4 ripe tomatoes, cut into wedges
2 Tablespoons extra virgin olive oil
1 shallot, peeled and thinly sliced
Salt and pepper to taste
8 ounces blue cheese, we use Brazos Valley Blue
1 egg yolk 1 lemon 3/4 cup oil blend 2 Tablespoons shallots, chopped 1 garlic clove, microplaned or finely chopped 1/4 cup buttermilk 1 Tablespoon chopped flat leaf parsley 1 Teaspoon kosher salt 1/4 Teaspoon freshly ground black pepper
In a medium size mixing bowl, place the egg yolk and juice of the lemon. While continually whisking, slowly incorporate the oil into the yolk mixture to form a thick aioli or mayonnaise. Whisk in the buttermilk. Stir in the shallots, garlic, parsley, salt and black pepper. Refrigerate until ready to serve.
2 cups coarse ground cornmeal
1 Tablespoon sugar
2 Teaspoons baking soda
2 Teaspoons kosher salt
1 cup green onions, cut into rings
1/2 jalapeno, deseeded and finely chopped
1 cup buttermilk
In a heavy bottom pot, pour enough oil for approximately a 3 inch depth. Bring oil to a temperature of 340 degrees. Combine all of the dry ingredients in a large mixing bowl. In a separate bowl, combine the egg, green onions, jalapeno and buttermilk. Add to dry ingredients and stir till blended. Using a tablespoon, drop scoops of the batter gently into the grease. Be careful not to splash. Let cook for approximately 3 minutes or until the hushpuppies are golden brown. Remove from grease and let drain on paper towels.
Makes approximately 2 dozen.
Place tomato wedges and sliced shallots in a large mixing bowl. Add the juice of 1 lemon, extra virgin olive oil, salt and pepper. Gently toss and taste for seasoning.
Separate the tomatoes onto four plates. Generously pour the buttermilk dressing over the tomatoes, approximately 1/3 cup. Place three of the hushpuppies around the tomatoes and crumble the blue cheese over each salad.
Makes approximately 4 servings.