Taste Tomato poached chicken and parsley pesto sandwich
Makes 4 sandwiches
- 4 ea rolls (ciabatta or slightly crunchy equivalent)
- 8 Taste tomatoes
- 1 ½ lbs boneless chicken thighmeat
- 4 cups light chicken stock
- 2 T kosher salt
- ½ lb toybox squash
- ¼ red onion
- 1 T extra virgin olive oil
- 4 oz. Taste tomato chutney (recipe follows)
- 3 oz. Parsley Pesto (recipe follows)
- In a sauce pot, bring chicken stock and salt to a very gentle simmer.
- Poach chicken meat in stock until cooked through, approximately 30 minutes. If making the day ahead, cool chicken in the stock.
- This will keep the chicken very moist. Always reserve the fortified stock (or freeze) for another use.
- Slice Taste tomatoes and chicken thighmeat. Shave both the squash and red onion very thinly and toss with salt and the olive oil.
Assmeble the sandwich by spreading the pesto on the bottom of each roll.
- Follow with the tomatoes, the squash, red onion, and the chicken meat. Top the chicken with the Taste tomato chutney.
- Season and serve.
Taste tomato chutney
Makes 2 cups
- 1.5 lbs 'Taste' tomatoes
- 1 ea orange bell peppers, chopped finely
- ½ ea red bell pepper, chopped finely
- ¾ cup yellow onion, chopped finely
- 2/3 cup sherry vinegar
- 1 cup apple cider vinegar
- ½ cup sugar
- 1 t kosher salt
- 2 t yellow mustard seeds
- ½ t fresh ground black pepper
- ½ t red chili flakes
- Peel, seed, and chop tomatoes. In a heavy bottomed saucepot, bring vinegars to a boil with the sugar, salt, mustard seeds, pepper and chili.
- Stir in the tomato, peppers, and onions.
- Simmer mixture very slowly, uncovered, stirring frequently, until mixture is reduced to about 2 cups, about 1.5 hours.
Makes about ¾ cup
- 1 cup (packed) parsley leaves
- 1/3 cup blanched whole almonds, toasted (about 2 1/2 ounces)
- 1 tablespoon fresh thyme
- 2 garlic cloves
- ¼ cup almond oil or olive oil
- ¼ cup freshly grated Parmesan cheese (about 1 scant ounce)
- ¼ cup chicken stock
- Finely chop parsley, toasted almonds, thyme and garlic in food processor. Gradually mix in oil and process until pureed.
- Mix in Parmesan cheese and chicken broth.
- Season pesto to taste with salt and pepper.
About Taste Tomato:
Taste Catering, the premier catering and event planning company based in the San Francisco Bay Area, announced that the "Taste Tomato" will be available at Bay Area farmers' markets beginning July 19, 2010.
The organic tomato, a combination of the Maglia Rosa and Zucchero varieties was created by Baia Nicchia Farm & Nursery in Sunol, California.
"We love having our very own tomato and are thrilled that its sweetness, shape and color received unanimous raves from our clients and friends. There has been such a demand that we agreed to make it available through a few of our favorite local farmers' markets," said Taste Catering President, Mags Teskey.
The public will be able to purchase the "Taste Tomato" at the following locations: San Francisco Ferry Plaza Farmers' Market at Allstar Organics' booth on Saturdays; Menlo Park Farmers' Market at Baia Nicchia's booth on Sundays; Berkeley's Tokyo Fish Market Mondays through Saturdays; and Baia Nicchia's farm stand in Sunol on Friday afternoons.
Taste Catering will also have a booth at the Ferry Plaza Farmers' Market on Thursdays from August 5 through September 2, 2010. They will be offering delectable "Taste Tomato" soup, salads and sandwiches, including "The Route 66," Chilled Taste Tomato Soup, Taste Tomato, Corn and Avocado Salad; Hobbs bacon, grilled Bravo Farms Cheddar Cheese and Taste Tomato Sandwich on Acme Pan de Mie and "The Riviera," Warm Taste Tomato, Toybox Squash, and Chevre Tart served with Nicoise Vegetable Salad of Blue Lake Beans, Taste Tomato, Peppers, and Olives and house made Ahi Tuna Confit.
The "Taste Tomato," bred by Baia Nicchia's Fred Hempel and his son Alex, was designed based on a variety of size and taste qualities determined by Taste Catering's Executive Chef, Chris Borges. This season the "Taste Tomato" will be used by Taste Catering in a variety of hors d'oeuvres, salads and sauces.
"The enthusiastic feedback we received from our clients last season has both inspired and encouraged the kitchen to expand our repertoire for the 'Taste Tomato,'" said Borges. "We're looking forward to unveiling a number of cooked preparations, such as our own ketchup, as well as a number of raw, fresh presentations reflecting the tomato's versatility."
For more information, visit Taste Catering at www.tastecatering.com, or follow the Tastebuds Blog.