Isle Casino Racing Pompano Park was just featured on WSVN 7 news Bite with Belkys. Check out the great recipe for Shrimp al Bragozzo.
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Nothing tastes more like Thanksgiving than the combination of juicy turkey and sweet cranberry sauce. If you’ve never had homemade cranberry sauce, you don’t know what you’re missing! This recipe from Chef Todd Treon at Isle Casino Cape Girardeau will have you rethinking canned cranberry sauce.
- 2 lbs whole, fresh cranberries
- 16 oz light brown sugar
- 8 oz orange juice
- 8 oz white wine
- juice of 1 lemon
- juice of 2 limes
- 1 tbsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground allspice
- 1 tsp salt
- Combine all in a non-reactive sauce pan.
- Simmer until the cranberries start to break down.
- Allow the sauce to thicken. (The more you stir the smoother the sauce will be.)
Senior Director of IT, Eddie Plastino won over our taste buds with his winning chili recipe and went home with the tail gate prize package. If you’d like to win over some football fans of your own this season, then this recipe is a touchdown.
2 lbs ground beef
2 c. chopped onion
3/4 c. green or red sweet pepper
3 cloves of garlic, minced
2 14 oz. cans of chicken broth
2 15 oz. cans dark red kidney beans, rinsed and drained
1 15 oz. can Great Northern beans, rinsed and drained
1 14.5 oz. can diced tomatoes, undrained
1 6 oz. can tomato paste
1 tbsn yellow mustard
2 tspn chilli powder
1 tspn ground cumin
1/2 tspn salt
1/4 tspn black pepper
1/4 to 1/2 tspn cayenne pepper
shredded cheddar cheese
1.) In a very large skillet, cook ground beef, onion, sweet pepper and garlic until meat is brown. Drain off fat.
2.) In a 5-6 quart slow cooker, combine meat mixture, broth, beans, undrained tomatoes, tomato paste, mustard, chili powder, cumin, salt, black pepper and cayenne pepper.
3.) Cover and cook on low-heat setting for 8-10 hours or on high heat setting for 4-5 hours.
4.) Top with cheese and dig in!
Just over two centuries ago, people began putting ground beef between a couple slices of bread, and the hamburger was born. Since the dawn of this beautiful invention, culinarians around the world have been striving to perfect this delectable entrée. At Isle® Casino Hotel Waterloo in Iowa, we have succeeded in this endeavor. The Lone Wolf burger will soon begin its reign as the best burger in the Cedar Valley.
Creating The Lone Wolf Burger
Step 1. Where’s the beef… and more importantly, “Where’s the Pork?”
The first step in creating an AMAZING burger is perfecting the patty. Living in the heart of the Midwest, we are lucky to have an abundance of local meats and local producers happy to help bring our culinary visions to light. Jeff from the Gilbertville Locker worked closely with us to create a signature burger patty. After weeks of brainstorming, a key member of our food & beverage team, Mr. Thomas Roberts, asked a very important question, “Where’s the Pork?!?” Our signature, juicy patty is 90% ground beef and 10% ground pork.
Step 2. Who’s got the best buns in town?
Next, we had to find the perfect bun to house our beautiful burger patty. We immediately knew that not just any bun would do. It had to be fresh. It had to be soft. It had to be unique. With over 60 years of experience in producing the Cedar Valley’s finest baked goods, Johnson’s Bakery helped us create the perfect bun for our Lone Wolf burger. To satisfy our craving for something different, they created a delicious glazed pretzel roll. The rich flavor and wonderful texture perfectly complement our signature burger patty.
Step 3. Top it Off!
Now as everybody knows, a burger simply isn’t complete without the cheese and bacon. Jeff from Gilbertville came to our aid again, providing us with delicious, thick cut bacon. Because of our close proximity to America’s Dairyland, we completed our burger with deliciously tangy Wisconsin sharp cheddar.
And there you have it folks… The Lone Wolf burger is born! As you take your first bite of the amazing Lone Wolf burger and wash it down with a swig of Angry Amber Ale, now you can enjoy and appreciate the time and care our team of chefs and culinary professionals put into creating this delicious treat!
The Lone Wolf will open at Isle Casino Waterloo on Wednesday, September 19th!
Did you know that the average American consumes nearly 18 lbs of bacon a year? So naturally the “candy of meat” deserves its own holiday. Celebrate Labor Day weekend by sinking your teeth into this delicious BLT sandwich, and be sure to tell us about the best bacon dish you ever ate in the comments below!
- 1 tbsp vegetable oil
- 8 slices bacon
- 8 slices thick white bread
- 8 lettuce leaves
- 2 tomatoes
- 4 basil leaves
For the Dressing
- 1 garlic clove
- 2 tbsp mayonnaise
- 2 tbsp cottage cheese or ricotta cheese
- 1 tbsp fresh basil
- ½ lime
- Salt & freshly ground black pepper
- Heat the oil to a medium heat, and fry the bacon for about 6 minutes, turning once until crisp.
- Meanwhile, for the dressing, add the mayo, ricotta cheese (or whatever you’re using), with the other dressing ingredients. Mix well until well combined. Keep in the fridge until needed.
- Drain the bacon on some paper towels, and lightly toast the bread until golden brown.
- Spread the dressing evenly over each slice of toast. Layer lettuce leaves, tomato slices, bacon, and basil leaves over 4 of the slices of bread. Then top with the others, making four sandwiches.
This week is National Volunteer Week and two of our employees have been Blogging For A Cause, writing about charitable causes that are near and dear to us. Julia Carcamo from Casinos, Brands and More, and Elissa Plastino from Life, Work & All Things in Between, are featuring a different organization/event every day, and today the spotlight is on HavenHouse St. Louis.
