Isle Casino Racing Pompano Park was just featured on WSVN 7 news Bite with Belkys. Check out the great recipe for Shrimp al Bragozzo.
Super Bowl Sunday is quickly approaching, and as you start planning what dishes you’ll serve that day or which you’ll bring to your chosen watch party, Chef Todd from Isle Casino Cape Girardeau would like to suggest this crowd-pleasing recipe for guacamole. Did you know that Super Bowl Sunday is the biggest avocado eating day in the U.S.?
1 red onion, diced
1 tomato, diced
1 T. minced garlic
2 t. salt
2 T. cracked black pepper
2 T. Tabasco
Cilantro – washed, chopped
- Cut avocados in half. Remove pit and scoop out from the skin.
- Mash with fork and leave chunky.
- Add lemon and lime juice and stir.
- Add onion, tomato, garlic, salt pepper, tobacco and cilantro.
- Adjust seasoning and cover with plastic wrap so that the plastic wrap touches the surface of the guacamole. If the plastic wrap does not touch the guacamole, it will oxidize and turn brown.
If you’re looking for the perfect recipe to satisfy your guests at Superbowl 2013, then Chef Jason from Isle of Capri Casino Hotel Boonville has you covered with this tasty recipe for Texas Armadillo Eggs. These finger-food favorites will keep everyone happy – even fans of the losing team.
20 whole Jalapeno’s
1 Pound of Pork Sausage, mild or spicy
½ cup Bisquick
20 cubes of Cheddar Jack Cheese
- Heat oven to 350 F.
- Cut off stems of Jalapenos and remove seeds and ridges. Rinse well being sure to get all seeds removed.
- Fill each Jalapeno with a cube of cheese.
- Combine pork sausage and Bisquick.
- Make wrap out of sausage mixture, packing around Jalapeno, sealing with fingers.
- Place on cookie sheet, bake at 350 for 20-30 minutes. Let cool slightly and serve.
Farmer’s Pick Buffet at Isle of Capri Casino Hotel Boonville, Missouri features the best local fresh foods and supports our local farmers and businesses. Missouri Legacy Beef is dedicated to producing beef that is healthy, sustainable, and full of flavor. This recipe for braised beef short ribs was created to feature the healthy, sustainable, and full taste of grass-fed beef raised on free-range farms.
2 ounce vegetable oil
4 each beef short ribs, deboned (Legacy Beef)
1/2 teaspoon salt
1/2 dash ground black pepper
6 ounces pearl onion, whole
2 ounce garlic, slivered
4 tablespoons flour
4 ounces of Fleur Du Vin Red Wine (Les Bourgeois)
48 ounces beef stock, well flavored (can purchase from store or made with soup bones)
2 each bay leaf
2 sprigs fresh thyme
2 teaspoons whole black peppercorns, crushed
8 each parsley stems
4 each whole cloves
4 ounces tomato puree
- Season the beef with salt and pepper and dredge it in the flour.
- Heat a heavy bottom skillet until very hot and add the oil. Add short ribs to the pot, browning well on all sides. Do not over crowd the skillet. If necessary, cook the beef in several batches, then remove.
- Add the onions and garlic and sauté until the onions are slightly browned.
- Add the 4 tablespoons of flour and cook to make a roux. Brown the roux lightly. (Remove pot from stove before adding red wine)
- Add the Fleur Du Vin Red Wine and beef stock slowly, stirring to prevent lumps. Then add the short ribs back into skillet.
- Tie the bay leaf, thyme, peppercorns, parsley stems and cloves in cheese cloth. Add the bundle of herbs and spices and the tomato puree. Bring to a simmer and cover. Place in a 325° degree oven and cook until the beef is tender (approximately 1 1/2 to 2 hours). Skim excess grease from the surface of the braise as needed. Remove the cheese cloth prior to serving.
- Vegetables such as potatoes, turnips, carrots, and celery can be added 30 minutes before short ribs are finished.
It’s the week after Thanksgiving, and you might be feeling a little bit tired of turkey. Not to worry, this recipe for turkey scaloppini from Chef Jason at Isle of Capri Boonville will liven up your Thanksgiving leftovers!
