PILOT HOUSE FRIED GREEN TOMATOES
Makes 2 servings

2 green tomatoes, cut into 1/2 -inch slices
1 cup buttermilk
1 cup cornmeal
1 to 2 tablespoons Low-Country Seasoning, to taste (recipe follows)
Vegetable oil
creme fraiche or mayonnaise (optional, for serving)

Combine the cornmeal and seasoning.

Dip each tomato slice in buttermilk and then the cornmeal mixture.

In a saute pan, add enough oil to halfway cover the tomato slices. Heat oil over medium-high heat. Add the tomato slices and fry until golden. Turn and cook on other side.

Serve with a creme fraiche or mayonnaise, if desired.

LOW-COUNTRY SEASONING
(Makes 5 servings)

3 tablespoon paprika
1 tablespoon black pepper
1 tablespoon crushed red pepper
1 tablespoon granulated garlic
1 tablespoon parsley
1 1/2 teaspoons dried basil
1 1/2 teaspoons dried oregano
1 teaspoon salt
1 teaspoon seasoning salt
1/2 teaspoon white pepper
1/2 teaspoon cayenne pepper

Mix and store in an airtight container.

From: Chef Adam Carlson, Pilot House, Wilmington, North Carolina
Source: Allison Ballard, NYT Regional Media Group