Fried Green Tomato Napoleon W/ Corn & Goat Cheese

• For Fried Green Tomatoes:
• 18 1/4-inch-thick slices green tomatoes (about 6 tomatoes)
• 1 cup all purpose flour
• 1/2 cup yellow cornmeal
• 3 large eggs, beaten to blend
• 1 cup peanut oil (for frying)
• For Corn Salad:
• 1/4 cup fresh lime juice
• 1/3 cup olive oil
• 1 clove garlic, minced
• 1/2 teaspoon salt (or to taste)
• 1/8 teaspoon ground cayenne pepper
• 1 15 ounce) can black beans, rinsed and drained
• 1 1/2 cups fresh corn kernels
• 1/2 red bell pepper, chopped finely
• 6 green onions, thinly sliced
• Pepper Coulis:
• 1 1/2 cups roasted red peppers, (drained if using jarred peppers)
• 2 T. red wine vinegar
• 2 T. vegetable oil
• pinch of sugar & salt to taste
• Garnishes:
• 12 oz fresh chevre, (goat cheese)
• 6 T. pine nuts
• 12 fresh basil leaves, chiffonade

1. If preparing for 6:
2. Slice goat cheese into 12 1 oz portions.
3. Prepare corn salad: Place lime juice, olive oil, garlic, salt, and cayenne pepper in a small jar. Cover with lid, and shake until ingredients are well mixed. Place the corn, black beans, green onions, and red peppers in a bowl, dress with marinade, mix well. Refrigerate until ready to use.
4. Prepare red pepper coulis: Blend peppers, oil, vinegar, sugar, and salt in a blender or food processor until very smooth. Adjust seasoning. Refrigerate until ready to use.
5. Prepare fried green tomatoes: Preheat oven to warm.
6. Sprinkle all green tomato slices with salt and pepper. Place 1/2 cup flour in shallow bowl. Mix remaining 1/2 cup flour with cornmeal in another shallow bowl to blend. Working with 1 green tomato slice at a time, coat with flour, then egg, then flour-cornmeal mixture. Transfer to plate. Line a baking sheet with paper towels. Heat oil in heavy large skillet over medium-high heat. Working in batches, fry no more than 4-5 green tomatoes until golden brown, about 2 minutes per side. Using slotted spoon, transfer to prepared baking sheet; sprinkle with salt and pepper. Keep warm in oven.
7. To assemble:
8. Place about 1/2 cup of the corn salad on each plate. Top with one fried tomato slice, then a layer of goat cheese. Repeat and end with a tomato on top.
9. Drizzle about 1/4 cup of red pepper coulis on top of each stack, garnish with 1 T pine nuts, a little basil chiffonade, and approx 1 T. corn salad.

tomatoes, green tomatoes, flour, yellow cornmeal, eggs, peanut oil, lime juice, olive oil, clove garlic, salt, ground cayenne pepper, black beans, corn kernels, red bell pepper, green onions, pepper, red peppers, red wine vinegar, vegetable oil, sugar, fresh chevre, nuts, basil

Taken from www.epicurious.com/recipes/member/views/fried-green-tomato-napoleon-w-corn-goat-cheese-1202446 (may not work)