“I took a very Japanese approach to these tomatoes; I just lightly salted them. It takes a bite out of them a little bit.”
Servings: 4
Prep time: 40 minutes
Total time: 40 minutes
Videos by VICE
Ingredients
2 green tomatoes
coarse sea salt, to taste
¼ cup loosely packed fresh basil, torn
2 tablespoons torn fresh mint leaves
skin from 2 large chicken thighs
chicken fat, for cooking
rice bran oil, for cooking
4 slices good sourdough bread (I like She Wolf Bakery)
1 garlic clove
1 lime
Directions
- In your fire pit or outdoor grill, start a fire.
- Slice green tomatoes in ⅛-inch rounds. Spread out in a single layer on a plate and salt evenly. Add a bit of the basil and mint and start another layer of tomato on top, salting in the same way. Let sit for at least 30 minutes.
- Meanwhile, in a cast iron skillet over the fire, add some chicken fat and a small dash of rice bran oil and render the chicken skin for 15 minutes over radiant heat. Then, place skillet in hot embers and cook it over direct heat until crisp.
- Over the fire, grill lightly oiled bread. When edges are crisp, remove from heat. Rub with garlic, top with schmaltz (the chicken fat), tomato, basil, mint, crisp chicken skin, and lime.
From Two Incredible Dishes That Can Literally Be Cooked in a Campfire
Get recipes like this and more in the Munchies Recipes newsletter. Sign up here.
