Recipe information
Yield
makes 4
Ingredients
Pickled Red Onions
Preparation
Step 1
Cook the bacon in a skillet until crisp; drain on paper towels and reserve the drippings in the pan.
Step 2
In a shallow dish, mix together the cornmeal, salt, pepper, cayenne, and sugar. Add the tomatoes, and toss to coat.
Step 3
Heat the reserved drippings over medium heat; add the tomatoes, and fry until golden, about 2 minutes per side.
Step 4
Spread the mayonnaise over the cut sides of the biscuits; fill each with 1 to 2 slices fried tomatoes, 1 slice each bacon and cheese, and pickled onions. Sprinkle with hot sauce, if desired.
Pickled Red Onions
Step 5
Put the onions in a colander set in a large bowl. Toss with the salt; refrigerate 1 hour. Rinse the onions under cold water; drain.
Step 6
Bring the vinegar, sugar, spices, bay leaf, and chile to a boil in a medium saucepan, stirring constantly. Let cool completely.
Step 7
Add the onions to the vinegar mixture in the pan; bring to a boil. Immediately transfer the onions to an airtight container using a slotted spoon. Let the vinegar mixture cool completely; pour over the onions. Refrigerate at least 1 week before serving (onions will keep 2 weeks more).
