Chef On A Shoestring
Chef Joseph Tucker
Pompeii
Philadelphia, PA
2 pounds vine ripe tomatoes, sliced (Jerseys when in season)
2 garlic cloves(chopped fine)
2 tbs. Balsamic Vinegar
4 tsp. extra virgin olive oil
fresh basil (chopped); leave a whole leaf to garnish
salt and pepper to taste
Wash and cut the tomatoes and put aside. In a medium bowl put the oil, garlic, vinegar, basil, salt and pepper to taste. Mix well then pour over the sliced tomatoes. Toss to mix and serve.
1 pound of fresh cut tuna
1/4 cup fish stock (or chicken broth)
blackening seasonings (to cover tuna, recipe follows)
2 red peppers (roasted and skins removed)
1/4 cup pitted Calamata olives
5 tbs. olive oil
2 cloves of garlic (chopped)
1 tb. butter
1/4 cup sliced white mushrooms
3 oz. Sambuca
To roast the peppers, cut in half and discard green interior, stems and seeds. Julienne the peppers and place in shallow baking pan. Sprinkle with olive oil and salt and pepper. Place tray in pre-heated 350 degree oven for 20 minutes until the peppers are soft.
First, rinse the tuna then dredge in blackening seasoning. Put the olive oil in a saute pan until hot. Place the tuna in the pan and cook for 1 minute on each side. Remove the tuna from the pan and set aside.
Discard the oil from the pan and add 1 tablespoon of fresh olive oil, get it nice and hot, add the garlic, mushrooms, roasted peppers and Calamata olives, saute for 3 minutes. Add salt & pepper to taste, the fresh basil and the Sambuca cook for 1 minute. Add the butter and fish stock and cook for 3 minutes.
Place the tuna in the sauce for 1 minute or longer depending on your preference of perfectly cooked tuna.
Blackening Seasoning Mix
4 oz. paprika
1 oz. chili powder
½ oz. black or white pepper
½ oz. cayenne pepper
½ oz. onion powder
½ oz. garlic powder
½ oz. old bay seasoning or seafood seasoning
Mix all ingredients together. Store in air tight container in spice cabinet.
½ pound sugar
½ pound egg yolks
2 oz. oil
½ cup cake flour(sifted)
8 egg whites whipped to firm peak
1 ½ cups powdered sugar
1 pint of strawberries
8 oz. heavy cream
Clean and cut strawberries and set aside.
To make the whip cream: Whip 8 oz. of heavy cream to soft peaks then add sifted powdered sugar (refrigerate until needed.)
In a large mixing bowl mix the sugar and egg yolks to "Ribbon Stage." Fold in oil and the sifted cake flour.
In a separate bowl whip the egg whites to firm peaks. Gently fold egg white into sponge mixture. Lay out into desired pans. Bake in a 325-degree oven for 4-6 minutes or until cake springs back.
Remove the cake from the oven nd let sit out for 20 minutes. Top with the whip cream and strawberries.
Salad
Tomatoes
$1.00
Basil
1.00
Garlic
.80
Entree
Tuna
8.39
Red Peppers
1.00
Mushrooms
.55
Olives
1.65
Dessert
Strawberries
2.00
Eggs
1.05
Heavy Cream
1.89
TOTAL
$19.33