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From our kitchens to yours: celebrating St. Patrick’s Day

Posted on March 7, 2013 by Isle of Capri Casinos, Inc.

Leprechauns, pots of gold, shamrocks, green beer and food are all the top things that come to mind when thinking about how to celebrate St. Patrick’s Day. Members of our culinary teams from Isle of Capri Casino Hotel in Boonville, Missouri, and Isle Casino Hotel in Waterloo, Iowa, provided us with recipes to help when planning your menu for the day.

 Corned Beef and Cabbage Quiche
*Recipe from Jason Martin, food and beverage manager,
Isle of Capri Casino Hotel Boonville

Start to finish: 1 hour
Servings:  6

Ingredients:

1 (9″) pie crust, unbaked
2 tablespoons butter
1 onion, chopped
1-1/2 cups chopped cabbage
3 cloves garlic, minced
2 tablespoons water
1 to 2 cups diced cooked corned beef
4 eggs – local free range
3/4 cup light cream
4 teaspoons flour
1/2 teaspoon caraway seeds
1/4 teaspoon salt
1/8 teaspoon pepper
1-1/2 cups shredded Swiss cheese
2 tablespoons grated Parmesan cheese

Preparation:

Preheat oven to 375 degrees F. In large skillet, melt butter. Add onion, cabbage, and garlic. Cook, stirring frequently, until vegetables are crisp-tender, about 5-7 minutes. Then add water, cover, and cook for 5 minutes. Remove cover and cook until liquid evaporates and cabbage begins to brown, about 8-10 minutes longer. You need to get liquid out of the cabbage or it will come out when the quiche bakes, making it watery. Stir in the corned beef.  Remove pan from heat and let cool for 15 minutes.

In medium bowl, combine eggs, light cream, flour, caraway seeds, salt, and pepper and whisk until blended.

Spread half of cabbage mixture in pie crust. Top with half of the Swiss cheese; repeat layers. Then slowly pour the egg mixture over ingredients in pie crust.

Sprinkle with Parmesan cheese. Bake for 30-40 minutes or until quiche is puffed and golden brown in spots. Let cool 5 minutes, then slice to serve.

Shepherd’s Pie
*Recipe from Thomas Roberts, senior director of hospitality operations, Isle Casino Hotel Waterloo

Start to finish: 1 hour
Servings:  8-10

Ingredients

Base:
2 lbs. ground beef
1/4 ea. medium yellow onion (med. diced)
3 tablespoons minced garlic, fresh
1/2 bottle Guinness stout beer
3/4 cups. blanched green peas
3/4 cups blanched small diced carrots

1-1/2 teaspoons fresh thyme chopped
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
3/4 cup heavy cream
1/3 cup shredded cheddar cheese
salt and black pepper

Topping:

4-6 cups of mashed potatoes
1/4 cup of shredded cheddar cheese
1 tablespoon of chopped parsley

Preparation:

Cook on med/high heat.

In large pot, brown ground beef and release of all the excess liquid.

Add onions and garlic and stir. Continue cooking until the onions start to sweat.

Add beer and stir, reduce liquid to a half.

Add vegetables and spices, stir then add heavy cream. Bring to a simmer then add the cheese stir and shut the heat off.

Place in a baking dish and cover with mashed potatoes. Garnish with cheese and chopped parsley.

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Butternut Squash and Spinach Salad

Posted on November 5, 2012 by Isle of Capri Casinos, Inc.

Thanksgiving is right around the corner, and as you work on planning your menu for this traditional family holiday, our chefs have contributed some of their favorite Thanksgiving recipes. Each week we’ll feature a couple of their recipes for you to consider adding to your own holiday meal. For the first course, Chef Jason Martin from Isle of Capri Boonville has shared this crowd pleasing salad recipe.

