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    Posts Tagged ‘Sun Dried Tomato’

    Egg/Olive Salate

    I’ve always loved a good egg salad either in a sandwich or as a stuffing for fresh tomatoes. I also love the taste of a good salty olive whether as a stand alone item or in a tapenade. I wanted to see if a combination of the two would work out to become a new favorite and since I had all the ingredients that I thought to use I began creating this rather tasty dish.

    This recipe makes one good size sandwich or will stuff two medium tomatoes and it’s scalable up to any quantity you want.

    You will need:
    Eggs – two/serving – hard boiled.
    Sicilian Olives – approximately 10/serving – finely diced, you can substitute other small to medium sized olives however the Sicilian style packed in oil adds a little kick.
    Red Onion – approximately 1 TBSP/serving – finely diced
    Yellow Mustard – approximately 1 TBSP/serving
    Mayonaise – approximately 3 TBSP/serving – I use Hellman’s or Best Brand – you can use homemade of course
    Sea Salt/Pepper – to taste – or if you are adventurous use one anchovy filet mashed.
    Sun Dried Tomato – approximately 3/serving – dry packed works best but those packed in oil can be used just wipe off any excess oil –

    In a pot large enough to hold the eggs without crowding fill with cold water to about 1 inch above the eggs cook at medium high for 20 minutes. I’ve found that this method of making hard boiled eggs works perfectly every time, you won’t get that ugly green circle around the yolk.

    When the eggs are cooked immediately drain the hot water and run cold water over the eggs. Drain the eggs and shake the pot to slightly crack the eggs, refill with cold water and let stand until they are completely cooled. Meanwhile dice the onion and tomato and if using mash the anchovy and combine. Chop the eggs into about 1/4 inch dice and add to the onion/tomato mixture add the mustard and mayonaise then season with pepper to taste. Enjoy!

    Garlic/Sun Dried Tomato Slow Roast Chicken

    I was in the mood for a roast chicken so I went to my butcher and he had some nice plump fresh birds I got one that weighed around four pounds. When I returned to my abode I scoured the larder to see what I had since I didn’t want the old stand-by type roast chicken. I had some garlic that had to be used and found some sun dried tomato I forgot I had, shame on me. This recipe might seem a little tedious and time consuming but I think you will agree it’s worth the effort.

    You will need:

    One fresh whole chicken – as mentioned above mine weighed in at around 4 pounds but in this case weight doesn’t matter.
    Slivered Garlic – I used two cloves make sure that you slice them as thin as possible so they more or less melt when roasting.
    Sun Dried Tomato – I used approximately four halves again sliced/julienned as thinly as possible.
    Olive Oil – Enough to coat the tomato and garlic
    Sea Salt/Ground Pepper – to taste.

    Preheat oven to 450 degrees F. Now you will need to loosen the skin on the bird this is done by carefully working your fingers in between the skin and the meat. I usually wear a pair of gloves for this but it’s not necessary as long as you completely wash your hands afterword. Don’t rush this or you will punch a hole or two in the skin, make sure you work around the breast and leg/thighs. Dry the bird thoroughly. Combine the garlic and tomato with the oil and salt/pepper.

    Now the fun part. Take several garlic slivers and tomato pieces and insert between the skin and flesh. Continue with this process until all of the garlic and tomato has been used. You want to make sure it’s distributed evenly and all over the bird. Rub a little olive oil on the skin and season lightly with salt and pepper. Place bird in an oven proof pan and put it into the oven, immediately turn the temperature down to 325 degrees F. The initial high temperature will set the skin and start the browning process. Roast the bird until a thermometer inserted into the thigh meat reads 165 to 170 degrees F. Put bird on a platter or carving board, loosely tent with foil and let it rest for 10 minutes. Carve and enjoy!

    Brussel Sprout Salad

    If you are one of the many people that tend to turn your nose up when you hear the word Brussel Sprout take head. This simple, yet delicious salad will change your mind.

    You will need:

    Brussel Sprouts – quantity depends on how much salad you desire to make. I used about a pound for this recipe.
    Sun Dried Tomato – approximately 1/4 cup/pound of sprouts.
    Pecan Pieces – approximately 1/4 cup/pound of sprouts.Lemon Juice – approximately 1 TBSP
    Sea Salt/Pepper – to taste.
    Red Wine Vinegar – approximately 2 TBSP.
    Olive Oil – approximately 6 TBSP.
    Sugar – approximately 1 tsp.

    The best way to shred the sprouts is with a mandoline or food processor fitted with a slicing blade, however, you can use a very sharp knife and thinly slice the sprouts. Cut the bottom off the sprouts and remove any dark outside leaves, they tend to get bitter. Put the sprouts, tomato, pecans, vinegar, oil, sugar, salt and pepper in a non reactive bowl and toss well. The salad goes well with just about anything.

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