Jill Davie
JOSIE | Los Angeles
While attending the Culinary Institute of America, Jill Davie
completed her externship at LuLu in San Francisco under
chefs Jody Denton and Reed Hearon. Within a short time of graduating,
Davie had promise surrounding her name. She secured a position as
chef de cuisine for Hans Röckenwagner at his eponymous
restaurant in Santa Monica for two years and was part of the opening
team of his restaurant, Rock. Davie then traveled to Chicago
to work as a visiting chef at Tru, Blackbird and
Charlie Trotter’s. With plenty of top-notch experience
behind her, Davie joined Josie in 2000. Working closely
with mentor chef and owner, Josie Le Balch, Jill soaked up new knowledge
every day. In 2003 she became Josie’s chef de cuisine.
Her weekly trips to the farmers’ market drive her simple,
progressive American dishes that feature innovative combinations.
This talented chef is known for her spunk and a vibrant personality,
which has earned her spots on television shows including “Ultimate
Restaurants,” on Recipe TV, as well as “Date Plate”
on the Food Network.
Seared Sepia with Merguez Sausage and
Beluga Lentils
Chef Jill Davie of Josie - Los Angeles, CA
Adapted by StarChefs.com
Yield: 4 Servings
Ingredients:
Spiced Olive Oil:
- ½ cup extra virgin olive oil
- 3 garlic cloves, sliced
- 1 teaspoon cumin seeds
- 1 teaspoon mustard seeds
- ¼ teaspoon chili flakes
- 2 Tablespoons fresh oregano leaves
Sepia and Lentils:
- ½ pound sepia cuttlefish, cleaned, skinned, and julienned
- 1 clove garlic, minced
- Salt and black pepper
- Spiced Olive Oil
- ¼ cup blanched spinach
- 1 Merguez sausage, cooked and sliced
- ½ fennel bulb, roasted and julienned
- 1 cup cooked Beluga lentils
- 2 Tablespoons tomato, peeled, seeded, and diced
Method:
For Spiced Olive Oil:
In a small sauté pan, over medium heat, add the extra virgin
olive oil and garlic. Cook until the garlic begins to slightly brown.
Add the cumin, mustard seeds, and chili flakes and remove from the
heat immediately. Allow the mixture to cool then add the oregano.
Strain out 1 Tablespoon of oil without seeds and oregano and reserve.
Set aside the rest.
For Sepia and Lentils:
In a small bowl, mix the sepia with the garlic and season with salt
and black pepper.
Place a medium-sized sauté pan over high heat. Coat the
pan with 1 Tablespoon of the spiced olive oil. Add the sepia to
the pan and cook while stirring. Add 2 Tablespoons of the spiced
olive oil to the sepia, this time includsing the seeds, garlic,
and oregano. Add the spinach, sausage, and fennel to the pan and
heat while stirring. Add the lentils and tomato. Add 2 Tablespoons
more oil, season with more salt and black pepper and serve.
Wine Pairing:
Grenache Rosé, Verdad, Arroyo Grande Valley, California, 2005
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