24 July 2010

7/24 Chef in the Market Demo: Michael Uhnak, Besaws

July 24, 2010 Chef in the Market Demonstration by:

Michael Uhnak, Besaws


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



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



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