Chef Jon Amann

August 5, 2017

Chef Jon Amann

Chef Jon Amann’s BYOB in Downingtown is a mecca for inventive, farm fresh and seasonal cuisine. The award-winning plates at Amani’s BYOB are a testament to chef Jon’s creativity using the area’s bounty. Of course, locally grown vegetables play a huge part in fueling what comes out of chef Jon’s kitchen. Here are his tips for tomatoes and leafy greens, along with his fabulous recipe for Smoked Heirloom Tomato Gazpacho (with blue crab and citrus poached shrimp, too!).

Chef Jon’s Tips for Heirloom Tomatoes and Leafy Greens

Sourcing and Prepping

Avoid brown tips on the leaves and greens with excess moisture when selecting leafy vegetables. The brown is a sign of heat exposure, and too much water will cause the leaves to rot prematurely. With head lettuces such as bibb, iceberg or romaine, look for tight heads—this indicates the lettuce has good yield and was grown in optimal conditions.

Look for good coloration (a sign of ripeness) when selecting heirloom tomatoes. Heirlooms can vary widely in their appearance, so search the variety to see how it should look when ripe.

Also, look for bruises and cracks in the skin, as these should be avoided.

Favorite Cooking Methods

The obvious use for leafy greens is salads, but wilting them can be just as good. Shredded lettuce adds wonderful texture to dishes like fish tacos, or atop a piece of grilled fish. Make sure you slice the lettuce as thin as possible to get the right effect.

Try a simple stewed heirloom tomato broth with fish. You can also make your own heirloom tomato barbecue sauce for basting ribs and chicken on the grill!

Recommended Seasonings and Pairings

Try wilting arugula and serving it with grilled swordfish. Squeeze some fresh lemon juice over the whole plate. The peppery flavor of the arugula complements the char of the grill on the fish perfectly.

Smoking heirloom tomatoes imparts a robust flavor that resonates throughout a dish, and also complements crab and shrimp nicely. Heirloom tomatoes also make a great match for locally grown spicy peppers like serranos.

Try this recipe by Chef Jon Amann:
Smoked Heirloom Tomato Gazpacho, with Blue Crab and Citrus Poached Shrimp

Written by Nathan Greenwood
Photo of Jon Amann by Hoffer Photography

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Ok y’all, @bonappetitmag has put together #aweekendwithoutplastic campaign so I wanted to share my favorite way to store cooking greens like Kale, Swiss chard, Boc name it.
🌱first thing I do is wet the whole bunch of greens
🌱then I take a cotton or linen cloth, and wet the whole cloth too...just soak it and ring it out so it’s soaked through, but not dripping.
🌱for this I’m using a furoshiki cloth from @thekitchengardenseries (Philly based!) that I absolutely adore and use all the time for just about everything in the kitchen!
🌱next just wrap up your greens so they are completely covered. Put your bundle into your fridge, and you’re good!  No plastic!
And perfectly stored greens! The greens will last for a close to a week this way, just re-dampen your cloth if it dries out. We can do this!! Less is more ❤️ #taprootfarmpa #taprootfarmcsa #passionforfoodpassionforsustainability
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