Jessica Carnes, executive sous chef at Élevage at the Epicurean Hotel in South Tampa, demonstrates a summer recipe in an interview with Weekend Action News anchorwoman Lindsay Logue.
Check out the interview on ABCActionNews.com.
Here are Carnes' recipes:
Poppy Seed Dressing
¾ cup mayo
¾ cup sour cream
2 tbsp sugar
¼ cup maple syrup
6 tbsp cider vinegar
2 tsp blanched poppy seeds
1 tsp ground white pepper
Blanch poppy seeds in boiling water and allow to cool completely mixing them into the rest of the ingredients. Add salt as needed.
Gazpacho
10 beefsteak tomatoes, cut into quarters
1 seedless cucumber, thick slices
1 red bell pepper, seeded and cut into large chunks
1 jalapeno, stem removed, seeds intact, cut into large chunks
8 cloves of garlic, rough chop
8 piquillo peppers
1 large sprig of basil
2 sprigs of oregano (stems removed)
1 cup toasted almonds
1 cup sherry vinegar
¼ cup olive oil
¼ cup salt
1 pint water
1 tsp paprika
1 tsp Aleppo pepper
Throw all ingredients into a blender and puree until thoroughly mixed (can still be a little chunky). Wrap, refrigerate, and allow to marinate overnight. Return mixture to blender and puree until completely smooth. Check the seasoning for salt and add more sherry vinegar as needed. Serve cold
