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.

Black Olive, Sun-dried Tomato and Oregano Relish

1/2 C sun-dried tomatoes (not oil packed), chopped
or 2 medium tomatoes, cored and diced
1/2 C black olives (preferably kalamata), pitted, chopped
1/4 C good balsamic vinegar
1/4 C extra virgin olive oil
1 T garlic minced
2 T fresh oregano leaves (or 1 t dried oregano)
1/2 t sea salt
1/2 t freshly ground black pepper
1 t chopped fresh parsley

Combine all ingredients in small bowl. Leave mixture in a refrigerator to blend the flavors for about an hour.

Fresh Alaskan Halibut and Herb Seared Scallops with Summer Vegetable White Wine Pan Sauce

Fresh Alaskan Halibut and Herb Seared Scallops with Summer Vegetable White Wine Pan Sauce

2 T olive oil
1 6-ounce halibut filet
3 sea scallops
salt and pepper to taste
2 T total of herbs, chopped (such as parsley, thyme and oregano)
1/2 C Heirloom Tomato and White Corn Salsa (recipe)
6 T white wine
2 T cream
1 t butter

Heat the olive oil in a saute' pan until it runs quickly across the bottom of the pan when tilted. Sprinkled the filet and scallops with the chopped herbs and a little salt and pepper. Place the halibut in the saute' pan to sear. Cook on high for two to three minutes, or until there is a nice sear, and flip the halibut over. Turn the heat to medium and add the scallops, cooking for several minutes until the are nearly done. Add the corn salsa, white wine and cream. Allow to simmer on high until the halibut is cooked through (this should only take two to three minutes). Finish the pan sauce by stirring in the butter and tasting for salt and pepper.

Place some of the sauce on a nice serving plate. Place the filet on top and top with more sauce. Arrange the scallops on and around the filet. 

Heirloom Tomato and White Corn Salsa

Heirloom Tomato and White Corn Salsa

2 medium-to-large heirloom tomatoes, diced
4 ears white corn, cooked, kernels removed
2 teaspoons extra virgin olive oil
salt and pepper to taste
chopped parsley as garnish

Mix all ingredients in mixing bowl. Season with salt and pepper. Serve with chips or as salad/condiment on a buffet.

Smoked Roasted Tomato Soup

12 whole ripe tomatoes
12 cloves fresh garlic
4 oz. (weighed) fresh basil
2 Tblsp. fresh sage
1 Tblsp. fresh thyme
2 lrg. yellow onions
2 cups olive oil
2 Tblsp. smoked paprika  or  1 1/2 - 2 Tblsp. of liquid smoke

Mix all ingredients in an appropriately sized bowl until oil has coated and spices are distributed

Roast in oven for one hour at 350 degrees

Blend the now roasted ingredients in food processor or blender in batches until it reaches your desired consistency

Place the blended soup into a sauce/soup pot and add 2 cups of water

cook on medium heat for twenty minutes

season to your liking with salt and pepper

Tilapia with Green Beans

Tilapia with Green Beans

2 tablespoons all-purpose flour

2 teaspoons chopped fresh oregano, plus more for garnish

2 tablespoons chopped fresh parsley

Kosher salt and freshly ground pepper

4 6-ounce tilapia fillets

4 tablespoons unsalted butter

1/2 pound thin green beans or haricots verts

1 clove garlic, chopped

1 cup grape or cherry tomatoes, halved

Juice of 1 lemon

Combine the flour, oregano and parsley in a shallow dish. Season with salt and pepper.

Place a large skillet over medium-high heat. Dredge the fish in the flour mixture, shaking off the excess. Melt 3 tablespoons butter in the skillet, then add 2 fillets and cook until golden brown on the bottom, about 4 minutes. Flip and cook through, 1 to 2 more minutes. Transfer to a plate and keep warm. Repeat with the remaining 2 fillets.

Add the green beans and garlic to the skillet and cook about 2 minutes. Season with salt and pepper, then add the tomatoes and cook until just softened, about 1 more minute. Stir in the lemon juice and 1/4 cup water, then cover and cook until the beans are tender, about 3 more minutes. Remove from the heat and stir in the remaining 1 tablespoon butter until just melted.

Divide the fish and vegetables among plates. Garnish with oregano.