bržë:::FOTØŠ

Brandywine-Tomato Confit snipped Oregano

Shrimp Chimichurri Basil Emulsion Iron Skillet Mountain Bread Toast

Kalamata Olive Roasted Aioli dots

Market

head of garlic

pitted kalamata olives

shrimp U(21/25) De-veined

eggs

lemon

loaf white mountain bread

Pantry

coarse sea salt

cracked blackpepper

crushed red pepper flakes

red wine vinegar

extra virgin olive oil

ice

parchment paper (for easy clean-up)

Garden

heirloom tomato, peeled and seeded

sweet basil

oregano

flat leaf parsley

Although the list of ingredients doesn't seem like much, preparation of some of these recipes are best if done a day in advance... of others, hours before eating. It's always recommended to fully read recipe procedures before setting any sort of time schedule. With that being said, if you plan on an 8pm course, give yourself the morning off to prepare everything. Actual cooking time and presentation takes mere minutes. When shopping for ingredients, realize their purpose and define versatility. (i.e. buying eggs to make an aioli for dinner, can be part of an elaborate, yet simple breakfast the next day)

For Confit

To begin, remove and peel each clove from the head of garlic. For every clove, count one kalamata olive and save aside for later use.
In a small saute pan, submurge cloves in half-cup extra virgin olive oil and with a medium heat, slowly brown.
Remove garlic and set aside with olives.
Allow garlic oil to cool.

Preheat oven to 250 degrees. Bring a large saucepan of water to a boil.

With the tomato, cut out and discard stem end; score opposite end.
Place tomato in a large bowl. Pour boiling water over, and let sit until skin is easily peeled.(approx. 15 seconds)
Drain, and cover with ice. When cool enough to handle, peel and segment vertically using the contour of the tomato as guide.

Toss segments in reserved garlic oil to coat. On a parchment paper-lined baking sheet, arrange the tomato so each segment cooks evenly; season with sea salt

Roast until dried halfway through, 4 to 5 hours
In the meantime, prepare chimichurri

For Chimichurri (approx. 1 cup)
*best if prepared a day in advance for flavors to marry

Half-cup of water
Half-tablespoon sea salt

Half-cup flat leaf parsley
Half-cup oregano
Teaspoon cracked red pepper flakes
1fl oz. red wine vinegar
Fourth-cup of garlic oil

Bring water to a boil, add salt to dissolve. Allow to cool.
Mince the oregano and parsley along with the red pepper flakes.
Whisk in the vinegar, oil, then finish with salt water.
Transfer to store.

For Shrimp

Pat dry, season with sea salt and cracked black pepper.
Coat with prepared chimichurri.
Let marinate.

While the shrimp marinate and tomato dries, begin on emulsions.

For Basil Emulsion

(approx. 3/4 cup)

1 cup of basil leaves
Half-cup extra virgin olive oil
1 egg yolk, room temperature (egg white for breakfast? sure!)
1 lemon
Sea salt

Over medium heat, steep basil (approx.5 min.)
Strain oil. Allow to cool to room temperature.
In a bowl, whisk the egg yolk begin to add basil oil, a few drops at a time, continuously whisking.
Once half the oil has been added, the emulsion should be thick and creamy.
Add remainder of oil in a thin, steady stream.
Finish with fresh lemon juice, and season with salt.
Mince enough fried basil leaves to garnish and fold into emulsion.

For Kalamata Olive Roasted Aioli

Using the reserved garlic, crush with equal parts kalamata olive.
Fold in enough preparred Basil Emulsion to create the aioli.

For Presentation

-Shrimp-

Heat a cast iron skillet on a medium high flame.
Add olive oil to ensure a conducive cooking surface.
Sear shrimp chimichurri on both sides, making sure not to crowd the pan.
Once cooked all the way through, remove shrimp and set aside to allow to cool.
Remove from heat, leaving all risiduel oil for later use.
Once cooled, peel the shrimp fully and slice each lengthwise down the outer curve of the shrimp's body.
Each shrimp yields 2 pieces, when inverted, they interlock. This will be placed on the toast point.

When the confit is just about finished, remove from oven, and tilt some of the oils into the cooled skillet.
Place back in oven until plating.

*optional- spoon a bit of chimichurri over the tomato before placing back in the oven.
(approx. 5 more min.)

-Toast-

Take the sliced mountain bread, clean off the skillet making sure to coat each side of bread evenly with all residual oils.
Bring the skillet back up to heat with a low setting, and begin a slow toast. (approx. 5 min., each side)
Cut small squares from each piece of toast, a size suitable to stack interlocked shrimp.

-Kalamata Olive Roasted Aioli and Basil Emulsion-

To be used with a squeeze bottle, small piping bag, or anything makeshift.

For Plating

(Shrimp)
Pipe basil emulsion on each toast point, stack interlocked shrimp
Place on plate and pipe 4 aioli dots around each canape to create a square border
Top each canape with tomato confit.

(Tomato)
Remove tomato from oven and place one of the segments on the plate.
Pipe 4 aioli dots around to create a square border.
Snip oregano leaves and neatly place on confit.

Send away.