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Talk Food Festival: CJ Jacobson

Posted on Nov 4, 2013 10:45am

Executive Chef of Girasol and two-time "Top Chef" alum CJ Jacobson joined the ladies in the kitchen for The Talk Food Festival.  He cooked delicious refined-rustic dishes inspired by the changing season.  Here are the recipes.




Pork Chop with Squash and Peach
Courtesy of Executive Chef CJ Jacobson of Girasol


Ingredients

1 8 oz. Kurabuta Pork chop


Brine:

8 oz. pork stock

1 California bay leaf

1 clove of garlic (smashed)

2 T salt

1T sugar


1 Tahitian or butternut squash

1 Peach cut into quarters


Sauce:

1 cup pork stock

½ cup whey

½ cup tomato water

¼ t brown sugar

1 T sweet clover leaves

Nob of unsweetened butter

Squeeze of lemon

Salt


Method

Brine:

Combine all the brine ingredients and bring to a simmer for ten minutes.  Cool and soak the pork chop for at least 4 hours.


Tahitian Squash:

Slice the squash in quarters lengthwise.  Season with olive oil and salt.  Roast in a 400 F oven for an hour until caramelized.  Reserve.


Peach:

Slightly char peaches on a grill.


Sauce:

Combine all the ingredients and simmer until thick enough to cover the back of a spoon.


To Begin

Remove the pork chop from the brine and pat dry with a towel.  Season with a little more salt and some olive oil.  Grill the pork chop for 4 minutes a side.

Meanwhile, warm the sauce in a pan and place a scoop of the squash in the oven with a nob of butter on it.  



Beets and Berries
Courtesy of Executive Chef CJ Jacobson of Girasol


Ingredients:

1 cup Goat cheese

2 T cream

4-6 baby beets

1T hazelnuts (roasted)

3 blueberries

2 raspberries

1 fig (halved)

1 blackberry

An assortment of herb leaves: chervil, parsley, tarragon, shiso, minutina, New Zealand spinach.

Lemon, olive oil, salt to taste


Method:

Wisk together the cream and goat cheese until smooth.  Season with salt and reserve.


Place the beets in a pot and cover with water.  Add enough salt so the water tastes salty like the sea.  Cook the beets at a bubbling simmer for about 20 minutes or until the beets are cooked.  Test them by using a small knife.  The knife should slide easily through the beet with not much effort.  Chill the beets down in ice water and remove the skins.  Slice the beets in half and reserve.


To plate, smear some of the goat cheese on a plate and place the beets on top.  Sprinkle the hazelnuts around the beets.  Add the berries, next arrange the herbs on top.  Drizzle with olive oil and lemon juice.  Season with a pinch of salt.


 

Buttermilk Donuts with Crème Fraiche Ice Cream, Strawberries and Sorrel
Courtesy of Executive Chef CJ Jacobson of Girasol





Donuts

6 OZ

 

BUTTER

4 1/2 CUPS

AP FLOUR

 

1 TB + 1 TSP

BAKING POWDER

 

2 TSP

 

BAKING SODA

1 TBSP

 

SALT

1 CUP

 

SUGAR

1 1/2 CUPS

MILK

 

2 EA

 

EGGS


Combine the wet and dry ingredients separately then mix all together.  Allow the dough to rest two hours.  Roll into 1" diameter balls.  Fry in vegetable oil that is 350 F.  Fry until golden brown and expanded.  Dust with sugar.


Additional Ingredients:

3 sorrel leaves

7 strawberries

About 1 cup of ice cream, scooped and formed into 1" balls.


Plating:

Arrange the strawberries on a small plate.  Around the berries add the donut balls.  Then arrange the ice cream balls.  It should look like a mosaic of spheres.  Garnish with sorrel leaves.

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