Boston's Tremont 647

Co-Executive Chefs Andy Husbands and Jason Santos
Tremont 647 and Sister Sorel
Boston, MA
Air date: Sept. 23, 2000

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Tomato and Avocado Napoleon
Quick and Loose Chicken Lasagna
Pear and Banana Fritters with Vanilla Ice Cream

Tomato and Avocado Napoleon

Ingredients:
2 Avocados (medium diced)
1 Roma (or Plum) Tomato (medium diced)
1/4 Cup of Corn Kernels (removed from the cob)
3 Tablespoons of lime juice
2 Tablespoons of Fresh Cilantro (rough chopped)
1 Teaspoon Chili Flakes
1 Teaspoon Cumin (toasted and ground)
1 Small Bag of Tortilla Chips
Salt and Pepper to Taste

Method:
Combine all ingredients except tortilla chips in a bowl and season with salt and pepper. Crumble tortillas in a separate bowl and then, on a large plate using a ring mold, lay down a layer of tortilla chips first, then the avocado mixture to create a layered Napoleon effect for presentation. Carefully remove the ring mold, then drizzle with the chili lime vinaigrette around the avocado Napoleon to complete the presentation.

Chili Lime Vinaigrette

Ingredients:
3 Tablespoons of Canola oil
1 Tablespoon of Lime Juice
1/2 Teaspoon of Chili Flakes
1/2 Teaspoon of Chili Powder
1/2 Teaspoon of Cumin seed (toasted and ground)
1/2 Teaspoon of Dried Oregano
1/2 Teaspoon Sugar
Salt and Pepper to Taste

Method:
Combine all ingredients, whisking the oil in last. Then season with salt and pepper to taste.

Quick and Loose Lasagna

Ingredients:
1 1/2 lbs. Chicken Thighs (sliced thin)
8 oz. Summer Squash (diced small)
8 oz. Zucchini (diced small)
2 Cups Roma Tomatoes (diced small)
8 Cloves Garlic (minced)
20 Basil Leaves (rough chopped)
5 oz. Fontina Cheese (grated)
1 lb. (1 box) of lasagna noodles
4 Tablespoons Balsamic Vinegar
Canola Oil
Salt and Pepper to Taste
Chopped Parsley

Method:
Thinly slice the chicken thighs. Heat Canola oil in a large saute pan, then add the chicken thighs. When chicken is about half way cooked, add minced garlic and brown. Then add your zucchini, tomatoes, and summer squash. Saute until the vegetables are translucent. Deglaze with balsamic vinegar. Then add in your Fontina cheese, basil, and season with salt and pepper. Toss with already cooked lasagna noodles. Garnish with fresh chopped parsley.

Banana Fritters with Vanilla Ice Cream and Local Honey

Ingredients:
2 Bananas
1/2 Teaspoon Baking Powder
1 Teaspoon Cocoa
1 Teaspoon Cinnamon
1/2 Cup Flour
1 Pear
Canola Oil
1/4 Cup Honey
Vanilla Ice Cream

Method:
Mash bananas with baking powder, cocoa, cinnamon, and flour. Grate pear into the mixture. Heat Canola oil up in a shallow saute pan. Pan fry for one minute on each side until golden brown. It should still be soft and mushy in the middle. Arrange on plate and add a small scoop of vanilla ice cream on top and drizzle with your favorite local honey.