tomatoes


 

  • 2 cups/250 grams all-purpose flour, more for flouring the work surface
  • 1 teaspoon fine sea salt
  • 4 ounces/113 grams chilled unsalted butter (1 stick), cut into 1/2-inch cubes
  • 2 large egg yolks
  • Ice water



For the filling:

  • 1½ pounds ripe Roma tomatoes
  • Kosher salt
  • 4 thick slices bacon, cooked and crumbled, bacon fat reserved
  • 1 sweet onion, such as Vidalia or red onion, very thinly sliced
  • ½ cup mixed chopped fresh herbs, such as chives, parsley and basil
  • black and cayenne pepper to taste
  • 1 16-ounce container pimiento cheese spread

Tomato Pie with Pimiento Cheese

Tomato Pie with Pimiento Cheese

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Course: 
  • 4 tablespoons bacon drippings
  • 5 tablespoons butter
  • 1 small yellow onion, diced
  • 1 cup diced celery (inner leaves included)
  • 2 garlic cloves, minced
  • 2 tablespoons plus 1 teaspoon
  • kosher salt or more to taste
  • 2 cups canned organic whole plum tomatoes, undrained, chopped
  • 2 cups chicken stock
  • 2 tablespoons pepper vinegar or cider vinegar (if you use cider vinegar, add a pinch of red pepper flakes)
  • 1¼ teaspoons freshly ground
  • black pepper
  • ¼ teaspoon dried thyme
  • 2 bay leaves
  • 2 dried chiles de arbol, chopped, or a pinch of red pepper flakes
  • 2 cups long-grain rice
  • ½ pound andouille or chorizo sausage, grilled and sliced ½ inch thick
  • 1 pound shrimp, peeled, deveined, and cut into bite-size pieces if large

Savannah Red Rice

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  • 2 tablespoons extra-virgin olive oil
  • 1 pound boneless, skinless chicken breasts, cut into ½-inch cubes
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 green bell pepper, seeded and diced
  • 2 jalapeño chiles, seeded and minced
  • 1 medium tomato, coarsely chopped
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 2 teaspoons oregano
  • 3 cups chicken stock
  • 2 (15--ounce) cans white· beans, drained
  • and rinsed
  • 1 teaspoon salt
  • 4 to 6 tablespoons sour cream
  • 3 green onions, white and tender green parts, thinly sliced

White Bean Chili

White Bean Chili

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Course: 
  • 1 tablespoon butter
  • 1 tablespoon olive oil, plus more for pan
  • 2 to 4 garlic cloves, finely minced
  • 24 grape tomatoes, halved
  • 24 young green beans, trimmed
  • 2 small yellow squash or zucchini, thinly sliced
  • 1 lemon, zest and juice reserved separately
  • Creole seasoning, as needed
  • 1 pound baby spinach, washed
  • salt and pepper
  • 4 boneless, skinless flounder, redfish, drum, snapper, or other mild white fish fillets, 4 to 6 ounces each
  • minced parsley, lemon and lime slices, for garnish

Pan-Seared Gulf Fish over Vegetables

Pan-Seared Gulf Fish over Vegetables

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Course: 
  • kosher salt to taste
  • 8 ounces dried linguine
  • ½ cup extra virgin olive oil
  • ½ cup chopped green bell pepper
  • ½ cup chopped red bell pepper
  • 3 cloves garlic, minced
  • 1 small yellow onion, chopped
  • ⅓ cup white wine
  • 8 mussels, scrubbed and debearded
  • ½ cup halved cherry tomatoes
  • 2 tablespoons unsalted butter
  • 8 large shrimp, peeled and deveined
  • 8 leaves basil, torn, plus more for garnish
  • black pepper to taste
  • ½ cup grated Asiago cheese
  • 4 lemon wedges

Figaretti's Linguine

Figaretti's Linguine

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Course: 

Chicken with Lemon-Basil Salsa Verde

  • ½ cup all-purpose flour
  • 4 (6- to 8-ounce boneless, skinless chicken breasts, trimmed
  • 1 teaspoon herbes de Provence
  • salt and pepper
  •  3 tablespoons plus 2 teaspoons extra-virgin olive oil
  • 2 zucchini, quartered lengthwise and sliced ½ inch thick
  • 2 yellow summer squashes, quartered lengthwise and sliced ½ inch thick
  • 2 garlic cloves, minced
  • 12 ounces cherry tomatoes, halved
  • 2 tablespoons capers, rinsed
  • ¼ cup shredded fresh basil or mint
  • 1 recipe Lemon Basil Salsa Verde

Lemon-Basil Salsa Verde

  • 2 cups fresh basil
  • 1 teaspoon finely grated lemon zest
  • 2 slices hearty white sandwich bread, lightly toasted and cut into ½-inch pieces
  • ¼ cup capers, rinsed
  • 4 anchovy fillets, rinsed
  • 2 garlic cloves, minced
  • salt and pepper
  • ¼ cup lemon juice (2 lemons)
  • 1 cup extra-virgin olive oil

Chicken with Lemon-Basil Salsa Verde

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Course: 
  • 3 lb. unpeeled, large raw shrimp, peeled and deveined 
  • 1 to 3 Tbsp. Shrimp Seasoning (recipe follows) 
  • 6 Tbsp. butter, softened and divided 
  • 2 cups chopped onion 
  • 1 cup chopped green bell pepper 
  • 1 cup chopped celery 
  • 3 garlic cloves, minced 
  • 1 (28-oz.) can diced tomatoes
  • 2 bay leaves
  • 1 Tbsp. Worcestershire sauce
  • Hot sauce
  • 2 Tbsp. all-purpose flour
  • Garnishes: chopped green onions, chopped fresh parsley

 

Shrimp Seasoning: combine the following

  • 2 tablespoons kosher salt
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon freshly ground black pepper
  • 1 tablespoon ground red pepper
  • 1 tablespoon dried oregano
  • 1 tablespoon dried thyme

Shrimp Creole

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Course: 
  • 1¼ lb (625 g) boneless, skinless chicken breasts 
  • 2 teaspoons canola oil 
  • 2 teaspoons ground cumin 
  • 2 teaspoons chili powder 
  • 1/2 teaspoon kosher salt 
  • 6 oz (185 g) corn tortilla chips 
  • black beans, as desired
  • 6 oz (185 g) Monterey Jack cheese, shredded
  • 2 ripe tomatoes, diced 
  • 1 ripe avocado, pitted, peeled, and cut into ½-inch (12-mm) cubes 
  • pickled jalapeños, to taste
  • 1/2 cup sour cream

Chicken Taco Nachos

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Course: 

Roast Beef

  • 1 top round or chuck roast, 3 to 4 pounds 
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons extra-virgin olive oil
  • 1 onion, thinly sliced 
  • 1/2 bunch thyme
  • 1/4 cup all-purpose flour 
  • 1/2 cup water

Sandwiches

  • 6 (6-inch) lengths soft French bread, cut open and toasted 
  • Mayonnaise
  • 3 large tomatoes, thinly sliced 
  • Shredded iceberg lettuce 
  • Dill pickle chips

Mario Batali's Roast Beef Po' Boy

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