Tomato Napoleon Recipes

Steps:

• Warm the refried beans in a small pot over low heat.
• In a small bowl, mix together sour cream, salsa verde, and a pinch of salt and pepper. Set aside.
• Arrange the sliced tomatoes on a sheet pan. Season the tomato slices with coarse sea salt, cracked black pepper, and chili powder. Put a heaping tablespoon of black beans on each slice of tomato and spread lightly leaving some room on the edge of the tomato. Top with some sliced jalapenos, cilantro and lime juice. Drizzle each slice with olive oil. Begin stacking slices on top of each other 3 to 4 high. Transfer to a serving platter and drizzle lightly with the sour cream mixture, before serving.

Steps:

• For the black olive dressing, combine all ingredients and allow to sit for at least 2 hours, covered and refrigerated, for flavors to develop. For the poached garlic in the basil puree, place unpeeled garlic cloves in a small saucepan and cover by 1-inch of cold water. Bring to a boil, drain and repeat process 2 more times. Remove husk from garlic, chop. For the basil puree, blanch the basil in lightly salted boiling water for about 5 seconds. Remove and immediately plunge into ice water to stop the cooking and set the color. Drain well, squeeze dry and chop. Add to a blender along with poached garlic, olive oil, pine nuts and enough stock to make a smooth puree. Store in refrigerator.;
• To oven dry tomatoes for napoleons, cut tomatoes in half and remove stems. With your fingers gently squeeze and remove the seeds. Lightly oil a baking sheet, place tomatoes and season lightly with sea salt and freshly ground pepper. Place in a preheated 225 degree oven for 3 to 4 hours or until tomatoes are somewhat shriveled and have the faintest bit of color on them. For the napoleons, slice the eggplants into 12 (1/2-inch) thick rounds and generously paint both sides with olive oil and season with salt and pepper. Place in a single layer on a baking sheet and roast in a preheated 400 degree oven until cooked through and lightly browned, about 10 minutes. Set aside. Oil, season and roast remaining vegetables in the same manner and set aside. Be sure not to overcook, vegetables should still have some texture. To assemble the napoleons, on a lightly oiled baking sheet start with a round of eggplant and top with slices of zucchini, onions, peppers, mushrooms and oven dried tomatoes and cheese. Repeat the layers, ending with an eggplant slice for each napoleon. Place a rosemary spear in the center of each napoleon to hold it together. To serve, Place baking sheet with napoleons in a preheated 375 degree oven for a few minutes to warm through and barely melt cheese. Place on warm plates and spoon the black olive dressing around. Top with drops of the reduced Balsamic vinegar, fresh basil puree and garnish with herb sprigs. Serve immediately.;

Steps:

• Chicken:
• Preheat the oven to 375 degrees F.
• In a large oven-proof saute pan over high heat, heat 2 tablespoons olive oil. Season the chicken breasts with salt and pepper, to taste, and add them to the oil. Cook for 3 minutes on each side. Put the saute pan in the oven and the let the chicken finish cooking, about 15 minutes. Remove from the oven to a cutting board and allow to rest, covered, for 5 to 10 minutes.
• Tomato sauce: In a medium-sized skillet over medium heat, add the olive oil. Add the chopped garlic and onions and saute until softened. Stir in the tomatoes, sambal, sugar, 2 teaspoons of salt and the rosemary. Saute over medium heat and allow the sauce to reduce and flavors to blend together, about 8 minutes. Taste and season with salt and pepper, if needed. Remove the rosemary sprig and stir in chopped parsley just before serving.
• Potatoes: Fill a large saucepan 2/3's full with cold water. Add the potatoes and a good pinch of salt and bring to a gentle boil over medium heat. Cook the potatoes until they are just tender, about 10 minutes. Once the potatoes tender, drain them and cut them into 1/4-inch slices. Heat a combination of olive oil and grapeseed oil in a large skillet until it just begins to smoke. Add the potato slices and fry until crispy on the outside and completely tender on the inside. Remove the potatoes to paper towels to drain and sprinkle with sea salt.
• Arrange potato slices in a circular layer on each serving plate. Put a thin layer of tomato sauce over the potatoes, leaving a small border. Slice the chicken breasts into serving portions and arrange on top of the potato-tomato layers. Garnish each serving with a sprig of rosemary and fresh parsley. Serve and enjoy!

Steps:

• 1. First drizzle 2 Tbsp. of the dressing over the tomatoes in a shallow dish & set aside. beat the egg & water in a pie plate until well blended. Then mix the bread crumbs & parmesan cheese in a separate pie plate. Then in a small bowl combine the mozzarella, remaining dressing & basil.
• 2. Then heat 1 Tbsp. of oil in a large nonstick frying pan on medium heat. In the mean time dip each eggplant slice in the egg mixture, then into the bread crumb mixture. Make sure to turn evenly to coat each side. Place 1 by 1 into the frying pan to cook for about 3 to 4 mins or until a golden brown. Put on a paper towel to drain off oil.
• 3. Then place 1 eggplant slice on a serving plate, top with 1 tomato slice & about 3 Tbsp. mozzarella mixture. Repeat with all layers. Cover with remaining eggplant slice.
• 4. Special Tip: Best served warm or room temperature.

Steps:

• Drizzle 2 Tbsp. dressing over tomatoes in shallow dish; set aside. Beat egg and water in pie plate until well blended. Mix bread crumbs and Parmesan in separate pie plate. Combine mozzarella, remaining dressing and basil.
• Heat 1 Tbsp. oil in large nonstick skillet on medium heat. Meanwhile, dip each eggplant slice in egg mixture, then in crumb mixture, turning to evenly to coat both sides of each slice. Add, in batches, to skillet; cook 3 to 4 min. on each side or until golden brown, adding remaining oil as needed. Transfer to plate.
• Place 1 eggplant slice on each of 4 serving plates; top each with 1 tomato slice and about 3 Tbsp. mozzarella mixture. Repeat all layers. Cover with remaining eggplant slices.

Steps:

• (Combine all ingredients, except oil, in a blender. Puree. Slowly add oil until combined.) Slice tomatoes into rounds.
• Lay down yellow tomato.
• Layer with Cheese.
• Lay down green tomato slice.
• Layer with Cheese.
• Lay down red tomato slice.
• Cover with vinaigrette.
• Sprinkle with bacon.
• Top with handful of sprouts.