Fried Green Tomatoes 18 on the Square

Chef Joseph Martin owner of 18 on the Square in Shelbyville shows you how to make some old southern favorites Pimiento Cheese and Fried Green Tomatoes.

Pimiento Cheese

1 c. smoked cheddar cheese, grated
1 c. parmesan, grated
4 oz. cream cheese, room temperature
2 tbl. mayonnaise
2 tbl. sour cream
1 tsp. dry ground mustard
1 tsp. paprika
1 green onion, chopped
2 tbl. roasted red pepper
1 tbl. pickle, chopped
1 tbl. pickle juice
1 tbl. lemon juice
1 tsp. worchestersire sauce
Salt and Pepper to taste
Combine all ingredients in mixing bowl and mix well with hand or rubber spatula.
Yields 2 cups pimiento cheese.

Fried Green Tomatoes

1 green tomato, sliced
1 c. flour
½ c. cornmeal
½ c. panko bread crumbs
1 c. buttermilk
1 egg
1 sprig thyme, picked
2 dashes hot sauce
Pinch salt
Pinch pepper
2 c. oil

Slice green tomato to desired thickness and place to the side
In heavy bottomed skillet heat oil over medium heat.
Place flour in bowl and season with salt and pepper. In separate bowl whisk together buttermilk, egg, hot sauce, fresh thyme and pinch of salt and pepper. In third bowl mix together panko, cornmeal and yet another pinch of salt and pepper. In sequence dredge in flour making sure to coat both sides, shake off excess flour. Proceed to buttermilk, dunk and liberally coat. Then dredge in panko-cornmeal mixture lightly packing down to press batter onto tomato. Once all tomatoes are coated work in small batches and pan fry on each side until golden brown and delicious. Once desired crispness is achieved drain on paper towel, lightly season with salt and enjoy.