Hot and Hot Tomato Salad

Ingredients

• 3  applewood-smoked bacon crumbled cooked
• 6 tablespoons torn basil fresh
• 6 ounces black-eyed peas fresh shelled rinsed drained well
• 1 teaspoon pepper black divided freshly ground
• 6 tablespoons buttermilk divided
• 1 cup cherry tomatoes halved
• 2 tablespoons crème fraîche 
• 0.5 cup flour all-purpose
• 6 tablespoons chives fresh minced
• 1 small garlic clove minced
• 0.3 cup coarse-ground cornmeal 
• 7 large heirloom tomatoes cored ripe sliced
• 0.8 teaspoon kosher salt divided
• 2 tablespoons juice of lemon fresh
• 30  baby okra whole trimmed
• 2 tablespoons olive oil extra-virgin divided
• 1 large onion peeled quartered
• 2 cups vegetable oil; peanut oil preferred 
• 2 tablespoons red wine vinegar 
• 6 ounce ham hock smoked
• 1  thyme sprig 

Equipment

• bowl
• frying pan
• paper towels
• sauce pan
• whisk
• kitchen thermometer
• slotted spoon

Directions

1. Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and vinegar. Set aside.
2. Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally.
3. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.
4. Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan.
5. Heat peanut oil to 35
6. Place 1/4 cup buttermilk in a shallow dish.
7. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture.
8. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 35
9. Remove okra using a slotted spoon; drain on paper towels.
10. Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.
11. Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl.
12. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crme frache.
13. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.