Highway 61 Roadhouse Green Beans

Highway 61 Roadhouse Green Beans

Photo by Christian Gooden

Courtesy of STL Today

Yield: 4 servings
4 tablespoons bacon grease
½ cup red onion, diced
1 pound frozen haricot verts (see note), thawed
½ cup Worcestershire
¼ cup crisp-cooked bacon pieces
1 teaspoon red pepper flakes
Sea salt to taste
Freshly ground black pepper to taste



1. In a large skillet, heat bacon grease until hot. Add red onion and sauté until onion becomes almost transparent.

2. Stir in haricot verts, Worcestershire, bacon and red pepper flakes. Toss until green beans are hot but still quite crunchy to the bite. Season with salt and pepper, toss one more time.

3. To serve Highway 61 Roadhouse-style, serve beans in a black footed molcajete.

Notes: Pronounced “a-ree ko-VER,” haricot verts means “green beans” in French, and in culinary terms, refers to a longer, thinner green bean. Look for bags in the freezer section. Highway 61 Roadhouse prefers haricot verts for consistency in flavor and size.

Highway 61 Roadhouse
34 South Old Orchard Avenue
Webster Groves, MO 63119
(314) 968-0061

Website
Facebook
Twitter
Pinterest

Recipes: Chicken Marsala (Fratelli's Ristorante)

Courtesy of  STL Today

 Chicken Marsala

Yield: 4 servings

For Marsala sauce:
3 tablespoons olive oil
1/2 cup diced onion
1/2 cup chopped green bell pepper
1 tablespoon chopped garlic
8 ounces sliced mushrooms
1/4 cup all-purpose flour
1/2 cup dry Marsala
1 1/2 cups beef stock
2/3 cup tomato sauce
1 tablespoon tomato paste
Salt
Ground black pepper

For chicken:
4 boneless, skinless chicken breast halves
Kosher salt
Freshly ground black pepper
2 eggs, beaten
2 to 3 cups Italian-seasoned dry bread crumbs
3 to 4 tablespoons olive oil, divided

To prepare sauce: Heat oil in a large, heavy sauté pan over medium-high heat. Add onion, green pepper, garlic and mushrooms. Sauté until mushrooms are tender, about 5 minutes. Sprinkle in flour; cook 1 minute. Pour in Marsala, scraping the bottom of the pan with a wooden spoon to release the browned bits. Stir in stock, tomato sauce and tomato paste. Cook until slightly thickened. Add salt and pepper to taste; set aside and keep warm.

To prepare chicken: Rinse chicken and pat dry; place one breast half between sheets of plastic wrap and pound chicken to a uniform 1/2-inch thickness. Repeat with remaining chicken pieces. Salt and pepper chicken to taste; dip in beaten egg, then lightly coat both sides with bread crumbs.
In a large skillet, heat 1 1/2 tablespoons oil over medium heat. Slowly add chicken in a single layer; cook until golden brown, about 5 minutes. Turn and cook second side until golden, adding oil and cooking in batches as needed.

To serve, place chicken on serving plate. Spoon hot sauce over chicken.

Per serving: 652 calories; 29.5g fat (41 percent calories from fat); 4.5g saturated fat; 168mg cholesterol; 37.5g protein; 54g carbohydrate; 9g sugar; 4g fiber; 1,961mg sodium; 174mg calcium; 862mg potassium.

Recipe: Pecan-Crusted Crab Cakes (Canyon Cafe)

Courtesy of STL Today

Canyon Café
Canyon Cafe

Plaza Frontenac
1707 S. Lindbergh Blvd., Store #2
ST. LOUIS, MO 63131

PHONE (314) 872-3443

 

Pecan-Crusted Crab Cakes

 

Photo by John L. White

Yield: 14 crab cakes
1 pound crab meat
1 large sweet potato, roasted and peeled
1/4 cup mayonnaise
1/4 cup heavy cream
1 tablespoon minced fresh cilantro
1 pinch ground cinnamon
1 tablespoon Dijon mustard
1 teaspoon salt or to taste
1/2 cup diced, roasted poblano peppers (see note)
1/2 cup fresh corn, roasted and cut from cob
1 cup chopped pecans
1 1/2 cups panko bread crumbs
1/2 cup all-purpose flour, divided
1 egg
1/3 cup milk
Vegetable oil, for frying
Chipotle Remoulade (see recipe)



1. Place crab meat in a sieve over a bowl; press to remove excess moisture. Reserve liquid.

2. In a medium bowl, mash sweet potato; add mayonnaise, cream, cilantro, cinnamon, mustard and salt. Stir to mix well. Fold in drained crabmeat, poblanos and corn. Mixture should hold together when scooped into a spoon. If not, stir in enough liquid from the crab to bind mixture together.

