Fried Green Tomato BLT and Muffaletta from Firebird Tavern - New York News

Fried Green Tomato BLT and Muffaletta from Firebird Tavern

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These recipes come courtesy of Owen Burke and Tony Piraino from Firebird Tavern.

Fried Green Tomato BLT
Serves: 2

Ingredients:

Fried Green Tomato
·    2 large green tomatoes
·    1 egg
·    ¼ cup milk
·    ½ cup all-purpose flour
·    ¼ cup cornmeal
·    ¼ cup bread crumbs
·    1 teaspoon coarse salt
·    Dash of ground black pepper
·    Vegetable oil for frying

½ pound applewood smoked bacon
1 cup shredded lettuce
2 slices swiss cheese
1 tablespoon house-made jalapeno crème (can sub with mayo or other condiment)  
4 slices swiss cheese
4 slices seedless Rye bread

Directions:

Fried Green Tomato
- Slice tomatoes 1/2 inch thick. Discard the ends.
- Whisk egg and milk together in a medium-size bowl. Scoop flour onto a plate. Mix cornmeal, bread crumbs and salt and pepper on another plate.
- Dip tomatoes into flour to coat. Then dip the tomatoes into milk and egg mixture. Dredge in breadcrumbs to completely coat.
- In a large skillet, pour vegetable oil (enough so that there is 1/2 inch of oil in the pan) and heat over a medium heat. Place tomatoes into the frying pan. Don't crowd the tomatoes, they shouldn't touch each other. When the tomatoes are browned, flip and fry on the other side. Drain on paper towels.

Sandwich
- Lightly toast Rye bread.
- Spread jalapeno cream on both slices.
 - Add Swiss cheese, bacon, fried green tomato slices and lettuce. Cut diagonally and enjoy.

Chiefs Muffaletta
Serves 2

Ingredients:

2 rolls Ciabatta bread  
1 Cup house-made olive tapenade (traditional recipe below)
¼ lb thin sliced ham
¼ lb thin sliced mortadella
¼ lb thin sliced Genoa salami
¼ lb thin sliced capicola
¼ lb thick sliced provolone
Shredded lettuce

Directions:
- Slice Ciabatta rolls (if not pre-sliced).
- Spread both halves with olive tapenade.
- Layer meats and cheese on bottom half.
- Cover with top half.
- Tightly wrap sandwich in saran/plastic wrap and let sit for at least one hour (to help flavors and juices soak in to the bread).
- When ready to eat, unwrap, add lettuce, slice diagonally and enjoy.

Classic Tapenade Recipe

Ingredients:
- 1 cup Kalamata olives, pitted
- 1 cup small green olives, pitted
- 1 tablespoon capers
- 1 garlic clove
- 1 shallot
- ¼ cup roasted red peppers, drained
- ¼ cup extra-virgin olive oil

Directions:
In a food processor, combine all the ingredients except the olive oil. Using the pulse button, process until coarsely chopped and well blended. Continue to process, slowly adding the olive oil. Refrigerate in a covered container. Use as needed.
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