Waiting for the Pot Roast to be Ready

While the pot roast simmers, I am making fried green tomatoes. Besides going completely overboard with 12 pints of strawberries on Sunday, I also bought several green tomatoes with the plan of making fried green tomatoes this week. I am not sure when I will have another chance to make them, so I am going to have them before dinner and just try the pot roast when it is finally done later tonight. I am planning to top them with Tomato Basil Allouette, instead of the goat cheese mixture in the recipe. I have made this recipe already, so I'm not counting it as one of the 156 recipes.

Fried Green Tomatoes
from The Flying Biscuit Cafe via Food Network

6 cups canola oil
4 green tomatoes, medium size
3 cups all-purpose flour (1 1/2 cups of flour reserved for the cornmeal breading mix)
2 1/2 cups milk
2 large eggs
1/2 cup cornmeal
1 tablespoon kosher salt
1 tablespoon celery salt 1/2 tablespoon cayenne pepper
1 tablespoon ground black pepper
1 teaspoon onion powder
Pinch paprika
4 ounces goat cheese
2 cups The Flying Biscuit Cashew Relish, recipe follows

While preparing the dipping process for the tomatoes, heat oil in large pot until the oil reaches 350 degrees F. You will need a slotted spoon to drop the tomatoes into the hot oil. De-core and cut the ends off green tomatoes. Cut tomatoes 1/2-inch thick and set aside in medium bowl.
In small bowl, set aside 1 1/2 cups all-purpose flour. In medium bowl, mix milk and eggs to create an egg wash. In large bowl, combine remaining flour, cornmeal and salt. Add celery salt, cayenne, pepper, onion powder, and paprika. This is the cornmeal breading mixture for the tomatoes.

Line a sheet pan with parchment paper to place the breaded tomatoes on after final dredging.

Begin the dipping process by dredging the tomatoes in the all-purpose flour, then the egg wash, and finally through the cornmeal breading mixture. Repeat this process until all the tomatoes are breaded. Once the oil has reached 350 degrees F, begin frying until golden brown. Tomatoes will float to the top when finished cooking. Drain on paper towels. Garnish with cashew relish and finish with a dollop of goat cheese.

Cashew Relish: 1/3 cup fresh cilantro 2 large red jalapenos 1 1/2 cups cashews 3/4 cup honey 1/3 cup white vinegar

Clean and pick cilantro leaves off stems. Cut stems off jalapenos and roughly chop. Combine cashews, chopped jalapenos and cilantro in food processor and pulse until combined. Do not puree, it should be a rustic mix. Pour mixture into bowl, and add honey and vinegar and mix thoroughly.