We left our house at 7:00 am and drove straight through to Branson, arriving around 7:00 pm. We drove north through Dallas and into Oklahoma. Oklahoma is really a very pretty state and we were amazed with Lake Eufaula, OK which has 600 miles of shoreline. Jerry and I said it's the lake that just keeps on growing. Every time we turned a bend in the road the lake was there on either side of the road. After driving through much of OK, we were in Arkansas. It was so green and beautiful with lots of rolling hills, pastures with cows, ponds and streams. Finally, we hit Missouri. We were exhausted, went to our hotel room, and then went to dinner. Next morning, refreshed we toured the city and decided on activities. As I said, we went on the Branson Belle at Table Rock Lake. The food on the Belle was not very good, but the entertainment was fantastic and we really enjoyed ourselves. Standing on the deck of the boat you could see the shoreline which was dotted with impressive lakefront homes, lush forests of green and the water was perfectly blue.
After leaving Branson to come home, we drove a different route through the gorgeous Ozark Mountains (Jerry and I both want to do a lodge retreat next getaway). Our destination was Shreveport/Bossier City, LA where we planned on staying at the Horseshoe Casino. We passed through the little town of Leslie, AR where Serenity Farm Bread is located, but on Sunday it was closed so we continued driving on Hwy 65 and about 1/2 mile down the road we ran into another small location (for Serenity) located on Cove Creek. We spent about 1 1/2 hours in the bakery where we met Chef Dustin Black (Le Cordon Bleu trained chef) and artist, Sven Swenson and his brother. I purchased one of Sven's paintings and he is very good artist. We ordered the vegetable chowder and onion quiche and Dustin also gave us samples of his vegetable turkey salad with homemade mayonnaise, spinach salad with a fantastic fresh vinaigrette salad dressing that he is famous for, and his hummus, garlic, eggplant and roasted red pepper dips. I also indulged and got a piece of their Italian Wedding cake and it was very, very good. Jerry tried the sourdough pecan sticky buns and they were sticky, gooey and delicious. Serenity makes authentic sourdough using a traditional, naturally leavened European process that contains no baker's yeast, sweeteners, oils or fats. Made with organic flour, filtered water and unrefined sea salt, baked in massive wood-fired brick ovens. When you first bite into the bread it screams sour and it's wonderful.
In Missouri there is an abundance of trout fishing; rainbow, brown, cutthroat and brook to be had. Resorts are all around the Ozarks for the sole purpose of fishing and relaxing. You can also catch walleye which is a great tasting fish. Bass Pro Shops owns a breathtaking resort called Big Cedar Lodge located only 10 minutes from Branson, MO. They have a grand lodge, cabins, spa, horseback riding, fishing, boating, dining, shopping and a myriad of other activities. Jerry and I are already planning a trip for next year.
In Bossier City, LA we stayed at the Horseshoe Casino and had a lovely suite with the most perfect bed I think I've ever slept on. The hotel is lovely with dazzling huge chandlers, marble floors and the casino is in the back part of the hotel so you don't have to deal with that right as you come in. They have a spa and health club, high end shopping that includes clothing, handbags and jewelry and right next door is the Louisiana Boardwalk with outlet shopping, riverfront dining and entertainment. We dined at Jack Binions Steak House and enjoyed crab cakes with citrus tomato coulis (appetizer) Caesar salad (we split) pork porterhouse over corn and crab machoux topped with Jack Daniels demi glace and tasso ham with smoked cheddar grits (Jerry had this) and I had the gulf snapper over jumbo prawns and crabmeat with a citrus beurre blanc and sauteed spinach in bacon and garlic. Needless to say, we did not have room for dessert! We had planned on staying 2 nights, but were worn out and wanted to get back to our dogs, Bailey and Zoey.
As I said, we drove back though the Ozark Mountains which were fantastic and beautiful. Trout was abundant in most of the restaurants and at one stop we enjoyed pan fried trout, with rosemary roasted potatoes, and fresh steamed green beans with garlic butter.
I hope you enjoy the recipes listed below.
Julia's Pan-fried Trout with Pecan Butter
4 fillets mountain trout, boned
salt and freshly ground black pepper
1/2 cup all purpose flour
lemon wedges
5 Tbl. butter
1/2 cup pecans, lightly toasted and chopped
2 Tbl. Italian parsley, chopped
vegetable oil for cooking
Season trout with salt and pepper. Place trout in flour and coat both sides of fish, shaking off excess. In a large skillet add 2 Tbl. butter and some vegetable oil, add the trout and cook for about 5 to 7 minutes on each side. Remove trout from pan and place on serving platter, set aside. Add 3 Tbl. of butter and heat until it foams. Remove from heat and add pecans and lemon juice and swirl around in pan. Pour over trout and sprinkle with parsley.
