Charred Tomato Coulis
- 2 Summer harvest tomatoes --
- Peeled & deseeded
- 1 ds Salt and white pepper
- Mixture (5:1) -- to taste
- 2 Fluid ounces extra virgin
- Olive oil
TO PREPARE: Peel and remove the seeds from all the tomatoes. Place the
tomatoes, extra virgin olive oil, and salt and white pepper mixture in a
food processor and puree to a fine texture. Reserve until ready to
assemble.
Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in
this cookbook).
Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
tomatoes, extra virgin olive oil, and salt and white pepper mixture in a
food processor and puree to a fine texture. Reserve until ready to
assemble.
Serve as part of "Grilled Grouper Savoy Grill" (see recipe of that name in
this cookbook).
Recipe By : David Leo Banks of Harry's Savoy Grill, Wilmington, DE
From: Western Mexican Cookbook
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