3. Place pecans and panko in a blender or food processor; pulse just until well combined and uniformly chopped, but still slightly coarse.

4. Sprinkle a large platter or cutting board with about half the flour. In a shallow bowl, stir together egg and milk.

5. Use a 2-inch ice cream scoop or 1/3-cup measuring cup to scoop out portions of the crab mixture, pressing firmly. Pack tightly into patties about 1/2 inch thick; place on the flour-coated platter. When all the patties are formed, sprinkle remaining flour over, and press flour onto sides of patties. Shake off excess flour; dip each crab cake in egg mixture, then coat with breading mixture. Refrigerate, covered, at least 2 hours or as long as overnight before frying. (Unrefrigerated patties will fall apart when cooked.)

6. Pour about 1/2 inch oil into a skillet and heat to 350 degrees. Fry crab cakes about 4 minutes on each side, until golden brown and cooked through. Serve with Chipotle Remoulade.

Per crab cake (without remoulade): 270 calories; 19g fat; 3.5g saturated fat; 45mg cholesterol; 10g protein; 15g carbohydrate; 2g sugar; 2g fiber; 360mg sodium; 45mg calcium.

Note: To roast poblano peppers, place under broiler, on grill over hot coals or hold over an open gas flame until skin is charred; place in a paper bag and close the bag. When peppers are cooled, wipe most of the charred skin away with a paper towel, discard stem and seeds and chop flesh. You will need 1 or 2 poblanos to make 1/2 cup.

Chipotle Remoulade

Yield: about 1 1/4 cups
2 tablespoons chopped chipotle chiles in adobo sauce (see note)
1 cup mayonnaise
1 tablespoon sweet pickle relish
1 tablespoon finely minced celery
2 teaspoons finely minced onion
1 tablespoon ketchup
1 1/2 teaspoons Worcestershire sauce
1 1/2 teaspoons minced garlic

1. In a blender or food processor, combine chipotles and mayonnaise; process by pulsing just until puréed. Transfer to a bowl.

2. Stir in relish, celery, onion, ketchup, Worcestershire and garlic. Cover and chill.

Per tablespoon: 85 calories; 9g fat; 1g saturated fat; 5mg cholesterol; no protein; 1g carbohydrate; 0.5g sugar; no fiber; 180mg sodium; 2mg calcium.

Note: Empty the contents of a can of chipotles in adobo sauce into a blender or food processor. Pulse until chopped. Freeze the unused portion.

 

All about Slingers!

Have you ever tried a slinger? It is typically two eggs, hash browns, a hamburger patty all covered in chili but there can be variations. I have to say, that I have tried one at Tiffany's Diner in Maplewood. I loved it and it was one of the items I ordered repeatedly.

Typical Slinger

STL Slinger Tour
Top Slingers in St. Louis 


If you want to make a slinger at home, here is a recipe from Courtesy Diner...


Courtesy of Feast Magazine 
Courtesy Diner's Slinger
Yield  1 serving

1 Tbsp unsalted butter
1 cup shredded hash brown potatoes (refrigerated or frozen)
1 3-oz hamburger patty, cooked to desired doneness
2 eggs, fried or cooked in preferred style
2 Tbsp diced yellow or white onions
1 cup prepared mild chili with beans (such as Edmond's Chile), heated through (see variation below)
½ cup grated mild cheddar cheese
2 slices buttered toast


Preparation  Melt butter in a 6-inch skillet; add hash browns and pan-fry until crispy and browned. Spread hash browns in a layer on a large plate or oval platter.

Place hamburger patty in center of hash browns. Set two cooked eggs over hamburger. Sprinkle with raw onions.

Cover everything with chili, then top with grated cheese.

Serve with buttered toast.

Variation: To make a super-slinger, in step 2, top the eggs with 8 to 10 jalapeño slices, then with a cooked tamale (removed from its wrapper or corn husk) and/or a cooked small bean burrito. Increase the amount of chili to 2 cups.

National Seafood Bisque Day!

October 19 - National Seafood Bisque Day!

