Caviar:
Roasted Yellow tomatoes, skinned, seeded, pureed- ¼ cup
Roasted Roma tomatoes, skinned, seeded, pureed- ¼ cup
Agur Agur- 2T
Water- 2oz
Vegetable oil cold 40 F-
Method Caviar-
Boil tomato purees Agur Agur and water in heavy bottom saucepan. Reserve and cool to 80 F. Place tomato mixture in a squirt bottle. Drizzle droplets of tomato mixture in cold vegetable oil and let sit for 10 minutes, Gently strain and reserve; keep cool.
Caprese
Fresh Mozzarella – Diced ½ inch- 12oz
Roma Tomatoes- Diced ½ inch-12oz
Fresh Basil-Fine cut chiffonade-5T
Garlic, Roasted, Fresh, minced-3oz
Salt and Pepper to taste
Extra Virgin Olive oil-3oz
Dark Aged Balsamic-3oz
Honey-3oz
Asiago cheese, shredded -8oz
Method-
Simmer dark balsamic and honey and reduce by half. Cool. Combine ingredients mozzarella thru olive oil and reserve. Keep cool. Spray a sheet pan with pan release and bake shredded asiago for 12 minutes at 350F until crisp. Remove asiago cookie from sheet pan ASAP and cool at room temperature. Skewer tomato and mozzarella on skewer and grill for 1 minutes over high heat until slightly charred.
Serve grilled skewer with asiago chip, honey balsamic and garnish with tomato caviar.
Presented by Chef Greg, UT Culinary and Catering Program
3/20/2018
