Matthew Dillon

Chef Matthew Dillon cooks with ingredients from the local land because he beleives in making food straightforward and fresh.

 

 

Chef Matthew Dillon

Specialty: American regional cuisine

Back in seventh grade, Matthew Dillon spent some time working in a local café bussing tables, prepping food, and learning knife skills. Despite the unglamorous work, he was hooked.

After receiving a Culinary Arts degree from Seattle Central Community College, Dillon began to work in the best kitchens of Seattle: The Georgian and Stumbling Goat.

However, it was his time at the Herbfarm in Washington that was life-changing. Innovative chef Jerry Traunfeld taught Dillon about gardens, foragers, and local purveyors, which became the foundation for Dillon’s philosophy toward fresh, simple cuisine.

In 2006, Dillon created Sitka & Spruce, serving dishes with a Mediterranean influence. His work at the restaurant earned him the honor of being named Food & Wine’s Best New Chef of 2007.

In June 2008, chef Dillon opened the Corson Building. Serving as a communal dining restaurant, event space, larder, food studio, and urban farm, this establishment is the culmination of Dillon’s aspirations.

Fun fact: Chef Dillon is deadly afraid of kiddie pools and pirates.

RECIPES

Green Goddess Dressing

Oil Poached Rabbit Legs

Scallops Crudo with Smoked Paprika, Charmoula, and Toasted Cumin

************************************************************

Chef Dillon's Green Goddess Dressing

Chef Matthew Dillon shares his version of Green Goddess Dressing, first popular in San Francisco in the 1920s.

 

By Matthew Dillon

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Matthew Dillon.

INGREDIENTS

3/4 cup gently packed tarragon leaves
3/4 cup gently packed mint leaves
1/4 cup gently packed chives
1/4 cup gently packed parsley leaves
1/4 cup gently packed basil leaves
6 anchovy fillets
Zest of one lemon
Juice of two lemons
1 medium shallot peeled and in quarters
1 peeled clove of garlic
6 tablespoons on extra virgin olive oil
3/4 cup whole milk delicious yogurt
Salt and black pepper to taste

PREPARATION

1.In a food processor with blade attachment add herbs, anchovy, lemon juice and zest, garlic, shallot, and yogurt. Puree until smooth and bright green, scraping sides of processor.

2. With machine running, slowly add olive oil. You should have a bright green, creamy dressing. Season with salt, pepper, and additional lemon juice to taste.

Chef Dillon uses this Green Goddess Dressing as a perfect accompaniment to his Oil Poached Rabbit Legs.

*****************************************************************

Chef Dillon's Oil Poached Rabbit Legs

 

With chef Matthew Dillon's recipe, you'll get delicate flavor with rabbit meat so tender, it'll fall off the bone.

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Matthew Dillon.

This is a wonderful way to cook rabbit so as to not overwhelm the already delicate flavor of the animal. Ask your butcher for rabbit fore and hind legs from two whole rabbits; reserve the bodies for another preparation of your choice.

SERVINGS
4

INGREDIENTS

Rabbit fore and hind legs from 2 whole rabbits
Salt
Olive oil

4 each fresh bay leaves
3 sprigs of fresh thyme
1 head of garlic split widthwise
One shallot peeled and cut in half
One lemon cut into quarters
2 teaspoons salt
1 tablespoon whole black peppercorns

PREPARATION

1. The day before, or morning of, salt rabbit legs thoroughly and place on a wire rack in fridge to drain water and impurities from meat.

2. Preheat the oven to 275 degrees F.

3. In a large oven-proof casserole, or a pan large enough to fit all the rabbit legs, set larger hind rabbit legs with smaller ones on top. Fill with enough olive oil to cover meat by one inch.

4. Add rest of ingredients to rabbit in pan and place on stove.

5. Bring to a simmer and put in preheated oven, covered, for one hour. After one hour check smaller legs on top to see if they are done (they will easily pull away from the bone). If still tough, keep cooking until done. When smaller legs are done, pull out and drain.

6. Leave larger hind legs in oven until tender and pulling away from bone, about another hour and a half. When hind legs have finished cooking, pull out and set with fore legs.

7. Strain oil and juices through a mesh strainer into a tall, clear container so you can view oil and juice separation. Let settle.

8. When liquid has settled about 20 to 30 minutes, oil should be on top and rabbit juice on bottom. Put rabbit legs back in dish you cooked them in.

