Summer Menu Recipes

Summer Heirloom Tomato & Mozzarella Pearl Caprese Salad

With Crispy Artichoke Hearts, Basil Champagne Vinaigrette, Cracked Pepper & Red Beet Yogurt

Ingredients:

Thick Sliced Heirlooms (Assorted Colors) – 3 slices

Baby Spinach – 3oz

Champagne Vin- 2oz

Crispy Artichoke Hearts- 5ea

Cracked Pepper- as garnish

Instructions: Build salad in layers- Toss spinach in bowl with dressing. Lay out one piece tomato on plate, top with spinach, lay another, top with spinach, and lay another and top with spinach. Garnish with mozzarella pearls, crispy artichoke hearts and cracked pepper.

Summer Fried Green Tomato BLT w/ Avocado Aioli on Rye

Instructions:

2-3 Slices of Green Tomatoes- Cornmeal crusted and Fried

3oz Prosciutto

1 Leaf Butter Lettuce

1oz Avocado Aioli

1pc Rye Bread

1ea Pickle Spear

Choice of side

Toast rye bread on flat top with clarified butter. Fry 2-3 (depending on size) green tomatoes in the fryer (should be pre-breaded). Warm Prosciutto on the flat top. Spread Avocado Aioli on the entire piece of bread. Layer with butter lettuce, topped with prosciutto, topped with crispy green tomatoes. Toothpick shut and garnish plate with pickle and choice of side

Fried Green Tomatoes

2C Corn Meal

3Tbs Cajun Spice Seasoning

10ea Green Tomatoes- sliced into ¼ inch thick slices

Buttermilk- to coat the tomatoes

Salt & Pepper for dusting once fried

Mix Cornmeal & Cajun spice together. Dip green tomatoes in buttermilk, then into cornmeal dredge. Place on sheet pan lined with parchment, and dust sheet pan with additional corn meal. Fry to order as needed for sandwiches. Fry until golden brown in 350F fryer. Dust with light salt and pepper once crispy. *Note, you can also just store the cornmeal mixture, buttermilk, and sliced green tomatoes on the line and bread to order if you find that your tomatoes are getting to moist, or are not storing well pre-breaded.

Avocado Aioli

Sea Avocados- seeded and peeled

1C Mayo

1ea Lemon Zest & Juice

Blend Together

Pan Seared Salmon

with Summer Corn & Applewood Bacon Succotash, Smoked Heirloom Tomato Coulis, Grilled Fennel, Tarragon-Meyer Lemon Oil

Instructions:

Salmon: 1ea 4oz portion of Salmon

Heat sauté pan on burner on Med/High heat. Season Salmon with S&P. Add oil blend to sauté pan and bring to almost burning point. Sear salmon on presentation side, until golden brown and crisp edges. Flip salmon and add 2 pads of butter to the pan. Baste Salmon with butter until completely cooked. Pull salmon from pan and let rest.

Succotash: Fresh corn (shucked)/ Bacon Bits/ Red peppers (small diced)/ Red onions (small diced)/ Cherry tomatoes (cut in half)/ White Wine/ Butter Pads/ Chopped Tarragon

Heat a sauté pan and add oil blend. Add corn & bacon to pan and saute. Add red onions. Once caramelized, add cherry tomatoes. Deglaze with White wine and add a butter pad and tarragon.

Grilled Fennel: ¼ Fennel Bulb cut into wedges /season two fennel wedges with salt/pepper & olive oil. Place fennel on grill. Grill on both sides until cooked and caramelized.

Recipes:

Smoked Heirloom Tomato Coulis

6ea Red/Yellow or Orange colored Heirloom Tomatoes – cut in half, seeds squeezed out

10ea Garlic Cloves – whole

Soaked Cherrywood Chips

½ perforated pan & ½ reg.  pan

In the bottom of the regular hotel pan, place the wood chips. Put the perforated hotel pan on top. Fill with garlic and heirlooms. Cover with lid. Place over burner on high and let chips burn until smoke forms. Smoke the tomatoes for 20 minutes on medium high heat. Pull tomatoes & cool

In a vita mix- blend roasted tomatoes and garlic on high speed, and emulsify 1C olive oil in slowly. DO NOT ADD ALL AT ONCE! Sauce will break!

Season with salt and pepper to taste. Store in squirt bottle for plating. Hold room temp.

Tarragon-Meyer Lemon Olive Oil

6 Meyer lemons zest only (use peeler to get strips of zest) | 2 Bn Tarragon | 4C Olive Oil

In a pot, steep lemon zest and olive oil on flat top for approx. 2 hours. Until olive oil and lemon flavor combine. Blend zest/oil in vita mix on high until smooth. Add 2 Bn of tarragon and blend again until smooth- not too long or will lose bright green color. Strain through cheese cloth lined chinox. Place in squirt bottle and store at room temp for use.