Trout Dip - we had a wonderful full-flavored trout dip while dining on our trip and here is my version
1 boneless smoked trout
1/2 cup cream cheese, softened
1/2 cup sour cream
1 Tbl. prepared horseradish
2 Tbl. Italian parsley, minced
3 scallions, minced including green part
2 Tbl. fresh lemon juice
salt and freshly ground black pepper
1/2 tomato, seeded, peeled and chopped finely
In a food processor add cream cheese, sour cream and horseradish and puree. Remove to bowl and add fish, mixing well. Stir in parsley, scallions, lemon juice, salt, pepper and place in serving bowl. Sprinkle with chopped tomato. Refrigerate and serve with baguette slices or crackers.
I am a big fan of wedge salads, when I was a kid traveling on vacations with my parents, they always stopped in the town of Maxwell, NE at a restaurant that served wedge salads. I think for awhile they went out of favor, but we see them back in restaurants again.
Julia's Bacon, Blue Cheese, Tomato Wedge Salad
1 head of iceberg lettuce, washed and patted dry, sliced into wedges
1 or 2 ruby red tomatoes, chopped
6 slices of bacon, chopped
salt and freshly ground black pepper
blue cheese dressing (see recipe below)
3 hard boiled eggs, chopped
Italian parsley, chopped
croutons
Chart House Blue Cheese Dressing - Unfortunately Landry's Restaurants have purchased the Chart House restaurants and Chart House has gone downhill in my opinion. Too bad, as we loved the Chart House. This is the recipe Chart House always gave away on recipe cards and it's a wonderful rich dressing.
3/4 cup sour cream (not light)
1/2 tsp. dry mustard
salt and freshly ground black pepper
1/2 tsp. garlic powder
1 tsp. Worcestershire sauce
1 1/3 cups mayonnaise
8 oz. (or more) good quality blue cheese, crumbled (I like Maytag)
Place all ingredients into a bowl (except blue cheese and mayonnaise) and with electric mixer beat for 2 minutes on low speed. Add mayonnaise and beat for 2 minutes. By hand stir in crumbled blue cheese. Cover and place in frig for at least 24 hours before using.
Boil eggs and chill. Cook bacon until crisp and remove to paper towel to drain. To assemble on a plate; add 1 wedge of lettuce, drizzle over dressing, add some chopped egg, chopped tomato, bacon and croutons. Sprinkle with parsley.
Julia's Romaine and Arugula Salad with Blue Cheese Vinaigrette
Take some of the blue cheese dressing you made with the wedge salad, and whisk in 3 Tbl. balsamic vinegar. Toss the greens together (romaine and arugula) with walnuts or pecans that have been lightly toasted. Take an ear or two of fresh corn remove from cob and add to salad with croutons, chopped tomatoes, and chopped radishes. Gently mix with some of the blue cheese, balsamic dressing.
Tossed Salad with Fresh Peaches, Pecans and Brown Sugar Vinaigrette
Dressing
1/2 cup vegetable oil
1/4 cup dark brown sugar
2 tsp. Dijon mustard
salt and freshly ground black pepper
2 Tbl. shallots, minced
2 Tbl. balsamic vinegar
Combine all ingredients in a saucepan and cook on low until sugar is dissolved, about 5 minutes. Remove and cool slightly.
Salad
1 red onion, julienned
1 head Boston lettuce, cleaned and torn into pieces
1/2 head red leaf lettuce, cleaned and torn into pieces
2 nice ripe peaches, peeled and sliced into sections
3/4 cup pecans, lightly toasted
1 cup goat cheese, crumbled
homemade croutons
Toss lettuce together and assemble on platter with rest of ingredients, heavily drizzle over brown sugar vinaigrette and add croutons.
Pork Porterhouse with Corn and Crab Machoux with Jack Daniels Glaze
4 (1 1/4 -inch) thick pork loin chops (also called pork porterhouse)
Corn and Crab Machoux
2 Tbl. butter
1 cup onion, finely chopped
1/4 cup celery, finely chopped
1/2 cup green pepper, finely chopped
1/2 cup red pepper, finely chopped
2 large ruby red tomatoes, peeled, seeded and chopped
2 Tbl. sugar
2 garlic cloves, finely chopped
4 cups fresh corn kernels (take them right off the cob)
salt and freshly ground black pepper
Tabasco sauce
seasoning salt
1/2 cup chicken broth
2/3 cup heavy whipping cream
1 cup lump crab meat
Cook the onions, celery and peppers in butter until soft. Add garlic, and corn and cook for 5 minutes, season with salt, pepper, seasoning salt and Tabasco to taste. Add 1/4 cup chicken stock and reduce, add the second 1/4 cup chicken stock and reduce again, add cream and cook until thickened about 6 minutes. Gently stir in crab.
