Martha Stewart Living Radio: The Radio Blog

Burrata and Drinks, Oh My!

Posted by

Today the "Morning Living" team welcomed in the weekend, with a burrata appetizer and delicious cocktails.

Back
1 of 6
Burrata with Heirloom Tomatoes, Whole Tapenade and Grilled Bread by Manuel Trevino

1 Burrata with Heirloom Tomatoes, Whole Tapenade and Grilled Bread by Manuel Trevino

Olive and caper tapenade enjoyed with the burrata

2 Olive and caper tapenade enjoyed with the burrata

Heirloom tomato basil salid enjoyed with burrata

3 Heirloom tomato basil salid enjoyed with burrata

Belinda Chang's in studio set up.

4 Belinda Chang's in studio set up.

Pineapple Mint Caipirinha by Belinda Chang

5 Pineapple Mint Caipirinha by Belinda Chang

Belinda Chang's Rum Swizzle

6 Belinda Chang's Rum Swizzle

Starting us off was this week's “Fast and Fancy” chef,  Manuel Trevino.  The executive chef of Marble Lane in New York City's Meatpacking District, Manuel was featured on the fourth season of Bravo's Top Chef, and is the protégé of chef Mario Batali. Today he brought to the studio burrata cheese, a sweet heirloom tomato salad, and tapenade, all on top of grilled bread. It was delicious!   

Our second guest was Belinda Chang, the beverage director of Culinary Concepts Hospitality Group. Belinda manages the beverage menus for the 15 properties Culinary Concepts owns, and won the 2011 James Beard Award for “Outstanding Wine Service."  She treated us to a Rum Swizzle and a Pineapple Mint Caipirinha. 

Be sure to check out the recipes below for Manuel's Burrata treat and Belinda's cocktails.

Burrata with Heirloom Tomatoes, Whole Tapenade and Grilled Bread
Manuel Trevino, Marble Lane NYC

Ingredients:
1 ball  burrata
ExtraVirgin Olive Oil you can find
Aged balsamic (can also use a balsamic glaze)
Crusty bread for grilling
1 pound  Heirloom tomatoes
Coarse Sea salt
Cracked black pepper
Fresh basil chiffonade

Whole tapenade:
1 cup pitted mixed olives, roughly cut
2 anchovy fillets, mashed into a paste
1 small clove garlic, finely chopped
2 tablespoons capers, rinsed
2 to 3 fresh basil leaves, chiffonade
About 25 leaves parsley, roughly chopped
1 tablespoon freshly squeezed lemon juice
2 tablespoons extra-virgin olive oil

Directions:

  1. Take a long slice of bread about 1 inch thick.  Dress with extra virgin olive oil, salt, and pepper, then place on a grill to toast.
  2. Dice the tomato into large pieces, toss w basil, salt, pepper and extra virgin olive oil.
  3. Place the bread on a plate, top with tomato mixture. Place burrata on top of bread/tomatoes.
  4. Season with salt, pepper, extra virgin olive oil, then place tapenade around the bread on the plate with a spoon to garnish the dish.  Dress with balsamic.  Enjoy!

Rum Swizzle
Belinda Chang, Culinary Concepts Hospitality Group

Ingredients:  
2 ounce Rum
1 ounce Fresh Lime Juice
.75 ounces Simple Syrup
2 bar spoons Raw Sugar
8 mint leaves
6 dashes Amaro
Garnish with a BIG Mint Sprig (de rigueur).

Directions:

  1. Build this drink in a Collins glass. Gently muddle Mint with Sugar and Simple Syrup.
  2. Jigger Chartreuse liqueur and Falernum syrup into glass and fill ¾ of cup with crushed ice.
  3. Swizzle until the glass is well frosted. Fill with crushed ice.
  4. Dash Amaro and garnish with Mint.

Pineapple Mint Caipirinha
Belinda Chang, Culinary Concepts Hospitality Group

Ingredients:
2 ounce Cachaca
1/2 of a Fresh Lime, cut for muddling
4 chunks Fresh Pineapple
8 Mint Leaves
1 slice Jalapeno – no seeds
2 bar spoons Raw Sugar

Directions:

  1. Add Sugar, Fruit and Mint to the Metal Tin to muddle.
  2. Add Cachaca and Ice Cubes and hard shake.
  3. Add Jalapeno and shake once more. Pour into chilled rocks glass.
  4. Garnish with Pineapple.

Comments (1)

  • Rum Swizzle recipe above is incomplete. Directions include Chartreuse and Falernum but they are not listed in the ingredients!?!? Chartreuse might roughly translate into Amaro, but the amounts (jigger - how much vs. dash) are way off. And for certain Falernum is not simple syrup. Can anybody edit and resubmit???

Post a comment

Comments are moderated, and will not appear on this weblog until the author has approved them.