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GOLDEN VALLEY, Minn. -- Now that the big chill of winter is here, the last thing any of us want to do is leave our guests out in the cold with a drab holiday dish.

James Beard Rising Star Award Nominee and Food & Wine Best New Chef, Chef Jamie Malone of Sea Change in Minneapolis, has a delicious and fresh recipe for Oyster and Mushroom Dressing to spice up your holiday traditions.

Oyster and Mushroom Dressing
Created by Jamie Malone of Sea Change

Ingredients

5 cups sourdough bread, cut into 1-inch cubes

5 tablespoons butter

1 medium white onion, small diced

1 medium white leek, white and light green parts only, thinly sliced

2 ribs celery, small diced

1 cup wild mushrooms, chopped

2 sprigs thyme

10 East Coast oysters with their liquor

1 cup chicken stock

1 teaspoon Tabasco® Original Red Sauce

2 teaspoons salt

1/2 teaspoon ground black pepper

Preparation

Preheat oven to 300°F.

Lay sourdough bread cubes in one even layer on a baking sheet. Place in oven until dried out, but not brown. Set cubes aside to dry.

Preheat oven to 400°F.

In a medium-sized saucepan over medium heat, melt butter. Add onion, leek, celery, mushrooms and thyme. Cook until vegetables are soft, stirring occasionally, about ten minutes. Add chicken stock and oyster liquor to the pan; bring to a boil; reduce to simmer and cook for 5 minutes. Remove thyme sprigs and discard. Stir in Tabasco Sauce, salt and pepper. Pour mixture into a large mixing bowl. Toss with bread cubes and oysters. Adjust seasoning to taste.

Spoon into a buttered, 2-quart baking dish, and bake in oven for 25 minutes, or until brown on top.

Serves 8-10.

Roast Chicken with Leeks, Parsnips, Carrot, Ginger

Created by Jamie Malone of Sea Change

Ingredients

1 whole chicken, 4-5 pounds

1 Gallon cold water

1 Cup Salt + more for seasoning

.5 Cup Sugar

.5 Cup unsalted, room temperature butter

2 Tablespoon olive oil

2 large leeks, white and light green parts only

1 bunch carrots, tops removed

4 parsnips, peeled, same size as carrots

1" chunk of ginger, peeled and sliced thin

4 cloves garlic

Preparation

Begin by brining your chicken. This is a simple step and the little bit of extra work is worth the juicy, flavorful result. Combine 1 Gallon of cold water with 1 Cup salt and ½ Cup sugar. Submerge the bird and keep refrigerated for 6-8 hours.

Pre heat oven to 450.

Remove chicken from brine and pat dry with paper towels. Using your fingers, gently loosen the skin from each breast. Place butter under skin of each breast and pat down evenly. Lightly sprinkle salt over the entire bird and some inside the cavity. Truss bird.

In a large roasting pan, combine all vegetables, ginger, and garlic. Toss with olive oil to coat evenly. Season with salt. Spread the vegetables out in an even layer.

Place bird on top of vegetables in roasting pan. Place in the oven and roast for about 40 minutes, checking every 15 minutes to ensure the skin is browning evenly. Rotate as needed. After 40 minutes, check the temperature with an instant read thermometer. It should read 155*, the chicken will continue to cook as it rests, reaching a temp of 165*

When the bird is done, remove from oven and rest for 20 minutes. Test vegetables, they should be fork tender and caramelizing on top, allow them to cook further if needed.

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