To make this collaboration even more mouth watering, shop at the Main St Farmers Market and receive a complimentary beer ticket to use that day at Chattanooga Brewing!
Chef Derek has generously shared some of his recipes this week. The first uses a variety of mushrooms from Possum Bottom Farms, and the second, Brussels sprouts from Fall Creek Farms. Thanks Derek!
Sautéed mixed mushrooms:
Use a desired mix of about 3 oz mushrooms per serving.
Trim stems and clean any visible dirt from mushrooms.
Heat a skillet on medium heat, add some oil to the pan, and sauté mushrooms until cooked through and caramelized. Finish with salt and pepper, a cube of butter, and fresh herbs.
Crispy Brussels sprouts:
Trim the ends of Brussels (use about 4 oz per serving) and cut in half lengthwise
Fry in deep fryer at 300 degrees for 2-3 minutes depending on size
Drain oil and transfer to mixing bowl
Toss with salt and pepper, grated cotija or Parmesan cheese (or use Gruetli once available this summer)
Serve with malt aioli
- 3 cloves garlic (or more, to taste)
- 2 tablespoons oil (canola, olive, or a combination)
- 1 cup mayo
- 2 tablespoons Dijon mustard
- 1 ½ tablespoons malt vinegar
- ¾ teaspoon black pepper
- ¾ teaspoon lemon juice
- ¾ teaspoon kosher salt
Simmer garlic over low heat until slightly browned but soft.
In a bowl, mix remaining ingredients.
Place mayo mixture in processor with roasted garlic and blend slowly adding roasted garlic oil until emulsified.