1 tablespoon Dijon-type mustard

1 teaspoon granulated sugar

½ teaspoon kosher salt

¼ teaspoon paprika

1/8 teaspoon ground red pepper (cayenne)

2 medium green tomatoes, sliced ¼-inch and refrigerated

½ cup yellow or white cornmeal

½ cup bacon drippings* or canola oil

In a small bowl, combine first 6 ingredients. Spread mixture on both sides of tomato slices. Place cornmeal in a shallow dish; dip the tomato slices in cornmeal. In a large cast-iron skillet, heat the bacon grease or oil over medium heat and fry tomato slices 3 minutes on each side or until browned. Drain on wire rack placed over brown paper bag. Serve right away. Makes four servings.

*Cook’s note: bacon grease burns easily, so adjust your heat accordingly.

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