Butternut Squash and Spinach Salad

Ingredients

  • 1 each butternut squash, deseeded, peeled, cut into wedges
  • 2 teaspoon olive oil
  • 2 teaspoon honey
  • 2 teaspoon sesame seeds
  • 1 teaspoon fresh lemon juice
  • 1 teaspoon honey, extra
  • 2 teaspoon extra virgin olive oil
  • 2 teaspoon wholegrain mustard
  • 1 Pound baby spinach leaves
  • ½ cup Toasted pine nuts

Directions

  1. Preheat oven to 375°F. Line a baking tray with parchment paper.
  2. Place the squash in a large bowl. Drizzle with oil and honey. Season with salt and pepper. Gently toss until the squash is well coated.
  3. Place in a single layer on the lined tray.
  4. Bake, turning once during cooking, for 25 minutes or until golden brown.
  5. Remove from oven and sprinkle evenly with the sesame seeds.
  6. Return to oven and bake for 5 minutes or until the seeds are lightly toasted.
  7. Remove from oven and set aside for 30 minutes to cool.
  8. Combine the lemon juice, extra virgin olive oil, mustard and extra honey in a screw-top jar and shake until well combined. Season with salt and pepper.
  9. Place the squash, spinach and pine nuts in a large bowl. Drizzle with the dressing and gently toss until just combined.
  10. Serve immediately.

 

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Celebrate National Baked Beans Month

Posted on July 26, 2012 by Isle of Capri Casinos, Inc.

Better late than never, right? We just found out that July is National Baked Beans Month, so even though it’s late in the month, we jumped on the opportunity to share another delicious recipe with our readers. This recipe is courtesy of Chef Jason Martin from Isle of Capri Casino Hotel in Boonville, Missouri.

“It’s a pretty simple recipe, but it’s my favorite,” said Chef Jason.

Enjoy!

Pork Laced Baked Beans
Serves 6

Ingredients:

2 cans baked beans (standard size)
4 oz seasoned pork sausage (browned and drained)
¼ cup  diced yellow onion
2 tablespoons brown sugar
2 tablespoons yellow mustard
1 tablespoon tomato ketchup

Combine all ingredients in sauce pan.  Bring to a simmer and cook for 30 minutes, stirring frequently.

Want to see more of what’s coming out of Chef Jason’s kitchen? You can follow him on Twitter at @mochef, or “like” the Isle of Capri Casino Hotel’s Facebook page.

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Central Missouri ingredients key to delicious burgers

Posted on July 3, 2012 by Isle of Capri Casinos, Inc.

Who doesn’t enjoy a great summer burger cookout? With Independence Day coming up tomorrow, many of us will gather around the grill with our family and friends to celebrate our great country and independence. Isle of Capri Casino Hotel Boonville executive chef Mike McKay shares this simple but tasty burger recipe that features delicious central-Missouri ingredients. Enjoy!

4th of July Burgers
Serves 10

3 pounds 80/20 ground chuck, Missouri Legacy Beef
1 pound ground pork, Patchwork Family Farms
1 pound ground veal
5 cloves of garlic, crushed
3 eggs, Stanton Brothers Farms
4 teaspoons crushed black pepper
3 tablespoons sea salt

Combine all ingredients in large mixing bowl. Mix meats and seasoning well. Weigh out 8 ounce portions of the burger mix. Form into patty shapes approximately 4 inches in diameter and 1 inch thick. Make an indentation with your thumb in the middle of each burger patty. This indentation will help the burgers cook evenly.

Grill over medium coals for four minutes on each side, turning only once. Serve with your favorite burger garnish and grilled corn cob.

Enjoy!

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Partner profile: A Day with Central Dairy

Posted on June 12, 2012 by Isle of Capri Casinos, Inc.

Isle of Capri Casino Hotel Boonville continues to feature local food partners. Central Dairy has been serving the Isle of Capri Casino Hotel since its opening in 2001. Boonville’s Guest Services Representative, Andy Hays, shares the experience that he and Chef Jason Martin recently had while visiting the Jefferson City ice cream maker.

June is National Dairy Month so it is fitting that we are featuring Central Dairy as our local food partner of the month. Central Dairy is very well known throughout the mid-Missouri area and is famous for its ice cream parlor connected to their factory in Jefferson City. This was my first visit to the shop, and I have to say I was very impressed.

