2 tablespoons add carrot and onion to bacon fat . cook
6 servings garnish: basil leaf fresh
1 cup buttermilk
1.5 cups self-rising cornmeal yellow
8 ounce cream cheese softened
0.3 cup basil fresh thinly sliced
1 garlic clove pressed
4 ounce goat cheese softened
4 large tomatoes green cut into 18 1/4-inch slices
0.3 cup milk
0.5 teaspoon paprika
6 servings vegetable oil; peanut oil preferred
1 teaspoon pepper divided
1.5 teaspoons salt divided
1 teaspoon sugar
3 tomatillos husked
Equipment
food processor
frying pan
paper towels
sauce pan
wire rack
blender
Directions
Bring tomatillos and water to cover to a boil in a small saucepan; reduce heat, and simmer 10 minutes.
Drain tomatillos, and cool.
Process tomatillos, bacon drippings, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika in a food processor or blender until smooth; stir in basil. Cover and chill until ready to serve.
Stir together cornmeal, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Dip tomato slices in buttermilk; dredge in cornmeal mixture.
Pour oil to a depth of 1/2 inch in a skillet; heat to 37
Fry tomato slices, in batches, in hot oil 1 to 2 minutes on each side; drain on a wire rack over paper towels. Keep warm.
Combine cream cheese, next 3 ingredients, and remaining 1/4 teaspoon salt.
Place 1 fried tomato slice on each of 6 salad plates; top each evenly with half of cream cheese mixture. Top each with 1 fried tomato slice and remaining cream cheese mixture. Top with remaining 6 fried tomato slices; drizzle with tomatillo dressing.
