Fried Green Tomatoes with Dijon Pepper Dippin' Sauce

Some may describe her as “the butter-loving, finger-licking, joke-cracking queen of melt-in-your-mouth Southern cuisine.” I refer to Paula Deen as my BFF. I have yet to try any recipe that hasn't been simply wonderful. The phrases she uses on her show are classic:

"I like to beat my meat when it's thick"

"This is like butter porn"

"I like my meringue how I like my hair... high!"

"I'm sweatin' like a fat girl writing her first love letter."

"I used to hate avocados....'til I found out how much fat is in them!"

How can you not love her?! Anyways, Joe grabbed some green tomatoes from his mom's garden so we could fry 'em up. I had never made fried green tomatoes before, but I knew I could turn to my trusty ol' friend Paula for a good recipe! Not only did this turn out to be delicious, but my sister, Jill, instantly became obsessed with the dipping sauce and was putting it on everything on her plate!

FRIED GREEN TOMATOES WITH DIJON PEPPER DIPPIN' SAUCE

• 3-4 large firm green tomatoes
• salt
• 2 cups vegetable or peanut oil for frying
• 1 cup buttermilk
• 2 cups self-raising flour

Slice the tomatoes 1/4-inch thick. Lay them out in a shallow baking pan and sprinkle with salt. Place the tomato slices in a colander and allow time for the salt to pull the water out of the tomatoes (30 minutes should do it).

In a skillet, heat the oil for frying over medium-high heat. Dip the tomatoes into buttermilk, then dredge them in flour. Fry them until golden brown.

• 1 cup Dijon mustard
• 1/2 cup mayonnaise
• 2 tbsp balsamic vinegar
• 1 tbsp white pepper
• 4 tbsp ground black pepper
• 1/2 cup vegetable oil
• 1 tbsp red pepper flakes
• 1 tbsp whole peppecorns

In the bowl of a food processor, combine the mustard, mayonnaise, balsamic vinegar, white pepper, and 1 tbsp of the black pepper, and beat until just blended; set aside. In a small saucepan, combine the oil, the remaining 3 tbsp black pepper, the red pepper flakes, and whole peppercorns. Heat the oil until hot, then reduce heat to low and simmer for 20 minutes. Allow to cool, then strain. With the food processor running, drizzle the oil into the mayonnaise mixture. Continue processing for 2 minutes.