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Celebrate National Tomato Month with a Southern Specialty

October is National Tomato Month and to celebrate, Chef Andrew Haile from Isle of Capri Casino Hotel in Natchez, Mississippi, sent in this recipe to share. It’s a southern dish that is simple, good, and has a little Natchez flair! And of course, when you serve this dish, don’t forget the sweet tea!

Fried Green Tomatoes with Pepper Jelly

Pepper Jelly:

1 tsp of creole mustard
2 tsp of horseradish
1 cup  of red pepper jelly (can be purchased at market)
1/2 cup of diced fresh peaches

Place all of the above ingredients in sauce pan and bring to a simmer.  Adjust seasoning with salt and pepper if needed.  Set aside for later.

Green Tomatoes:

4 green tomatoes sliced about ¼ inch thick, sprinkled with salt and pepper
2 eggs
1 cup of buttermilk
1 cup of flour
1 cup of corn meal
½ tsp of cayenne
½ tsp paprika
½ tsp salt
½ tsp of black pepper

Combine the eggs and buttermilk for the egg wash. Season the cornmeal with the salt, pepper, cayenne, and paprika.  Dredge the slices of tomatoes into the flour, egg wash and then the cornmeal.  Fry at 350 degrees for 3-5 minutes or until they float and are golden brown.  Allow to drain and serve them with the pepper jelly.

Time for another chili recipe…

It’s about that time of year. The evenings are getting cooler, football is on the television several days during the week, and everyone starts looking for delicious comfort food recipes.

There are probably a million or more ways to cook chili, and each year it seems we include at least one chili recipe on this blog. This chili recipe is our winner for 2013 and comes from Chef Robert Weaver at Lady Luck Casino Marquette.

Chili

Ingredients:

5 pounds ground beef
¾ cup diced green peppers
¾ cup diced yellow onions
Salt to taste
Black pepper to taste
2 tablespoons cumin
1 (8oz) can diced tomatoes
1 cup water
1  can chili beans
1 teaspoon minced garlic
2 tablespoons sugar
3 tablespoons chili powder
1 can baked beans
1 can kidney beans
1 can tomato paste
3 tablespoons paprika
1 tablespoon crushed red pepper
2 tablespoons oregano

Directions:

Brown the ground beef with onions and green peppers. Drain the grease from the ground beef.  While beef is browning mix all the dry ingredients together.   After grease is drained from the ground beef add the dry ingredients and stir well.  Next add all the rest of ingredients, mix well and bring to a boil. After chili comes to a boil reduce heat and simmer for about 2 to 3 hours until all water is cooked out and the chili is thick.

To see our other chili recipes, check out these posts:

‘Tis the season for chili

And the winner of the chili cook-off is…

What secret ingredient do you like to include in your chili?

Score extra points with this sloppy joe recipe

It’s football season, and as the weather turns cooler fans are always looking for new recipes to try when hosting friends and family to cheer on their favorite teams. Chef Robert Weaver from Lady Luck Casino Marquette will help you score extra points with this simple recipe for sloppy joes. Perfect for game day this meal will have your guests cheering for more.

Sloppy Joes

Ingredients:

2.5 lbs of ground beef
¼ cup diced onions
Salt to taste
Black pepper to taste
1 teaspoon ground mustard
1 teaspoon sugar
1 tablespoon cider vinegar
1 ¾ cup ketchup

Directions:

Cook the ground beef and onions and drain the fat.  Mix the salt, black pepper, ground mustard, sugar, cider vinegar and ketchup and add to the mixture.  Heat together and serve.

Produces 10-15 servings.

No rolling necessary!

Ever struggle while making an enchilada because you have filled it just a little too full and now it won’t close when you try to roll it? Struggle no more! This recipe from Chef Weaver at Lady Luck Casino Marquette makes cooking enchiladas easy.

