I first served this dish on the infamous election night of 2016. We threw a big bash, called South of the Border, we were all very hopeful, you see. The night turned sour, but the recipe was delicious! The tomatillo salsa verde paired beautifully with carnitas slowly braised with orange juice and zest.
Today, I wanted to make some fried green tomatoes, but figured the acidic baby tomatoes would be a great topping for a sweet corn velouté. A velouté is a French term meaning velvet. It refers to soups that are thickened with butter and cream and eggs. I have made a Celery and Asparagus Veloutés with Bacon Croutons, both are Nico’s favorite soups. My friend Anwar handed me 8 ears of corn earlier this week, which felt like a rarity for the season, I decided they would make a perfect velvety soup! In this iteration, I thicken the soup with cream, potatoes, and a bit of duck fat to pair with the Fried Green Tomatoes which are fried in duck fat.