Vine ripe ‘tomato’ finds, thanks to a few of our favorite restaurants! With Heirloom season upon us, Chef Hugo Ortega with Backstreet Cafe shared his uber juicy Heirloom and Cherry Tomato Cocktail [above] — a nod to the ceviche menu served at Hugo’s. To say fresh vegetable ceviches (or ‘cocktails’) are popular south of the border is an understatement! This one is served chilled and includes roasted corn kernels, radish, avocado, plus a special vinegar-based Mexican chili sauce.
Next- a most savory Shallot Vinaigrette by way of Bakery Lorraine. It’s the dressing of choice for their popular seasonal Cherry Tomato & Watermelon Salad seen below, available now. Here’s how Executive Chef Chris Cheatwood tells it:
“We get the sweetest greenhouse cherry tomatoes from Village Farms in Marfa, unique and perfectly balanced radishes and turnips from Johnson’s Backyard Garden in Austin and Gunderman Acres in Wharton County. We use red seedless watermelon, (but yellow or orange would be just as tasty and dramatic). The cheese is made in house by gently warming salted buttermilk until it forms a soft curd, which we then hang to remove excess moisture. This can be substituted with a local fresh goat cheese. We then toss our radish, watermelon and tomatoes in a pinch of coarse salt and plate before we dress with a shallot dressing, a few pieces of our crumbled fresh cheese and a hint of spicy and bitter micro arugula. Finish the whole dish with a fragrant extra virgin olive oil — the flavor and quality of which is as important as the quality of the tomatoes!”
Inspired recipes for enjoying outdoors this summer!