NEW YORK, Aug. 16, 2008
Spanish Tomato Dishes, On A Shoestring
... From A Chef Whose Name Might Surprise You: Seamus Mullen!
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Spanish Salmon Delight
Chef Seamus Mullen of New York's Boqueria stops by "The Saturday Early Show" and cooks up a delicious and cheap summer Spanish-influenced feast on a "Chef On A Shoestring" budget.
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Heirloom Tomato Salad with Manchego Cheese, prepared by Seamus Mullen for "The Early Show"'s "Chef On A Shoestring." (CBS)
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Seamus Mullen's lifelong passion for Spanish culture and cuisine has led him to become one of the top chefs preparing Spanish cuisine in the United States.
He's had huge success with his two New York restaurants, Suba and Boqueria, which specialize in fresh, contemporary Spanish fare.
Mullen was raised on an organic farm in Vermont, and has always been inspired by fresh, local ingredients.
A supportive high school Spanish language teacher recognized his linguistic talents and encouraged Mullen to spend a year abroad. It was while living and studying in Burgos during his senior year in high school that he developed a lifelong love affair with Spain's language, culture and food.
With that in mind and with tomato season in full-swing, The Early Show challenged Mullen to create a Spanish-inspired menu full of fresh tomatoes on a budget of just $40.
As our "Chef on a Shoestring," he tried to put together a three-course meal for four.
Menu
FOOD FACTS
Heirloom Tomatoes: Like a valued family heirloom, the seeds from these specific varieties of tomatoes have been passed down from generation to generation. Unlike the red, round tomatoes we're used to seeing in the store, heirlooms haven't been genetically engineered to look perfect, be disease-resistant, be mass produced, etc. Enthusiasts will tell you heirlooms still taste like "real" tomatoes. They're bursting with flavor. Unfortunately, they're only available for a very short amount of time each year. Heirlooms are more expensive than other tomatoes.
Manchego Cheese: This is a Spanish, semi-hard, sheep's milk cheese. Its flavor ranges from mild to sharp, depending on how long it's been aged.
Fennel: This vegetable is also sometimes labeled anise, which is misleading; it doesn't taste like licorice - it's much sweeter and more delicate. It can be eaten raw or cooked.
Panna Cotta: A silky, egg-less custard that's served cold. Mullen says it's Spanish, but often thought of as Italian.
Take-home Tips
RECIPES
Ensalada de Tomates y Manchego
Salad of heirloom tomatoes and Manchego Cheese
2 pints Heirloom tomatoes, blanched in boiling water, shocked in an ice bath and peeled
2 stalks of celery, peeled and sliced on the bias
1/4 pound of Manchego cheese, thinly sliced
1/2 bunch fresh basil
1 cup arugula
For the Vinaigrette:
1/2 cup olive oil
3 tablespoons balsamic vinegar
1 teaspoon Dijon mustard
1/4 teaspoon diced garlic
Salt and Pepper to taste
For the vinaigrette, combine balsamic vinegar, Dijon mustard and garlic.
Slowly whisk in olive oil and season with salt and pepper.
To finish, combine the heirloom tomatoes, celery, basil and arugula in a large bowl. Dress with the vinaigrette. Plate in serving bowl and garnish with Manchego cheese
For more recipes, go to Page 2.
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