Mise en Place: Tomatoes

August 5, 2011

Welcome to Mise en Place, a journey of culinary delight where anything can happen. Based on the Colorado Department of Agriculture’s list of food by month, KRCC takes a look at farmers, chefs, and fodder, all with a Centennial State bent.

Each month, the state's agriculture department highlights a commodity and provides a recipe using that product. We take it a step further.

Vine-ripened tomatoes come in all sorts of varieties, especially now in the summer when it’s easy to find your favorite kind. KRCC’s Daniel Edwards went on a great tomato hunt, and has this report.

See below for the Cajun-inspired Fried Green Tomato recipe from Chef Eric Veidt of Margarita at Pine Creek, and for Hot Garden Salsa from the Colorado Department of Agriculture.


Fried Green Tomatoes with Spicy Remoulade
Chef Eric Veidt, Margarita at Pine Creek

Green Tomatoes:
3-4 green tomatoes, slice 3/8 of an inch thick
2 eggs beaten with 2 T Buttermilk
1 C-flour
1 C-Cornmeal mixed with 2T Flour, 1Tsp each, Paprika, salt, pepper, Garlic Powder, Cayenne, Oregano
Canola Oil
In a Skillet heat a ¼ inch of oil on medium to medium-high heat, Place tomatoes in flour first, shaking of excess, next in the egg mixture to coat, dredge well in cornmeal mixture. When pan is at about 350 degrees place in coated tomatoes in batches. Fry on each side until golden brown, serve with remoulade.
Remoulade:
1/2 C-white vinegar
1/4 C- Ketchup
2-3 T-prepared horseradish
2-3 T- Dijon Mustard
2 T-paprika
1 t-cayenne
10-garlic cloves
1 T-Tabasco
2T-Worcestershire
6-scallions
3-chopped celery stalks 2 T-Capers
1-1/2 C-Mayo

Remoulade:
Place all ingredients except mayo in work bowl of a food processor. Pulse until fine chopped, Add Mayo, Mix and serve.

Recipe from the Colorado Department of Agriculture

Hot Garden Salsa
Chef Jason K. Morse, C.E.C., 5280 Culinary, LLC

6 ea. Beefsteak Tomatoes, cored and diced
4 ea. Jalapeno Peppers
4 ea. Garlic Cloves, minced
1/2 bunch Cilantro, chopped, leaves only
2 ea. Lime
2 tsp. Pepper Flakes
2 tsp. Sea Salt
1 tsp. Cumin, ground
1 tsp. Black Pepper
1/2 tsp. Cayenne Pepper, ground

Roast jalapenos in oven, remove stems and chop, keeping seeds in, and then set aside. Juice two limes and set aside. Place tomatoes in blender and pulse until coarse ground. Add the jalapeno peppers, lime juice and garlic and pulse until chopped. Add the seasoning and cilantro and pulse. Blend until well chopped, keeping salsa thick. Adjust seasoning to taste. Serve with tortilla chips.