Fired Up Food with Chef Jeff Nizlek
Prior to leaving for Portland, we came across a contemporary bistro called the Silver Grille and reached out to the head chef about preparing a meal at our campsite. Chef Jeff Nizlek immediately jumped at the opportunity and agreed to haul his team and culinary expertise to our campground at Silver Falls State Park.
After introducing ourselves and gushing over the chef’s willingness to serve us dinner, Chef Nizlek set to work. While he is much more accustomed to cooking indoors with an assortment of cookware and fancy utensils, Chef Nizlek was kind enough to prepare the meal with our camping grill and hot plate. We were so excited to have a bistro-style experience at the campsite!
Needless to say, we ate like royalty. Chef Nizlek prepared several incredible dishes that tasted out-of-this-world. The service was exceptional and we were visibly upset when the night came to a close and we had to say goodbye to our newfound friends.
Lucky for you, Chef Nizlek decided to share a few of the amazing recipes with us – so check out some of our favorites below!
- 1 free-range chicken
- 1 bunch green onions, cut into 2” batons
- Ground black pepper and salt
- Bamboo skewers
- For the Taré Sauce
- 1 cup mirin
- 1 cup sake
- 1 cup light soy
- 2 cloves garlic
- 1 piece ginger, peeled and cut into slices
- ¼ cup sugar
- Soak bamboo skewers in water for at least 1 hour and set aside.
- Combine taré ingredients in a small saucepan and bring to a boil. Reduce liquid by half until thickened (about 1 cup).
- Taste for seasoning and adjust with salt and pepper. Set aside.
- Cut chicken into 1” x 1” pieces.
- Place chicken on skewers alternating with green onion batons. (Note: We suggest you use 2 skewers for each individual yakitori, for ease of handling and eating)
- Once all of the chicken is skewered, brush with taré and marinate while the grill heats up.
- Grill skewers, brushing again with taré, flipping every minute or so to glaze the skewers and cook chicken thoroughly.
- Remove skewers from the grill and serve immediately with the remaining sauce.
- Crepe Batter:
- 8 oz milk
- 4 oz cream
- 3 eggs
- 1 Tbsp. granulated sugar
- 1 Tbsp. vegetable oil
- 6 oz flour (6 oz = ½ cup + 2 Tbsp.)
- For the Blueberry Crepes:
- ¼ tsp cinnamon
- 1 cup blueberries
- 1 tsp lemon zest
- 1 oz lemon juice
- 1 tsp orange zest
- 1 oz orange juice
- 1 oz Grand Marnier
- 1 oz butter, cut in half
- 2 oz sour cream
- In two separate bowls; blend wet ingredients in one bowl and dry ingredients in the other.
- Make a well in the dry ingredients bowl and slowly pour in wet ingredients, stirring to mix.
- Continue mixing until ingredients are combined and passed through a strainer to homogenize (ie: strain out liquid).
- Rest batter one hour.
- Prepare crepes and set aside, folded into triangles.
- Blueberry Crepes
- In a skillet, melt butter over medium heat.
- Add cinnamon and warm for 10 seconds, adding blueberries to pan and swirling to combine.
- Cook berries until juices start to release and add zests – juice and cook to reduce slightly.
- Flame with brandy and add butter, mix well to emulsify.
- Spoon berries and sauce over crepes.
- Top with sour cream, citrus zest and a pinch of cinnamon. Serve immediately!
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