9. Now begin carefully submerging a ladle into oil on top, removing it and covering rabbit in pan. Only ladle out oil. When you have removed all the oil you can (you won't be able to get all of it), put the rabbit juice into a saucepan to heat. Turn rabbit legs back onto stove and heat slowly until ready to serve.

10. When ready to serve, carefully pull rabbit legs and put them onto a service platter. Heat juices and season with salt and pepper. Pour some juice over rabbit and squeeze fresh lemon over them as well. Drizzle with a little cooking oil and enjoy with Green Goddess Dressing.

****************************************************************

Chef Dillon's Scallops Crudo with Smoked Paprika and Toasted Cumin

Enjoyed for years in Italian fishing towns, chef Matthew Dillon shares his version of this traditional scallop dish.

 

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Matthew Dillon.

SERVINGS

Serves 6 as appetizer.

INGREDIENTS
12 large scallops with a total weight of just over 1 pound, cleaned of muscle, and sliced thin width-wise into thirds or fourths

Charmoula:
Zest and juice of two limes
2 garlic cloves, finely minced
1 medium shallot, finely diced
2 teaspoons toasted and ground cumin
1 medium red chili, seeds removed and finely chopped
3/4 cup gently packed coriander (cilantro) leaves, roughly chopped
1/2 cup gently packed parsley leaves, roughly chopped
8 tablespoons extra virgin olive oil
One-quarter teaspoon ground cinnamon
Salt and black pepper to taste

Garnish:
1 teaspoon sweet smoked paprika (pimenton de la Vera)

PREPARATION

1. Mix all ingredients thoroughly and season with salt and pepper to taste. Set aside 1/2 hour to marinate.

2. Lay scallop slices out on a platter in a fanning or slightly overlapping pattern. With a spoon, drizzle charmoula over scallops.

3. Let sit 2 minutes to “cook” scallops.

4. Dust with smoked paprika and enjoy.

********************************************************************

Jasper White

 

If you are looking for good seafood, chef Jasper White's cooking is the stuff to try. His Summer Shacks are big, loud eateries to sit back and relax in with family and friends.

 

 

Chef Jasper White

Specialty: Seafood

Jasper White’s Summer Shack seafood restaurants are living proof of his philosophy: Quality food does not have to be elegant; in fact, it can be downright messy. These loud, bustling clam shacks seat hundreds of people, a stark contrast to White’s previous sophisticated, formal establishment, Jasper’s Restaurant.

White was born in New Jersey in 1954, where he spent a great deal of time on the Jersey Shore. After graduating from the Culinary Institute of America, White spent several years working in different restaurants throughout the United States before settling in Boston. While there, he met chef Lydia Shire, and the two worked together in some of the best Boston hotel kitchens such as the Copley Plaza and the Parker House. The two formed a strong working relationship, and can be credited with bringing outstanding contemporary cuisine to Boston. White’s research of New England foods and cooking experience has made him a trusted expert on New England fare, especially seafood.

After a decade-long run, White and his wife, Nancy, closed Jasper’s and wrote cookbooks including Lobster at Home and Fifty Chowders. It was a shocker when the sophisticated chef opened a casual eatery, Jasper White’s Summer Shack in Cambridge, MA. The result was a huge success, and Jasper opened two other Summer Shacks in Connecticut and in Boston’s Back Bay. Most recently, White has shared some of his more casual recipes in The Summer Shack Cookbook — the Complete Guide to Shore Food.

White’s accolades include the 2001 James Beard Award Nomination for Best New Restaurant for his Summer Shack, and the 2003 Top R&D Chefs from Nation’s Restaurant News.

Recipes
Traditional Fish Stock
Scallop Chowder with Cabbage and Bacon
Lineage Lobster Stock
Lineage Lobster Chowder

********************************************************************

Jasper White's Traditional Fish Stock

For fish and seafood lovers, chef Jasper White's fish stock will become a kitchen staple.

By Jasper White

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Jasper White.

SERVINGS
Makes about 2 quarts.

INGREDIENTS
4 pounds fish frames (bones) from sole, flounder, halibut, and/or turbot, cut into 2-inch pieces and rinsed clean of any blood
1/2 cup dry white wine
About 2 quarts water
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1/4 cup roughly chopped fresh Italian parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
Kosher or sea salt

PREPARATION

1. In a 7- or 8-quart stockpot, combine fish bones, white wine, and just enough water to cover (you won’t need the full 2 quarts of water here). Bring to a boil, skimming off white foam from top of stock as it approaches boiling, then reduce heat so stock simmers. (Using a ladle and a circular motion, push foam from center to outside of pot, where it is easy to remove.)

