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Recipes
Honey-Lime Strawberries with Whipped Cream
By tomato
Put the strawberries in a large heatproof bowl
- 2 pounds strawberries, hulled and thinly sliced
- 1/4 cup plus 3 tablespoons honey, preferably acacia or another mild-flavored honey
- 2 tablespoons freshly squeezed lime juice
- 1/2 teaspoon finely grated lime zest, plus more for garnish
- Scant 1/4 teaspoon ground cardamom
- 1 cup heavy cream
- 2 pints lemon sorbet
- These strawberries, macerated in lime and honey, become a bracing summer dessert when served over a scoop of lemon sorbet. The whole thing can also go into the blender with a shot of rum to make an excellent frozen daiquiri.
Cholo Fresco
By tomato
In a pint glass, muddle the mint leaves with the sugar and lime juice
- 10 mint leaves, plus 1 mint sprig for garnish
- 2 teaspoons sugar
- 1/2 ounce fresh lime juice
- Ice
- 2 ounces pisco
- 1/2 ounce melon liqueur
- 1 ounce Fresh Cucumber Juice
- 1 cucumber blossom, for garnish (optional)
Broiled Salmon with Herb Mustard Glaze
By tomato
Directions In a mini food processor, combine garlic, rosemary, thyme, wine, oil, Dijon mustard, and 1 tablespoon o...
- Ingredients
- 2 garlic cloves
- 3/4 teaspoon finely chopped fresh rosemary leaves
- 3/4 teaspoon finely chopped fresh thyme leaves
- 1 tablespoon dry white wine
- 1 tablespoon extra-virgin olive oil
- 2 tablespoons Dijon mustard
- 2 tablespoons whole-grain mustard
- Nonstick olive oil cooking spray
- 6 (6 to 8-ounce) salmon fillets
- Salt and freshly ground black pepper
- 6 lemon wedges
Chicago Cut's signature steak sauce
By tomato
Combine ingredients in a large saucepan and bring to a boil
- 12 cups ketchup
- 1 tbsp honey
- 1/2 tsp white-wine vinegar
- 1/2 tsp cumin
- 1/2 tsp oregano
- 1/2 tsp Hungarian paprika
- 1/2 tsp onion salt
- 1/2 tsp garlic salt
- 1/2 tsp freshly ground black pepper
- 1/2 tsp white pepper
- 1/2 tsp red-chile flakes
- 2 tbsp dark brown sugar
- 2 tbsp light brown sugar
- 1 tsp Tabasco sauce
- 2 cups Lea & Perrins Worscestershire sauce
- 2 tbsp freshly grated horse-radish (optional)
Balthazar Brioche French Toast
By tomato
Directions In a large bowl, whisk together eggs, sugar, and milk
- Ingredients
- U.S. Metric Conversion chart
- 6 large eggs
- 1/2 cup(s) superfine sugar
- 4 cup(s) milk
- 1 teaspoon(s) ground cinnamon
- 1 pinch(s) nutmeg
- 1 loaf(s) day-old brioche or challah bread, cut into 1-inch slices
- 1/4 cup(s) Clarified Butter
- 2 tablespoon(s) unsalted butter
- Confectioners' sugar
- Syrup, for serving
- Fresh fruit or crisp cooked bacon, or serving (optional)
Pumpkin Pie Filling:
By tomato
In a small bowl beat your eggs
- 15 oz. can pumpkin puree
- 3 eggs beaten
- 1 1/2 tsp. cinnamon
- 1/4 tsp. nutmeg
- 1/2 tsp. salt
- 3/4 cup light brown sugar
- 1 cup half and half
- 1/4 cup heavy cream
Killer Shrimp Soup
By tomato
Directions Pour broth into a large pot, and mix in rosemary, garlic, pepper, celery seed, fennel seed, clam juice,...
- Ingredients
- 2 quarts chicken broth
- 2 tablespoons rosemary
- 5 cloves garlic, minced
- 1 teaspoon ground black pepper
- 1 teaspoon celery seed
- 1/2 teaspoon fennel seed
- 1 cup clam juice
- 1/2 (6 ounce) can tomato paste
- 1 cup butter
- 1 cup white wine
- 2 pounds shrimp, with tails
- 1 (1 pound) loaf French bread
Grilled Shrimp Marinated in Paprika Garlic and Thyme with White Wine Sauce
By tomato
Directions For the white wine sauce: Heat the oil in a medium saucepan over medium heat
- White Wine Sauce:
- Ingredients
- 2 tablespoons olive oil
- 1 shallot, sliced
- 4 cloves garlic, finely chopped
- 1 cup dry white wine
- 2 tablespoons heavy cream
- 2 sticks cold unsalted butter, cut into 1-inch pieces
- 1/4 cup finely chopped fresh chives, plus more for garnish
- Salt and freshly ground black pepper
- Shrimp:
- 1/4 cup canola oil
- 2 tablespoons Spanish paprika
- 6 cloves garlic, finely chopped to a paste
- 3 tablespoons finely chopped fresh thyme leaves
- 16 extra colossal shrimp (4 to 6 per pound size), peeled and deveined
- Salt and freshly ground black pepper
- Basil Oil, for drizzling
Curried Mussels in White Ale
By tomato
In a saucepan, heat the oil
- 2 tablespoons vegetable oil
- 1 tablespoon Thai red curry paste
- 6 garlic cloves, chopped
- 1 tablespoon finely grated fresh ginger
- 1 large fresh lemongrass stalk, bottom two-thirds of the inner bulb only, smashed and chopped
- 2/3 cup mirin (sweet rice wine)
- One 15-ounce can unsweetened coconut milk
- 1/4 cup soy sauce
- 3 tablespoons Asian fish sauce
- 1/2 cup basil leaves, plus 1/4 cup chopped basil
- Two 12-ounce bottles Belgian-style white ale
- 2 pounds mussels, scrubbed and debearded
- 1/4 cup chopped cilantro
Pork Shoulder Roast with Citrus Mojo and Green Sauce
By tomato
In a small saucepan, heat the olive oil
- 1 tablespoon extra-virgin olive oil
- 1/2 cup minced onion
- 2 large garlic cloves, minced
- 1 cup fresh lemon juice
- 1 cup fresh orange juice
- 2 tablespoons distilled white vinegar
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 tablespoons freshly ground pepper
- 1 1/2 teaspoons ground cumin
- 1 tablespoon Worcestershire sauce
- Salt
- One 5-pound, bone-in Boston butt (pork shoulder, butt end)