Executive Chef Chris Borges (of the Commons Club at Virgin Hotels New Orleans) puts a Southern twist on sliders this football season with a unique dish featuring a crispy tomato, pecan romesco, fennel chow-chow, yellow cornmeal, and more, using a green tomato patty instead of meat. These Fried Green Tomato Sliders are the perfect addition to any game-day feast.

Yield: 12

Ingredients

1. 4 medium green tomatoes, sliced 1/2 inch thick
2. Kosher salt and freshly ground black pepper
3. 1 cup all-purpose flour
4. 3 large eggs, whisked
5. 2 cups yellow cornmeal
6. Canola oil for frying
7. ¾ cup pecan romesco (recipe follows)
8. 1.25 cups fennel chow chow (recipe follows)
9. ¼ cup mayonnaise
10. 12 soft mini buns, such as Martin's, split and lightly toasted

Method

1. For the fried green tomatoes, season the green tomatoes on both sides with salt and pepper. In separate shallow dishes, combine the flour, eggs, and cornmeal and season all three with salt and pepper.

2. Heat a few inches of oil in a cast-iron skillet over medium heat until it begins to shimmer or a deep-frying thermometer registers 350 degrees F. Dredge the green tomatoes in the flour, tap off the excess, and dip in the egg wash. Let the excess drip off, then dredge in the cornmeal.

3. Fry the green tomatoes in batches until golden brown on both sides, 1 to 2 minutes per side. Drain on paper towels to blot excess oil and season with a bit more salt.

4. Schmear a tablespoon of pecan romesco on the top bun. Schmear mayo on the bottom bun. Place approximately 2 tablespoons of creamy fennel chow chow over the mayo. Place a warm fried green tomato on top of the chow chow, place the top bun back on, pick, and serve.

Pecan Romesco (makes about 1½ cups)

Ingredients

1. 1 each sliced tomato
2. 1 each large red bell pepper, roasted and peeled
3. 1 each garlic clove
4. ½ cup pecan halves or pieces, toasted
5. ¼ cup tomato purée
6. 1 Tbsp chopped flat-leaf parsley
7. 2 Tbsp sherry vinegar
8. 1 tsp smoked paprika
9. ½ tsp cayenne pepper
10. ½ cup extra-virgin olive oil
11. Salt & Black Pepper to taste

Method:

1. Cut tomato in half and char in broiler, cut side up. Transfer to a 200 degree F oven (low fan) and slow roast until very wilted, approximately 3 hours; remove skin.

2. Add all ingredients to a blender and puree until smooth.

Fennel Chow Chow (makes 3-4 cups)

Ingredients

1. 1 cup finely chopped napa cabbage
2. 1 cup fresh corn, off cob
3. 1 cup diced yellow onion
4. 4 cups finely chopped fennel, both bulb and stalks
5. 1 cup diced shishito peppers
6. 1 Tbsp kosher salt
7. 1.25 cups cider vinegar
8. ¾ cup water
9. ¾ cup sugar
10. ¼ Tbsp ground ginger
11. ½ Tbsp fennel seeds, toasted and ground
12. 1 Tbsp yellow mustard seeds
13. ½ tsp ground turmeric
14. 1 tsp crushed red pepper

Method:

1. Mix all ingredients together in a pot and bring to a boil. Reduce liquid by half and allow to cool.