You are here

Home Blog

Talk of the Town

Submitted by mary on Tue, 08/27/2013 - 4:20pm


One of Nashville's top-rated weekday show's is New Channel 5's Talk of the Town. Music City Center Chef, Max Knoepfel, was guest chef last Friday and demonstrated a wonderful recipe for host Meryll Rose. The recipe was a Summer Squash Ratatouille that can be made as a side dish or as a great base for meat. The finished product is pictured below with a delicious cut of pork belly on top.
 


Chef Max also brought along various desserts from the MCC kitchen that were DIVINE. The Channel 5 crew loved every bite of the chess pie, tiramasu, chocolate marshmallow browie, and lemon bars.
 

 

In case you want to try one of Chef Max's creations, here is the recipe for the Summer Squash Ratatouille. I personally made it this weekend and it was delicious.


Middle Tennessee Summer Squash Ratatouille


Prepared for 4 People


Ingredients List:


Chef Max's note: The Bounty of the middle Tennessee region and its farms offer great Squash and Zucchini, onions and Farm grown Peppers
 

  • 1 large green zucchini squash, halved and cut into 1/4-" slices
  • 1 large yellow squash, halved and cut into 1/4-" slices
  • 1/2 cup spring onions, sliced
  • 2 red peppers, cut into medium dice
  • 3 Tbsps. Extra Virgin olive oil
  • 5 cloves garlic, sliced
  • 3/4 cup Diced Fresh Tomato
  • 1 Tbsp. sugar or Sorghum
  • 1/4 cup red wine vinegar
  1. Place the peppers over an open flame and, once the skin has been charred on all sides, place in a small bowl; wrap and let sit to steam.
  2. When cool, peel off charred skin and remove seeds; dice the flesh.
  3. In a small saucepan, add 2 Tbsps. olive oil; sauté zucchini and squash on high heat until lightly golden, about 3 to 4 minutes; add onions and garlic; continue sautéing until softened; add red pepper, tomato, sugar, and vinegar; bring to a simmer; cook for a few minutes, until the squash is lightly tender.


The Bounty of this dish is that you can add or substitute vegetables growing in your Summer garden, Pole Beans, Eggplant, Assorted Peppers, Heirloom Tomatoes, Green Tomatoes.


Use this simple but delicious dish as a base for a grilled Fish, a Steak or a BBQ Protein


Enjoy your summer cooking!! Thank you to Chef Max and Talk of the Town!

Back to Blog