CHILLED TOMATO CONSOMME
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 10 to 12 servings
Number Of Ingredients 9
Steps:
- Put the tomatoes, green onions, lemon juice, basil, garlic and salt and pepper, to taste, into a food processor and run until blended and slushy. Put 4 layers of clean cheesecloth in a deep bowl. Pour the tomato mixture into the cheesecloth. Tie up the corners of the fabric. Add the slices of peeled beet root to the bowl to color the liquid. Hang the bag from a shelf in the refrigerator with the bowl underneath for a couple hours (or longer). Discard the beetroot. Ladle the consomme into chilled clear or white bowls and garnish each with a single piece of chive.
TOMATO CONSOMME
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Place the tomatoes, mint, garlic, lemongrass, chopped scallion and jalapeno in a blender and pulse until still chunky but releasing liquid.
- Line a fine sieve with a double layer of cheesecloth over a large container. Pour the tomato mixture into the sieve and let drain for 2 to 3 hours, or refrigerate overnight.
- Season the strained liquid with salt and pepper. Pour into shooter glasses, garnish with the grape tomatoes and sliced scallions.
FRESH MINT MARTINI
Provided by Food Network Kitchen
Time 10m
Yield 1 servings
Number Of Ingredients 0
Steps:
- Combine 1 or 2 slices cucumber, 4 or 5 mint leaves, 1 tablespoon lime juice and 1 teaspoon sugar in a shaker and crush with a muddler or spoon. Add 3 ounces gin or vodka and fill with ice. Cover and shake, then strain through a sieve into a chilled martini glass. Garnish with a cucumber slice.
FRESH MOZZARELLA BLT WITH PESTO
Steps:
- Slice the baguette open, leaving one side attached to form a hinge. Cook the bacon in a skillet over low heat until crispy; drain on paper towels.
- Combine the pesto with the mayonnaise and smear on the bottom part of the bread. Layer the romaine on the bread, then the tomato, bacon and mozzarella. Season with salt and pepper; close the sandwich and wrap in parchment paper.
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