Recipe Box, Ryan’s Hot and Hot Summer Tomato Salad Stack
Posted by the Painted Apron on June 16, 2021 · 25 Comments
Hot & Hot Fish Club is an upscale restaurant
in Birmingham AL
Chef owner Chris Hastings is well reknown in the foodie circles
The restaurant remained open during part of the Covid lock down,
with one dish only available for take-out~
The hands down most popular restaurant offering,
Tomato Salad
Thick slices of juicy heirloom tomatoes
with corn and peas in a chive dressing,
fried okra and cherry tomatoes,
all stacked and topped with crispy bacon,
balsamic vinaigrette, and basil chiffonade
It’s definitely a show stopper!
We went to DD’s Saturday night
and HHjr told her he’d grill BBQ Chicken Thighs
and bring an appetizer if she’d handle the sides
“What kind of appetizer are you making?” I asked him
“You’ll have to wait and see” he said
Sometimes he is very secretive…
so while he was busy in the kitchen
I chatted with DD
instead of following him around with my camera
“Where do you keep your salad plates?” he asked her,
“I’m making a plated first course”
Talk about a WOW factor!
HHjr changed a few things in the restaurant’s recipe
He used bacon instead of a ham hock to flavor the peas
He roasted the corn on the grill
He substituted our favorite homemade Bleu Cheese Dressing
instead of making the Chive Dressing they use,
and instead of fried okra he roasted okra
I’m not a big fan of okra because it can be gummy
but when it’s roasted it looses all the stickiness
and is really delicious!
These salads were big,
they are really a meal in themselves
and at Hot and Hot you can get them topped with grilled shrimp
for a main course
This recipe is adapted from Hot and Hot Fish Club Tomato Salad
Ryan’s Hot and Hot Summer Tomato Stack Salad
Summer heirloom tomatoes stacked with layers of corn and peas with bleu cheese dressing, garnished with roasted okra and grape tomatoes and garnished with bacon, basil and balsamic vinaigrette
Print Recipe Pin Recipe
Prep Time 45 minutes mins
Course Appetizer, Main Course, Salad
Cuisine American, Southern
Servings 6
Equipment
salad plates
Ingredients
Salad
- 2 large beefsteak tomatoes
- 2 large golden delight tomatoes
- 2 big rainbow tomatoes
- 1/2 pint sweet grape tomatoes
- salt and pepper
- 12-18 small whole okra
- 1 cup fresh lady peas
- 1 cup Pink eyed peas
- 1/2 small onion chopped into large pieces
- 1 slice raw bacon chopped
- 1 teaspoon fresh thyme
- 6 ears corn
- balsamic vinaigrette
- 6 slices applewood smoked bacon thinly sliced and cooked until crisp
- chiffonade of fresh basil
- balsamic vinaigrette
Balsamic Vinaigrette
- 1 cup balsamic vinegar
- 1 cup finely chopped fresh chives
- 1/2 cup chopped green onions
- 1/2 cup extra-virgin olive oil
- 1/2 cup olive oil
- 1/4 teaspoon kosher salt
- 1/8 teaspoon freshly ground black pepper
Bleu Cheese Dressing
- 1/4 cup buttermilk
- 1/2 cup mayo
- 2 Tablespoons sour cream
- 3 oz bleu cheese, crumbled
- 1/2 Tablespoon lemon juice
- 1/2 Tablespoon red wine vinegar
- 1/2 Tbsp olive oil
- 1/2 Tbsp sugar
- S&P
Instructions
Wash tomatoes and pat dry
Slice off the tops and bottoms the large beefsteak, golden delight, and rainbow tomatoes and cut each into 3 thick slices. Toss the tomatoes with 3/4 cup of the vinaigrette. Season the tomatoes with the salt and pepper and set aside at room temperature to marinate until ready to serve.
Halve the cherry tomatoes. Toss in balsamic vinaigrette. Add salt and pepper. Set aside.
Okra and Corn*
Roast corn in husk in oven at 400 degrees for 45 minutes. Remove husk and strings. Cut kernels from cob and set aside.
Remove stem ends from okra and toss okra pods with olive oil, salt & pepper. Roast on a parchment lined baking sheet for 15 minutes, checking often near the end of cooking time to make sure it doesn’t start to burn.
Peas
Put chopped bacon and onion in a deep skillet and saute until soft. Add peas and then add water to cover. Simmer for 10-15 minutes until peas are cooked. Drain peas, remove onion and bacon {it is just used to flavor peas while they’re cooking} , and set peas aside.
Bleu Cheese Dressing
Combine all ingredients in a large jar. Stir to combine and shake well, Refrigerate for several hours before serving to allow flavors to blend
Balsamic Vinaigrette
Whisk together the vinegar, chives, and green onions in a medium bowl. Slowly whisk the oils into the vinegar mixture until well blended and slightly emulsified. Season the vinegar mixture with salt and pepper. The vinaigrette can be used immediately or stored in an airtight container in the refrigerator for up to five days. Be sure to bring the chilled vinaigrette to room temperature and whisk well before serving. Makes 2 cups
Assembly
Place 1 slice beefsteak tomato on each plate
Combine peas and corn in a bowl. Toss with Bleu Cheese Dressing and put 1-2 Tablespoons of the pea mixture on each tomato slice
Repeat layering with the rest of tomatoes and peas, using 1 slice of each of the 3 tomatoes for the stack on each plate
Place the halved grape tomatoes and 2 or 3 roasted okra on each plate.
Drizzle the tomato stacks with Balsamic Vinaigrette and top with a slice of bacon and basil chiffonade
Notes
Top with cooked shrimp for a main dish meal if desired
*You can roast the corn and okra at the same time, adding okra to the oven after the corn has cooked for 30 minutes, then they will both be done at the same time
Keyword corn bean and tomatoes, heirloom tomatoes, Hot and Hot Salad, stacked tomato salad, summer salad, Tomato Salad
Yes, this salad is a little labor intensive, but oh so worth it!
The steps are not hard and if you make the dressings ahead of time
it will come together pretty quickly
Enjoy!
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All About Home/Common GroundFollow the Yellow Brick Home
Tasty TuesdayOh My Heartsie Girl Turn About Tuesday
Full Plate ThursdayCenterpiece Wednesday Creative Crafts
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Filed under recipe box · Tagged with easy summer salad, heirloom tomatoes, stacked tomato salad, tomato corn and bean salad, tomato salad