Chef Spotlight: Owen Cruz of Scratch
Owen Cruz loves pho but has never made it.
He plans to, though – “one of these days.” The head chef at Scratch in downtown Spokane has been cooking professionally since 1993. His go-to ingredients include vinegar, which he uses in almost everything he cooks.
Read more about Cruz, 39, here.
Seven Questions and a Recipe with Owen Cruz
What’s your favorite dish to cook at home? Smoked pork shank and green chili stew.
Where do you eat when you eat out? Sushi.com or Pho Vina.
Who or what inspired you to become a chef? Chef (Bill) Allen from the Spokane Skills Center.
What are your go-to ingredients? Vinegar, garlic and any type of pork.
What was the first dish a customer ever sent back to you, and how did you handle it? Must not have been memorable because I cannot remember for the life of me. I probably took it as a learning experience. That, or nobody has ever sent something back …
What’s a dish you’ve never made but would like to, and why? Pho. It’s one of my favorite things to eat. I could eat it every day, but I have never made it at home. One these days.
What dish or ingredient best represents you? Vinegar. I use it in just about anything to some degree.
Pan-Seared Salmon with Dill Cream, Berry Compote and Black Rice
From Owen Cruz of Scratch in downtown Spokane
For the dill cream:
1 teaspoon fresh dill
1 cup sour cream
Juice of 1 lemon
Salt and pepper, to taste
For the berry compote:
1 cup fresh mixed berries
1 tablespoon minced shallots
1 tablespoon minced red bell peppers
1/4 cup rice wine vinegar
2 tablespoons sugar
Salt and pepper, to taste
For the salmon:
Butter, for frying
2 (6-ounce) salmon filets
Salt and pepper, to taste
Toasted, sliced almonds, for garnish
For the rice:
3/4 cup black rice
1 1/2 cups water or stock
1 tablespoon unsalted butter
Salt and pepper, to taste
Make the dill cream: Place all ingredients in a mixing bowl. Stir gently to combine.
Make the berry compote: Place all ingredients in skillet over medium-low heat, stirring occasionally. Reduce to desired consistency.
Make the salmon: Melt butter in frying pan. Add salmon filets, skin-side down, and season. Fry for 2-3 minutes, then turn over the salmon and fry for another 1-2 minutes, or until cooked through. Finish with toasted sliced almonds.
Make the rice: Add all ingredients to a pot and bring to a boil, uncovered, over medium-high heat. Cover and reduce heat to low, then cook until rice is tender and most of water has been absorbed.