Bixby's Shrimp Bisque

3 tablespoons butter
1 pound fresh shrimp, shells on
3 shallots, peeled and sliced thinly
1/2 cup brandy
1 cup white wine
3 tablespoons tomato paste
2 quarts heavy cream
1/2 teaspoon grated lemon zest (colored portion of peel)
2 tablespoons fresh lemon juice, preferably Meyer lemon juice
1 tablespoon sea salt
1 pinch ground red (cayenne) pepper
1 pinch ground white pepper
3 sprigs fresh tarragon
1 small bunch fresh chervil or additional tarragon
Fresh chives, chopped, for optional garnish
Crème fraîche, for optional garnish

1. Heat a large, heavy-bottomed pot on high heat for 4 minutes. Melt butter in pot for 10 seconds, then add shrimp and sauté for about 10 minutes, turning shrimp occasionally and reducing the heat if the butter starts to burn.

2. Add shallots; sauté for 5 minutes.

3. Add brandy; cook until evaporated.

4. Add wine; cook until evaporated.

5. Add tomato paste, cream, lemon zest and lemon juice; bring to a simmer, stirring occasionally. Add salt, cayenne pepper and white pepper; simmer for 10 minutes. Add tarragon and chervil and simmer for 5 minutes.

6. Working in batches, transfer bisque to a blender, filling it no more than half full. Cover tightly and place a kitchen towel over the top. Use one hand to hold down the cover. Turn the blender to the lowest speed; gradually increase to the most-powerful setting. When bisque is completely puréed, strain through a fine-mesh strainer into a large bowl; discard the solids left in the strainer.

7. Return to the pot, taste and adjust seasoning. Gently warm to serving temperature.

8. Ladle into bowls. Garnish with chives and/or crème fraîche.

Per 3/4-cup serving: 765 calories; 75g fat; 46g saturated fat; 345mg cholesterol; 12g protein; 9g carbohydrate; 1g sugar; no fiber; 990mg sodium; 160mg calcium.

Trattoria Marcella: Lobster Risotto

Photo by Josh Monken

Courtesy of Courtesy of 
Trattoria Marcella’s Steve Komorek
& Sauce Magazine 














INGREDIENTS
½ small onion, diced
2 tsp. extra virgin olive oil
2 Tbsp. butter
½ cup sliced assorted mushrooms (shiitake, crimini, oyster)
½ tsp. chopped garlic
½ cup dry white wine
1 cup Arborio rice
4½ cups lobster stock (or clam juice diluted with water)
½ cup simple tomato sauce
5 oz. cooked lobster meat
1 cup fresh spinach
½ cup grated Parmigiano-Reggiano
Salt and white pepper to taste

DIRECTIONS
In a small saucepan, heat the stock until barely simmering.

In a medium pot with 4-inch sides, lightly sauté the onion in oil until translucent.

Add the butter and mushrooms, and sauté until the mushrooms are soft.

Add the chopped garlic for a quick sauté.

When the garlic is just slightly toasted, add the wine and let it reduce by half.

Add the rice, 1 cup of stock and the tomato sauce. Cook, stirring constantly, until the stock has absorbed.

Continue to stir over a low flame, adding stock as it absorbs, ½ cup at a time, until the rice has desired bite and texture.

When the stock has been absorbed, all at once add the lobster, spinach and Parmigiano-Reggiano and stir to combine.

Season to taste with salt and pepper.

National Vodka Day

Click picture to be redirected to SubZero Vodka Bar

October 5 - National Vodka Day

National Taco Day

Click Photo for list of the best tacos in STL

October 4 - National Taco Day

Pappy's Smokehouse: Smoked Egg Salad

Photo by Greg Rannells

Courtesy of
Pappy’s Smokehouse’s
Mike Emerson
and Sauce Magazine

INGREDIENTS
12 eggs
Apple wood or cherry wood chips
¼ to ½ cup marjoram mayonnaise (click here for the recipe )
¼ cup minced shallots
1 stalk celery, diced
4 Tbsp. capers
1 Tbsp. fresh parsley, chopped
Salt and freshly ground black pepper






DIRECTIONS
Place the eggs in a medium saucepan and cover with water by 1 inch. Bring to a boil, reduce the heat to medium-low and cook the eggs at a bare boil for exactly 10 minutes.

Drain and rinse the eggs under cold running water, then place them in an ice bath to cool.

When chilled, peel the eggs and cut them in half lengthwise.

