The Cackalacky

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Quick Facts:

By Weathervane Executive Chef, Ryan Payne


Tomato Ingredients:
1 pint cornmeal
1 pint panko
1/4 cup dried thyme
2 green tomatoes
1 cup buttermilk
1 cup flour

Egg Mixture Ingredients:
4 oz country ham diced
6 each whole eggs
2 oz Cheddar Cheese
1 tbsp olive oil

Cackalacky Sauce Ingredients:
1 cups white wine
1/2 each shallots
1/2 cups egg yolks
1/2 lbs clarified butter
1 tsp lemon juice
A pinch of cayenne pepper
Salt to taste
2 tbsp Cackalacky
1 tbsp tomato paste


Reduce the white wine and shallots by 3/4.

Clarify Butter.

Strain into blender with egg yolk and lemon juice.

Slowly drizzle butter into egg yolk mixture.

Add a dash of cayenne and salt and tomato paste and mix.

Add the Cackalacky to finish

Mix all dry ingredients for the tomatoes except the flour together.

Slice tomatoes to the desired thickness

Dip the tomatoes into the flour and coat completely

Submerge the floured tomato into the buttermilk and let it sit for 3 minutes.

Take out of the buttermilk and shake the excess buttermilk off and roll in the bread crumb mixture.

Deep fry until golden brown and hold hot

Crack open the eggs and beat until mixed.

In a skillet over medium heat, add oil and put in your country ham, cook for 30 seconds.

Put in your eggs, season with salt and pepper and with a rubber spatula stir.

When the eggs are 1/2 way done, add white cheddar and continue to cook until done.

On a plate, put down your green tomatoes and top with the egg mixture.

Finish with the Cackalacky sauce

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