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
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Chef Dillon's Green Goddess Dressing
Chef Matthew Dillon shares his version of Green Goddess Dressing, first popular in San Francisco in the 1920s.
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.
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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
4
INGREDIENTS
Rabbit fore and hind legs from 2 whole rabbits
Salt
Olive oil
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.
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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
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
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)
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.
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