Sunrise Chef: Mark Prostko

Posted: 6:11 PM EDT Oct 03, 2013   Updated: 11:19 AM EDT Oct 04, 2013

Lots of things are happening at the Weaversville Inn and Jessica's Tea Room in Nazareth-- lots of "haunting" things. 

Learn more about the "Lizzie Borden Dinner" on October 12th and a Murder Mystery Dinner with a Monster Mash theme on October 19th from chef Mark Prostko on 69 News at Sunrise.

Grilled Shrimp and Edamame Bean Salad

Serves 4
16 large shrimp, grilled
8 ozs. mesclun salad greens

Edamame Salad:
¼ cup each of shelled edamame beans, sweet corn, cooked black beans and diced red pepper. Toss together in a medium bowl. Set aside.

Sherry Vinaigrette:
2 Tbsp. sherry vinegar
6 Tbsp. salad oil
½ tsp. salt
¼ tsp. ground black pepper
1 Tbsp. minced onion
1 tsp. chopped fresh thyme

Whisk all ingredients together in a small bowl, pour over bean salad. Set aside.

16 crostini crackers
4 ozs. crumbled feta cheese
8 ozs. mesclun lettuce mix

Divide and top each cracker with an equal amount of feta cheese. Bake in a 350 degree oven for 10 minutes.

Tomato Basil Dressing:
1 cup mayonnaise
¼ cup buttermilk
¼ cup of canned chopped tomatoes
1 Tbsp balsamic vinegar
1 Tbsp finely sliced fresh sweet basil
Salt and pepper to taste

Place first four ingredients in the bowl of a food processor, blend until combined. Tomatoes may have visible pieces. Fold in sweet basil, adjust seasoning. Pour into small container and set aside.

To assemble:
Place 2 ozs of greens on each plate.
Arrange 4 grilled shrimp on each plate
Arrange 4 feta cheese croutons on each plate.
Divide bean salad four ways and place over greens in the center of the plate.
Lightly dress each salad with tomato dressing

Transylvanian Stock Pot

Serves 4
2 lbs of cooked pot roast, divided in four
8 ozs. smoked garlic sausage, sliced
½ cup pearl onions
½ cup large diced carrots
½ cup large diced celery
1/2 cup diced tomatoes
2 tsp chopped garlic
2 Tbsp salad oil
2 cups of brown sauce (gravy)
2 bay leaves
1 cinnamon stick
3 whole cloves
3 cups prepared mashed potatoes kept warm.

In a medium sauce pot over medium heat add salad oil. Add onions, celery and carrots, sauté and stir until lightly browned.

Add smoked sausage, stir and cook till lightly browned. Add garlic, stirring constantly for one minute. Add tomatoes and gravy. Place bay leaves, cinnamon and cloves in a sachet and add to the pot.

Allow to simmer on low heat for 20 minutes. Carefully place pot roast in sauce. Cover and continue to simmer for 30 minutes to allow flavors to combine.

Carefully remove beef, slice or cut into large pieces divide among four bowls with prepared mashed potatoes. Ladle aromatic gravy over the beef and potatoes, serve.