MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Pickled Farm-Stand Tomatoes w/Jalapenos
 Categories: Vegetables, Pickles, Cilies
      Yield: 6 Servings
 
      1 c  Rice vinegar
    1/4 c  Light brown sugar
      1 ts Salt
      1 c  Extra-virgin olive oil
      1 cl Garlic; minced
  1 1/2 ts Fresh ginger; fine grated
      1 ts Mustard seeds
      1 ts Black pepper; coarse ground
      1 ts Ground turmeric
      1 ts Ground cumin
        pn Cayenne pepper
      6    Tomatoes (1 1/2 lb); each in
           - 6 wedges
      4    Scallions; white and tender
           - green parts only, thin
           - sliced
      2    Jalapenos; thin sliced in
           - rings, seeded
 
  At Blue Duck Tavern in Washington, DC, chef Brian McBride
  serves side dishes separately from entrees so diners can
  mix and match. This side dish of pickled tomatoes is
  terrific with a simply grilled steak, but it's also
  delicious with plenty of crusty bread to sop up the
  ginger-and-cumin-scented tomato juices.
  
  In a medium saucepan, bring the vinegar, brown sugar and
  salt to a boil, stirring. Remove from the heat.
  
  In a medium skillet, heat the oil. Add the garlic, grated
  ginger, mustard seeds, black pepper, turmeric, ground
  cumin and cayenne pepper and cook over low heat until
  fragrant, about 2 minutes. Carefully pour the hot oil
  into the vinegar mixture.
  
  In a large heatproof bowl, combine the tomatoes, scallions
  and jalapenos. Stir in the hot pickling liquid and let
  stand at room temperature for 4 hours or refrigerate for
  8 hours, then serve.
  
  Recipe by Brian McBride
  
  August, 2008, Food & Wine
  
  Meal Master Format by Dave Drum - 26 July 2008
  
  Uncle Dirty Dave's Archives
 
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