Hot and Hot Tomato Salad

Ingredients

• 7 large ripe heirloom tomatoes, cored and sliced crosswise into 1/2 - inch-thick slices

• 1 cup small cherry tomatoes, halved

• 1 teaspoon freshly ground black pepper, divided

• 3/4 teaspoon kosher salt, divided

• 2 tablespoons extra-virgin olive oil, divided

• 2 tablespoons balsamic vinegar

• 1 cup (about 6 ounces) fresh shelled pink eye purple hull or lady peas or black-eyed peas, rinsed well and drained

• 1 (6-ounce) smoked ham hock or bacon ends

• 1 large onion, peeled and quartered

• 1 thyme sprig

• 2 cups peanut oil

• 6 tablespoons buttermilk, divided

• 2.25 ounces all-purpose flour (about 1/2 cup)

• 1/4 cup coarse-ground cornmeal

• 30 whole baby okra, sliced  lengthways

• 3 applewood-smoked bacon slices, cooked and coarsely crumbled

• 6 tablespoons minced fresh chives

• 1 small garlic clove, minced

• 2 tablespoons fresh lemon juice

• 2 tablespoons crème fraîche

• 6 tablespoons torn fresh basil

Preparation

1. Sprinkle cut sides of tomatoes with 1/2 teaspoon pepper and 1/4 teaspoon salt; drizzle with 1 tablespoon olive oil and balsamic vinegar. Set aside.

2. Combine peas, ham hock, onion, and thyme in a medium saucepan; cover with cold water. Bring to a simmer over medium heat; simmer 15 minutes or until peas are just tender, stirring occasionally. Remove from heat; drain and cool. Discard ham hock, onion, and thyme.

3. Clip a candy/fry thermometer onto the side of a large skillet; add 2 cups peanut oil to pan. Heat peanut oil to 350°. Place 1/4 cup buttermilk in a shallow dish. Combine flour, cornmeal, 1/4 teaspoon salt, and 1/4 teaspoon pepper in a shallow dish, stirring well. Dip okra in buttermilk; dredge in flour mixture. Place okra in hot oil; fry 2 minutes or until golden, making sure oil temperature remains at 350°. Remove okra using a slotted spoon; drain on paper towels.

4. Divide tomato slices evenly among 6 plates; top each serving evenly with cherry tomatoes. Spoon 2 heaping tablespoons peas over each tomato stack. Arrange 5 pieces fried okra on each serving; sprinkle evenly with bacon.

5. Combine the remaining 2 tablespoons buttermilk, chives, and garlic in a small bowl. Add remaining 1/4 teaspoon salt, 1/4 teaspoon pepper, and juice; stir well with a whisk. Gradually add remaining 1 tablespoon olive oil, while whisking vigorously. Stir in crème fraîche. Drizzle 2 tablespoons dressing mixture over each serving; top with 1 tablespoon basil.

Recipe adopted from Chef Chris Hastings at Hot and Hot Fish Club, Birmingham AL.

Urban Cowgill 2014 (updated 2024)