Chef Michael Ellison Dotzy's Restaurant

Welcome to my new website!

I would like to welcome you all to my new site. This has been a labor of love to develop this site as it is now. I am hoping that you will find something here that will make your time in your family’s kitchen more enjoyable. I began this process while I was the executive chef in a high-volume Minneapolis restaurant. I was working 80-100 hours a week and was bored. “Bored? Are you crazy?” I can already hear you asking. Short answer, yes I am! I had very little creative outlet and not feeling satisfied with what I was accomplishing. It’s a rather complex story that I won’t get into, but none-the-less, I was bored. I needed something more, something I could take pride in.

That is when ChefMichaelEllison.com was born.

Some who know me and have worked with me might think this site was created to inflate my ego. Do I have an ego? Of course, all restaurant chefs do. We have to be the best in the kitchen, we have to have all the answers, we have to keep our calm as the tickets print…and print…and print. Life in a kitchen is often an organized chaos that anyone unfamiliar with kitchen life won’t understand. Part of the thrill of being a restaurant chef is being in charge of that chaos and making sure everything runs smooth from our guest’s perspective. Chefs also have to be humble. We have compassion for our staff and our guests. We have respect for those that came before us and those following in our footsteps. This site is not about my ego but about my humility. It is about pushing myself to be better. When people choose to come into the restaurant for a family meal, for a first date, for a celebration, or for whatever reason, they are inviting me into their lives for that moment. Even though I am just cooking food, it is an awesome responsibility, and one I take very seriously.

This site is a way for me to be invited into your lives, into your homes, and at your dinner tables. I take that responsibility just as seriously as I would if you came into my restaurant to eat. Use this site how ever you wish, as I made it for you. I would love to hear from anyone who has any stories, comments, suggestions or just to say hello.

…Let’s see what happens together!!!

Whatever this site may or may not be, it is and always will be about food first.

I did not start this site to fuel my ego, it’s more about being humble. It is a motivation for me to be better, to continue to learn, and to share my passion for food and cooking.

I have always had a creative mind but lacked any creative abilities. I love music, but can’t play an instrument. I love to draw, but am absolutely horrible at it. Taking a pile of raw simple ingredients and creating something delicious is one of the few things I am truly good at. I take great pride in every dish I send to the dining room from the pass, and get pleasure from the joy my food creates for my guests.

midwest inspired recipes

Balsamic Vinaigrette

Print Recipe
Balsamic Vinaigrette
Course Dressing
Prep Time 10 Minutes
Servings
Cups
Ingredients
Course Dressing
Prep Time 10 Minutes
Servings
Cups
Ingredients
Instructions
  1. Place vinegar, mustard, honey, and garlic into a blender.
  2. Turn blender on and mix all ingredients.
  3. With blender running, slowly add olive oil until vinaigrette is emulsified.
Recipe Notes

Dressing can be made in advance, placed in an air tight container, and stored in the refrigerator.

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No-Knead-Bread-Recipe

No-Knead Bread

Print Recipe
No-Knead Bread
Course Breads
Prep Time 1 Hour
Cook Time 30 Minutes
Passive Time 12-18 Hours
Servings
Loaf
Ingredients
Course Breads
Prep Time 1 Hour
Cook Time 30 Minutes
Passive Time 12-18 Hours
Servings
Loaf
Ingredients
Instructions
  1. In a large bowl, mix flour, salt and yeast. Slowly add water while mixing with a rubber spatula.
  2. Cover bowl with plastic wrap and let rest 12-18 hours in a warm place (approximately 70 degrees F.)
  3. Once dough has rested, place a cast iron pot or casserole dish with lid in the oven and preheat to 475 degrees.
  4. Carefully remove pot from over and take off lid.
  5. Flour work surface and hands generously.
  6. Remove dough from bowl, and form into a ball.
  7. Place ball of dough into hot cast iron pot or casserole dish, replace lid and place in oven.
  8. Bake for 30 minutes.
  9. Remove lid and continue to cook an additional 15-20 minutes until bread has a golden brown crust.
Recipe Notes

Recipe Author: Family Recipe

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Chocolate-Rice-Recipe

Chocolate Rice

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Chocolate Rice
This is a recipe my grandmother made for my mother when she wasn’t feeling well and my mother cooked for us if we weren’t feeling well, or on a cold night when she didn’t feel like cooking. We always ate these with simple peanut butter and butter sandwiches.
Course Main Dish
Cuisine Fusion
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Course Main Dish
Cuisine Fusion
Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Instructions
  1. Combine rice and milk in a double boiler.
  2. Cook over medium-high heat stirring often until the milk has been absorbed and rice is tender, about 45 minutes.
  3. Season with salt and generously drizzle chocolate sauce over rice and mix.
Recipe Notes

Recipe Author: Family Recipe

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Baked-Potato-Recipies

Baked Potato

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Baked Potato
Course Side Dish
Cuisine American
Prep Time 15 Minutes
Cook Time 45-60 Minutes
Servings
Servings
Course Side Dish
Cuisine American
Prep Time 15 Minutes
Cook Time 45-60 Minutes
Servings
Servings
Instructions
  1. Scrub potatoes and pat dry.
  2. Coat potatoes evenly with oil and generously season with salt and pepper.
  3. Cook on grill over indirect medium-high heat or in a preheated 350 degree oven for 45-60 Minutes.
Recipe Notes

Recipe Author: Family Recipe

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