Chef Robert Weaver

Chef Robert Weaver

Enchilada Casserole

Ingredients:

Corn tortilla shells
1 lb taco meat, browned
1 can (16 oz) refried beans
1 can (4 oz) green chiles
1 bag (16 oz) shredded cheddar cheese
1 can (19 oz.) enchilada sauce
Black olives for garnish
Green onions for garnish

Directions:

Spray pan with cooking spray. Make a layer in pan of corn tortilla shells, followed by refried beans mixed with enchilada sauce, taco meat, green chiles, shredded cheddar cheese. Repeat two more times. Garnish with black olives and green onions.

Bake in a 350 degree oven for 45 minutes or until hot.

Rueben Casserole is deli favorite made into perfect dinner entrée

You may have ordered a Reuben sandwich from your favorite deli, but have you ever had it as an entrée for dinner? This recipe from Chef Weaver at Lady Luck Casino Marquette is easy enough to make during the week after a busy day and would also be a great dish for your next family get-together or block party. Enjoy!

Rueben Casserole

Ingredients:

4 ½ cups sauerkraut, washed & squeezed dry
2 ¼ cups Swiss cheese, grated
Sliced corned beef to make 3 layers in pan
½ cup chicken broth
4 ½ cups rye bread crumbs
1/3 cup butter, melted

Directions:

Place 1/3 of sauerkraut in 9X13 greased pan. Layer with corned beef then Swiss cheese. Repeat 2 more times. Pour broth over top. Cover & bake at 350 degrees until hot. Uncover and sprinkle with rye crumbs. Dot with butter. Bake 15 more minutes uncovered until crumbs are toasted.

Prime rib is a delicious option for family dinner

While pizza may be a great choice for Friday night, nothing beats a traditional Sunday dinner of prime rib. Yum! Chef Robert Weaver from Lady Luck Casino Marquette has provided this recipe for a prime rib roast that will have your family asking for seconds. For a complete meal add some mashed potatoes with gravy on the side…delicious!

Prime Rib

1.     Rub prime rib with cracked pepper, garlic & herb rub and whole thyme leaves,  seasoning the back and front.  Be more generous on the front (fat side).

2.      Preheat oven to 350 degrees.

3.      Put prime rib in oven for 30 to 45 minutes to sear in the juices.

4.      After you have seared in the juices reduce your oven temperature to 275 degrees and slow cook the prime rib until the internal temperature is between 135 and 140 degrees.

5.      Allow 15 to 20 minutes of cooking time per pound of roast.  The cooking time will depend on the shape of your roast and your particular oven.

6.     Make sure to use a meat thermometer.

8     Once the roast has reached the desired cooking temperature, remove it from the oven and let rest 15 to 20 minutes, covered with aluminum foil, before carving.  The roast will continue to cook while resting.

Like this and want to see additional recipes from our Lady Luck Marquette team? Check these out:

Steak au Poivre

Lobster & Crab Stuffed Mushrooms

Caesar Salad

Bananas Foster

Recipe for Bananas Foster is sure to delight

This dessert by Chef Robert Weaver has wowed guests at Lady Luck Casino Marquette and it is sure to excite any friends or family lucky enough to be invited to dinner when you make it!

Bananas Foster
Yield: 4 servings

Ingredients:

1/2 stick butter
1 cup brown sugar
1/2 teaspoon cinnamon
1/4 cup banana liqueur
4 bananas
1/4 cup dark rum
4 scoops vanilla ice cream

Method:

Combine the butter, sugar, and cinnamon in a flambé pan or skillet.

Place the pan over low heat either on an alcohol burner or on top of the stove, and cook, stirring, until the sugar dissolves.

Stir in the banana liqueur, then place the bananas in the pan.

When the banana sections soften and begin to brown, carefully add the rum.

Continue to cook the sauce until the rum is hot, then tip the pan slightly to ignite the rum.

When the flames subside, lift the bananas out of the pan and place four pieces over each portion of ice cream.

Generously spoon warm sauce over the top of the ice cream and serve immediately.

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