You know my passion for fried green tomatoes and my love of Acre Restaurant in Auburn, Alabama. Well, our last visit was totally amazing. David Bancroft and his staff create the most wonderful occasions—even when we just drop in for dinner! Every visit is a special event. If you are near Auburn, Alabama you just have to go.
We enjoyed a lovely evening celebrating birthdays of several family members. When it came time to order, I decided that I would make the Fried Green Tomatoes my entrée instead of an appetizer. Oh my goodness is it a show stopper. David has shared this recipe with us before, and I wanted to share it again. During these wonderful summer months of tomato growing, it is fun to sneak the green ones and cook them.
David and his wife, Christin, have created a haven at Acre. Surrounding the restaurant on their ‘acre’ parking lot, there are fruit trees, gardens, and delightful herbs. These are used in the magnificent dishes prepared by the chefs. To top a delightful meal off, David prepared a delightful blueberry dessert in an iron skillet. We savored every bite.
Through our cooking magazines, we have opportunities to meet famous chefs and restaurateurs. David is a star and is a nationally celebrated chef, winning many awards and receiving many honors. He received the James Beard Foundation award for Semifinalist, Best Chefs in America 2017, and Semifinalist, Best Chefs in America 2016. These are huge awards and we celebrate with him.
What I love the most about him is that he loves his family and will often be found at the ballfield watching his son play or at an event with his daughter. He always sits and chats and has time for friends. He is the real deal. Christin adds her sparkle to the restaurant and is a partner at Acre. Thank you both for showing us that dreams come true with hard work and commitment.
- Peanut oil, for frying
- 12 slices fresh green tomato
- 1 cup whole buttermilk
- 2 cups cornmeal, such as Granary Farms
- Crystal Rémoulade (recipe follows)
- 1 cup pimiento cheese
- Marinated Crab (recipe follows)
- Garnish: fresh basil leaves
- In a medium Dutch oven, fill with peanut oil to halfway full. Heat over medium-high heat until a deep-fry thermometer reads 350°.
- Dip tomato slices in buttermilk; dredge in cornmeal. Cook in batches until golden brown, approximately two minutes. Let drain on paper towels.
- For each serving, spread 2 tablespoons Crystal Rémoulade on the bottom of 1 plate. Top with 1 tomato slice. Spread tomato with 2 tablespoons pimento cheese. Top with another tomato slice and 2 tablespoons pimiento cheese; top with another tomato slice. Place ¼ cup Marinated Crab on top of tomato. Garnish with basil, if desired.
- Prepare Crystal Rémoulade and Marinated Crab first. Pick up store-bought pimiento cheese to save time, or prepare your family’s favorite recipe.
- 1 pound fresh Gulf crab, picked clean of shells
- 1 fresh jalapeño, seeded and minced
- 1 garlic clove, minced
- Zest and juice of 1 lime
- 1 tablespoon chopped fresh cilantro
- Dash of hot sauce, such as Crystal
- ½ teaspoon kosher salt
- 1 tablespoon extra-virgin olive oil
- In a medium bowl, combine all ingredients. Gently toss until combined, being careful to avoid breaking up crab. Refrigerate until ready to serve.
- 1 cup mayonnaise
- 1/3 cup Creole mustard
- Juice of 1 lemon
- 1/2 tablespoon hot sauce, such as Crystal
- 1 tablespoon Creole seasoning
- 1 finely minced spicy pickle chip, such as Wickle’s
- 1 tablespoon water
- In a medium bowl, stir together all ingredients until combined. Refrigerate until ready to serve.
What’s your favorite summer meal?