As you walk into the shop, you could feel the nostalgia around the room and they even use the original benches that were installed when the parlor first opened. There wasn’t a frown in the room as cone after cone of delicious ice cream was served.

We met with our good friend Wayne Sommers to show us around the shop and give us a little history of the company. He started with Central Dairy in 1974 as a delivery driver, primarily to homes and he remembers when he could walk right into a house and drop milk off in the fridge.

Central Dairy has been a hometown favorite for mid-Missourians for many years. Their distribution area stretches up into Iowa and as far south as Camdenton, but it wasn’t always that way. When Dot Sappington first started Central Dairy, it was a small operation. The dairy company now bottles 6,000 gallons of milk per day with product from close to 80 farms and they continue to expand. The milk they receive is part of the DFA Co-Op and the majority is from Missouri.

It was still early when we visited so we didn’t see the usual after-lunch rush, but Wayne mentioned that people line up around the block to get a taste of their ice cream. The shop is a local favorite for bus loads of kids on field trips during school, senior groups, and workers on their breaks.

The making of a giant banana split!

Central Dairy features 51 flavors of ice cream in their parlor and Moose Tracks is their best selling flavor. They offer many varieties of ice cream treats including their famous banana splits. I had heard about the size of their splits but I had no clue what I was in for. They pile six scoops of ice cream (two chocolate, two vanilla, two strawberry) on top of a whole banana and then add marshmallow, chocolate topping, and nuts. It was huge! I am a big ice cream fan, as most of my coworkers can attest, but I was overwhelmed.

Jason and I each got our own banana split, and we aimed to finish it all before we left. They give you wax paper to put down on the table because it gets messy. Spoon after spoon went down and in the end, Jason finished his and I left a sliver of banana behind. I just couldn’t bring myself to eat those last few bites and I was stuffed all day.

The general manager of Central Dairy, Chris Hackman, checked on us as we started eating. Chris’ grandmother and grandfather both started at Central Dairy in the 1930’s. His grandfather was a delivery driver, guiding a horse and buggy filled with dry ice to keep the dairy products cold. Chris explained that the horses were so engrained with their day-to-day route that if the driver took too long, the horse would leave without him. It was hard to add a new stop to a route because the horse was so used to sticking to their route. Chris’ grandfather bought Central Dairy from the Sappingtons in the 50’s and the family has run it since. Prairie Farms bought the company in 2007 but Chris still runs the day-to-day operations.

There hasn’t been much change since Prairie Farms took over. The name and most of the products are exactly the same and the sale has allowed Central Dairy to expand into new territories. They bottle double the amount of milk than before.

For more information on Central Dairy, visit their website. When visiting Isle of Capri Casino Hotel, you can taste their delicious products at Farmer’s Pick Buffet, Tradewinds and Farraddays’.

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Guest blog: “A fresh way to buffet”

Posted on June 4, 2012 by Isle of Capri Casinos, Inc.

By Porcshe Moran

When I think of a buffet meal, quantity often comes to mind before quality.  The taste of the food and level of customer service can be easily overlooked in favor of the endless options and the ability to pile your plate ad nauseam for a low price. The reputation of the traditional smorgasbord is being challenged by the Farmer’s Pick Buffet at the Isle of Capri Casino Hotel-Boonville. With its fresh, seasonal entrees and sides that feature produce and ingredients from local farmers and businesses, Isle of Capri is raising the bar for buffet feasts.

The Farmer’s Pick Buffet is a complete overhaul in every way from the venue’s previous eatery. The décor is earthy and updated with ceramic tile floors that aptly mimic hardwood and granite countertops. The space has an ambiance of casual elegance with a color scheme of sage, cream, pale yellow, brown and lavender accented by glossy, oversized photographs of wheat, grains and beans displayed on the walls. Each table in the dining room is brightened with a modest bouquet of fresh, local flowers in brush nickel vases. The buffet’s philosophy for serving its guests has also changed.  Executive chef Mike McKay says that the restaurant’s staff has increased by 25 to 30 percent. There are more servers, but fewer tables in an effort to increase the level of personalized service for each guest. Six action stations were installed along the buffet line to allow guests to watch the preparation of their food and to encourage more interaction between the cooks and their customers.

