Chef's Notes:
Any leftovers can be refrigerated for a few days and served with grilled chicken, tossed with a green vegetable, or served with cheese and crackers. Consider doubling the recipe to have plenty to pair with other dishes.
Ingredients:
⅓ cup Shallots 4 ea., minced
1½ Tbsp Granulated Sugar
1½ Tbsp Brown Sugar
⅓ cup Aged Sherry Vinegar
⅓ cup Champagne Vinegar
3 ea. Medium Ripe Tomatoes (peeled, seeded and diced–approx. 1½ cups)
½ Tbsp Freshly Chopped Chervil
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
Procedure:
1. Combine the shallots, sugars, and vinegars in a small saucepan and simmer over very low heat until the mixture has the consistency of syrup (about 45 minutes). Cool to room temperature.
2. Blend in the diced tomatoes, chervil, salt and pepper.
3. Serve at room temperature.
Recipe Type: AuthenticAny leftovers can be refrigerated for a few days and served with grilled chicken, tossed with a green vegetable, or served with cheese and crackers. Consider doubling the recipe to have plenty to pair with other dishes.
Ingredients:
⅓ cup Shallots 4 ea., minced
1½ Tbsp Granulated Sugar
1½ Tbsp Brown Sugar
⅓ cup Aged Sherry Vinegar
⅓ cup Champagne Vinegar
3 ea. Medium Ripe Tomatoes (peeled, seeded and diced–approx. 1½ cups)
½ Tbsp Freshly Chopped Chervil
Pinch Kosher Salt
Pinch Freshly Ground Black Pepper
Procedure:
1. Combine the shallots, sugars, and vinegars in a small saucepan and simmer over very low heat until the mixture has the consistency of syrup (about 45 minutes). Cool to room temperature.
2. Blend in the diced tomatoes, chervil, salt and pepper.
3. Serve at room temperature.
Recipe Author: Chef Nuetzi
Original Photograph By: Capital Grille/Chef Nuetzi
Photograph Retouched By: Recipe Spy
Restaurant: Capital Grille, A national multi-location steakhouse
Source: https://www.thecapitalgrille.com/Facebook/Recipes/07-19_FB_Recipe.pdf