Posts Tagged ‘Recipe’

Summertime Chillin’ & Grillin’

Wednesday, August 28th, 2013
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Nothing says summertime like a backyard BBQ. From the first sizzle of a perfectly seasoned steak on the grill, everyone enjoys one of the most revered of summer pastimes. Chef Jason Giles, Executive Chef at the Portola Hotel & Spa and the brains behind the menus for Jacks Restaurant & Lounge and Peter B’s Brewpub, loves backyard BBQ’s and has graciously shared his favorite summertime recipe with Central Coast Living.

All great recipes share one core aspect, which is the quality of ingredients. According to Chef Giles, meats that are a bit higher in fat will cook better on the grill because the marbling in the meat keeps it moist and full of flavor, he personally recommends the following cuts:

  • Rib-Eye
  • New York Strip Loin
  • Skirt Steak
  • Tri Tip
  • Flank Steak

Chef Giles has a few tips that he always follows when preparing the meat.  He recommends that the meat be seasoned/marinated for a few hours before cooking to allow it to soak up the flavor of the marinade.  For a little extra zip and pizzazz, try his famous Season Salt:

  • ½ cup Kosher Flake Salt
  • 3 Tbsp. Ground Black Pepper
  • 3 Tbsp. Smoked Paprika
  • 1Tbsp. Garlic Powder
  • 1Tbsp. Onion Powder
  • 1 tsp. Cumin
  • 1 tsp. Coriander
  • 1 tsp. Cayenne Pepper

This seasoning is great for beef, chicken or pork. Once the ingredients are mixed together, they need to be stored in a clean, dry glass jar.

Now that the seasoning is taken care of, it is important to focus on the best way to grill the meat. Make sure that the grill is nice and hot – if it is too cold, the meat will just steam. When the grill is warmed up pull the meat out of the refrigerator and let it start to come up to room temperature to ensure an even cooking time. Always be prepared to season the meat with salt and pepper, even if the marinade has a ton of flavor the meat will most likely benefit from a sprinkle of salt and a dash of pepper.  Once the grill is nice and hot, cook the meat to about 10-15 degrees below how it is usually grilled and let it rest for 15-20 minutes after cooking.

When the perfect steak is cooked, Chef Giles recommends adding the popular Argentinean sauce, Chimichurri as a side condiment:

  • 1 bunch fresh flat leaf parsley, chopped
  • 3 leaves fresh basil chopped fine
  • 3 mint leaves chopped fine
  • Zest of 2 lemons
  • 3 garlic cloves minced ( or grated on a micro planer)
  • 1 ½  cup Olive oil
  • Juice from 1 lemon
  • Salt and pepper to taste

To create the sauce, mix all the ingredients in a bowl EXCEPT the lemon juice.  Let it sit in a bowl for at least an hour to allow the flavors to marry together.  Just before serving add the lemon juice and taste for seasoning. It is important to add the lemon juice last, as it will discolor the herbs if added at the beginning. 

Your friends and family will think you’ve been a master of the grill with this simple recipe and cooking tips from your secret summertime BBQ hero, Chef Jason Giles.

Chef Jason’s Pumpkin Roll

Wednesday, November 14th, 2012
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When it comes to holiday baking I’m always on the search for something new and different that will “wow” family and friends. I decided to go straight to the top and asked Executive Chef Jason Giles at the Portola Hotel & Spa to share one of his favorites (that was also easy enough for a rookie baker like me) and VOILA, he had the answer! So here it is, Chef Jason’s Pumpkin roll, delicious and completely doable! Enjoy and happy baking!

