From the menu of: Flying Biscuit Cafe

From the menu of … Flying Biscuit Cafe, 1655 McLendon Ave., Atlanta. 404-687-8888,

Q: We’re interested in the recipe for the spicy-nutty garnish at the original Flying Biscuit in Candler Park. They gave me a sample carton to take home, but I have not been able to identify all of the ingredients. I believe it was cashew-based.

— Bonnie and David Porter, via email

A: This jalapeno-cashew relish has been on the menu of the Flying Biscuit Cafe since the original location opened in 1993. The relish is served on their BLT salad and Fried Green Tomato BLT sandwich. It's also served on their Fried Green Tomatoes, and the restaurant supplied the recipe for both the tomatoes and the relish.

When frying, the secret to crisp results is keeping the oil at a constant temperature. The chefs at the Flying Biscuit recommend using a thermometer to make sure the oil doesn’t get too hot or too cool.

Is there a recipe from a metro Atlanta restaurant you’d like to make at home? Tell us and we’ll try to get it. We’ll also test it and adapt it for the home kitchen. Because of volume, we can’t answer all inquiries. Send your request, your address and phone number to and put “From the menu of” and the name of the restaurant in the subject line.

Flying Biscuit’s Fried Green Tomatoes With Jalapeno-Cashew Relish

Hands on: 25 minutes

Total time: 25 minutes

Serves: 6

3/4 cups roasted, unsalted cashews

1 red jalapeno, stemmed, seeded, roughly chopped

3 tablespoons fresh cilantro leaves

6 tablespoons honey

2 tablespoons white vinegar

Vegetable oil, for frying

3/4 cup milk

1 egg

3/4 cups all-purpose flour

1/4 cup cornmeal

1 teaspoon salt

1 teaspoon celery salt

1 1/2 teaspoons black pepper

3/4 teaspoon cayenne pepper

1/2 teaspoon onion powder

1/4 teaspoon paprika

6 medium green tomatoes, cored, sliced 1/2-inch thick

4 ounces goat cheese, at room temperature

Make the cashew relish: in the bowl of a food processor, combine cashews, jalapeno and cilantro. Pulse to roughly chop. Move mixture to a small bowl and add honey and vinegar. Stir to combine thoroughly and set aside. May be made ahead and refrigerated up to 3 days.

In a large skillet, heat 1/4 inch of oil to 375 degrees.

While oil is heating, in a pie plate, whisk together milk and egg. Set aside.

In another pie plate, whisk together flour, cornmeal, salt, celery salt, black pepper, cayenne pepper, onion powder and paprika. Set aside.

When the oil is ready, one at a time, dredge tomato slices in flour mixture, then in the egg mixture, then in the flour mixture again. Carefully lay tomato slices in hot oil. Do not crowd pan. Saute until tomatoes are golden brown, about 2 minutes, then turn and brown other side. Drain tomato slices briefly on paper towels atop a wire rack. Continue until all tomato slices are done. Discard remaining milk/egg and flour mixture.

While still hot, divide tomato slices between six plates. Top with goat cheese and cashew relish. Serve immediately.

Per serving: 437 calories (percent of calories from fat, 42), 15 grams protein, 51 grams carbohydrates, 4 grams fiber, 21 grams fat (7 grams saturated), 56 milligrams cholesterol, 742 milligrams sodium.