MAC sous chef Dax Erickson
Born into a food service oriented family, Multnomah Athletic Club sous chef Dax Erickson’s fate was basically sealed from day one. By the time he got to college, chef Erickson was working in restaurant kitchens as an easy and familiar way to support himself, but it quickly became clear to him that in fact this job-on-the-side was where his real passions lay. Erickson moved to Portland in 1990, jumping right into the midst of our fair city’s gastronomic awakening. Lacking any formal culinary training, he was fortunate to work under and learn from some of Portland’s most talented chefs – Phillipe Boulot and Franz Popperl to name a few.
Today, Erickson expresses his passion for food right alongside another passion of his; health. Lucky patrons of the notorious Northwest Portland institution, the Multnomah Athletic Club can indulge in his seasonally inspired dishes anytime and this weekend you can too at his not-to-be-missed chef demo. We hope to see you there!
For a taste of things to come at the demo, cook up a batch of Dax’s favorite Osso Bucco. Happy cooking and see you at the market!
Dax Erickson’s Favorite Osso Bucco
- 3 lbs. Veal shanks
- 3-4 T extra virgin olive oil
- 2 T butter
- 1 yellow onion, coarsely chopped
- 3 carrots, peeled and coarsely chopped
- 1 large stalk celery, coarsely chopped
- 5-6 cloves garlic, chopped
- 1 14oz can diced tomatoes
- 1/3 cup dry sherry
- 1/3 cup brandy
- 1 T balsamic vinegar
- 2 T tomato paste
- 1 sprig rosemary
- 4 sprigs thyme
- 2 bay leaves
- 2 cups beef stock (Veal stock can be substituted)
- Salt and pepper to taste
- In a large skillet or Dutch oven with a tight-fitting lid, add 2 T olive oil over medium high heat. Season shanks with salt and pepper on both sides, then brown them on all sides. When browning is down, remove the shanks to a bowl to be added back in later.In the same pan, reduce heat to low and add 2 T olive oil and butter.
- Add the vegetables and garlic. Stir well to coat, then cover. Simmer, stirring occasionally, this will allow the vegetable to sweat (release their juices). Usually about 10 minurtes or so.
- Add the wines, the tomatoes and the vinegar. Stir in well, cover again, and let simmer on low for about 6-8 minutes.
- Make a “bouquet garni” out of the rosemary, thyme and bay leaves. (Wrap them in cheese cloth and tie with cooking twine.) Add this to the simmering vegetables, along with the tomato paste. Increase heat to medium-high and add the shanks and chicken, veal or beef stock. Stir both in well to mix with vegetables.
- When broth is boiling, reduce heat to low again and cover. Cook for about 1-1 ½ hours. Veal should be “falling off the bone” tender after an hour or less.
- Garnish with gremolata, and serve with risotto, or with mashed potatoes. Eat up and enjoy!
2 ½ -2 ¾ lbs rabbit cut into serving sized pieces 1 cup Rice flour 2 Tblsp butter 1 ½ cups chicken or vegetable stock 4 oz bacon lardon 2 cloves garlic minced 1 cup mushrooms (wild preferably) 6 oz Dry red wine 2 Tblsp Parsley chopped 1 Tblsp Tomato paste ½ Tblsp Oregano chopped Salt and pepper to taste One pan method 1. Season the rabbit with salt and pepper to your liking. 2. Dredge the rabbit in the rice flour. 3. Heat a large pan to medium high and add the butter and bacon. 4. When butter is melted and just starting to brown add the rabbit and sear till a dark golden brown on both sides. 5. Remove the rabbit from the pan and set aside. 6. Deglaze the pan with a splash of chicken stock. 7. Add the onions garlic and mushrooms and sautee. 8. When vegetables are cooked al dente add the wine and the rest of the stock. 9. When stock begins to simmer add tomato paste and stir till it dissolves completely in the liquid. 10. Place rabbit back into pan. 11. Sprinkle herbs over rabbit. 12. Cover and simmer till rabbit is cooked through. This will depend upon the size of portions that you have chosen to prepare. Cooking times are very similar to chicken.