12 – 4 ounce Turkey Slices from Breast- ¼ inch thickness (pound to thickness if need)
2 cups Bread Crumbs
2 Eggs – beaten
24 ounces wild mushrooms
2 cups Green peas, frozen
½ cup Pearl Onions, previously cooked, frozen
2 garlic clove – minced
¼ cup chicken broth
1 Tablespoon fresh rosemary – chopped
1/2 cup olive oil
2 ounces White Wine- dry
¼ cup Heavy Cream
Salt and Pepper to taste
- Preheat oven to 4ooF.
- Begin by setting up a mini production line to coat the turkey.
- In the following order place the turkey, egg whites, bread crumbs and a foiled oven tray.
- With clean hands dip the turkey in the egg followed by the bread crumbs and coat generously.
- Lay on foiled oven tray until needed.
- Preheat large skillet on medium high heat for 4 minutes.
- Once hot, add 2 tbsp. olive oil and sauté the breaded turkey in batches for 3-4 minutes each side until golden and crispy.
- Wipe out pan after each use with a paper towel and add more olive oil.
- Once all the turkey has been browned, pop in oven for 6-7 minutes to finish cooking.
- Wipe out pan again and add additional 2 tbsp. olive oil.
- Add mushrooms and sauté for 2 minutes on medium heat. Add garlic and continue sautéing for another 4-5 minutes until mushrooms are cooked through.
- Deglaze pan with white wine, then add cream and broth. Reduce by ¼ and add peas, onions and rosemary. Continue to reduce by ¼ to heat vegetables through.
- Season with Salt and pepper and serve over Turkey on a bed of herbed orzo.
Many of you enjoyed the recipe that we shared last month for the Amazing Apple Cinnamon Cake from Lady Luck Casino Marquette! Well just in time for Thanksgiving, we have another recipe from their kitchen for a pumpkin dessert.
1 Yellow cake mix (remove 1 cup of mix to be used later)
1/2 cup melted margarine
1 (15 oz) can pumpkin
1 1/2 cup sugar
1 can evaporated milk
1 tsp. cinnamon
4 tbs margarine
Remaining 1 cup cake mix
Optional: pecan or nuts
- Preheat the oven to 350 degrees F
- Combine the ingredients for the crust and spread them onto a 9×13 greased pan
- Bake for 10 minutes
- Mix the ingredients for the filling and pour over the crust.
- Cut the margarine into the remaining cake mix, and sprinkle over the pumpkin.
- Bake for 45 minutes or until done.
This roast turkey is filled with a flavorful sausage and sweet potato stuffing and roasted with root vegetables, celery, and zucchini. You can’t go wrong with this unique and flavorful holiday recipe.
½ lb. pork sausage
1 can (16 oz.) whole sweet potatoes in syrup, undrained
1 cup water
1 pkg. Cornbread Stuffing Mix
1 lemon cut into quarters
1 onion cut into quarters
1 (10 pound) turkey
3 tbsp honey dijon mustard
8 baby beets, trimmed
1 butternut squash peeled, seeded and chunked
8 baby red onions, peeled and trimmed
8 baby turnips, trimmed
2 celery hearts, quartered
16 baby zucchini, trimmed
Olive oil for drizzling
- First make the stuffing. Brown sausage in large skillet on medium-high heat. Meanwhile, drain potatoes, reserving syrup. Add water and reserved syrup to sausage; bring to boil. Slice potatoes. Add to sausage mixture with stuffing mix; stir just until moistened.
- Using pastry brush, paint honey dijon mustard over turkey. Place lemon and onion in turkey cavity and season. Spoon stuffing into neck end, pressing in tightly. Secure neck flap underneath. Lightly cover with foil. Place in a pre-heated oven at 350 degrees F and roast for 3 1/2 hours, basting every hour and replacing foil. Test for thorough cooking by piercing the thick part of the thigh with a skewer. The juices should run clear with no pink tinge.
- Place vegetables in a roasting tin, drizzle with olive oil and season. Place in oven 35 minutes before the end of roasting time. Turn occasionally.
Do you have any questions for our chefs about preparing a Thanksgiving meal? Ask them in the comments below.