KDRV Ulimate Thanksgiving Holiday

Even though the holiday is over and gone I thought it would be worth posting a short cooking segment I did with KDRV titled Ultimate Thanksgiving Holiday.  We had a good time and I think the crew enjoyed the meal we prepared. Check out the short video with the link above! Here is the recipe for the Turkey Piccata I made on the show:

Ingredients:

4 medallions of turkey breast, 2 to 3 oz each, pounded thin
1/3 cup olive oil
½ cup flour (for dredging medallions)
1 teaspoon chopped shallots
3 mushrooms, thinly sliced
2 oz white wine
2 oz Marsala wine
4 oz chicken stock
1 Tablespoon chopped parsley
The segments of 1 lemon
1 Tablespoon dried cranberries
1 Tablespoon capers
1 Tablespoon whole unsalted butter
Salt and pepper

Method:

In a large sauté pan, heat the olive oil on medium high.

While your pan comes to temperature, lightly dredge the turkey medallions in flour. Pat off excess flour.

When the oil runs quickly across the pan when slightly tilted, add the medallions to the sauté pan.

Cook the medallions until they are nicely browned and turn with a pair of tongs or spatula. Add the shallots, mushrooms and a pinch of salt and pepper.

Allow the ingredients to cook together for 2 to 3 minutes or until the mushrooms begin to soften.

Add the white wine, Marsala wine, chicken stock and parsley. Continue cooking on medium high heat until the liquids reduce by about half to a nice sauce consistency.

Add the lemon (NOTE: more or less lemon is certainly optional; one would need to balance the salt and citrus flavor accordingly), cranberries, capers and stir in the whole butter while removing the pan from the heat.

Adjust salt and pepper and serve as individual portions or together as a family style or shared meal.

Gazpacho

The Jacksonville Inn has a long standing history of serving uniquely prepared dishes using ingredients sourced locally from farms and producers all over the Rogue Valley.  As an exclusively Oregon trained chef, this is just to my liking.  That is to say, I wouldn't have it any other way!

Gazpacho

For the gazpacho we took full advantage of a nearly miraculous tomato harvest here in southern Oregon.  Summer was a little late getting here, but when it did it brought an abundance of local heirloom tomatoes that I was still serving at the Inn all the way to November.  The gazpacho is made with local field tomatoes, cucumbers, Russian peppers and cilantro, all from Seven Oaks Farms, outside of Central Point.

Back in Southern Oregon

I am thrilled to have received the appointment as Executive Chef at the prestigious Jacksonville Inn located in the heart of Southern Oregon's wine country.  Located in the town of Jacksonville, the Inn has long been the top culinary landmark in the Rogue Valley.  There have been many talented chefs leading the culinary team over the decades and I am proud to hold the position and carry on the exceptional food tradition at The Jacksonville Inn.

Taking over in the heart of the summer months, the busiest time of year, was a unique challenge that allowed me to immerse myself in the functions of the restaurant that serves breakfast, lunch and dinner, as well as a wonderful Sunday brunch and a tremendous amount of catered events and private parties.

Through the whirlwind that was August to now we made time to produce some spectacular menus for some very fun events as well as some tasty items that we are serving to our in-house guests...

Duck Two Ways 

This is a dish that was inspired by the local Elderberries that are found in the Rogue Valley in the late summer  months.  I make a confit of the hindquarters, cooking the duck slowly for 12 hours in duck fat and olive oil.  The thigh meat is plucked and served within the petite salad with truffle oil, roasted beets and cracklins, and topped with the crispy roasted confit of duck leg.  The duck breast is seared crisp and served over sauteed chantrelle and pig's ear mushrooms.  The two are divided on the plate by a rich Elderberry wine gastrique.  I also add a few nicely roasted Parisian potatoes to the plate-- I love potatoes and truffle oil. 

Summer Carrot Ginger Soup

1 lb (or bunch) of carrots
1" fresh ginger, peeled and sliced
14oz chicken broth (1 can)
1/3 C orange juice
1 small onion, peeled and sliced
2 T honey
sea salt
3 thinly shaved asparagus (save for topping)

Lightly saute carrots, onion and ginger in skillet with olive oil. Add chicken broth, cover and allow to simmer until carrots are tender (about 6 minutes). Combine all ingredients in a food processor or blender and puree'. You may have to blend in batches, depending on the size of your appliance. This soup is delicious hot or cold and can be topped with sour cream, chives, asparagus, vegetable chips.... the possibilities are endless! If serving warm, try it with a small pad of butter. Yumm...

Ginger Coconut Rice

1/4 C melted butter
1 medium onion diced
1" fresh ginger root, peeled and grated
1 1/2 C pearl rice, rinsed
2 1/4 C chicken stock
3/4 C unsweetened coconut, grated

Melt butter in heavy saucepan or skillet. Add onion and ginger and saute until onion is translucent. Add rice and continue to saute until rice is heated.

Add chicken stock and coconut. Cook 20-25 minutes until rice is tender and liquid has been absorbed.