2. Add onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and stir into liquid. If ingredients are not covered by the liquid, add a little more water. Allow stock to simmer gently for 20 minutes.

3. Remove stock from stove, stir again, and allow to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover stock after it has completely cooled and keep refrigerated for up to 3 days, or freeze for up to 2 months.

************************************************************************

Jasper White's Scallop Chowder with Cabbage and Bacon

This rich and creamy seafood chowder from chef Jasper White is so good you'll be scraping the bowl for the last drops.

 

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Jasper White.

SERVINGS
6 to 8 as main course.

INGREDIENTS
For Chowder:
4 ounces slab (unsliced) bacon, rind removed and cut into 1/3-inch dice 
2 tablespoons unsalted butter
1 large onion (10-12 ounces) cut into 3/4-inch dice
2 to 3 sprigs fresh thyme, leaves removed and chopped (1 teaspoon)
1 dried bay leaf 
1 1/2 pounds Yukon Gold, Main, or other all-purpose potatoes, peeled and cut into 3/4 inch dice
5 cups Traditional Fish Stock, or chicken stock, or either in combination with water to total 5 cups
8 ounces Savoy cabbage (1/2 small head, or 1/4 large head), cut into 3/4-inch pieces
Kosher or sea salt
Freshly ground black pepper
1 1/2 pounds medium bay scallops, strap removed, or large sea scallops cut into 3/4-inch pieces and strap removed
1 1/2 cups heavy cream (or up to 2 cups if desired)

For garnish:
2-3 scallions, very thinly sliced

PREPARATION

1. Heat a 4- to 6-quart heavy pot over low heat and add bacon. Once it has rendered a few tablespoons of fat, increase heat to medium and cook until bacon is a crisp brown.

2. Add butter, onions, thyme, and bay leaf and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until onions are softened, but not browned.

3. Add potatoes and fish stock. The stock should just barely cover the potatoes. If it doesn’t, add enough water to cover them. Turn up heat and bring to a boil, cover pot, and cook potatoes vigorously for about 8 minutes.

4. Add diced cabbage, reduce heat to medium, and simmer for 5 minutes more, or until potatoes are soft on outside, but still firm in center. Season with salt and pepper. If broth hasn’t thickened lightly, smash a few potatoes against side of pot and simmer 1 to 2 minutes longer to release their starch. Remove pot from heat.

5. Stir in scallops and let sit for 5 minutes. Add cream and let sit for 10 minutes more, while scallops finish their slow cooking. Taste chowder again and adjust salt and pepper. If you are not serving chowder within the hour, let it cool a bit, then refrigerate; cover chowder after it has chilled completely. Otherwise, let it sit at room temperature for up to an hour, allowing the flavors to meld.

When ready to serve, reheat chowder over low heat; don’t boil. Use a slotted spoon to mound scallops, potatoes, cabbage, and bacon in center of large soup plates or shallow bowls, dividing them evenly, then ladle creamy broth around. Sprinkle generously with sliced scallions.

 ********************************************************************

Chef Jasper White's Lineage Lobster Stock

This lobster stock from chef Jasper White is the real deal, perfect for use in chowder.

Photo Credit Illustration by Michael Toland

Recipe courtesy of chef Jasper White.

SERVINGS
Makes 1 gallon.

INGREDIENTS
15 lobster bodies
1 cup fennel, 1-inch dice
2 cups onion, 1-inch dice
1 cup celery, 1-inch dice
1 cup carrot, 1-inch dice
1 bottle white wine
6 sprigs thyme
1 head garlic
3 cups chopped tomatoes (canned is okay if fresh are not available) 
6 peppercorns
2 bay leaves
5 quarts cold water
1/2 cup canola or grapeseed oil
1 cup tomato paste

PREPARATION

1. Split lobster bodies and remove innards. All dark green roe (and any meat) should be saved for an alternate use. Rinse shells under cold water and cut into smaller pieces with a cleaver.

2. In a large saucepan, heat oil until lightly smoking. Add lobster shells and stir frequently, letting them cook 4 to 5 minutes (do not burn). Add vegetables and continue to cook 6 to 8 minutes or until vegetables begin to caramelize.

3. Stir in tomatoes and white wine. Bring to a quick boil and add remaining ingredients.

4. Bring back to a light boil and skim well. Reduce to a simmer and cook 2 1/2 hours.

5. Strain stock through a fine-mesh sieve, making sure to press out extra moisture from shells. Chill stock completely and store in refrigerator 2 to 3 days.

 *******************************************************************