But, the food is where the Farmer’s Pick Buffet truly makes its mark. The all-you-can-eat adventure begins with a host of home-style staple items that stay consistent each day such as fried chicken, carrots, green beans and mashed potatoes with gravy. Next, there two made-to-order stations featuring customized pasta and omelets. Meat-lovers will rejoice at the meat carving station and the adjacent grill that is fired up to prepare a variety of beef and pork dishes. On weekend evenings, guests are also treated to fried shrimp, frog logs and crab legs.

On the opposite side of the buffet is a sizable salad bar that showcases fresh greens and sliced tomatoes drizzled with balsamic vinegar along with eight different compound salads made in-house with layers of robust ingredients. Further down the line is the soup bar which has chicken noodle soup and tomato basil soup every day, but keeps things interesting with a rotating soup of the day. Hot, toasted sandwiches, which change in variety each day, are prepared by chefs at an adjoining action station. The dessert bar has its own area and features both hot and cold sweet treats such as pies, cakes, mousses and an impressive selection of sugar-free options. Even though guests have plenty of choices, the buffet’s easy to navigate layout and well-planned menu helps it to avoid the overwhelming and haphazard atmosphere from which many buffets suffer.

One of my favorite items on the buffet was the flavorful tapas-style meatballs which I paired with a cup of the hearty tomato basil soup and one of the warm, delicious rolls from Boonville’s own Butternut Bakery. Another standout was the flat-iron steak from Missouri Legacy Beef which was succulent, perfectly seasoned and cooked to my preference of medium. My dessert, a dish of creamy vanilla Central Dairy ice cream, was a simple, yet satisfying conclusion to the meal.

The slogan for the new Farmer’s Pick Buffet is “A fresh way to buffet.” I can definitely say that this dining experience opened my mind to the pleasure of buffet dining when quality is the top priority.

Porcshe Moran was selected as the winning entry for Isle of Capri Casino Hotel Boonville’s Guest Blogger Contest and was treated to a complimentary meal at the buffet plus one-on-one time with the chef.  To learn more about Porcshe, visit her website.

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An Afternoon at Les Bourgeois

Posted on May 16, 2012 by Isle of Capri Casinos, Inc.

Isle of Capri Casino Hotel Boonville continues to feature local food (and wine in this case) partners. Boonville’s marketing manager, Adam Rentchler, shares the experience that he and Chef Jason Martin recently had while touring the Les Bourgeois production facility.

As part of our continued emphasis on local foods, we are touring the farms and facilities of some of our local food and drink partners. Even though fall grape harvest is the more natural time to think about wine, Chef Jason Martin and I couldn’t help but think of Les Bourgeois Vineyards (and the beautiful outdoor A-Frame) with spring in full force. Les Bourgeois was kind enough to invite us over to Rocheport for a tour of their new production facility.

Jason and I arrived at the Les Bourgeois tasting room and production facility, located at the interchange of I-70 and Highway BB, just to the east of the Missouri River bridge. We were greeted by Rachel Mills, the marketing director at Les Bourgeois, and Syrah, a white cat who guards the gift shop (as seen if you look very closely at the bottom of the door in the gift shop photo). Rachel introduced herself and pointed out the new production facility, which opened in late 2010. It sits next to gift shop & tasting room and is prominent on the south side of I-70. Those of you that frequent the area may have noticed its construction over the last few years.

We started our tour in the tasting room and gift shop, which are housed in a building that was formerly Pete’s Café in the 1960s. The gift shop has a lot of wood features and is pretty inviting. Gift baskets and such line the perimeter, and a tasting bar and large product rack sit on the left side of the room. Behind the tasting room is a large vacant room, which used to house the bottling line before the new facility opened.

