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Jason Miller
Moose's
San Francisco, CA
http://www.mooses.com
How do you describe the style of cuisine at your
restaurant?
Moose’s features Regional American cuisine. The daily menu
features several specials and a rotation of dishes, which
change with California's growing cycles and product
availability.
What/who influenced you to become a chef?
I credit my interest in food to early involvement in my
mother's kitchen and garden. Together we would combine the
fresh ingredients available near our home in New England. Chef
Jan Birnbaum of Catahoula Restaurant and Saloon in Calistoga,
California was also a great influence. He taught me how to
combine bold flavors and incorporate a “down-home” style into
my cooking.
Where do you find inspiration to create new recipes and
flavors?
Going to local farmer’s markets and seeing all of the fresh
produce inspires me to create new flavors and combine
different ingredients.
What do you like to cook/eat when you are not at work?
My favorite is homemade pizza.
What was your most memorable meal or food experience?
My most memorable, and probably first, food experience was
when my mother taught me how to make a peanut butter and jelly
sandwich.
Do you have any cooking tips to share with home chefs?
Cook what you like and cook all of the time. Start with the
best ingredients and you will find it easy to create
exceptional and satisfying meals.
Grilled Scallops with
Warm Potato and Bacon Salad*
4 servings
Preparation Time: 20 Minutes
Cooking Time: 30 Minutes
1 1/2 quarts vegetable broth or water
4 cloves garlic, divided
1 sprig rosemary
1 sprig thyme
1 bay leaf
1 pound (3 medium) potatoes, cut into 1 1/2-inch pieces
1/4 pound (about 5 slices) bacon, cut into 1-inch pieces
4 shallots, cut into thin slices
1 tablespoon sherry vinegar
4 ounces friseé, washed (about 4 cups)
1 1/2 teaspoons salt, divided
3/4 teaspoon pepper, divided
1 1/2 pounds sea scallops
In large saucepan, bring broth, 3 cloves of the garlic, the
rosemary, thyme and bay leaf to a boil over medium-high heat.
Add potatoes and boil, uncovered, 10 to 13 minutes or until
potatoes are just tender. Drain potatoes, discarding herb
sprigs and garlic cloves; set aside.
In large non-stick skillet, cook bacon over medium heat 8 to
10 minutes or until crisp. Drain bacon on paper towels;
reserve bacon fat. In same skillet, cook and stir potatoes in
reserved bacon fat 6 to 8 minutes or until golden brown. Mince
the remaining clove of garlic. Add garlic and shallots to the
potato mixture; cook and stir 2 to 3 minutes or until shallots
are soft. Add reserved cooked bacon and vinegar, mixing until
combined.
In large bowl, toss potato mixture with friseé. Season with
1/2 teaspoon of the salt and 1/4 teaspoon of the pepper.
Arrange salad evenly on 4 serving plates and set aside.
Meanwhile, season scallops with remaining 1 teaspoon salt and
1/2 teaspoon pepper.
Grill scallops over medium-hot coals (or broil on rack of
broiler pan 3 to 4 inches from heat) 4 to 6 minutes or until
scallops are cooked to desired doneness, turning once. Serve
with salad.
Chef Jason Miller suggests using fingerling potatoes in this
salad, but other varieties work well, too.
* Recipe adapted from Chef Jason Miller of Moose's in San
Francisco, CA.
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