63rd Primetime Emmy Awards Governors Ball Recipes - NBC Southern California

63rd Primetime Emmy Awards Governors Ball Recipes



    Weekend Dining: Heirloom Tomato Salad

    Joachim Splichal shows how to make the first course in the Emmy Governor's Ball meal. (Published Monday, Sept. 19, 2011)

    Windrose Farm’s Heirloom Tomatoes, Rosemary and Cherrywood Grilled Asparagus
    with Fried Yukon Gold Potatoes

    Serves 4

    4 pieces of large Asparagus, peeled and cut to 4 inch lengths
    1 sprig of Fresh Rosemary, roughly chopped
    1 ounce Olive Oil
    1 Brandywine Tomato, sliced ¼ inch thick
    1 Pineapple Marvel Tomato, sliced ¼ inch thick
    1 Basket Baby Tomatoes, cut in half
    1 ounce Extra Virgin Olive Oil
    16 Fingerling Potatoes
    4 ounces Crème Fraîche
    2 tablespoons Dijon Mustard
    2 tablespoons Grilled Red Onions
    1 large Yukon Gold Potato
    Pinch Sea Salt
    Pinch Black Pepper, ground

    For the Asparagus:
    •    Mix Asparagus with Olive Oil and Rosemary
    •    Grill Asparagus over a hot grill with cherrywood
    •    Cut Asparagus in half lengthwise
    •    Season with Sea Salt and ground Black Pepper

    For the Tomatoes:

    • Season Brandywine Tomatoes, Pineapple Marvel Tomatoes and Baby Tomatoes with Sea Salt, ground Black Pepper and Extra Virgin Olive Oil

    For Potato Salad:

    • Place the Fingerling Potatoes in a pot of cold water and bring to a simmer
    • Cook Fingerling Potatoes until cooked through
    • Remove Fingerling Potatoes from water and peel
    • Slice Fingerling Potatoes in half lengthwise
    • Mix sliced Fingerling Potatoes with Crème Fraîche, Dijon Mustard and

    Grilled Red Onions

    • Season with Sea Salt and ground Black Pepper

    For Fried Gold Potatoes:

    • Peel Yukon Gold Potato and cut into julienne strips
    • Fry in hot oil at 375°F until golden brown and crisp
    • Season with Sea Salt

    To Serve:

    • Place Potato Salad onto 4 plates
    • Top with Tomatoes and Asparagus and Fried Gold Potatoes