According to Rachel, Les Bourgeois plans to expand the tasting room into that area sometime in 2013. They also plan on opening a café to accompany the tasting room and gift shop. Jason asked Rachel how they expect the café to compare to their A-Frame, which sits on a bluff top over the Missouri River, and the Blufftop Bistro. “The café will be more focused on wine, local food, and dessert pairings,” explained Rachel. “We think the two will be very complementary. The café will be more casual than the Blufftop Bistro, and it should provide a great place for people traveling through Rocheport on I-70 to stop for a delicious meal.” The current plans for the café will incorporate the large patio area that sits on the north side of the building. Jason and I were pretty impressed by the plans. I think it’s great that they are finding a way to repurpose a long-standing building into a fun place to eat and visit.

From the tasting room, we went downstairs to the cellar, where some of the wines are stored in barrels. According to Rachel, the amount of barrel aging required varies a lot depending on the varietal of wine. The cellar contained an impressive number of barrels, stacked three high, about eight deep, and in three double rows. Most of the barrels are produced locally by A&K Cooperage in Higbee, MO. A nice wood aroma fills the cellar room.

After we finished touring the cellar room, Rachel showed us the impressive new production facility. We entered on the west side of the building, which houses the tanks used for winemaking. The tanks are as tall as 30 feet with diameters as large as 15 feet. According to Rachel, the tanks range between 6,000 gallons and 12,000 gallons in volume. Central Missourians love their local wine, and Les Bourgeois built this new facility with that demand in mind.

Collector’s Series

Jason and I walked along the catwalk over the tanks (note: not a great idea if you’re leery of heights like me), and the view is even more impressive from above. Les Bourgeois built the new production facility with windows to allow for natural light, which was a nice touch. The facility is big, but the way it’s set up doesn’t make anything feel mass-produced or cold. We then crossed over into the bottling and storage room. The bottling line was not in use during our tour, but we could see how the bottles would be guided from the filling station to the corking station. Behind the bottling line is a large room where Les Bourgeois stacked the bottled wine for shipping. Inventories vary greatly depending on the time of year, Rachel informed us.

Before our tour was finished, Rachel shared one more interesting bit of information about the annual Les Bourgeois collector’s series wine release party & art show. Each year, Les Bourgeois invites local artists to submit pieces for the collector’s series release. They select three winners each year, and each winner has their art grace the label for that year’s vintage of one of the collector’s series wine releases. Rachel showed us the most recent winners:

  • “Dewdrop” by Jacquiline Leonard is on the label for the Vidal Blanc 2010, which is a crisp, dry white wine with a hint of lemon grass in the middle of the palette. The wine features a very smooth finish.
  • “Burr Oak Fall” by Jenny McGee is another winning artwork. It can be seen on the label for the Armerican Red, which is a blended red wine featuring 2009 Zinfandel , 2010 Merlot, and 2009 Syrah varietals. The American Red has a medium body with a small amount of tannins and spice. The wine is very food-friendly.
  • “Ruckus” by Bill Manion is the third winning piece. You can see it on the 2010 Vignoles Traminette, which is a sweeter white wine featuring hints of apricot and honeydew.

We thanked Rachel for her time in showing us around. It was definitely helpful for Jason and I to see where our most popular wines are produced, and we’re proud to feature wine from a vineyard located only 15 miles from Isle of Capri. Les Bourgeois Riverboat Red is our most popular wine at Farraddays’, and Jason features a lot of other Les Bourgeois wines both on our wine list and in our recipes.

If you’re interested in learning more about all the Les Bourgeois has to offer, you can visit their website at missouriwine.com.

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Local wine & beef add fresh flavor to short ribs recipe

Posted on May 14, 2012 by Isle of Capri Casinos, Inc.

Over the past several months we have brought you updates, photos and recipes from our team at Isle of Capri Casino Hotel in Boonville, Mo., as they opened our newest buffet concept, Farmer’s Pick Buffet. The key to Farmer’s Pick is using fresh, local ingredients from farmers operating in our own backyard. From time to time we like to feature our local vendors as they are our “partners in delicious-ness.”

