Ingredients: |
Ingredients: 1 Cup Mayo
1 Cup Fresh Cilantro Leaves, loosely packed
1 tsp. Lime Zest
1 tbsp. Fresh Lime Juice
1 Garlic Clove
Summer Griddle Cakes
Salt and Fresh Ground Pepper, to taste
Salad Greens
Red Onion, thinly sliced
Summer Griddle Cakes:
4 Bacon Slices
1 Cup Okra, finely chopped
1 1/2 Cups Self-Rising White Cornmeal Mix
1/2 Cup All-Purpose Flour
1 tbsp. Sugar
1 2/3 Cups Buttermilk
3 tbsp. Butter, melted
2 Large Eggs, lightly beaten
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Directions: |
Directions:Summer Griddle Cakes:
Cook bacon in a large skillet over med-high heat 8 to 10 minutes or until crisp; remove bacon and drain on paper towels, reserving dripping in skillet. Finely chop bacon. Saute okra in hot drippings 3 minutes or until crisp-tender. Whisk together cornmeal mix and next 5 ingredients just until moistened; stir in okra and bacon. Pour about 1/4 cup batter for each griddle cake on to hot, lightly greased griddle or large nonstick skillet. Cook cakes 2 to 3 minutes or until tops are covered with bubbles and edges look dry and cooked; turn and cook other side 1 to 2 minutes or until done.
Tomato Sandwich:
Process mayo, cilantro leaves, lime zest, fresh lime juice, and garlic clove in a blender until smooth. Spread mayo mixture over warm Summer Griddle Cakes. Sprinkle tomato slices with salt and freshly ground pepper to taste, and sandwich tomato slices with salad greens and thinly sliced red onion between griddle cakes. |
This recipe for Arkansas Tomato Sandwich is from