Country Dijon Baked Tomatoes Food

BAKED FRIED GREEN TOMATOES

Steps:

• For the tomatoes: Preheat the oven to 375 degrees F. Line 2 sheet pans with parchment paper.
• In a large flat bowl or pie plate, whisk together the flour, 1/2 teaspoon of the salt and 1/2 teaspoon of the Cajun seasoning. Put the breadcrumbs into a second pie plate and season with the remaining 1 teaspoon salt and 1 teaspoon Cajun seasoning. Pour the buttermilk into a third pie plate. Pat the tomato slices dry with a paper towel. Dredge them first in the flour mixture, shaking off any excess, then in the buttermilk, and then finally in the panko, patting to coat completely. Place onto the lined sheet pans, spaced about 1 inch apart. Spray the tops lightly with nonstick spray.
• Bake for about 15 minutes, then flip the tomatoes, spray the tops lightly with nonstick spray, rotate the pans and bake until golden brown, an additional 15 minutes.
• For the Cajun-spiced aioli: Meanwhile, sprinkle the minced garlic with salt and use the back of a knife to press it into a paste. Add the garlic and egg yolk to a stainless steel bowl along with the lemon juice and Dijon mustard; whisk to combine. Combine the oils in a container with a spout that will allow for easy controlled pouring. While whisking constantly, slowly add the oil in a slow steady stream (see Cook's Note). Stir in the Cajun seasoning and add salt to taste.
• Serve the tomatoes on a platter with a bowl of the Cajun-spiced aioli.

BAKED TOMATOES

Steps:

• Preheat the oven to 450 degrees F.
• Slice the tomatoes from core to core. Remove and discard the seeds and juice, and add the tomatoes to a casserole dish. Drizzle with olive oil and sprinkle with salt and pepper.
• Combine the 2 tablespoons olive oil, panko, Parmesan, parsley, garlic, shallots, red pepper flakes and some salt and pepper together in a small bowl. Fill the tomatoes with the panko mixture. Bake 20 minutes. Drizzle with a splash of olive oil before serving.

CLASSIC DIJON VINAIGRETTE

Steps:

• In a small bowl, whisk together the mustard and the vinegar. Slowly whisk in the olive oil to make an emulsion. Season with salt and pepper.

DIJON BAKED TOMATOES

Steps:

• Place tomatoes on baking sheet.
• Sprinkle with salt and pepper.
• Combine remaining ingredients.
• Spread sauce on tomatoes.
• Bake in preheated 500ºF oven 5 to 8 minutes or until heated thoroughly.

COUNTRY DIJON BAKED TOMATOES

Steps:

• In medium saucepan, cook potatoes until tender.
• Drain.
• Mash.
• Add egg, mustard, butter and heavy cream.
• Continue mashing until smooth.
• Slice tops from tomatoes.
• Scoop insides to form shell.
• Arrange in shallow baking pan.
• Fill with potato mixture.
• Sprinkle with crumbs.
• Bake in preheated 450ºF oven 8 to 10 minutes.

DIJON BAKED TOMATOES

Steps:

• 1. Place tomatoes on baking sheet. Sprinkle with salt and pepper.
• 2. Combine remaining ingredients. Spread on tomatoes.
• 3. Bake in preheated 500ºF oven 5 to 8 minutes or until heated thoroughly.

BAKED TOMATOES WITH BACON AND EGGS

Steps:

• Using a sharp knife, cut 1/2 inch top off the stem end of each tomato.
• Discard top end and scoop out pulp from tomato leaving a thick shell.
• Sprinkle inside of tomatoes with salt.
• Invert on a paper towel to drain for 15 minutes.
• Heat a heavy nonstick skillet over medium heat and cook the bacon until crisp.
• Crumble and set aside.
• Whisk together next 4 ingredients with salt and pepper to taste in a bowl.
• Stir in bacon and set aside.
• Arrange tomatoes in a shallow baking pan.
• Place in oven and bake 5 minutes.
• Pour 1 Tbs.
• melted butter in each tomato.
• Fill tomato cavities with egg mixture.
• Top with strips of cheese and bake at 400°F.
• for about 10 minutes or until eggs are just set.

HAM, GRUYèRE, AND TOMATO TOAST WITH DIJON MUSTARD

Steps:

• Preheat broiler. Line a rimmed baking sheet with aluminum foil.
• Spread each toast with mustard, then top each with 1 ham slice and 1 tomato slice. Top evenly with Gruyère and oregano and season with salt and pepper. Arrange toasts on prepared baking sheet and broil until cheese is toasted and bubbling, 3-4 minutes. Serve hot.

TOMATO-MOZZARELLA SALAD DIJON

Steps:

• Beat oil, mustard and lemon juice with wire whisk until well blended; cover. Refrigerate until ready to serve.
• Arrange tomatoes and cheese on large serving platter or 6 individual serving plates; sprinkle evenly with onion and basil.
• Drizzle with prepared dressing. Serve immediately.

BAKED FLOUNDER WITH ROASTED TOMATOES

Steps:

• Preheat oven to 450, with racks in upper and lower thirds. Place tomatoes on a rimmed baking sheet. Sprinkle with 1 tablespoon oil, 1/4 teaspoon tarragon, sugar, salt, and pepper; toss to coat. Arrange tomatoes cut side up. Roast on lower rack until tender, 20 to 25 minutes. (Keep oven on for fish.)
• Meanwhile, make sauce: In a small bowl, whisk together mayonnaise, remaining 1/2 teaspoon tarragon, and lemon juice; season with salt and pepper. Set aside.
• Line a rimmed baking sheet with aluminum foil and brush with oil. In a food processor, place bread, a pinch each salt and pepper, and remaining tablespoon oil; pulse until fine crumbs form.
• Lay fillets flat on prepared baking sheet; season with salt and pepper. Spread top sides with mustard; sprinkle with bread crumbs, pressing to adhere. Bake on upper rack until fish is cooked through and crumbs are browned, 6 to 8 minutes. Serve with tomatoes and sauce.