July 3, 2013

Plate this and word of your Southern hospitality will spread

By W. WAYT GIBBS The Associated Press

(Continued from page 1)

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Panko-crusted fried green tomatoes are served with bacon mayonnaise and fingerling potato salad.

The Associated Press

Dredge the tomato slices first through the buttermilk mixture, then the panko mixture to thoroughly coat them.

When the oil has reached 390 F, working in batches of 3 slices, carefully fry the tomatoes for 2 minutes, or until golden brown. Use a slotted spoon to transfer the tomatoes to a paper towel-lined plate and season with salt.



Start to finish: 45 minutes

Makes: 2 cups

1 pound bacon

Canola oil (if needed)

5 tablespoons egg yolks (4 yolks)

3 tablespoons water

11/2 tablespoons Dijon mustard

1/4 teaspoon xanthan gum

11/2 tablespoons lemon juice

21/2 tablespoons white wine vinegar

Salt, to taste

In a large skillet over medium-high heat, fry the bacon until crisp. You likely will need to work in batches. As the bacon is fried, transfer it to a paper towel-lined plate. Pour the bacon fat from the pan into a 2-cup liquid measuring cup. Check the volume. If you don't have 11/3 cups, top it off with canola oil.

Use a rolling pin or meat mallet to crush enough of the bacon to make 1/2 cup of fine bacon bits. Reserve the additional bacon for use as garnish on the potato salad recipe (see below).

In a medium bowl, whisk together the egg yolks, water and mustard until smooth. While whisking, gradually pour the reserved bacon fat into the yolk mixture, whisking until fully emulsified. While continuing to whisk, slowly sprinkle in the xanthan gum. The gum will cause the sauce to thicken.

Mix in the 1/2 cup of bacon bits. Add the lemon juice, white wine vinegar and salt as needed to adjust the acidity and seasoning. Use the mayonnaise cold, but allow it to temper at room temperature for 10 minutes before serving.



The potatoes can be cooked peeled or not, depending on your preference.

Start to finish: 15 minutes

Servings: Four sides

3 cups small fingerling potatoes

1 tablespoon water

1/3 cup minced red onion

1/4 cup bacon mayonnaise (see recipe above)

11/2 tablespoons Dijon mustard

Salt, to taste

Bacon bits, to garnish (reserved from mayonnaise recipe above)

Place the potatoes and water in a quart-size zip-close bag. Without sealing the bag, submerge it in a bowl of water almost to the opening. The water will squeeze out most of the air. Seal the bag.

Microwave on high until the potatoes are tender, about 4 minutes in an 1,100-watt microwave. Use care when removing the bag from the oven; the steam released as you open the bag can cause burns. Remove the potatoes from the bag and set aside to cool.

In a medium bowl, stir together the onion, bacon mayonnaise and mustard. Once the potatoes have cooled, slice them into coins 1/2 to 1 inch thick. Stir the potatoes gently into the mayonnaise mixture until evenly coated. Season with salt, then garnish with crispy bacon bits.

W. Wayt Gibbs is editor-in-chief of The Cooking Lab, the culinary research team led by Nathan Myhrvold that produced the cookbooks "Modernist Cuisine: The Art and Science of Cooking" and "Modernist Cuisine at Home." Their new book, "The Photography of Modernist Cuisine," will be released in October.


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