The watermelon steak, crispy blood sausage, and mostarda by Kapzak

Chef Jason Kapzak, a true culinary powerhouse and a self-taught revelation! With an insatiable passion for culinary exploration, Jason is always on the hunt for new flavors, innovative ingredients, and surprising techniques to tantalize your taste buds.

But that’s not all—Jason’s journey doesn’t stop in the kitchen! He has also mastered the art of mixology, shaking up the cocktail scene with his boundless creativity and unwavering dedication to pushing boundaries.

WATERMELON STEAK, CRISPY BLOOD SAUSAGE, AND MOSTARDA

• Local blood sausage from the butcher

• One watermelon

MOSTARDA

1. Peel the watermelon and keep the white flesh.

2. Cut it into ½-inch cubes.

3. In a saucepan, add the watermelon, 2 cups of water, 2 cups of vinegar, and 2 cups of sugar.

4. Simmer for at least 2 hours, until the liquid turns into a syrup and the watermelon pieces become translucent.

WATERMELON STEAK

1. Cut the watermelon into slices about 2 inches thick.

2. Season the steaks with salt, marinate them in Acerum Ambré, and let them rest in the refrigerator for 2 hours.

3. Vacuum-seal the steaks.

TO SERVE

1. Frythe blood sausage until crispy.

2. Grill the watermelon steak with a torch or on a grill.

3. Add the mostarda as a side.