HavenHouse has an AMAZING cook, Miss Georgia, who has been with them for 36 years, and whose cooking brings smiles to the faces of medical patients and their families every single day. Georgia’s homestyle meals are comforting and families love what she prepares. So, we thought that it would be a great fit for us to showcase a recipe from her kitchen.
A favorite meal of families, staff and volunteers, is her brisket. While there isn’t an actual recipe, Miss Georgia tells us what ingredients she uses and steps she follows when making this dish. Warning: cooking brisket is an art and requires some practice so if you try this, perfection may not come on the first try but each attempt will be delicious!
Miss Georgia’s Brisket
1 envelope onion soup mix
3/4 cups water
1/2 cup ketchup
1 teaspoon garlic powder
1 teaspoon parsley
1/2 teaspoon ground black pepper
3 pounds beef brisket
Preheat oven to 325 degrees F. Blend soup mix, water, ketchup, garlic powder, and pepper.
Place mixture in a 13 x 9-inch baking or roasting pan.
Add brisket, turning to coat with soup mixture.
Loosely cover with aluminum foil and roast 3 hours or until brisket is tender.
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
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
Freshly ground black pepper
1 to 2 teaspoons superfine (or granulated) sugar
1 small container feta cheese
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.
Based out of Salisbury, Mo., Missouri Legacy Beef is dedicated to producing beef that is healthy, sustainable, and full of taste. They feature grass-fed beef cattle raised on free-range farms, selecting only the best cattle and feeding them a diet rich in fiber, which increases the Omega-3 oils and CLA in their bodies. What does this mean? It means that the beef is healthier and more delicious.
Farmer’s Pick Buffet focuses on fresh, local foods that are better tasting and more nutritious. Missouri Legacy Beef’s dedication to healthier foods makes them the perfect fit for Farmer’s Pick and their products will be featured in numerous dishes at the buffet including the following recipe, Legacy Beef Wellington with Madeira Sauce.
Legacy Beef Wellington with Madeira Sauce
Start to finish: 45 minutes
4 – 6 ounce beef tenderloin from Missouri Legacy Beef
6 ounces portobello mushroom caps – (approximately 2 mushrooms)
4 ounces olive oil
4 – 5”x 5” sheets puff pastry
1 ounce butter, melted
salt and pepper as needed
4 ounces Madeira wine
8 ounces beef broth
2 tablespoons flour
2 tablespoons butter
1 tablespoon onion, diced
salt and pepper as needed
Slice mushroom caps into 2-inch match sticks about ¼ “thickness. Sauté’ in olive oil, season with salt and pepper, and reserve. Season Beef with oil, salt and pepper, sear in moderately high sauté pan until golden brown on both sides. To wrap beef, place ¼ of mushrooms in center of puff pastry square, top with filet of beef and wrap corners of pastry around beef. Pinch to seal pastry closed. Invert and place on greased baking sheet. Brush with melted butter, and place in 400 degree oven, convection if available. Bake on high for approximately 8 minutes or until pastry is golden brown. Filet should be medium at this point. Let rest a few minutes before serving.
To make the sauce, melt butter in small saucepan, sauté onions until translucent; add flour to create a roux. Combine wine and broth; add gradually to butter flour mixture creating sauce. Let simmer 2 minutes, season with salt and pepper.
The culinary team at Isle of Capri Casino Hotel in Boonville, Missouri, is looking for a new, delicious recipe using Missouri ingredients so that they can feature it at the new Farmer’s Pick Buffet. The best part? They are looking to our readers and their loyal guests, to submit that winning recipe!
If you think you have the best dish, enter by sending an email to email@example.com with your name and that recipe, which must use local Missouri ingredients. The winning recipe will be featured at Farmer’s Pick and posted on this food blog.
Judging will be based on the creativity and current availability of the local ingredients used.
Entries must be received by 11:59 p.m. on February 20, 2012. All entrants must be at least 21 years old and not on the Missouri DAP list. See official rules for details.
In our previous post we talked about creating the perfect Thanksgiving turkey. Now, we are going to help you dress up your feast with the addition of Oyster Biscuit Pudding, a recipe provided by Chef Andrew Haile at Isle of Capri Casino Hotel in Natchez, Mississippi.
“This is an old family recipe for a savory oyster biscuit pudding (dressing). Growing up as a kid I was scared of this dish because of the oysters. As a youngster I would only eat oysters fried, so for 17 years of my life I had been missing out on what now is one of my favorite side dishes at the dinner table on the day of Thanksgiving.” – Chef Andrew Haile
Oyster Biscuit Pudding
15 fresh shucked oysters, save juice from oysters
2 teaspoons unsalted butter
1 onion diced
1 stalk celery, diced
1 bell pepper, diced
½ cup of Herbsaint or Pernod
1 quart of heavy cream
4 eggs, lightly beaten
1 teaspoon of parsley, chopped
1 teaspoon of oregano, chopped
10 buttermilk biscuits, crumbled
3 teaspoons of Louisiana hot sauce
½ cup of grated Parmesan-Reggiano
Preheat oven to 350 degrees.
Melt butter and sauté onion, celery, garlic and bell pepper until onion is translucent.
Deglaze pan with Herbsaint or Pernod and then add heavy cream and the reserved oyster juice.
Mix and set aside to cool.
In a separate bowl combine eggs, herbs, biscuits, hot sauce and cooled cream mixture.
Give the oysters a rough chop and add to mixture and season with salt and pepper to taste.
Place mixture in casserole dish and top with cheese and bake for 8-10 minutes.