Your recipe could be featured on our buffet!

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 isleofcapribv@islecorp.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.

Good luck!

Now open! Farmer’s Pick Buffet

The newest addition to the Isle of Capri Casinos Inc. portfolio is open for business! Farmer’s Pick Buffet was unveiled to guests recently at Isle of Capri Casino Hotel in Boonville, Missouri. Showcasing local ingredients, Farmer’s Pick Buffet features just-picked fruits and vegetables, plus locally-sourced meat, eggs, dairy and more.

On our way to Farmer’s Pick Buffet: Can you taste fresh?

St. Louis chef and consultant to Isle of Capri Casinos, Eric Brenner, tells us about the benefit of using the local farmers as part of the new buffet concept, Farmer’s Pick Buffet.

On our way to Farmer’s Pick Buffet: bringing a concept to life

As we continue working towards the opening of our first Farmer’s Pick Buffet at Isle of Capri Casino Hotel in Boonville, Mo., Isle of Capri Casinos Chief Marketing Officer Doug Burkhalter tells us about how the concept of the Farmer’s Pick Buffet came to life and what it means to the company.

On our way to Farmer’s Pick Buffet: The chef

As Isle of Capri Casinos Inc. gets ready to reveal the all-new Farmer’s Pick Buffet, Chef Jason Martin from Isle of Capri Casino Hotel in Boonville, Mo., talks about his experience working with the local ingredients which will be featured in the buffet, including the harvest from our own backyard.

Missouri food products showcased at Boonville casino

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.

Out with the old and in with the new!

Guests of Isle of Capri Casino Hotel Boonville will soon get to enjoy a whole new buffet experience! There’s nothing like a bite of just-picked Missouri fruit and vegetables so the new buffet will feature the best local foods cooked fresh by Chef Jason Martin and his team.

Here are a few photos taken during construction. For a full gallery, visit the buffet construction photo album (Facebook login may be required).

Kick off 2012 with a healthy recipe idea

It is pretty common for New Year’s resolutions to include a personal commitment to a more healthier lifestyle. For some people that is getting out and exercising, and for others it may involve a change to their diet.

If you’ve decided to improve your eating habits, Chef Andrew Haile from Isle of Capri Casino Hotel Natchez recommends trying his Salmon Salad recipe.

Salmon Salad
Serves 6.

Ingredients:

6 6-ounce salmon fillets (fresh)
2 cups of shrimp  stock
1 teaspoon of salt
¼ cup of olive oil
1 lemon, zested and juiced
1 red onion, diced
1 cucumber, seeded and diced
1 red bell pepper, diced
1 bunch of green onions, minced
½ cup of cilantro, chopped
12 ounces of instant couscous

Method:

Place couscous in heat resistant bowl.

Bring stock plus salt to a boil, pour over couscous, cover.

Let stand for 5-7 minutes.

Remove cover and fluff with fork. Let couscous completely cool.

In a separate bowl add all other ingredients and stir in the cooled couscous.

Season with salt and pepper to taste.

Make sure the salmon filets are nice and dry and close to room temperature.

Season with salt, pepper, and dill

In a very hot skillet with a touch of olive oil sear salmon on one side and place on sheet pan.

Once fish is on sheet pan place in pre-heated oven (350 degrees) for 5 minutes

Remove and serve on a bed of couscous with a squeeze of lemon and drizzle of high quality extra virgin olive oil.

Delight guests on New Year’s Eve with delicious appetizers

New Year’s Eve is a time for celebrating accomplishments from the past year and looking forward to new opportunities in the coming year. It’s also usually a night shared with good friends and great food.

If you plan on hosting a full-blown party, or even just a casual get-together this New Year’s Eve, consider delighting the taste buds of your guests with one of these appetizer recipes from Colorado-based food blogger Grace Boyle.  You can find more recipes and other food-related posts on her site Grace(full) Plate. Thanks to Grace for letting us share these recipes!

Butternut Squash, Ricotta Crostini

Photo courtesy Grace Boyle

Ingredients:

• 1 butternut squash, peeled, seeded, cut into small cubes
• 4 tablespoons extra-virgin olive oil
• 2 teaspoons brown sugar
• 3/4 cup fresh ricotta
• 1/2 teaspoon finely grated lemon zest
• 12 pieces baguette slices
• Fresh lemon juice
• salt and pepper

Method:

Preheat oven to 425°.

Toss the cubed squash with 2 tablespoons olive oil, and brown sugar in a large bowl. Season with salt and pepper.

Arrange in a single layer on a rimmed baking sheet. Roast, tossing occasionally, until squash is golden and tender, 25-30 minutes. Let the squash cool.

Heat 2 tablespoons olive oil in a skillet.

Mix ricotta and lemon zest in a small bowl. Season with salt and pepper. Cool the ricotta mixture in the fridge (this can be made ahead).

Spread 1 tablespoonof ricotta mixture on each baguette slice. Top each with a few squash cubes. Drizzle crostini with lemon juice and olive oil. Sprinkle with salt and pepper.

Hot Artichoke Dip

Ingredients:

• 2 cans artichoke hearts (drained and chopped)
• 1-1/2 cups mayonnaise
• 2 cups shredded mozzarella
• 1 cup shredded parmesan
• 2 cloves of garlic (diced)
• 1 teaspoon paprika

OPTIONAL for taste: 1/2 teaspoon Worcestershire sauce

Method:

Chop up the artichokes.

Combine all the ingredients in one large bowl, stirring in the artichokes.

Spoon into a lightly greased casserole dish.

Bake, uncovered at 350 degrees for ~20 minutes or until bubbly.

Once out of the oven, lightly sprinkle paprika over the top. Be sure to let the dish sit to harden and cool.

Serve with pita chips, crackers or vegetables (e.g. celery, broccoli, etc.)

One final note to our readers: Thank you for joining us in 2011 and we hope to bring you more great things in 2012. If there is something specific you’d like to read, please let us know by commenting. We appreciate you spending time with us and wish you the best in the coming year. Happy New Year!

Use holiday leftovers to create a completely new meal

It’s Christmas week and you’ve probably started developing a grocery list for everything you’ll need to make a delicious holiday meal. Before you head to the store, take a look at this recipe for an idea of what to do with your leftovers; you’ll probably want to add a couple of items to your list because this sounds too yummy to pass up! The recipe is from the family of Chef Andrew Haile, Isle of Capri Casino Hotel, Natchez, Miss.

Cheesy Ham and Pea Orzo

Ingredients

leftover Ham
olive oil
1 shallot, minced
1.25 cups of heavy cream
1cup of frozen peas
3/4 cup of parmesan cheese
salt and pepper to taste
1pound of orzo

Add olive oil to stock pot and let heat up. Add chopped shallot and sauté until tender, approximately 2 minutes. Add ham and let warm.

Next, add dry orzo and stir. Add heavy cream and let cook.  If it gets too thick, add chicken stock or water.

Close to the end add the frozen peas , cheese and season with salt and pepper to taste.