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Sunrise Chef: Mark Prostko

Published On: Apr 25 2014 07:24:54 AM CDT
Updated On: Apr 29 2014 08:14:36 AM CDT

Sunrise Chef Mark Prostko

There's always something happening at Jessica's Tea Room in Northampton! Chef Mark Prostko and his assistant Jessica Caley joined 69 News at Sunrise Friday morning for delicious food and information about lots of fun upcoming events at the Tea Room.

April 26th - The Barrel House Brothers with Prohibition Era Jazz
May 3rd - Music with Corinne Mammana and Frank DiBussolo.
May 10th - Music with Chris Cummings Standards Trio.
May 11th (Mother's Day) - Reservations suggested
May 30-31 - Our Ghost Dinner with local Psychic Medium, Lauri Moore and Lights Out Paranormal Investigating group will help us host a "Ghosts of The Weaversville" Dinner. They are investigating the Inn and other investigations in the area.

Bruschetta Salad

2ozs. Dibruno Brothers Fresh Mozzarella Cheese, large diced
1 plum tomato, halved, seeded and diced
6 quarters of artichoke heart
6 black olives, halved
¼ cup of homemade croutons
2 tsp. fresh chopped garlic
Extra virgin Olive oil
2 tsp fresh chopped herbs- basil, oregano, rosemary, chive
2 ozs mixed salad greens
Balsamic syrup, as needed

Arrange salad greens on a dinner plate. Place in refrigerator to stay chilled while you prepare the salad.
Heat a sauté pan with olive oil, until hot but not smoking. Working quickly, add chopped garlic, cook but do not let it brown. Add the vegetables, heat thru for about a minute. Add the croutons and fresh herbs, toss quickly and take off the heat. Add the mozzarella, toss quickly as to not melt the cheese, just warm.
Remove the greens from the refrigerator, Place warmed ingredients over the greens, drizzle with balsamic syrup and serve.

Limoncello Shrimp

6 Large Shrimp
2 tsp. canola oil
Flour for dusting shrimp
2 tsp. minced onion
1 tsp. capers
1 plum tomato, halved, seeded and diced
2 canned artichoke hearts, quartered
Limoncello liqueur
3 Tbsp heavy cream
3 Tbsp shrimp broth, or substitute chicken broth
Lemon juice
Salt and pepper, as needed
1/3 cup prepared risotto

Pat shrimp dry, season with salt and pepper, lightly coat with flour.
Heat a medium sauté pan with the canola oil. When pan is hot, add shrimp. Cook on one side for about 1 ½ minutes. Turn shrimp add onion and cook for 1 minute, add capers continue cooking for approximately 20 seconds. Pull pan away from flame of the stove and add about 2 Tbsp of Limoncello liqueur. Return to stove being careful as the spirits may ignite. Add tomatoes and artichokes, cream and broth. Let the liquids reduce for about a minute to form a sauce. Season with salt, pepper and a squeeze of fresh lemon juice. Serve over warmed risotto.

Key Lime Pie

For the filling
14 oz can of sweetened condensed milk
3 egg yolks
½ cup of key lime juice
For the crust
7 chocolate wafer cookies
2 Tbsp melted butter
5” tart shell

Preheat oven to 350 degrees. Pulverize cookies in a food processor to fine crumbs. Add melted butter and process again just to blend. Press crumbs into tart shell. Bake for 7 minutes. Place in refrigerator til thoroughly chilled.
For the filling, combine all three ingredients in a medium bowl and blend till smooth. Pour into chilled shell and bake in a 350 degree oven for 15 minutes. Allow to set to 10 minutes, then chill completely. Carefully remove tart shell rim and cut into wedges for serving.