Deus Ex Culina

Tomato Pie

If it is early summer in deep south, then it time for a Tomato Pie !

Like Barbeque, Cole Slaw, Deviled Eggs and a myriad of other dishes, each region seems to have it’s own variation. I’ve read that some receipts even call for Miracle Whip…….

I love this stuff- then again, I have been known to eat tomatoes whole, fresh from the garden. As an aside, my favorite summer lunch is a tomato sandwich-

2 slices of very fresh White bread
3-4 thick tomato slices
Mayonnaise
Salt-Pepper.

Spread Mayo in bread, sprinkle each tomato slice with S&P, assemble sandwich, and eat over the sink.

Any discussion of Tomato Pie also brings up the contentious issue of the proper Mayonnaise. A/K/A the eternal Dukes vs. Kraft vs. Hellmann’s debate. I have witnessed Grandmothers almost get into a shouting match over the choice and use of the “proper” brand. I am a Hellmann’s person. I grew up with it in the NE and I have carried my affection for it to the South. The favorite here is Dukes, while those from Georgia and points west seem to like Kraft. My preference for Hellmann’s is considered “safe”, but I have heard several people comment that it was ok, because I didn’t grew up here!! Like I said, cooks take the choice of Mayo very seriously ! I even conducted my own Mayo shootout a few years ago. Hellmann’s finished 1st. In comparison, Dukes has a sharper taste, with more apparent vinegar then Hellmann’s. I can understand how Dukes may taste better in Deviled Eggs, but keep it away from my tomatoes please ! Kraft did not have the vinegar taste of Dukes and was slightly sweeter than Hellmann’s.

Anyway on with the recipe:

9in deep-dish pie crust (fresh or from the store)
3 of the largest beefsteak tomatoes you can find. Not too firm, not too soft
1 Lg Red Onion
2/3jar Classico prepared Pesto (or make your own- you need 6oz)
2Tbls Mayo
8oz shredded sharp cheddar cheese
1c basil leaves
2Tbls Balsamic Vinaigrette Dressing
Salt and Pepper

Prebake pie shell per directions if from the store, per your preference if rolling your own.

Cut out the core and slice off the bottom of each tomato. Slice into 1/8” slices

Peel onion, cut in half and slice thinly. Heat Balsamic Vinaigrette in a skillet, add onions. Sauté until edges of onions are just beginning to caramelize and all are opaque. Remove from heat.

Let piecrust and onion mixture cool for a few min.

Mix prepared Pesto and Mayo to a spreadable consistency.

Begin assembly.

Spread ~1/3 of mayo/pesto on bottom of crust. Arrange tomato slices in an overlapping circle-i.e. each successive slice partially covering the previous slice. Put a smaller slice in the center. Sprinkle with S&P.

Add ~1/3 of onion mixture, spread evenly.

Add ~1/3 of basil leaves, arrange evenly.

Add ~1/3 of cheese, arrange evenly so that all below is covered.

Press down to compress cheese.

Spread another layer of mayo/pesto and repeat per previous steps.

Once the assembly is complete, press down again to compress slightly. At this point, the pie can be baked or set aside for later baking. If baking later, cover in tin foil and refrigerate for up to several hours.

Allow to come to room temp. Preheat oven to 400’.

Keep pie covered in tinfoil and bake @ 400’ for 30min. Uncover, cook for 15min more at 400’. Remove from oven.

Let stand 5-10min. Slice and serve with a spatula.

Taste and remark that it’s so good you wanna slap your mama for never preparing this for you !

Salt Crust Snapper

I've been cooking a fair amount of fish recently. And I've been wanting to do a salt crust whole fish for some time. This is specifically because I have these egg whites that were left over from making ice cream that I just didn't know what to do with. And I figured that this would be a good use of them.

I cooked a 1 1/2lbs red snapper, which is pretty small as far as they go. The recipe is simple enough, and the presentation is stunning.
So definately make this if you're short on time and long on a need to impress.

The way the salt crust grill works is it utilizes egg whites to provide structure for the salt, which holds in the heat and allows the fish to steam in its own juices and the juices of whatever aromatics you add. When you're done cooking it, you crack off the crust and scoop the meat out with a spoon. And I warn you, it's absolutely delicious.

Let's crack it open...

Ingredients:

1 red snapper, whole, scaled and gutted
3-4 egg whites
rock salt or kosher salt
1 smallish fennel bulb, chopped
1/2 bunch cilantro, chopped
1 lemon
1 teaspoon red pepper flakes
1 teaspoon cumin
extra virgin olive oil

Instructions:

Set oven to 350 and while it heats, assemble fish. Toss chopped fennel & cilantro, squeexe juice of 1 lemon into mixture, and ass remaining ingredients. chop remiander of lemon and add. Add enough olive oil to thoroughly coat.

Stuff fish with mixture, and put raminder of mixture on a roasting pan. Place fish on top of mixture remnants. Drizzle olive oil all over the fish. Meanwhile...

Whip egg whites until stiff peaks begin to form. Add salt, and keep adding until the misture becomes pasty. When this happens, cover fish with it, making sure that the fish is entirely sealed in.

Put into the oven for 30-40 minutes, or until salt crust turns a golden brown. Crack the crust open, and scoop flesh out with a spoon, and enjoy! Drink with white wine.

Soft Shell Crabs

Cooked this up about two weeks ago, and I meant to blog it then, but you know how things get. Anyway, I bought three crabs and did them really simply. Soft shell crabs are seasonal, basically available in late spring. And yes, you eat the whole thing, shell and all.

Frankly, I love the taste of the crab guts, but it's a bit much for some people. They cost about $5 each in the supermarket, and I found that eating three absolutely stuffed me. So if you're serving a multi-course meal, you'd be best buying maybe one per person. In any event, read on to see what I did.

Ingredients:
3 soft shelled crabs
butter
peanut oil
flour
chili powder

Mix the flour and chili powder to taste. You'll need just enough to dust the crabs. take the wet crabs and cover in the flour/chili powder mixture. Using equal parts peanut oil and butter, pan fry them for about 7 minutes per side, or until they turn red. I deglazed the pan with a little red wine, and poured it on top of the crabs. Then all you do is add salt and pepper to taste, and eat!