ironchef
Executive Chef
I guess this could technically qualify as a type of salad so I'll post it here. If you can't get great quality tomatoes year 'round, then you probably won't want to make this recipe. If you live in the Western United States or Vancouver, it shouldn't be a problem.
Vine-Ripened Tomato Carpaccio with Queso Cotija and Oven Roasted Macadamia Nut "Bread Crumbs"
Yield: 4 Servings
Ingredients:
2-3 Vine-Ripened or Heirloom Tomatoes
1/2 c. Micro Greens
1 c. Whole, Unsalted Macadamia Nuts
2 cloves fresh Garlic, Minced
1/4 tsp. Red Chili Flakes
2 tsp. Italian Parsley, Minced
2 Tbsp. Unsalted Butter, melted
1 c. loosely packed Fresh Basil, rinsed and dried
1/3 c. Grapeseed or Sunflower Oil
2 oz. Queso Cotija (Semi-Hard Mexican Goat Cheese)
2-3 Tbsp. Truffle Oil
Kosher Salt
Fresh Cracked Pepper
Method:
1. In a mixing bowl, combine the Macadamia Nuts, Parsely, Garlic, Chili Flakes, and Butter. Mix well, then add to a baking sheet and roast in oven at 350 degrees until the Macadamia's turn a light golden brown, but do not burn the garlic. Remove from oven, and let cool until room temperature. Add mixture to a food processor, and pulse until the mixture achieves a "bread crumb like" consistency. Reserve.
2. Add the Basil and Grapeseed Oil to a food processor or blender (make sure basil is absolutely dry), and puree until basil is incorporated into the oil. Season to taste with Kosher salt, and strain through a fine sieve, or use a cheesecloth/coffee filter. This oil will keep up to one week refrigerated.
3. Using a serated knife or a mandolin, slice the tomatoes width wise into 1/8 - 1/16" slices. Arrange onto plate, with some micro greens. Lightly season tomatoes with the Kosher Salt and Freshly Cracked Pepper. Evenly drizzle the truffle oil, and 2 tsp.(per plate) of the Basil Oil on and around the tomatoes. Sprinkle approx. 2 tsp. of Macadmia nut mixture on each plate of tomatoes. Using a vegetable peeler, shave the cheese evenly onto the tomatoes. Serve immediately.
Vine-Ripened Tomato Carpaccio with Queso Cotija and Oven Roasted Macadamia Nut "Bread Crumbs"
Yield: 4 Servings
Ingredients:
2-3 Vine-Ripened or Heirloom Tomatoes
1/2 c. Micro Greens
1 c. Whole, Unsalted Macadamia Nuts
2 cloves fresh Garlic, Minced
1/4 tsp. Red Chili Flakes
2 tsp. Italian Parsley, Minced
2 Tbsp. Unsalted Butter, melted
1 c. loosely packed Fresh Basil, rinsed and dried
1/3 c. Grapeseed or Sunflower Oil
2 oz. Queso Cotija (Semi-Hard Mexican Goat Cheese)
2-3 Tbsp. Truffle Oil
Kosher Salt
Fresh Cracked Pepper
Method:
1. In a mixing bowl, combine the Macadamia Nuts, Parsely, Garlic, Chili Flakes, and Butter. Mix well, then add to a baking sheet and roast in oven at 350 degrees until the Macadamia's turn a light golden brown, but do not burn the garlic. Remove from oven, and let cool until room temperature. Add mixture to a food processor, and pulse until the mixture achieves a "bread crumb like" consistency. Reserve.
2. Add the Basil and Grapeseed Oil to a food processor or blender (make sure basil is absolutely dry), and puree until basil is incorporated into the oil. Season to taste with Kosher salt, and strain through a fine sieve, or use a cheesecloth/coffee filter. This oil will keep up to one week refrigerated.
3. Using a serated knife or a mandolin, slice the tomatoes width wise into 1/8 - 1/16" slices. Arrange onto plate, with some micro greens. Lightly season tomatoes with the Kosher Salt and Freshly Cracked Pepper. Evenly drizzle the truffle oil, and 2 tsp.(per plate) of the Basil Oil on and around the tomatoes. Sprinkle approx. 2 tsp. of Macadmia nut mixture on each plate of tomatoes. Using a vegetable peeler, shave the cheese evenly onto the tomatoes. Serve immediately.
