Spiced California Bocconcini And Tomatoes Recipes

Steps:

• In a saucepan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and cook, stirring, until the garlic is soft but not browned, about 1 minute. Add the tomatoes and their juices and simmer until the sauce is thickened, about 6 minutes. Season with salt and black pepper. Set aside.
• Preheat an oven to 200°F.
• Drain the cheese from its liquid. Place the cheese on a paper towel-lined baking sheet and pat dry.
• In a bowl, whisk together the eggs and milk. Put the egg mixture, flour and bread crumbs in separate wide, shallow bowls.
• Roll the cheese in the flour, dip into the egg mixture and coat with the bread crumbs, shaking off the excess after each step. Then bread each piece of cheese again.
• In a large, deep sauté pan over medium-high heat, pour in olive oil to a depth of 3 inches and heat to 350°F on a deep-frying thermometer. Working in batches, fry the cheese until golden, about 2 minutes. (Or follow the directions of your deep fryer.) Transfer to a paper towel-lined plate and season the fried cheese with salt and black pepper. Place the cheese on a wire rack set over a baking sheet and keep warm in the oven while frying the remaining cheese.
• Let the fried cheese cool for at least 7 minutes before serving. Serve with the warm tomato sauce for dipping.

Steps:

• For the bocconcini: Drain the bocconcini and pat dry with paper towels. Put on a paper towel-lined plate and allow to dry in the refrigerator for 2 hours. Put the flour in a medium bowl and season with salt and pepper, to taste. Put the eggs in a second medium bowl and the bread crumbs in a third medium bowl. Coat the bocconcini in flour and then dip into the eggs. Roll the bocconcini in the bread crumbs until coated. Dip the coated bocconcini, again, in the eggs and then coat with bread crumbs. Freeze the breaded bocconcini for 20 minutes.
• For the chutney: In a blender, combine the garlic, ginger, 1/4 teaspoon salt, vinegar, sugar, olive oil, cumin and pepper. Blend until smooth. Pour into a medium, heavy-bottomed saucepan and add the tomatoes. Bring the mixture to a boil over high heat, then reduce the heat and simmer, stirring occasionally, until most of the liquid has evaporated and the mixture is thick, about 45 to 55 minutes. Using the back of a wooden spoon, gently break up the tomatoes as they begin to soften during cooking. Season with salt, to taste. Let the chutney cool to room temperature, about 35 minutes. Place in a serving bowl.
• In a large heavy-bottomed saucepan, pour in enough oil to fill the pan about a third of the way. Heat over medium heat until a deep-frying thermometer inserted in the oil reaches 375 degrees F. (If you don't have a thermometer a cube of bread will brown in about 1 to 2 minutes.) In batches, fry the bocconcini until golden brown, about 15 to 20 seconds. Drain on paper towels.
• Arrange the bocconcini on a platter and serve the chutney alongside as an accompaniment.

Steps:

• Cut the red and yellow tomatoes into quarters, and using a paring knife cut the skin away. Cut the quarters into 1-inch pieces. Scatter the cut tomatoes and currant tomatoes over a platter. Distribute the mozzarella balls between the tomato pieces. Drizzle with olive oil. Sprinkle with basil and season with salt and pepper.

Steps:

• Combine 1/2 cup brown sugar and 2 1/2 teaspoons gochugaru (Korean red pepper flakes) and spread on a plate. Coat one 12-ounce package thick-cut bacon in the sugar mixture, pressing each slice on both sides to adhere.
• Lay the bacon on a parchment-lined baking sheet and bake at 325˚ F, rotating the pan and flipping the bacon halfway through, until the bacon is dark brown and caramelized, 30 to 40 minutes. Sprinkle with toasted sesame seeds on both sides, then let cool completely to harden.

Steps:

• Slice each of the cherry tomatoes in half and toss in a bowl with the bocconcini, herbs, garlic, oil, salt, and pepper. Serve on a platter with herb leaves.

Steps:

• To each mason jar add 3 basil leaves, 3 thyme sprigs, 1 sprig fresh rosemary, 1 clove garlic, a pinch red pepper flakes and salt, to taste. Fill the jar half way up with extra-virgin olive oil and add 10 to 12 drained boccocini balls. Top off with more extra-virgin olive oil. Cover and seal the jar. Repeat with the other 3 jars. Turn the jars over several times to incorporate the flavors. Refrigerate for 3 at least days before serving. Lasts for up to 2 weeks in the refrigerator.

Steps:

• Preheat the oven to 300 degrees Fahrenheit.
• Mix the chili powder and brown sugar in a shallow bowl.
• Fit a sheet of parchment paper onto a jelly-roll pan.
• Bury each slice of bacon in the chili and sugar mixture; rub both sides to assure the mixture adheres.
• Lay the bacon strips on the prepared pan.
• The bacon strips may be left flat or twisted two or three times by holding each end to make a candied "stick".
• Bake for 30 minutes without turning.
• Always transfer candied bacon using tongs; the hot sugar can easily burn your fingers.

Steps:

• Preheat oven to 325°F. Cut baguette crosswise into 1/4-inch-thick slices and arrange in one layer on a large baking sheet. Lightly brush slices with oil and season with salt. Toast slices in middle of oven 15 minutes, or until golden, and transfer to a rack to cool completely. Toasts may be made 4 days ahead and kept in a sealable plastic bag at room temperature.
• Seed tomatoes and cut into 1/4-inch dice. Pit and chop olives. Finely chop parsley and shallot. In a bowl stir together all salsa ingredients and salt to taste. Lightly rub toasts with garlic cloves. If using bocconcini, cut into 1/4-inch-thick slices.
• Top each toast with a mozzarella slice and some salsa and garnish with parsley. Canapés may be made 1 hour ahead and chilled, covered.
• Serve canapés at room temperature.

Steps:

• Combine the olive oil, vinegar, garlic, salt, and black pepper in a jar with a lid; set aside. Gently combine the spinach, arugula, tomatoes, bocconcini cheese, and onion in a pretty serving bowl. Shake the salad dressing vigorously to combine, and drizzle over the salad to serve.

Steps:

• In a bowl, gently stir together bocconcini, tomatoes, chopped oregano, red pepper flakes and olive oil until combined. Season with salt and pepper. Spoon onto a platter; garnish with oregano sprigs.