Chef Jason’s Pumpkin Roll

Ingredients

  • 3/4 cup all-purpose flour
  • 1 cup white sugar
  • 1 teaspoon baking soda
  • 2 teaspoons pumpkin pie spice
  • 1 cup pumpkin puree (after reducing on stove see below)
  • 3 eggs
  • 1 teaspoon lemon juice
  • 2 tablespoons confectioners’ sugar
  • 1 (8 ounce) package cream cheese, softened
  • 1/4 cup butter
  • 1 teaspoon vanilla extract
  • 1 cup confectioners’ sugar

 

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9×13 inch jelly roll pan or cookie sheet.
  2. Pumpkin filling tends to have high moisture content, so I like to gently cook the pumpkin puree in a skillet over low heat for about 10-15 minutes to remove excess water and intensify the pumpkin flavor.  Cool completely before adding to recipe.
  3. In a large bowl, mix together flour, sugar, baking soda, and pumpkin pie spice. Stir in pumpkin puree, eggs, and lemon juice. Pour mixture into prepared pan. Spread the mixture evenly.
  4. Bake at 375 degrees F (190 degrees C) for 15 minutes.
  5. Lay a damp linen towel on the counter, sprinkle it with confectioner’s sugar, and turn the cake onto the towel. Carefully roll the towel up (lengthwise) with the cake in it. Place the cake-in-towel on a cooling rack and let it cool for 20 minutes.
  6. Make the icing: In a medium bowl, blend cream cheese, butter, vanilla, and sugar with a wooden spoon or electric mixer.
  7. When the cake has cooled 20 minutes, unroll it and spread icing onto it. Immediately re-roll (not in the towel this time), and wrap it with plastic wrap. Keep the cake refrigerated or freeze it for up to 2 weeks in aluminum foil. Cut the cake in slices just before serving.

Enjoy!

Chef’s Summer Recipe

Monday, July 30th, 2012
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Summer food can mean many things for many people. For some, it’s a simple sandwich thrown into a backpack before rushing off to the beach. For others, it’s a taste-a-pallooza of barbecued meats and other seasonal traditional treats. And then there are those that enjoy something light and cool to beat the heat. The trick, however, for a great summer meal is combining all those tastes into one incredible dish that can be enjoyed by all.

Sounds daunting, but when the Portola Hotel & Spa’s Executive Chef Jason Giles has got your back, you are only a few simple steps away from wowing guests, friends and family alike. Luckily, the man behind the great tastes at Jacks Restaurant & Lounge and Peter B’s Brewpub is sharing some of his summertime secrets with all of us.

Take it away Chef!

This is a great summer salad that is easy to prepare and doesn’t heat up the kitchen.  I would serve this with a nice crusty sour French bread and sit out on the patio enjoying all that summer has to offer.

Begin by marinating the Flank steak.  Place the Flank steak in a container that can hold the meat and ½ cup of the balsamic vinaigrette (see recipe below).  Pour the vinaigrette over the steak, being sure to coat both sides and then let it marinate for about 2 hours in the refrigerator. 

Combine all of the ingredients except the oil in a blender.  Mix until well blended.   Add two pinches of black pepper.  Slowly add oil until well blended. Taste and season with salt if needed.

When you are ready to eat…

Heat the grill on high and lightly oil the grilling surface.  To prepare the steak for grilling, lift out of the marinade and let most of the dressing drip off (otherwise the grill will flare up when you put the meat on). Then season with salt and black pepper.  Grill for 6-8 minutes per side or until desired doneness.  Remove from the grill and let the steak rest lightly covered with foil on a plate on the kitchen counter. 

While the grill is still hot, lightly oil again.  To prepare the peaches, lightly season with the salt and black pepper and then grill for 3 minutes or until some nice charring happens.  Remove and let rest until service.

To assemble the salad….

Peel and dice the avocado, slice the peaches (each half in to 5 pieces), chop and rinse the red leaf lettuce.  Make sure the arugula and spinach are clean as well. In a large salad or serving bowl combine the three lettuces and toss with the remaining ½ cup balsamic vinaigrette.  Arrange the sliced peaches and avocado on the top of the lettuce and sprinkle with the toasted almonds.

For the meat I would recommend slicing it very thin as Flank tastes better that way. Then you can either put it over the salad in the bowl or serve it on the side and let your family and friends dish it up themselves.

Enjoy life, savor great food and embrace good company!

Cheers,

Chef Jason