heirloom tomatoes

Jeremy Shiitockey with PiHeirloom Tomatoes

Ingredients:
3 c shiitake mushrooms, sliced
1 box baby heirloom tomatoes, sliced in half
1 bunch scallions, finely chopped
1 small onion, minced
2 cloves garlic, minced
1 T lemon oil
olive oil
salt
pepper

Procedure:
Salt the tomatoes. Heat some olive oil in a pan over medium high. Throw in the scallions and onions and cook until translucent, about 2-3 min. Add the mushrooms and cook another few minutes until the shitakes have absorbed the liquid and released it. Add the garlic and tomatoes and stir in. Season with salt, pepper, and the lemon oil. Stir. Cook for another few minutes and serve.

Fireplace Tracy Porterhouse

Ingredients:
Porterhouse steak
salt
pepper
fireplace grill

Procedure:
Liberally season both sides of the steaks with salt and pepper. Build a fire. Once it’s died down so that the flame is still going but is below the grill, place the steaks on the fire. Cook each side for about 4-5 minutes, depending on the height of the flame and your desired cook level, I like medium rare.
Don’t play with the steaks on the fire, it ruins the crust.

Now Man Up! And Chow Down!!

I heart heirloom tomatoes. I can eat them like a peach, with a little bit of salt. I also have a huge thing for bloodies. There’s no better way to start off a Sunday morning. (Though, they can go well with day of the week.)

I’m currently writing a cookbook with my mother (working title: One Dish – Four Seasons) where we take a base recipe and adapt it into four versions of the dish, depending on what’s in season at the time. Each dish comes with a recommended wine pairing and suggested music album, with personal stories behind each element along the way.

For the summer tequila cocktail, I made an heirloom tomato version of a Bloody Maria (a Bloody Mary with tequila instead of vodka), called “Heir” of the dog-arita. After all, the bloody is queen of hair of the dog hangover helpers. Stay tuned on when you’ll be able to find it in the book.

In the meantime, here’s a vodka version that made my friend Beansie cry.

“Heiry” Mary (Jordan’s Oven Roasted Heirloom Tomato Bloody Mary)

Yields: 4

Prep Time: 4 hrs.

Total Time: 4 hrs. 15 min.

Ingredients:

8 heirloom tomatoes, slow roasted*

2 garlic cloves, slow roasted*

½ c hearts of palm juice

1 t salt

½ t pepper

2 T horseradish, fresh, grated

1 t Worcestershire sauce

1 T balsamic vinegar

3 T basil, fresh, chopped

2 T jalapenos, fresh, chopped

½ c lemon juice (about 2 lemons)

1 c vodka, chipotle if avail

Procedure:

* To slow roast tomatoes and garlic: Pre-heat oven to 275. Cut tomatoes vertically in half and place on a foil lined baking sheet skin side down. SWOOPS! (Season With Olive Oil, Pepper, and Salt – a ubiquitous step in my cooking, so we gave it an acronym). SWOOPS a few peeled garlic cloves and throw them on the tray as well. Place in oven and slow roast for about four hours, until tomatoes are starting to shrivel.

Slow Roasted Heirloom Tomatoes and Garlic

Place all of the non-alcoholic ingredients in a blender or processor and blend until smooth (about a minute). If you’re serving immediately, add the vodka to the blender/processor and blend until well combined. Pour over ice and adjust seasonings to your taste (though it probably won’t need it). You can refrigerate the mix and enjoy it later. You can also adjust the vodka:mix ratio to your liking, or just warn people that they won’t be able to taste the 2 shots of vodka you’re putting in their hands.

There you go! Enjoy!

Beansie and Home Fry go to town on the "Heiry" Mary and "Heir" of the Dogarita

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Jeremy Shiitockey with PiHeirloom Tomatoes

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“Heiry” Mary – Jordan’s Heirloom Tomato Bloody Mary

“Heiry” Mary (Jordan’s Oven Roasted Heirloom Tomato Bloody Mary)