ShawneeDispatch.com

The Shawnee Town Museum’s speaker series continues Tuesday at 7 p.m. with “From Farms to Forks,” a presentation by Chef Mark Mollentine.

Mollentine founded KC Food Artisans, an association of local food producers. This focus on local food will be the theme of Mollentine’s presentation Tuesday as he’ll discuss how American families in the 20th century moved from growing their own food to relying on supermarkets and processed food.

Mollentine will also look at how small farms once sustained the country before larger farms led to today’s industrial agriculture.

Mollentine sees that trend as beginning to reverse, however, as he will touch on the movement that has seen families increasingly returning to serving home-grown or locally-grown produce.

Mollentine won’t come empty handed. His presentation promises to feature samples of home-grown food he has prepared.

Mollentine also heads Chef Mark’s Kitchen, which offers Chef Mark Alan’s finishing and flavoring sauces, seasoning blends and instant sauce/gravy mixes.

His resume includes numerous local television appearances and executive chef roles, including owning a catering business and restaurant at Shawnee’s Governor’s Meeting House.

Fresh recipes from Chef Mark Mollentine

Sautéed Balsamic Brussel Sprouts

With this recipe people will be asking you what culinary school you went to. Serves 4

Ingredients:

1 lb. locally grown brussel sprouts

1 tsp. salt

2 Tbsp. olive oil

1/2 medium locally grown red onion

1 Tbsp. balsamic vinegar

Salt & pepper to taste

Directions: Boil 2 quarts water in a sauce pan. Add 1 tsp salt and the brussel sprouts and lightly boil for 5 minutes. Drain well, let sprouts cool enough to handle and cut each in half, longwise. Cut onion into thin strips about 2 inches long. Heat oil in large skillet over medium-high heat. Add onions and saute for 2 minutes, then add sprouts and saute for 2 more minutes. Turn off the heat and stir in the balsamic vinegar. Salt and pepper to taste.

Eggplant Sauté with Italian Sausage, Peppers & Onion

This easy-to-make recipe has an authentic Italian flavor and tastes like a million Lira! Great with a simple salad and garlic bread. Serves 4.

Ingredients:

2-3 Tbsp. olive oil

1 lb. mild Italian sausage links

1 locally grown eggplant

1/2 white locally grown onion

1 locally grown red pepper

10.5 oz. Chef Mark Alan’s Red Pepper Aioli Sauce

4 ounces shredded mozzarella or other white Italian cheese

Salt & pepper to taste

Directions: Slice the sausage into 3/4 inch pieces. Trim off the top of the eggplant and dice the rest into 3/4 inch cubes. Dice the onion and red pepper into 1/4 inch pieces. Heat the olive oil in a large skillet over medium-high heat. Add the sausage and cook until about halfway done. Add the eggplant, onion & pepper and continue to sauté until the vegetables begin to soften. (approximately 3 minutes) Turn the heat down, add Chef Mark Alan’s Roasted Red Pepper Aioli and heat for another 2 minutes. Salt and pepper to taste. Turn off the heat and top with the shredded cheese. Let melt a minute and serve.

Best-Ever Grilled Onion

Ingredients:

4 white locally grown onions

8 slices bacon

2 Tbsp. Chef Mark Alan’s Roasted Herb Seasoning Blend

Directions:

Remove any dry skin and both ends from the onions. Sprinkle onions all over with Chef Mark Alan‘s Roasted Herb Seasoning; wrap two slices of bacon around each onion, wrap in foil, gathering at the top and twisting to seal. Cook in closed grill for about 1 to 1 1/2 hours over medium indirect coals. Open foil 10 minutes before serving and leave on the grill for more smoked flavor.

Gingered Mixed Melon with Coconut

A terrific summer side dish or an excellent, cooling dessert. Makes 6 servings.

Ingredients:

3/4 cup water

1/2 cup sugar

Zest from 1 Lemon

Juice from 1 lemon

2 teaspoons finely chopped fresh ginger

4 cups fresh local melon chunks (honey dew, casaba, athena, etc.)

1/4 cup flaked coconut

Directions:

In a small saucepan over medium heat, combine water, sugar, lemon juice and ginger. Bring just to a light boil, then reduce the heat to low and simmer, uncovered, for 5 minutes. Remove from heat; stir in lemon peel and let cool to room temperature. Strain off and discard the chopped ginger and lemon peel. Pour approximately 3/4 of the ginger syrup over the melon, stirring gently to coat. Cover and refrigerate for 2 hours. Set aside remaining syrup to use for serving. To serve, drain melon and spoon into bowls with a drizzle of the remaining ginger syrup. Sprinkle with coconut.

Grilled Lemon-Okra

This is NOT your Grandma's Okra!

Cut the ends of the okra off very near the stem. Mix 1 tsp. Chef Mark Alan Lemon Rotisserie Seasoning (or a high-quality lemon pepper) into 1/4 cup olive oil and marinate 1 pint of okra for a minute. Grill on medium-high heat for 3-4 minutes, turning once, until lightly browned, but still firm. Serve warm.

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