"I like to beat my meat when it's thick"
- 3-4 large firm green tomatoes
- 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.