Provided By: Chef Jen Kremer of Cooperage
Ingredients for Po Boy:
3 green tomatoes
2 ovaline's of fresh Burratta
3-8 inch soft French baguettes
2 cups of shredded romaine
1 cup of smoked tomato remoulade
1/2 cup AP Flour
1/4 cup white corn meal
salt and pepper
1/4 tsp ancho chili powder
1 tsp blackening seasoning
Ingredients for (previously made) Remoulade:
2 hickory smoked roma or plum tomatoes (skinned and peeled, then fine dice)
1 TBsp lemon juice
2 TBsp capers
1 cup mayo
3 TBsp wholegrain dijon mustard
1 1/2 TBsp chopped herbs (our mix is chives, tarragon & thyme, all equal parts)
1 shallot finely chopped
1 bulb garlic finely chopped
Brine:
3 green tomatoes, sliced 1/4 inch thick (and soaked in buttermilk)
Dredge:
1/2 cup AP Flour
1/4 cup white corn meal
salt and pepper
1/4 tsp ancho chili powder
1 tsp blackening seasoning
Preparation:
Remove tomatoes from brine and place directly in to the flour mixture and coat on both sides
Heat small skillet to medium-high heat with 1/4 cup vegetable oil
Just as oil gets hot enough to smoke, add the tomatoes and cook each side until golden
set tomatoes aside on paper towel to drain
cut down center of baguette and scoop a little of the middle out
fill this space with shredded romaine lettuce
place tomatoes and sliced burratta on baguette alternating slices
top with a heaping amount of smoked tomato remoulade
Remoulade (made ahead of time)
2 hickory smoked roma or plum tomatoes (skinned and peeled, then fine dice)
1 TBsp lemon juice
2 TBsp capers
1 cup mayo
3 TBsp wholegrain dijon mustard
1 1/2 TBsp chopped herbs (our mix is chives, tarragon & thyme, all equal parts)
1 shallot finely chopped
1 bulb garlic finely chopped
Preparation:
Blend capers, lemon juice, shallots and garlic ingredients in a kitchen aid or blender, puree until minced
In separate bowl add mayo, dijon, diced smoked tomatoes and chopped herbs
Add the blended mixture to the second bowl
couple dashes tabasco
salt and pepper to taste
