His favorite beer to go with this recipe, by the way, is Labatt Blue. "For some reason, it works," he explained with a shrug. But perhaps this weekend a pint of something more, uh, Irish will do.
Fried Green Tomatoes with Smoked Goat Cheese Dipping Sauce
1 green tomato (often found at Whole Foods), divided into less than ¼-inch thick slices
2 cups semolina flour, finely ground
2 cups all-purpose flour
onion powder to taste
garlic powder to taste
2 eggs, beaten
canola and vegetable oil, blended in equal parts
½ lb goat cheese
2 cups sour cream
1 cup mayonnaise
2 Tbsp Liquid Smoke
1 tsp paprika
½ tsp cayenne
1 Tbsp fresh parsley, chopped
juice of 1 lemon
1 Tbsp fresh garlic, chopped
Dredge tomato slices in all-purpose flour seasoned with garlic powder and onion powder, then egg, then semolina, then back into the egg, then back into all-purpose flour. Put it in a hot pan over medium heat and make sure ¾ of tomato is covered in oil. [Toque's Tip: "Make sure the oil's not too hot; you'll burn the crust before the tomato can cook. The tomato will be raw on the inside."] Let tomato sizzle until golden brown (approximately 3 minutes). Flip and cook until golden brown on other side. Dry on a paper towel.
Dipping sauce: Slowly puree cheese, sour cream, and mayo in Cuisinart, then add Liquid Smoke, paprika, cayenne, parsley, lemon juice, and garlic.
Place ½ oz of goat cheese on each slice and broil for about 30 seconds until cheese melts.
Presentation: Drizzle reduced balsamic vinegar on the plate, or add dipping sauce.