Est. 2011

Brooklyn Girl Recipes

Seared Tombo Nicoise Salad -
As seen on KUSI television June 3, 2012
Ingredients

3oz Pacific Tombo Tuna

Salad -
1 Soft Boiled Egg
1/4 cup Haricot Vert Beans
1 Heirloom Tomato, Ripe
1/4 cup Nicoise Olives
Tbsp Capers
4 Baby Artichokes
4 New Potatoes
1/4 cup Baby Greens
Fresh Parsley, Italian
Fresh Tarragon Sprigs

Dressing -
1/4 cup Champagne Vinegar
1tsp Dijon
3ea Anchovies
1/2 cup E.V. Olive Oil
chopped Parsley
chopped Tarragon
Pinch S/P

Instructions

To Prepare
Cut Tombo in to a block and trim any sinew. Season Tuna on all six sides and in a hot cast iron pan, flash seer and set aside to rest. To prepare the beans, potatoes; blanch separately in seasoned boiling water and let cool down before cutting and assembling. For the Eggs, put in simmering water for 11 min. then in to a ice bath to chill, the peel and cut into quarters. The artichokes are blanched till tender in seasoned water, lemon and fresh thyme sprigs. When artichokes are tender, pull from cooking liquid and set aside to cool. Once all your preped items are cooked and cooled. Set aside a few olives and one anchovy aside for puree

For the dressing, in a mixing bowl add Vinegar and Dijon in to the bowl. With a whisk, slowly drizzle in olive oil try to emulsify together. On a cutting board take the anchovies and with a knife chop into a fine dice and add to dressing. Then add chopped Parsley and Tarragon, season with S/P to taste, (keep in mind the anchovies carry a lot of salt). when your happy with the seasoning of the dressing, place all preped items in a bowl (except the Tuna) and dress the preped items. In a blender add five olives, 1Tbsp capers, and 2 Tbsp olive oil and one anchovy and blend until smooth.

On a long plate, spoon a long line of olive puree down the middle. On top of that, gently stack the dressed Vegetables in a row, staying narrow and high. Take the tuna and slice in to 1/8 in slices and fan in a straight line, then place directly on top of veggies. Garnish with a few herb sprigs and ENJOY!

Seared Tombo Nicoise Salad -
As seen on KUSI television June 3, 2012
Ingredients

3oz Pacific Tombo Tuna

Salad -
1 Soft Boiled Egg
1/4 cup Haricot Vert Beans
1 Heirloom Tomato, Ripe
1/4 cup Nicoise Olives
Tbsp Capers
4 Baby Artichokes
4 New Potatoes
1/4 cup Baby Greens
Fresh Parsley, Italian
Fresh Tarragon Sprigs

Dressing -
1/4 cup Champagne Vinegar
1tsp Dijon
3ea Anchovies
1/2 cup E.V. Olive Oil
chopped Parsley
chopped Tarragon
Pinch S/P

Instructions

To Prepare
Cut Tombo in to a block and trim any sinew. Season Tuna on all six sides and in a hot cast iron pan, flash seer and set aside to rest. To prepare the beans, potatoes; blanch separately in seasoned boiling water and let cool down before cutting and assembling. For the Eggs, put in simmering water for 11 min. then in to a ice bath to chill, the peel and cut into quarters. The artichokes are blanched till tender in seasoned water, lemon and fresh thyme sprigs. When artichokes are tender, pull from cooking liquid and set aside to cool. Once all your preped items are cooked and cooled. Set aside a few olives and one anchovy aside for puree

For the dressing, in a mixing bowl add Vinegar and Dijon in to the bowl. With a whisk, slowly drizzle in olive oil try to emulsify together. On a cutting board take the anchovies and with a knife chop into a fine dice and add to dressing. Then add chopped Parsley and Tarragon, season with S/P to taste, (keep in mind the anchovies carry a lot of salt). when your happy with the seasoning of the dressing, place all preped items in a bowl (except the Tuna) and dress the preped items. In a blender add five olives, 1Tbsp capers, and 2 Tbsp olive oil and one anchovy and blend until smooth.

On a long plate, spoon a long line of olive puree down the middle. On top of that, gently stack the dressed Vegetables in a row, staying narrow and high. Take the tuna and slice in to 1/8 in slices and fan in a straight line, then place directly on top of veggies. Garnish with a few herb sprigs and ENJOY!

Tomato-Basil Crostini
Ingredients

1 ½ cups fresh plum tomatoes, seeds and jelly removed, diced
1 Tbsp fresh basil, finely chopped
1 Tbsp extra virgin olive oil
¼ tsp salt
1 medium garlic clove, peeled & crushed
2 Tbsp extra virgin olive oil
2 Italian flat breads (4 oz each)
1 Tbsp freshly grated Parmesan cheese to taste

Instructions

PREHEAT oven to 400°F.
BLEND tomatoes, basil, first quantity of extra virgin olive oil and salt thoroughly.
Refrigerate for 2 hours before serving. Just prior to serving, drain excess liquid.
Garlic-Infused Olive Oil
COMBINE crushed garlic to second quantity of extra virgin olive oil. Infuse (let soak) for one hour.
CROSTINI
LINE sheet pan or cookie sheet with foil.
DRIZZLE garlic-infused olive oil over flat bread; sprinkle with Parmesan cheese.
BAKE for 4-5 minutes until hot, but not crisped or dried.
TRANSFER flat breads to serving plate. Cut into wedges or 2" x 2" squares.
TOP each piece with chilled Tomato-Basil Topping. Serve immediately.

Tomato & Mozzarella Caprese
Ingredients

1 ½ cups fresh plum tomatoes, seeds and jelly removed, diced
1 Tbsp fresh basil, finely chopped
1 Tbsp extra virgin olive oil
¼ tsp salt
1 medium garlic clove, peeled & crushed
2 Tbsp extra virgin olive oil
2 Italian flat breads (4 oz each)
1 Tbsp freshly grated Parmesan cheese to taste

Instructions

PREHEAT oven to 400°F.
BLEND tomatoes, basil, first quantity of extra virgin olive oil and salt thoroughly.
Refrigerate for 2 hours before serving. Just prior to serving, drain excess liquid.
Garlic-Infused Olive Oil
COMBINE crushed garlic to second quantity of extra virgin olive oil. Infuse (let soak) for one hour.
CROSTINI
LINE sheet pan or cookie sheet with foil.
DRIZZLE garlic-infused olive oil over flat bread; sprinkle with Parmesan cheese.
BAKE for 4-5 minutes until hot, but not crisped or dried.
TRANSFER flat breads to serving plate. Cut into wedges or 2" x 2" squares.
TOP each piece with chilled Tomato-Basil Topping. Serve immediately.