In previous posts it has been mentioned how the team at Isle of Capri Casino Hotel in Boonville, Mo., has developed strong partnerships with Missouri farmers, wineries, beef and egg producers, with plans to pass on these delicious, fresh-from-the-farm products to guests. These items will be featured front and center very soon when the casino opens it’s new buffet.
As they prepare to open the new buffet, the Boonville culinary team, led by Chef Jason Martin, provided a cooking demonstration for senior executives from other Isle of Capri Casinos Inc. properties who are visiting Boonville for annual meetings.
On the menu? Mixed mesculin greens with a “Berry Nutty” vinaigrette topped with a chicken and coatsbeard pinwheel; salt and pepper crusted Legacy Beef striploin, horseradish duchess potatoes, braised root vegetables; and for dessert, road trip crepes with chocolate ganache and whipped cream.
Sound delicious? If so, you’ll be happy to know that we’re giving you the recipes. Enjoy!
Mixed Greens/ Pinwheels
Serves 6
Time from start to finish: 30 minutes
Ingredients:
1.5 pounds mixed mesculin greens
¼ cup Road Trip Preserves – The Berry Nutty Farm
¼ cup white wine vinegar
1 cup olive oil
1 tablespoon mayonnaise
2 each chicken breast
¼ cup onion, white, sliced thin, caramelized
½ cup goat cheese – Goatsbeard Farms
To taste, salt and pepper
2 tablespoons butter
6 ounces spiced pecans
To make dressing:
Combine preserves and vinegar together in glass mixing bowl. Slowly drizzle in oil as you mix. Once oil has been added, mix in mayonnaise and adjust seasoning with salt and pepper.
To make roulades:
Butterfly chicken to ¼ inch thickness, pound with mallet if needed. Season with salt and pepper. Layer onions and cheese then roll inside plastic wrap, securing ends with knot. Simmer in water that is poaching temp. (160-180 degrees). Allow poaching for 20 minutes or internal temperature of 160 degrees is reached. Place in cooler overnight or until fully cooled. Once cool, slice into ½ inch pinwheels and place on greens. Top with vinaigrette and serve.
Salt and Pepper Crusted Strip, Horseradish Potatoes, Braised Root Vegetables
Serves 6
Time from start to finish: 45 minutes
5 pounds beef, strip loin – Missouri Legacy Beef
3 pounds potatoes, Idaho, peeled, chunked
¼ cup horseradish, prepared
½ cup milk, whole – Central Dairy Creamery
8 tablespoons butter
1 each egg, beaten
4 each carrots, peeled, large bias cut
6 each turnips, peeled, large bias cut
2 each rutabaga, peeled, large dice
4 each beets, peeled, large dice
6 slices bacon, diced
1 sprig rosemary, fresh
4 ounces wine, dry red
As needed, beef stock
As needed, salt and pepper
Beef:
Clean excess fat and connective tissue from outside of loin. Rub with olive oil and heavily coat with Kosher Salt and course ground pepper. Allow to sit for up to an hour before proceeding. Place on hot griddle or grill to brown outside. Finish cooking in 375 degree oven until internal preference is met. Allow to rest, then carve and serve.
Potatoes:
Boil potatoes in salted water until fork tender. Drain and mash with 4 tablespoons of the butter, milk, and horseradish. While mixing crack the egg into the potatoes being careful not to scramble it. Adjust seasonings with salt and pepper. Using a piping bag or spoon, place on a greased baking sheet. Bake on high for 5-10 minutes or until golden brown.
Vegetables:
In large straight sided sauté pan or pot, render bacon until crisp. Remove excess grease, but leave enough to sauté with. Add vegetables, season with Salt, pepper and fresh rosemary and allow caramelizing. Once vegetables begin to cook, deglaze pan with wine and reduce by half. Add stock and simmer vegetables until fork tender and broth has reduced by half. Remove from heat, fold in butter and season with salt and pepper. Serve over beef.
Road Trip Crepes/ Ganache/ Whipped Cream
Serves 6
Time from start to finish: 30 minutes
Crepe:
1 cup all-purpose flour
2 eggs
½ cup milk
½ cup water
¼ teaspoon salt
1 tablespoon sugar
2 tablespoons butter, melted
Combine all ingredients to form batter. In nonstick 8 inch skillet, pour batter to just cover bottom of skillet, tilting to let batter run the whole surface. Let cook 30-45 seconds until top dries and no visible wet batter is present. Invert crepe on plate to cool. Repeat until all crepes are made.
Filling:
2 cups Marscopone cheese
¼ cup Road Trip Preserves – The Berry Nutty Farm
Mix and roll crepes around filling.
Ganache:
9 ounces bittersweet chocolate, chopped
1 cup heavy cream
Heat cream to a simmer, pour over chocolate and mix until smooth.