Take a handful of wood chips and scatter them in the bottom of a stove-top smoker (or into a hot grill). Heat the chips over medium-low heat until smoky, about 10 minutes.

Place 16 egg halves rounded side down on the rack of your smoker; reserve 8 halves. Smoke for about 45 minutes. Allow to cool.

Dice all of the eggs (smoked and not-smoked) and then chill them.

In a medium bowl, combine the diced eggs with ¼ cup marjoram mayonnaise. Add the shallots, celery, capers and parsley, and stir carefully to combine. Additional mayonnaise may be added, 1 tablespoon at a time, to reach the desired consistency.

Adjust the seasoning to taste. Cover and refrigerate until ready to serve.

Praline Bacon

Photo by Carmen Troesser

Courtesy of Monarch's Josh Galliano & Sauce Magazine


INGREDIENTS
1 lb. thick sliced bacon*
1 cup light brown sugar
1 cup pecan pieces, or walnut pieces


DIRECTIONS
Preheat oven to 350 degrees. On a baking sheet, place a piece of aluminum foil that fits the entire tray.

Evenly place the pieces of sliced bacon on the tray, and make sure that no piece overlaps another.

Cook the bacon for 10 minutes. You don’t want the bacon to be fully cooked; it should be about half-way cooked with a good amount of fat rendered.

Remove the bacon from the oven, and allow to cool to room temperature. Before the bacon fat solidifies, pour the fat off of the sheet tray and reserve for another use.

In a food processor, combine the brown sugar and the pecan pieces, then pulverize. Remove the mixture from the food processor and reserve in an airtight container.

Distribute the pecan/sugar mixture over the top of the bacon slices, making sure to cover the tops of the bacon completely. This is not sprinkling on the mixture, but more of a packing the mixture on to the bacon.

Return the bacon to the oven and bake for 10 to 15 minutes, depending on your oven. You want the bacon to become crisp at this point, but not to have any of the nuts burn.

Remove the bacon from the oven, and allow to cool for 3 minutes before transferring to a serving plate. Be careful, the bacon fat and the caramelized sugar can cause a severe burn.

* If you’re not curing your own bacon and slicing it yourself, then you should buy some good bacon. You can find quality bacon from the following producers:  Wenneman’s (you can actually find their bacon sold at various places around town, like Soulard Market); Behrmann’s; Swiss Meats; Burger’s Smokehouse. You can also find quality bacon sold at The Wine Merchant and The Wine and Cheese Place.

Iron Horse Steak Chili

Photo by Carmen Troesser

Courtesy of
Mile 277’s Jason Tilford
and Chris LaRocca
& Sauce Magazine














INGREDIENTS
2 lbs. beef stew meat
1 small yellow onion, minced, plus ¼ cup minced for garnish
¾ green pepper, minced
1 jalapeño pepper, minced
2 cloves garlic, minced
1 10-oz. can diced tomato, including juices
2 15-oz. cans kidney beans
½ cup barbecue sauce, preferably Bull’s-Eye
2 Tbsp. chili powder
1/5 Tbsp. cayenne pepper
1 Tbsp. ground cumin
1 bay leaf
1 cup beef broth
Salt to taste
Cheddar cheese to garnish

DIRECTIONS
In a large stockpot, cook the beef until browned and cooked through. Remove from the heat and drain half of the grease.

Return the stockpot to the heat and, using remaining grease, sauté the onion, green pepper, jalapeño and garlic for 10 minutes.

Add all remaining ingredients, except cheddar cheese and reserved ¼ cup minced onion. Bring to a boil and reduce to a simmer. Cook for 30 minutes, adjusting seasoning as needed.

Garnish each serving with grated cheddar cheese and a sprinkle of onion.

Iron Barley's: PBJ Blaster Pie

Photo by Josh Monken

Courtesy of
Tom Coghill
& Sauce Magazine


















INGREDIENTS
8 to 10 oz. Oreo cookies (with filling)
½ cup melted butter
¼ cup cream
¼ cup sour cream
8 oz. cream cheese, at room temperature
½ cup powdered sugar
½ cup 40 percent cream
½ Tbsp. cumin
½ tsp. cayenne
¼ cup chunky peanut butter
¼ cup cream of coconut
½ cup strawberry jam
Jack Daniels-jalapeño whipped cream (recipe follows)
Strawberry-habañero sauce (recipe follows)
Chocolate-chipotle sauce (recipe follows)

DIRECTIONS
To make the crust, put the cookies in a food processor and pulse until fine. Slowly add the butter and pulse until mixed well.


