It’s time for a Mighty Good Recipe!

Typically, I delve right into the recipe, but there’s a little back story this time around.

Last weekend, I decided to get up early and hit two local farmers’ markets—the Hillcrest Farmers’ Market and Argenta Farmers’ Market. When I go to markets like these, I never truly have a purpose in mind other than to be open to buying just about anything that jumps out at me.

I go frequently enough now that many of the wonderful vendors are getting to know me, like, for example, Mitchell from Freckle Face Farm. Seeing Mitchell means one thing: the imminent purchasing of a meat product. On this day, I bought two packages of tenderized pork cutlets and then quickly got into my car and headed out across the river to the Argenta District.

The Argenta Farmer’s Market was bustling–this being only its second weekend open of the season. Plus, across the street, the Argenta Market was celebrating its 3rd anniversary and had vendors scattered throughout the store.

With Mitchell’s cutlets as my centerpiece, I set out to find other local items that would pair well with the pork. Once inside the Argenta Market, I took a slight food diversion when I ran into Stephanie Hamling of Southern Girl Soapery. On a side note, please check out Stephanie’s FB page and consider “liking” and purchasing some of her fine soaps. They not only smell wonderful, but they’re also gentle on the skin and look really cool!

Back to the food.

I scanned the shelves and found a jar of War Eagle Mill Vidalia Onion Peach Hot Sauce, as well as a package of six challah hamburger buns from Arkansas Fresh Bakery in Benton.

I was all set. Today’s menu would read: All Arkansas Sandwich

Directions:
Take the cutlets and rinse under water. Pat dry with some paper towels. In the meantime, heat up a ½ cup of vegetable oil in a pan on medium-high heat. In a bowl, add ½ cup of flour and 1 tablespoon of a mixed seasoning of your choice (I used Rendezvous). Take another bowl and add two eggs, salt and pepper…whisk and set aside. Once the oil is hot, dip each cutlet into the egg, then the flour mixture, and set in fryer. Fry each side for approx. 7 minutes. Cut buns in half, add pork, and drizzle with hot sauce.

From the tender pork to the soft buns to the sweet and spicy sauce, I guarantee you’ll love everything about this almost-all-local sandwich.

Time for a Mighty Good Recipe!

Here’s a keeper recipe I concocted after purchasing some wonderful ground veal at the Hillcrest Farmers’ Market from Freckle Face Farm. Ground veal can be found at most major grocery stores, and although the cost is higher, the taste is spectacular!

Ingredients (serves 6)
-1 lb. ground veal
-1 cup Asiago cheese
-1 16 oz. package of penne pasta
-1 small package of Brussels sprouts
-4 cloves garlic
-1 container of baby bella mushrooms
-1 Tbsp canola oil
-Salt and pepper to taste

Directions
1. Prep work: Chop mushrooms. Mince garlic. Cut base of each Brussels sprout, then carefully remove each leaf from the sprout.
2. Boil penne pasta in a deep pot. Drain. Return pasta to pot. Set aside.
3. Brown ground veal in pan on Medium-High until cooked through (about 8 minutes). Remove meat from pan and set aside.
4. Turn burner on High and add the Brussels sprouts and mushrooms to the same pan used for the veal. Cook for 5-6 minutes. Remove from pan.
5. Turn burner down to Medium and add oil and minced garlic to the pan. Cook for 1-2 minutes (being very careful not to burn the garlic).
6. Once the garlic is finished cooking, add it to the pot of pasta. Then add the mushrooms and Brussels sprout leaves. Salt and pepper to taste.
7. Plate the pasta mixture and grate some Asiago cheese over each individual plate.

Enjoy!