The fourth edition of the FMC is brought to you by Mon Sayasit, the head chef at Daniel Arthur’s. A self proclaimed pork lover, Sayasit was inspired by some fresh mini peppers that he found at the Cedar Rapids farmer’s market. Sayasit found four uses for the peppers, and two ways to fit pork into the meal.
Intrigued?
Check out the video to see his three fresh dishes for $20, and a plate that will now be known as the “surf board.”
You might also be interested in:
- Farmers Market Challenge: Her Soup Kitchen
- Farmers Market Challenge: Linn Street Cafe
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All recipes by Sayasit:
Gazpacho
½ c of breadcrumbs
1 tomato
1 cucumber
5 baby red bell pepper
¾ c of red wine vinegar
½ c of olive oil
¾ c of sherry
Salt and pepper to taste
1 piece of crostini
Pinch of crab meat (optional)
Combine the 1st 8 ingredients together in a blender and blend until smooth. Strain with a china cap, garnished with crostini and crabmeat and a drizzle of olive oil.
Stuffed Baby Bell Peppers with Coulis
For the peppers:
4 baby bell pepper
Olive oil
6 pork sausage links
¾ c of Parmesan cheese
¾ c of fresh onion
1ts of granulated garlic
1ts of onion powder
1ts of 5 spice
Salt and white pepper to taste
Toss the peppers with olive oil salt and pepper, roast in the oven @ 350 degrees for about 10 minutes, or until soft.
Reserve until needed.
Sauté sausages and onion in a pan, season with salt, white pepper, granulated garlic, onion powder, and 5 spice cook until done and put in a blender. Add cheese and puree until smooth.
Stuff the pepper with the sausage mixture and bake for about 10 minute @350, or until soft.
For the Coulis:
1 tomato
4-5 baby bell peppers
1/2 c of chicken stock
1/2 c of white wine
1 ts of fresh garlic
Salt and pepper to taste
Combine everything in a saucepan, cook on medium heat until peppers and tomatoes are soft. Put in a blender and puree until smooth. Strain with a china cap, salt and pepper to taste
Pork Sausage Entrée
For the sausage:
6 pork sausage links
Salt and white pepper to taste
1 ts 5 spice
1 ts granulate garlic
1 ts onion powder
1 ts of ground fennel
5-6 baby purple Peruvian potato
Season the sausages with salt, pepper, granulated garlic, 5 spice, onion powder, and fennel, let it rest for about 10 minutes and grilled for about 5-6 minutes.
Season the potato with olive oil, salt and pepper bake in the over @350 degrees for about 10-15 minutes or until the potato is soft, reserve until needed.
For the Kim Chi:
1 cucumber
5-6 baby bell peppers
1 c of sugar
1 c of vinegar
½ c of sambal chile sauce
2 TS of salt
Combine the vinegar, sugar, salt and sambal in a small pot and cook on medium heat for 10 minutes or until the sugar is dissolved. Mix in the rest of the vegetables and let it marinate for a half hour, reserve until needed.
For the puree:
1 eggplant
10 piece of purple potato
Salt and pepper to taste
½ c of heavy cream
½ c of chicken or veggie stock
Toss the eggplant with olive oil and season with salt and pepper. Roast in the oven for 15 minute @350 degrees or until soft.
Toss the potatoes with olive oil and season with salt and pepper. Roast in the oven for 10-15 minute @350 degrees or until soft.
In a blender combine the potato, eggplant, veggie stock, and heavy cream. Puree until smooth and strain with china cap, season with salt and pepper.
