Working in batches, puree the tomatoes in a | | blender or food processor until smooth. Strain
the tomato puree through a fine sieve set over a
bowl. Add the vodka, lemon juice, horseradish,
Worcestershire sauce and Tabasco to the
strained puree and season with salt and
pepper. Pour the mixture into a pitcher and
refrigerate until chilled, about 2 hours. Serve
over ice, garnished with celery sticks.
Gazpacho Shooter:
Type: Alcoholic Beverage
Time: 35min
Servings: 12 people
Award: Was published in the August 2006
issue of Food and Wine Magazine
Ingredients:
 | | 2 1/2 pounds Brandywine or other | | | flavorful beefsteak tomatoes
| | | 1 garlic clove, smashed
| | | 1/2 small jalapeño, seeded
| | | 2 tablespoons cider vinegar
| | | 1/2 small red onion, finely diced
| | | 1 large celery rib, finely diced
| | | 1/2 medium European cucumber— | | | peeled, seeded and finely diced
| | | Salt and freshly ground pepper
| | | Extra-virgin olive oil, for drizzling
|
Instructions:
Part 1:
Bring a large pot of water to a boil. |
| | Meanwhile, fill a large bowl with ice water.
Using a sharp knife, make a shallow X in
the bottom of each tomato. Add the
tomatoes to the boiling water and blanch
just until the skins begin to pull away, about
20 seconds. Using a slotted spoon,
immediately transfer the tomatoes to the ice
water. Drain and peel the tomatoes.
Part 2:
Halve the tomatoes crosswise. Squeeze the
seeds into a sieve set over a bowl. Press
on the seeds to extract the juice; discard the
seeds. Cut the tomatoes into large chunks.
In a food processor or blender, puree the
tomatoes with 1/2 cup of the strained juice.
Add the garlic, jalapeño, vinegar and half
each of the diced red onion, celery and
cucumber and process until smooth.
Transfer the gazpacho to a bowl. Stir in the
remaining diced red onion, celery and
cucumber and season with salt and
pepper. Pour into small glasses, drizzle
with olive oil and serve.
Grilled Wild Salmon Skewers with
Orange Tomato Jam:
Type: Appetizer
Time: 2hrs and 30min
Servings: 12 people
Award: Was published in the August 2006
issue of Food and Wine Magazine
Ingredients:
| | 4 medium orange tomatoes (about 1 | | | 3/4 pounds)—peeled, seeded and
coarsely chopped
| | | 1/4 cup cider vinegar
| | | 3 tablespoons honey
| | | 1 tablespoon minced fresh ginger
| | | 1/2 teaspoon ground cumin
| | | Pinch of cayenne pepper
| | | 3 tablespoons extra-virgin olive oil
| | | 4 garlic cloves, minced
| | | 1 tablespoon chopped basil
| | | Kosher salt and freshly ground pepper
| | | 3 1/4 pounds skinless wild salmon | | | fillet, cut crosswise into twenty-four 1/2-
inch-thick slices
|
Instructions:
Part 1:
In a medium saucepan, combine the tomatoes
with the vinegar, honey, ginger, cumin,
cayenne, 1 tablespoon of the olive oil and half
the garlic and bring to a boil. Simmer over
moderate heat, stirring occasionally, until the
jam is thick, about 45 minutes. Transfer the
jam to a bowl and refrigerate until cool, about 1
hour. Stir the chopped basil into the jam and
season with salt and pepper.
Part 2:
Meanwhile, in a shallow bowl, combine the
remaining 2 tablespoons of olive oil with the
remaining garlic and season with salt and
pepper. Add the salmon, toss well to coat and
refrigerate for 1 hour.
Part 3:
Light a grill. Thread the salmon slices onto
twenty-four 8-inch bamboo skewers. Grill the
salmon over moderate heat, turning once, until
cooked through, 4 to 5 minutes. Serve the
salmon skewers with the tomato jam.
Mini Roasted Tomato Tatins:
Type: Appetizer
Time: 1hr and 10min
Servings: 24 tatins
Award: Was published in the August 2006
issue of Food and Wine Magazine
Ingredients:
| | 2 tablespoons unsalted butter, | | | softened
| | | 12 Black Cherry or other small | | | tomatoes
| | | 2 tablespoons extra-virgin olive oil
| | | 6 large shallots, thinly sliced
| | | 2 garlic cloves, minced
| | | 1/4 cup sherry vinegar
| | | 2 tablespoons honey
| | | Salt and freshly ground pepper
| | | pound all-butter puff pastry
| | | All-purpose flour, for dusting
| | | 1 tablespoon snipped chives
|
Instructions:
Part 1:
Preheat the oven to 375°. Generously butter |
| | two 12-cup mini-muffin pans. Fold a 12-inch
square of wax paper or parchment paper
into quarters. Trace six 11/4-inch circles on
the paper and cut through the layers to
make 24 small disks. Line the bottom of
each cup with a paper disk. Butter the paper.
Part 2:
Bring a medium pot of water to a boil.
Meanwhile, fill a large bowl with ice water.
Using a sharp knife, make a shallow X in
the bottom of each tomato. Add the
tomatoes to the boiling water and blanch
just until the skins begin to pull away, about
20 seconds. Using a slotted spoon,
immediately transfer the tomatoes to the ice
water. Drain and peel the tomatoes. Halve
the tomatoes crosswise.
Part 3:
In a medium skillet, heat the olive oil until
shimmering. Add the shallots and cook over
moderate heat, stirring frequently, until
lightly browned, about 8 minutes. Add the
garlic and cook for 2 to 3 minutes. Add the
vinegar and honey, season with salt and
pepper and cook over low heat until the
liquid has evaporated and the shallots are
jamlike, about 5 minutes. Transfer to a bowl
and let cool.
Part 4:
On a lightly floured surface, roll out the puff
pastry 1/8 inch thick. Using a 13/4-inch
biscuit cutter, stamp out 24 rounds.
Part 5:
Set a tomato half, cut side down, in each
muffin cup. Top each with a scant teaspoon
of the shallot marmalade and a puff pastry
round. Bake for about 20 minutes, or until
the puff pastry is golden brown.
Part 6:
Run a knife around the edge of each tatin.
Set a baking sheet over the muffin tins and
then invert, giving them a firm tap to release
the tatins. Replace any tomatoes and
shallots stuck to the muffin pan. Discard the
paper disks, sprinkle with the chives and
serve.
|
