Today was another beautiful day at the Brookhaven Farmers Market and market goers loved Chef John’s entertaining demo and savory warmed strawberry compote over pork with strawberries from Fitzgerald Fruit Farms and Wastonia and pasture raised pork from Grant Wallace Farm. Below is the recipe so you can make this easy, yet impressive, dish for yourself.
Warmed Strawberry Compote over Pork
1 cup chopped fresh strawberries
3/4 cup minced shallots
1 sprig of thyme
1 tablespoon olive oil
1 tbsp fresh lime juice
1 tbsp good balsamic vinegar
salt and pepper to taste
sugar to taste (depending on the tartness of the strawberries)
chive flowers for garnish (if you want to get fancy)
Combine the first 4 ingredients in a medium hot skillet, sauté until shallots are translucent and strawberries are broken down. Turn off heat and add lime juice and vinegar, a sprinkling of salt and a few grinds of fresh black pepper. Depending on the sweetness of the berries, you can add a little sugar to bring out the flavors. Taste and adjust to your liking. Serve over grilled pork with a few chive flowers for garnish. This savory compote is also great over chicken or fish. Enjoy!
A huge thank you to our vendors from Wastonia, Fitzgerald Fruit Farms and Grant Wallace Farm for supplying the ingredients for today’s demo.
Chef John will be back again next month for another demo using seasonal market ingredients.