Page 119 - SOM Summer 2017

BREAKFAST

Let us start at the beginning of the day. Breakfast when camping is always a treat. It tends toward the “comfort food” side of things. Take a walk
around a campground in the early morning and you are met with aromas of coffee, bacon, sausage, butter, frying potatoes, and the rebirth of last
night’s fires. It’s also one of Chef Mario Chavez’s favorite camping meals to cook.

Chavez opened Onyx in Jacksonville in 2016, which he describes as a classic yet eclectic gastro pub style restaurant featuring a menu inspired by
local Southern Oregon foods and the Chinese history of Jacksonville. His food is honest and unpretentious, and these same views guide his camp
cooking.

CHORIZO BISCUITS AND GRAVY

• First, make (or bring) your favorite drop biscuits. You can place drop biscuit batter into a hot cast iron
1 yellow onion, diced
pan with a little bacon fat, cover the pan in aluminum foil, and find a not so hot place over the fire to
1 package chorizo or longaniza (about 1 pound)
cook for about 20 minutes.
1 cup of flour
• While biscuits are cooking, take a good pot and sauté the onion in a bit of the butter until soft. Next,
1 cup of butter
add the chorizo or longaniza.
½ gallon of milk
• When it is cooked through, add the rest of the butter.
salt • When the butter melts add the flour and stir until it gets pasty.
pepper • Once the flour and butter are well mixed, begin adding the milk slowly, a little bit at a time. Higher
drop biscuits fat milks will work better, and a whisk is the best way to do this.
fried eggs • Once incorporated you will have something that is basically chorizo gravy.
avocado • Season with salt and pepper to taste and serve over the biscuits with a fried egg on top and sliced
avocado.

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