Awaiting the ripening of cherry tomatoes.This year I have not had the money to finance my passion for heirloom tomatoes like I have in the past. And this year is the first year I had a digital camera to document my achievements. So this is my achievement this year and my anticipation for the first signs of pink on the sweet little round orbs that are teasing my taste buds.
History can date the tomato back to around the Thirteenth Century, when the natives of Central America began growing and using the tomato as a food source. The Spanish Conquistadors are credited with spreading the tomato, through their ocean voyages, to southern Europe, the Caribbean, and the Philippines; where they eventually distributed themselves around the world. Tomatoes were thought to be poisonous by some peoples because they are classified among the nightshade family of plants. Thought the plant itself is toxic, the fruits are enjoyed both cooked or eaten raw.
Tomatoes are found in so many delicious recipes, you can go for years and make a different dish every night. I have one recipe I love using fresh tomatoes to make a salsa called Pico de Gallo. The recipe follows.
Southwestern Chicken over Pasta Alfredo
with Pico de Gallo
4 Servings Pasta of choice, cooked, drained, cooled and set aside
4 Chicken breasts, boneless and pounded to equal thickness
Blackening spice
Alfredo Sauce
1 quart heavy cream
5 egg yolks
1/4 tsp white pepper
1/4 tsp Kosher salt
1/2 tsp granulated garlic
Parmesan cheese, grated
Pico de Gallo
2 medium sized tomatoes, diced small
1 small onion, diced small
1 small jalapeño, diced small
Small handful Cilantro, chopped
Salt & Pepper to taste
Make Pico de Gallo and set in refrigerator to allow flavors to develop.
Mix together ingredients for Alfredo Sauce, minus the Parmesan cheese and set aside.
Season boneless chicken breasts with the Blackening spice to desired level of heat. Lightly coat the bottom of a heavy skillet with cooking oil and heat to medium high. Place the chicken breasts in the skillet, with the smooth side of the breast down first, and turning to cook the other side. Cook chicken through.
In a separate sauce pan, heat 3/4 of the Alfredo Sauce until it begins to bubble around the edges. Add your pasta and sprinkle some Parmesan cheese in the pan. Make sure you do not overload you pan when completing this step. Make in two batches if necessary. Sauce will begin to thicken, make sure all sauce is heated through and pasta coated. Use reserved sauce if necessary, or store in refrigerator for up to a week to use at a later time. Remove pasta from heat. Sauce will thicken more as it cools.
Arrange pasta on plates, placing chicken on top. Sprinkle additional cheese on top and finish with nice spoonful of Pico de Gallo.
