Traditionally, rillettes are made from a confit that has been pounded in a mortar to a smooth paste.  Confit is one of the oldest methods of preserving meats, fish and poultry.  First the meat is cured with salt and then slow cooked in fat or oil.  Finally it is packed in a crock and sealed from the air with a layer of fat.  If you are uncomfortable using this quantity of duck fat, olive oil may be substituted though the results won’t be exactly the same.

¾ cup (12 oz. or 1 ½sticks) unsalted butter
8 oz. 70% cocoa (or higher) chocolate
3 large eggs plus 3 large egg yolks
1/3 cup of granulated sugar
3 T flour
Pinch of salt

Method:
In the top of a double boiler set over simmering water melt the butter and the chocolate. After they have
melted, gently mix the butter and chocolate until well combined.

Meanwhile in a medium mixing bowl blend together the eggs, yolks, sugar, flour and the pinch of salt. Add
the butter and chocolate mixture to the bowl.

Spray the cupcake tin (see note below) with cooking oil and fill each cup about half full with the egg and
chocolate mixture. Bake for about 10 to 15 minutes. The edges should be cooked but the center of each
cupcake should be smooth and shiny. Let the cupcakes cool for about 10 minutes then using a small knife,
cut around the each. Place a greased cookie sheet over the cupcake tin and invert. With any luck, the
cupcakes will fall out onto the cookie sheet. If not, they can be coaxed out with the small knife.

Chef’s notes:
The cupcake tin I use for this recipe has cups that measure about 2 ¾ inches in diameter at the top and a
depth of about 1 1/8 inches deep. The volume of each cup is about 2 2/3 fl. oz.

To finish the dish, I like to put each cupcake in the middle of a small plate and garnish with chocolate syrup
(or ganache), fresh raspberries and some cocoa powder. Enjoy!

Ingredients:
15 medium mushrooms about 2 inches in diameter
½ C fresh Oregon Dungeness Crab
2 T olive oil plus extra for drizzling
2 scallions, including 2 inches of the green top, minced
1 large clove of garlic, minced
2 ½ T chopped parsley, flat leaf preferred
3T grated Italian Parmesan cheese
¼ c good quality mayonnaise
salt and pepper
Tabasco
1T dry white wine
bread crumbs

Procedure:
1. Remove the stems from the mushrooms discarding the very bottom, and then mince the stems along with three of the mushrooms.
2. In a sauté pan over medium heat, warm the olive oil. Add the minced mushroom, scallion, garlic and parsley. Sauté gently until soft, about 5 minutes.
3. Add the crab, Parmesan cheese, Tabasco, mayonnaise, and the salt and pepper to taste. If the mixture seems too damp add a few bread crumbs.
4. Fill each mushroom cap with the stuffing using your hand to form a nice even mound.
5. Place the filled mushrooms on a baking sheet, the drizzle with a little olive oil and a little white wine.
6. Bake until the mushrooms are soft and golden brown. Serve immediately. Enjoy!

Chef’s Notes: This is the recipe for The Jackalope Grill’s stuffed mushroom appetizer.

Yield: 6 servings
Oven: 350 deg. F.

Ingredients for the stuffing:
• ¼ c soft cream cheese
• 1 T blue cheese crumbles
• 1 T grated good quality parmesan cheese
• 1 T grated jack cheese
• 1 T minced shallots
• Salt and pepper to taste

Ingredients for the chicken breasts:
• 6 7-8 oz. boneless chicken breasts halves skin left intact, rinsed and patted dry
• Salt and freshly ground black pepper
• Flour
• Canola or olive oil

Ingredients for the sauce:
• 1 cup red grapes cut in half
• 1/3 cup chardonnay
• 1 T fresh lemon juice
• 2 tsp honey
• 1 T unsalted butter (optional)

To make the stuffing – Combine the first five ingredients. Adjust the seasoning with salt and pepper to taste.

To make the chicken – Salt and pepper the skin side of the chicken breast, dredge with flour and sauté both sides until golden brown. Cut a pocket in each breast: Lay the breast skin side up on a cutting board. Hold a 5- or 6-inch sharp, thin-bladed knife with its flat side parallel to the cutting board. About half way up and midway along the thicker side of the breast, carefully make an incision that goes deep into the breast but doesn’t break through the opposite side. Place a tablespoon or so of the stuffing into the pocket. Put the chicken on a baking sheet and place in the preheated oven. Bake until just cooked (about 10- 15 minutes).

To make the sauce – Place the first four ingredients in a medium sauté pan over medium heat. After the sauce thickens drop in the chilled butter. Swirl until the butter melts. With the chicken on a plate, spoon the sauce over the breasts. Serve immediately. Enjoy!