7/24 Chef in the Market Demo: Michael Uhnak, Besaws
July 24, 2010 Chef in the Market Demonstration by:
Michael Uhnak, Besaws
Recipes:
Pork Loin
Potato Salad
Ingredients for Pork Loin:
One 5lb Pork Loin
5 fresh peaches
1 lg yellow onion
1 bunch rainbow chard
3 sage sprigs
salt
pepper
Directions for Pork Loin:
• Roll cut pork loin
• Pit peaches and cut into wedges
• Peel, julienne and place yellow onion in pan
to caramelize
• Rinse chard
• Chop sage
• Lay pork loin out in one layer like a sheet. Season with salt and pepper
• Combine and spread peaches, chard and onions across pork loin sheet
• Roll, tuck and skewer pork loin
• Slice into wheels and sear in a hot pan of oil
Ingredients for Potato Salad:
2 lb baby red or Yukon potatoes
8 cloves garlic
1/8 C extra virgin olive oil
1 bunch spinach
1 pint fresh cherry tomatoes
Salt
Pepper
1 oz white wine vinegar
Directions for Potato Salad:
• Cut potatoes into thin coins
• Saute in olive oil until tender
• Add garlic and caramelize the potato and garlic together
• Add tomato, spinach and add white vinegar, salt and pepper.
• Serve immediately