Isle of Capri Boonville is currently featuring Les Bourgeois Vineyards, a central Missouri winery that produces a variety of delicious wines served and used for cooking at Farmer’s Pick Buffet and Farraddays’ Bistro. Sous Chef Jason Shreves of the Boonville culinary team shares this delicious recipe for braised Missouri Legacy Beef short ribs, which uses Fleur Du Vin wine from Les Bourgeois. Fleur Du Vin is a semi-dry red wine that reveals the uniqueness of the Missouri St. Vincent grape.

BRAISED BEEF SHORT RIBS
Start to finish:  2 hours
Servings: 4

2 ounce vegetable oil
4 each beef short ribs, deboned (Legacy Beef)
1/2 teaspoon salt
1/2 dash ground black pepper
Flour
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
Assorted vegetables (optional)

  1. Season the beef with salt and pepper and dredge it in the flour.
  2. 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.
  3. Add the onions and garlic and sauté until the onions are slightly browned.
  4. Add the 4 tablespoons of flour and cook to make a roux. Brown the roux lightly. (Remove pot from stove before adding red wine)
  5. Add the Fleur Du Vin Red Wine and beef stock slowly, stirring to prevent lumps. Then add the short ribs back into skillet.
  6. 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.
  7. Vegetables such as potatoes, turnips, carrots, and celery can be added 30 minutes before short ribs are finished.

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Wanted: Guest blogger for Farmer’s Pick Buffet

Posted on May 1, 2012 by Isle of Capri Casinos, Inc.

Want to be a guest blogger for Isle of Capri Casino Hotel Boonville and Farmer’s Pick Buffet? If so, tell us why you should win and show off your writing skills!  Email us at isleofcapribv@islecorp.com by May 6 and let us know why we should pick you.

The winner and a guest will be invited to Farmer’s Pick Buffet for a complimentary meal and pesonal tour of the restaurant. Following the visit, a blog post written by the winner about his/her experience will be published here, on Let’s Eat!

Good luck!

Official Rules

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Farmer’s Pick Buffet to feature winning guest recipe

Posted on March 16, 2012 by Isle of Capri Casinos, Inc.

Last month, the team at Isle of Capri Casino Hotel in Boonville, Missouri, held a recipe contest during their launch of the new Farmer’s Pick Buffet. The winning recipe is perfect for the summer, so we were holding off on revealing it, but with the warm weather lately, today may be a great time to share the delicious-ness!

The winning submission came from Lorin F., who says:

” As a young wife of a produce farmer here in Missouri, I find myself constantly playing with the fruits and vegetables we grow. All of the ingredients grow in abundance during the summer here and the unusual mix of ingredients often times leaves my friends and family curious what this salad is going to taste like and every time I make it, the platter ends up clean. The flavors are clean, fresh and the perfect combination of sweet and savory.”

Watch for this recipe to be featured on the buffet this summer!

Tomato, Watermelon and Strawberry Salad

Ingredients:

2 beefsteak (or other large variety) tomatoes, stemmed, washed and dried. (I like to use colorful heirloom varieties or yellow tomatoes to add a pop of color and keep the tomatoes at room temperature to ensure the best flavor)
1 pint cherry tomatoes, stemmed, washed and dried
1 tablespoon chopped fresh tarragon leaves
1 pint local strawberries, hulled, washed and cut into very small pieces
6 to 10 ounces cold watermelon, rind removed, seeded and cut into bite-size cubes
Sea salt
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
1 small container feta cheese

Dressing:

2 tablespoons balsamic vinegar (Use a good quality balsamic. I’ve also used a strawberry balsamic before.)
1 tablespoon fresh lemon juice
1/2 cup extra-virgin olive oil

In a bowl, whisk together the balsamic, lemon juice, and olive oil. Taste for seasoning. Set aside.

Place the tomatoes on a flat surface. Cut the cherry tomatoes in half and the larger ones into slices. Arrange all of them in a single layer, flesh side up on a serving platter. Season them with salt, black pepper and sugar. Next arrange the strawberries over the top of the tomatoes. Add watermelon cubes as the top layer. Drizzle the dressing over the top. Finally, sprinkle the tarragon and feta over the top to finish the salad. Serve immediately.

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