salt and cayenne pepper.
