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Cooking on the Wild Side with Kirt Martin
Pork Sirloin Cutlet over Vegetable Latke with White Cheddar Cheese Sauce
Posted on: October 10, 2007
Vegetable Latke
1 qt Idaho potatoes; shredded
3 each egg; slightly beaten
1/4 cup fresh parsley; chopped
1/4 cup red onion; chopped
1-1/2 cup fresh cut corn
2 cups zucchini; shredded
1/4 cup green onion; sliced
1 cup pancake flour
1 tsp. Salt
1/2 tsp. fresh ground pepper
1 cup milk; or as needed
Fold in all ingredients fold to just mix. In a medium high heat saute’ pan add butter and with a spoon place about a 1/4 cup of batter in the pan and spread out to cook, turning once.
White Cheddar Cheese Sauce
2 tablespoon Butter
1- 1/2 oz mushrooms; sliced
1/8 tsp. garlic; minced
1/2 tsp. shallot; minced
1- 1/2 tsp. brandy
1/2 cup heavy cream
1- 1/2 oz cheddar cheese; grated
salt and pepper; to taste
In a sauce pan saute the mushrooms in butter until caramelized, add the garlic, shallots and brandy, saute another minute and add the cream continue to cook for about 2 minutes, add the white cheddar cheese, salt and pepper to taste. Yield 5-1/2 oz. = 5-1 oz. servings.
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About Kirt Martin
Kirt Martin’s passion for cooking is reflected in the ordinary to the extraordinary. His enthusiasm for cooking was first influenced by his French grandmother’s cooking of wild game and by his mother who is an incredible pastry and cuisine chef.
Characteristic of his generation, Kirt toured the Gulf of Tolkin in Viet Nam with the U.S. Navy, expanding his culinary horizons in every port of call. After completing his tour of duty, he took the helm as the third generation in the family’s restaurant for almost 2 decades drawing acclaim from food critic Oliver Town as “An Oasis in Southern Minnesota’s Dining Desert”. Eager to embrace new challenges Kirt moved to Idaho in 1988 falling in love with the beautiful scenic wilderness, abundant wildlife and the people of the Magic Valley.