Other Great Reality Shows > Other Reality TV Shows & News
Hell's Kitchen Season 5
TexasLady:
How could anyone NOT see the butt end of the lettuce? :groan: However the blame for this should rest on the person who prepped in the first place and we don't know who did that do we?
I wish Ji had been able to stay in the competition and I'm feeling bad for my fellow Austinite Coi, who was on the receiving end of some of Ramsay's wrath last night.
BTW, I've never heard of tomato butter. :hides How is it made?
HKfan5:
--- Quote from: TexasLady on February 27, 2009, 09:18:54 AM ---How could anyone NOT see the butt end of the lettuce? :groan: However the blame for this should rest on the person who prepped in the first place and we don't know who did that do we?
I wish Ji had been able to stay in the competition and I'm feeling bad for my fellow Austinite Coi, who was on the receiving end of some of Ramsay's wrath last night.
BTW, I've never heard of tomato butter. :hides How is it made?
--- End quote ---
Now that was a very amateur move with the butt of lettuce. (:;)
Ben was on the chopping block with Lacey, Colleen, and Seth...wow never thought would happen. Ben seemed to be a strong contestant, what happened??? :duno:
Me too wish Chef Ji was back, maybe we'll get a surprize visit??? Let's just hope. :hearts:
Basic Tomato Butter recipe is...
1 large tomato (about 1/2 lb)
1 stick (1/2 cup) unsalted butter at room temperature
1/4 teaspoon salt
Got to blanch the tomato first. And you can add any seasoning you want. Then I like to roll it into a log and keep it in the freezer and I can use it whenever I need it.
TexasLady:
Heh heh heh... love it! Seth gone.. Lacey to the blue team! :winner :snicker:
TexasLady:
--- Quote from: HKfan5 on February 27, 2009, 09:45:22 AM ---Now that was a very amateur move with the butt of lettuce. (:;)
Ben was on the chopping block with Lacey, Colleen, and Seth...wow never thought would happen. Ben seemed to be a strong contestant, what happened??? :duno:
Me too wish Chef Ji was back, maybe we'll get a surprize visit??? Let's just hope. :hearts:
Basic Tomato Butter recipe is...
1 large tomato (about 1/2 lb)
1 stick (1/2 cup) unsalted butter at room temperature
1/4 teaspoon salt
Got to blanch the tomato first. And you can add any seasoning you want. Then I like to roll it into a log and keep it in the freezer and I can use it whenever I need it.
--- End quote ---
Ben was annoyed because Danny didn't say Ben was the best chef (or something along those lines.) Robert then took it upon himself to talk to others about eliminating Ben, which was a stupid move in my opinion.
I'm hoping that giving Ji her chef's jacket has meaning... Bringing her back meaning, especially since he has never done that with any other cheftestant! ;)
Thanks for the recipe! It shouldn't have taken that long to prepare, but from your instructions it seems that it needs some time to cool.
apskip:
I have been late to respond and I know nothing about tomato butter. However, here are 4 alternative recipes:
1 cup unsalted butter
4 tablespoons chopped fresh parsley
1 teaspoon minced garlic
1 ounce sun-dried tomatoes, chopped
salt and pepper to taste
DIRECTIONS
In a mixing bowl, cream butter. Mix in parsley, garlic, and tomatoes. Chill for at least 2 hours.
Ingredients
8 lbs tomatoes (try a mixture of Big Boy, Better Boy, and Roma)
1 1/2 lbs cooking apples (about 3 large)
3/4 teaspoon cinnamon
Directions
1Peel, quarter and seed tomatoes.
2You should have about 8 cups.
3Quarter and seed apples.
4Toss tomatoes and apples into a large kettle and heat until the juice boils.
5Reduce to simmer and continue to cook for 40 minutes, stirring frequently.
6Reduce heat to low and cook for two hours more, or until mixture is thick and most of the moisture has evaporated.
7Add cinnamon and puree in a processor or blender.
8To can, pour hot tomato butter (at least 160*F.) into clean half-pint jars.
9Process in boiling water for 35 minutes.
10Butter can also be frozen.
11To serve, defrost in the refrigerator overnight.
12Yield: 3 to 6 cups, depending on tomato variety.
ingredients
1 stick (8 Tbsp) 115 g (4 oz) butter
2 tsp (10 ml) tomato puree (paste)
pinch of caster sugar (superfine granulated)
Directions:
1. Whisk the butter until soft but not oily.
2. Add the seasonings and beat in well. Chill in the refrigerator in a small bowl, covered, or form into a long roll in greaseproof paper.
10 Lbs Ripe Red Tomatoes -- Or 6 Qts
6 Cups White Sugar
2 Cups Vinegar--(Malt Vinegar preferred)
1 Tsp Cayenne
1 Tsp Cloves -- Ground
1 Tsp Cinnamon -- Ground
1 Tsp Allspice -- Ground
1 Tsp Salt
1 Bottle Certo -- Optional
the Emeril Lagasse recipe for Smoked tomato Butter:
Ingredients
2 tablespoons sherry vinegar
4 tablespoons red wine
6 black peppercorns
2 thyme leaves
1 bay leaf
1/4 cup heavy cream
1 1/2 cup smoked tomato sauce
1/2 pound unsalted butter, cut into cubes
Salt and pepper, to taste
2 tablespoons chiffonade basil
Directions
In sauce pot, combine the vinegar, red wine, peppercorns, thyme leaves and bay leaf. Bring the liquid up to a simmer and reduce by half, about 2 minutes. Add the cream and .reduce by half again, about 2 minutes. Stir in tomato sauce. Mount in the butter cubes and strain through a chinoise. Season with salt and pepper. Spoon the sauce in the center of the plate and spread the rim with the sauce. Place the sandwich in the center of the sauce. Garnish with basil.
Peel tomatoes, chopping a large pieces. Cover with vinegar and let stand 8 hours or overnight. Drain well and add all other ingredients. Cook slowly (I use a crockpot) until very thick (approximately 4 hours if using a large pot or
longer in a crockpot. If not thickening sufficiently, add Certo and continue stirring and cooking an additional 10 minutes or so. Yield: 3 Qts. Note: A little goes a long way because it is quite spicy.
3. To serve cut the roll into 1 cm (1/2-inch) slices and place on the meat or fish or use small knobs from the bowl.
Navigation
[0] Message Index
[#] Next page
[*] Previous page
Go to full version