Tuesday, November 8, 2011

Mike Dean's Yellowstone Stuffed Tomatoes

                                      Mammoth Hot Springs, Yellowstone National Park

When noshing with the Yellowstone National Park execs at Mammoth Hot Springs Lodge, I asked for two other recipes. The secret of the delicious vegetarian stuffed mushrooms went with the chef who prepared them then left for another cooking opportunity elsewhere.

However, the stuffed tomatoes came from the creative mind of Mike Dean, executive sous chef for Yellowstone National Park Lodges. Once again, it was from a made-on-the-spot, no recipe inspiration, but here's how he did it.

Mike Dean's Yellowstone Stuffed Tomatoes

Hollow out cherry tomatoes with a small melon baller.

Mince some garlic and shallots then sautee them in a little olive oil seasoned with salt and pepper. Allow to cool.

For the filling, start with a creamy chevre-style goat cheese, preferably from a local producer. Whip the goat cheese until smooth then fold in the sauteed garlic and shallots as well as some chopped fresh thyme, parsley and basil. Pipe the cheese mixture into the hollowed tomatoes.

Before serving, roast the pan of tomatoes at 400 degrees for a few minutes to warm the tomatoes and soften the cheese filling.

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