Pyramid of Tomatoes,Poblanos,Black Beans, Avo...Trotter - x-post

[Guest guest]

Here is a spectacular dish from Charlie Trotter's in Chicago. It is what

I refer to as " tall food " . I cross posted this to RecipeCafe.

JoAnn

 

* Exported from MasterCook *

 

Pyramid of Tomatoes,Poblanos,Black Beans,Avocado,Tomatillo

 

Recipe By : Charlie Trotter - Charlie Trotter's, Chicago

Serving Size : 1 Preparation Time :0:00

Categories : Vegetarian Chefs

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups black beans -- cooked

2 poblano chilies,roasted, 5 inch piece --

peeled,seeded

1 small yellow beefsteak tomato -- vine ripened

1 small red beefsteak tomato -- vine ripened

salt and pepper

1 small avocado

1/2 teaspoon lemon juice

1 teaspoon shallots -- minced

1/2 cup cooked black eyed peas

4 teaspoons olive oil

2 small tomatillos

4 slices red beefsteak tomatoes -- oven dried

4 slices yellow beefsteak tomatoes -- oven dried

chervil for garnish

coriander juice, recipe below

2 tablespoons yellow tomato concassee*

2 tablespoons oven dried red tomatoes -- diced

--Coriander Juice--

1 bunch coriander, blanched -- shocked

2 tablespoons rice vinegar

2 tablespoons grapeseed oil

1 cup cold water

--Oven Dried Tomatoes--

1 large beefsteak tomato

salt and pepper

 

Complete title of recipe is:

Pyramid of Tomatoes, Roasted Poblanos, Black Beans, Avocado, and

Tomatillos with Black Eyed Peas and Coriander Juice

 

Method:

Puree 1 1/2 cups of black beans. Season with salt and pepper. Fill the

poblanos with the pureed beans. If the poblanos split open as you peel

and seed them, lay them flat on plastic wrap. Lay the puree down on the

chilies, roll them back up into their original shape, and wrap in

plastic. Refrigerate several hours to set the bean puree, then cut the

poblanos in 1/4 inch slices.

 

Cut the red and yellow tomatoes into 1/8 inch slices and season with

salt and pepper. Peel and dice the avocado, and toss with the lemon

juice and shallots. Toss the remaining black beans with the black eyed

peas and 2 teaspoons of olive oil and season to taste. Finely dice the

tomatillos and saute them in 2 teaspoons of olive oil until just soft.

Season to taste with salt and pepper.

 

Assembly:

Build a pyramid of tomatoes and stuffed poblanos in each bowl, along

with the sauteed tomatillo, avocado, and some of the black bean and

black eyed pea mixture. Top with slices of oven dried tomatoes. Place

some of the bean and pea mixture around the pyramid, and pour about 3

tablespoons of Coriander juice into each bowl. Garnish with yellow

tomato concasse, diced oven dried tomatoes, and chervil.

 

Coriander Juice method:

Puree the coriander, rice vinegar, grapeseed oil, and water in a

blender. Strain through a fine strainer and season to taste.

 

Oven Dried Tomatoes method:

Cut the tomato into 1/2 inch slices. Season with salt and pepper and lay

the slices on a rack over a sheet pan. Bake at 300 degrees for 30

minutes. Gently turn the tomatoes over and continue to bake for another

20 minutes or until the tomatoes are completely dry. Remove from oven

and cool.

 

*Tomato Concassee is peeled, seeded, and diced tomato.

 

Wine Notes:

This preparation is hot and spicy, though tempered somewhat by the

creaminess of the beans and the avocado. The completing element of the

wine should be fruit, and there is no better pure expression of fruit

than a young Beaujolais.

 

Notes: Not only is this dish spectacular from a visual standpoint, it is

also very hearty and refreshing. In it, the pure, clean flavor of vine

ripened tomatoes is given a lift by the very powerful but delicate

Coriander juice, while the black beans and black eyed peas provide the

necessary substance. If you are so inclined, this preparation could

easily take the heat of a few added chilies.

 

Recipe from Charlie Trotter's ISBN 0 89815 628

9

Posted to RecipeCafe and Veg-Recipe 6/99 by JoAnn Pellegrino

 

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