Press the crust into a 9-inch pie shell and freeze.

Place the cream, sour cream and cream cheese in a food processor and mix until smooth.

Add the powdered sugar and mix until smooth. Transfer the cream cheese mixture to a large bowl.

In a saucepan, heat the heavy cream over low heat.

Add the cumin, cayenne and peanut butter and stir until smooth.

Add the cream of coconut and stir. Turn off the heat.

Add the cream and cumin mixture to the cream cheese mixture and mix thoroughly.

Remove the pie shell from the freezer.

Spread the strawberry jam on the bottom of the shell.

Pour the filling into the shell and freeze for 4 to 6 hours.

When thoroughly frozen, cut the pie into wedges and serve. Garnish with a dollop of Jack Daniels-jalapeño whipped cream and drizzles of strawberry-habañero and chocolate-chipotle sauces.



For the sauces:

Jack Daniels-Jalapeño Whipped Cream
1 cup 40 percent cream
1 Tbsp. brown sugar
1 Tbsp. powdered sugar
½ tsp. finely diced jalapeño
1 Tbsp. Jack Daniels

Combine all ingredients and whip until whipped cream forms.

Strawberry-Habañero Sauce
½ fresh habañero, stemmed and seeded
¼ cup honey
1 pint fresh strawberries

Combine all ingredients in a food processor and purée.

Chocolate-Chipotle Sauce
2 Tbsp. canned chipotles
8 oz. chocolate chips
¼ cup salad oil

Purée the chipotles in a food processor until smooth.

In a saucepan, melt the chocolate chips over low heat.

Add the oil and chipotle purée and mix well.

Cardwell's at the Plaza: Spiced Tomato Relish

Photo by Carmen Troesser

Courtesy of Sauce Magazine &
Cardwell’s at the Plaza



















INGREDIENTS

2 ½ lbs. Roma tomatoes, peeled, seeded and small dice
1 ¾ cups red onion, minced
1 green pepper, seeded and small dice
1 jalapeno, seeded and small dice
1 tablespoon garlic, minced
2 tablespoons ginger, minced
2/3 cup red wine vinegar
1 ½ cups brown sugar
2/3 cup light corn syrup
½ cup tomato paste
4 teaspoons salt
¾ teaspoon ground white pepper
¾ teaspoon ground cinnamon
½ teaspoon mace
1 pinch ground clove

DIRECTIONS
Combine all ingredients in a large non-reactive pot. Bring to a boil, reduce to a simmer and cook until candied and thick. Cool.

National Coffee Day

Click on picture to view a list of The Lou's Coffee Shops

September 29 - National Coffee Day

Also celebrated on this day:

Confucius Day

Happy Goose Day

National Poisoned Blackberries Day

National Attend Your Grandchild's Birthday

VFW Day

Broadway Musicals Day

Crack Pie

Photo by Carmen Troesser

Courtesy of Sauce Magazine & 
 Ritz-Carlton, St. Louis’ Simone Faure


INGREDIENTS
1 1/3 cups plus 1 tsp. all-purpose flour, divided
2 Tbsp. granulated sugar
½ cup butter
2 eggs
1¼ cups packed brown sugar
¼ cup melted butter
1 Tbsp. vinegar
1 tsp. vanilla






DIRECTIONS
Preheat the oven to 350 degrees.

Mix 1 1/3 cups flour, sugar and butter in a food processor or mixing bowl until crumbly. Press into a greased 9-inch square pan.

Bake for 10 to 13 minutes or until light golden brown.

Beat the eggs and brown sugar together with a whisk until well blended.

Stir in the melted butter, vinegar, vanilla and remaining teaspoon of flour. Mix well.

Pour the custard over the base. Bake for 25 to 30 minutes or until set and golden.

Allow to cool. Cut into 10 mini bars.

Pastaria by Niche’s Gerard Craft - Bourbon Tiramisu

Click picture or link below for recipe

Sauce Magazine - Bourbon Tiramisu

National Drink Beer Day

If you want to go out and have a variety of beer to chose from, head down to The Loop to Blueberry Hill and select one from their wide variety. Click picture to be directed to the Blueberry Hill Drink List.

September 28 - National Drink Beer Day

Also celebrated on this day:

National Strawberry Cream Pie Day

National Ask A Stupid Question Day

Fish Tank Floorshow Night

National Good Neighbor Day

Read a Child a Book You Like Day