Recipes Heirloom Tomato Bruschetta

COURTESY OF MERKIN VINEYARDS SCOTTSDALE

Ingredients

1 small green heirloom tomato, sliced thin

1 small red heirloom tomato, sliced thin

1 small yellow heirloom tomato, sliced thin

4 oz Crow’s Dairy chevre, sliced

1 clove garlic

3 cloves balsamic-marinated garlic, thinly sliced

2 balsamic-marinated shallots, sliced

6-8 slices of French bread

1 clove of garlic, cut in half for rubbing

Directions

Brush both sides of the French bread with olive oil and toast over medium-high heat. Once the bread is toasted, remove it from the heat and rub both sides with a plain clove of garlic. Place one layer of cheese on the bread, then place one slice of each color of tomato onto the cheese layer. Layer the shaved slices of marinated garlic down the middle of the tomatoes and add the marinated shallot slices on top of the garlic. Serve and enjoy.

Balsamic Marinade for Garlic and Shallots

Ingredients

2 cups balsamic vinegar

1 cup water

1 pinch sugar

1 pinch salt

Directions

Heat vinegar and water together, add sugar and salt and stir until dissolved. Pour over thinly sliced garlic and shallots and let marinate for three days in the refrigerator. Will keep for up to two weeks.

Grilled Kanpachi with Carolina Gold Rice and Red Eye Gravy

COURTESY OF THE LARDER + THE DELTA YIELD: 2 SERVINGS

Ingredients

1 cup cooked Anson Mills Carolina Gold rice

1/4 cup cooked sea island field peas or your favorite black eye peas, cooking water reserved

1 tablespoon trinity (recipe online)

1/4 teaspoon ground black pepper

(2) 6 oz kanpachi tails, scaled and rinsed under cold water (may substitute any white flaky fish under one pound)

Canola oil

Olive oil

Directions

Prepare a grill for medium heat. While you’re waiting for the grill to heat, heat a cast iron pan on medium heat for five minutes. Add a thin layer of canola oil and then cooked rice to the pan. Let sit untouched for one to two minutes, then lower heat to medium-low and season the top of the rice with black pepper, being careful not to disturb the pan — you want the rice to crisp on the bottom but not burn.

Working in a separate pan over medium low heat, add a thin layer of olive oil, then add trinity and sweat for one minute. Add cooked peas and two ounces of the cooking liquid.

While rice and peas are heating, place kanpachi tail on cutting board and make two crossmarks on each side of the fish with a sharp knife to ensure even cooking. Season fish with salt and white pepper and place on grill, being careful not to burn or char the fish. You want an even cook and for the fish to be perfectly crisp and golden brown. Rotate/flip fish tail to ensure even cooking on all sides.

Once the rice is golden brown and crispy, combine with the peas, toss to mix together and set aside.

Plate fish tail over or alongside Carolina Gold rice with and red eye gravy on the side. Pour gravy over fish just before digging in. Visit www.greenlivingmag.com/grilled-kanpachi for the entire recipe, including the Holy Trinity and Red Eye Gravy instructions.