Cooking Demonstration
Recipe of the Market
All cooking demonstrations are presented by chefs from locally-owned, downtown eateries and catering companies. Demonstrators are given $20 the morning of the market, and then invited to shop for ingredients to use in their recipe.
Try this recipe! Print this, and other Downtown Farmers' Market Cooking Demonstration Recipes listed as "resources" below.
Buffalo Bratwurst
Chef Monkut Sayasit, Vinos
Chef Mon prepared two-ways poached in widmer pale ale beer and grilled with a wild mushroom and bell pepper ragout finished with red wine sauce at our August 20th Downtown Farmers' Market.
Ingredients:
4 buffalo brats
1 red and green bell pepper
5 oz. of wild mushrooms (oysters, shiitakes, enoki, etc.) or just button
1 bottle of widmer beer or any kind of pale ale beer
1 cup of red wine
1 cup of port wine
1 cup of slice red onion or yellow
¾ cup of heavy cream
1 Ts of fresh minced shallot
1 Ts of fresh minced garlic
2 oz. of olive oil
2 oz. of butter
1 ts of minced fresh rosemary
1ts of minced fresh thyme
Salt and pepper to taste
Directions:
1. Pour beer in a pan bring to medium high heat add the buffalo bratwurst along with ½ c of slice onion, 1 ts of garlic and shallot along with pinch of salt and pepper cook for about -5-6 minute and take it out put on the grill and cook for about 3-5 minute on high heat on each side reserve
2. Put 2 0z. of olive oil in a sauté heat until heat hot add fresh garlic, shallot, bell peppers, wild mushrooms, onions, cook for about 5 minutes or until bell peppers and mushrooms is caramelized and then deglazed with beer and heavy cream reduced for a couple of minute and then add butter, fresh thyme and rosemary season to taste with salt and white pepper
3. Combine port wine and red wine reduced until syrupy or when it coats the back of a spoon
4. To serve put the ragout on the bottom of the plate topped with the brats and drizzled with the red wine sauce and the reserved ragout sauce
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