UBS In Person Cooking Class: Seared Beefsteak Tomato with Tamarind Sauce

NOTE: This event is for UBS employees only. Be sure to register using your ubs.com email address. One registration per employee please.

This event is optional and not firm-mandated.

Please note our attendance policies:
Sign Ups: Eventbrite sign-ups are limited to one in-person class sign up per week per person.
No-Shows: Please cancel if you are unable to attend or you will be marked as a ‘no show’. After five no-show’s without notification, access to further classes will be paused for 30 days.

Seared Heirloom Tomatoes, Pan Fried Crostini, Warm Tamarind Vinaigrette

Serves 4

8 Slices of sourdough boule

Extra virgin olive oil

3 cloves garlic

2 avocados, pitted, sliced thinly, skin removed

16 slices heirloom tomatoes, use a variety of colors, red, yellow, green, brownish red

Kosher salt & fresh cracked pepper

4 tablespoons unsalted butter

⅓ cup shallot, fine dice

1 tablespoon ginger, minced

1 tablespoon garlic, minced

1-2 teaspoons Sambal oelek

2 tablespoons soy sauce

½ cup tamarind concentrate

1 tablespoon worcestershire sauce

3 tablespoons honey

¼ cup picked cilantro leaves

¼ cup picked thai basil leaves

¼ cup watercress, leaves picked

2 tablespoons cashews, roasted and chopped

1 tablespoon sweetened coconut flakes, toasted

1. Place a large skillet over medium heat and add a 3 second squeeze of extra virgin olive oil. When the oil is shimmering but not quite smoking, about 20 seconds, place 3 slices of bread and toast until brown and crusty, 2-4 minutes. Flip and repeat on the 2nd side.

2. Remove the bread from the skillet and add 3 more slices to the skillet. Add more oil if needed. While the 2nd batch of bread is toasting, take a garlic clove and rub all over the crostini that you cooked first. Flip and toast the 2nd batch of bread. Remove when brown and crusty on each side and add the last batch of bread. Rub garlic over the 2nd batch of bread and toast the last two pieces of bread on each side. Remove and rub with garlic.

3. Pat the slices of tomato with a paper towel and season with kosher salt and fresh cracked pepper. If necessary, add a 1-2 second squeeze of olive oil to the pan, turn the heat up to high, and gently add 6 slices of tomato, season side down, to the pan. Season the 2nd side. While the tomatoes are searing, add a ¼ of an avocado to each piece of crostini. When the tomato is beginning to brown, gently flip them over and sear the other side until brown, about 3 minutes total. Remove tomatoes from the pan and add 6 more slices to the pan, season side down. Season the 2nd side. Place 2 slices of seared tomato on each crostini.

4. Flip the tomatoes in the pan and remove when brown on the 2nd side. Place on crostini and slide the remaining uncooked slices of tomato into the pan, season side down. Season the 2nd side. When brown on each side, place on the remaining crostini.

5. Using tongs, wipe out the skillet with a wad of paper towels and turn the heat down to medium low and butter. When butter is melted, add shallots.

6. When the shallots are softened, about 2 minutes, add ginger and garlic, cook until fragrant, about 30 seconds, and add soy, tamarind, worcestershire, honey, and if desired, sambal. Bring to a simmer and turn off the heat. Drizzle the sauce evenly over the crostini.

7. In a small mixing bowl, combine cilantro, thai basil, watercress, cashews, and coconut. Mix thoroughly and sprinkle evenly over the crostini.