Fried Green Tomato Stacks

For bacon drippings, fry three to four bacon slices in a skillet until crisp; remove bacon from skillet, and reserve bacon for another use.

Yield: 6 servings

Ingredients

• 3  tomatillos, husked
• 2  tablespoons  bacon drippings
• 1  garlic clove, pressed
• 1 1/2  teaspoons  salt, divided
• 1  teaspoon  pepper, divided
• 1/2  teaspoon  paprika
• 1/4  cup  thinly sliced fresh basil
• 1 1/2  cups  self-rising yellow cornmeal
• 4  large green tomatoes, cut into 18 (1/4-inch) slices
• 1  cup  buttermilk
• Peanut oil
• 1  (8-ounce) package cream cheese, softened
• 1  (4-ounce) package goat cheese, softened
• 1/3  cup  milk
• 1  teaspoon  sugar
• Garnish: fresh basil leaf

Preparation

Bring tomatillos and water to cover to a boil in a small saucepan; reduce heat, and simmer 10 minutes. Drain tomatillos, and cool.

Process tomatillos, bacon drippings, garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, and paprika in a food processor or blender until smooth; stir in basil. Cover and chill until ready to serve.

Stir together cornmeal, 3/4 teaspoon salt, and remaining 1/2 teaspoon pepper. Dip tomato slices in buttermilk; dredge in cornmeal mixture.

Pour oil to a depth of 1/2 inch in a skillet; heat to 375°. Fry tomato slices, in batches, in hot oil 1 to 2 minutes on each side; drain on a wire rack over paper towels. Keep warm.

Combine cream cheese, next 3 ingredients, and remaining 1/4 teaspoon salt. Place 1 fried tomato slice on each of 6 salad plates; top each evenly with half of cream cheese mixture. Top each with 1 fried tomato slice and remaining cream cheese mixture. Top with remaining 6 fried tomato slices; drizzle with tomatillo dressing.