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Creole Tomato Festival Recipes
Source of Recipe
NOL
List of Ingredients
Chef Andrea Apuzzo, Andrea's Italian Restaurant
Insalate Caprese
Makes 4 servings
Dressing:
2/3 cup pure olive oil
1 tablespoon finely chopped white onions
½ teaspoon minced garlic
2 fresh basil leaves, chopped
1 teaspoon chopped fresh oregano
½ teaspoon salt
½ teaspoon freshly ground black pepper
Stir together all ingredients.
Salad
1 cup mixed baby greens or Boston Bibb lettuce
1 tablespoon pure olive oil
1/8 teaspoon salt
2 Creole tomatoes, cut in ½ inch slices
¾ pound fresh buffalo mozzarella, in 8 slices
Lightly coat the mixed greens with olive oil and salt, then divide them over
4 salad plates. Top each bed of greens with a slice of tomato, then
mozzarella, then tomato, then mozzarella. Drizzle the dressing over the
top and around the plate.
Chef Andrea Apuzzo, Andrea's Italian Restaurant
Sauteed Snapper Acqua Pazza (Red Snapper Crazy Water)
Makes 4 servings
1 tablespoon chopped fresh Italian parsley
1 tablespoon chopped fresh oregano
1 teaspoon crushed red pepper
¼ teaspoon salt
4 (8-ounce) red snapper or other firm white fleshed fish fillets
4 tablespoons pure olive oil
4 cloves garlic, thinly sliced
In a bowl, combine the parsley, oregano, red pepper and salt, then
spread this mixture onto both sides of the snapper fillets, pressing it in
lightly. Heat the olive oil in a saute pan until very hot, then briefly saute
the fish on both sides. Add the garlic to caramelize. Transfer the fish to a
preheated 425 degree oven for 7-8 minutes.
Sauce
1 Creole tomato, chopped
1 cup dry white wine
1 cup fish stock
In the saute pan, combine the tomato, wine and fish stock, heating until it
bubbles. Serve the fillets on warmed dinner plates, with a generous ¼ cup
of sauce ladled over each side.
Chef Drextal Carter, The Praline Connection
Smothered Okra wth Shrimp
2 quarts fresh sliced okra
½ cup tomato paste
½ cup oil
2 cups Creole tomatoes
1 cup chopped onions
1 lb. shrimp (peeled and devined)
½ cup chopped bell pepper
½ lb. smoked sausage
1 cup celery ½ cup shrimp stock
¼ cup diced garlic thyme - to taste
Cayenne - to taste
Pinch of salt
In a 4-quart sauce pan, saute the okra with ½ of the oil until tender or slime is
cooked out and set aside.
In another sauce pan, heat remainder of oil, and saute smoke sausage, onion,
celery, bell pepper and garlic. Cook until tender, then add cayenne pepper,
thyme and tomato paste, and tomato puree, stirring constantly.
Add shrimp stock and tomato puree. Bring to a low boil, then add okra and
cook for ½ hour. Add shrimp and cook until tender. Serve over hot rice.
Chef Glen Hogh, Vega Tapas Cafe
Gazpacho
2 Red Onions
5 very ripe Creole tomatoes
1 Red Pepper
Zest of 1 lemon
3 Cloves Garlic
2 Cucumbers, peeled
1 bunch Parsley
¼ C Sherry Vinegar
½ C Extra Virgin Olive Oil
Place all ingredients to blender and puree. Season with salt & pepper to taste.
Chef Klaus Happel, Veranda Restaurant (Intercontinental Hotel)
Marinated Tomatoes Stuffed with Rock Shrimp
8 large Creole tomatoes
Salt
Black pepper
½ cup olive oil
2 tablespoons Dijon mustard
2 teaspoons honey
1 ½ teaspoons minced garlic
1 tablespoon liquid crab boil
2 lemons, halved
2 pounds medium rock shrimp
1 cup sweet corn
½ cup diced tomatoes
½ cup diced Vidalia onions
¼ cup black olives pitted and halved
1 tablespoon chopped chervil
8 sprigs fresh chervil
Bring a pot of salted water to a boil. Using a sharp knife, make a small x on the
bottom of each whole tomato. Place the tomatoes in the boiling water and
cook for 1 minute. Remove and place in ice bath to shock cold and cool
completely.
Remove from the ice bath and peel skin off each tomato. Quarter
each tomato ¾ way to the bottom. Remove the seeds. Place tomatoes in large
glass pan. Season with salt and pepper.
In another bowl whisk together the oil, mustard and honey. Season with salt and pepper. Pour the marinade over each tomato. Cover and refrigerate for 6 hours.
Remove from fridgeand pour off marinade into a bowl.
In sauce pan add the crab boil and lemons. Bring the mixture to a boil. Add the shrimp, cover and remove from heat. Allow the shrimp to sit in the water for 8 minutes or until the shrimp turn pink and their tails curl completely.
Remove from the water and cool. Add the shrimp, corn, diced tomatoes, onions, olives, chervil and garlic to the bowl of marinade. Mix well. Add salt and pepper to taste.
Place the tomato in the center of a plate. Spoon the shrimp salad in center of each tomato. Garnish with sprigs of fresh chervil.
Chef Nino, Rouse's Own Chef
Creole Tomato Guacamole
2 large ripe homegrown Creole tomatoes
2 ripe avocados
½ red onion, chopped finely
1 jalapeno pepper, seeds and membrane removed, minced
2 tbsp. cilantro leaves, finely chopped
2 tbsp. of fresh lime juice
½ tsp. Kosher salt
A dash of freshly grated black pepper
Cut avocados in half. Remove seed. Scoop out avocado from the peel and coarse cut into small pieces. Add the chopped onion, jalapeno, cilantro, lime juice, salt and pepper, and tomatoes.
Chef Nino, Rouse's Own Chef
Creole Tomato Bruscetta
Makes 5 servings
3 large homegrown ripe Creole tomatoes, diced finely
1 loaf of French or Ciabatta bread, cut in 10 slices
2 cloves garlic finely chopped
2 tbsp. Sal & Judy's olive oil
5 large basil leaves cut up loosely
½ tsp. Kosher salt or sea salt divided ¼ for bread
and ¼ for tomatoes
½ stick butter
1 tsp. dried oregano
1 tsp. granulated garlic
Melt butter in small sauce pan, spoon over sliced bread. Place bread in baking pan sprayed with non stick spray. Sprinkle granulated garlic, salt and oregano over buttered bread. Bake bread in oven at 400° for approximately 10 minutes until toasty.
In mixing bowl, mix tomatoes, garlic, basil, remaining salt, and olive oil. When bread is done, spoon tomato mixture over bread
Recipe
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