Jack Daniels Sauce
2 Tbl. butter
2 Tbl. shallot, chopped fine
1 Tbl. white Worcestershire sauce
1/4 cup Jack Daniels
In a saute pan, add butter and shallots, cook until very tender, whisk in Worcestershire sauce, then Jack Daniels and reduce slightly and swirl in another pat of butter.
Brine chops; in a large container with a lid, add cold water, and a lot of salt, some people add sugar to their brine (do so, if desired) place chops in water, cover and refrigerate at least 3 hours or overnight. Remove from brine, wash with cold water and pat dry with paper towels. Season chops with salt and pepper, add oil to skillet and cook until done and nicely caramelized on each side. Make Jack Daniels sauce in pan, pour a little sauce over each chop on serving platter, then top with corn and crab machoux. Note: To make a demi-glace takes quite a while as you have to reduce many times to get right consistency. You can purchase demi-glace's in high end grocery or specialty stores. I rarely make my own anymore.
Appetizer Crab Cakes with Tomato Topping - Recipe for Crab Cakes - see my blog on Seattle and Seafood
Tomato Topping
1 cup ruby red tomatoes, chopped
1 cup yellow tomatoes, chopped
1 Tbl. fresh lime juice
1 Tbl. fresh lemon juice
salt and freshly ground black pepper
1 Tbl. shallot, minced
1 garlic clove, minced
1 Tbl. olive oil
Italian parsley, chopped
Place tomatoes in colander and add a sprinkle of salt, let drain for 30 minutes. Place tomatoes and all other ingredients in bowl and let stand for 30 minutes, stirring. Prepare crab cakes, place on platter and add tomato topping. Sprinkle with fresh Italian parsley.
Snapper over Prawns with Citrus Beurre Blanc
4 (6 -8 oz) snapper fillets
8 - 12 large prawns
salt and freshly ground black pepper
olive oil
Italian parsley, chopped
Citrus Beurre Blanc
1 oz. white wine
1 1/2 oz. each fresh lemon & lime juice
10 oz. heavy whipping cream
5 1/2 oz. unsalted butter
In a saucepan over medium heat add wine and juices, reduce by two thirds, whisk in 8 oz. cream and reduce by two thirds, remove from heat add remaining 2 oz. cream and whisk in butter. Rub some olive oil on snapper fillets, season with salt and pepper. Cook on grill or stove 3-4 minutes per side. Clean prawns and brush with olive oil, season with salt and pepper, cook prawns on grill or stove until they just turn pink. Remove fish to platter, add a couple of prawns to each fillet and pour over some beurre blanc sauce. Sprinkle on parsley for garnish.
Julia's Sauteed Fresh Spinach with Bacon, Garlic and Blue Cheese
1 1/2 lbs. baby spinach leaves
1 Tbl. butter
8 garlic cloves, minced
salt and freshly ground black pepper
6 slices of thick cut bacon, sliced into pieces
fresh lemon juice
1/2 cup good blue cheese, crumbled (I like Maytag)
Rinse spinach well and dry with paper towels or place in salad spinner. In a large saute pan add chopped bacon and cook until crisp, remove to paper towels. Remove most all of the bacon fat and add about 1 Tbl. of butter. Add garlic and cook until tender, do not brown, add spinach, season with salt and pepper. Cook until just wilted, turning over with tongs. Add a little squeeze of fresh lemon juice. Toss in bacon and mix well. Place spinach mixture on platter and sprinkle with blue cheese crumbles.
Julia's Tasso Ham and Smoked Cheddar Grits - if you can't locate Tasso Ham, you can order it on Amazon
2 cups Tasso Ham, chopped
6 cups water
1 1/2 cups Old Fashioned Grits
1 cup whole milk
1 cup whipping cream
salt
Tabasco
8 scallions, sliced including green part
4 Tbl. butter
1 1/2 cups smoked cheddar cheese, shredded
Bring salted water to a boil and add grits, stir until thickened, add milk, cream, butter and Tabasco to taste. Turn down to simmer and cook until very smooth and creamy about 45 minutes. Stir in chopped ham, scallions and cheese. Place in serving bowl.
Chocolate Brownie Cups
6 oz. bittersweet chocolate, chopped
1 1/2 sticks unsalted butter
3 eggs
3 egg yolks
6 Tbl. sugar
1 Tbl. pure vanilla extract
pinch of salt
5 Tbl. flour
Preheat oven to 375 degrees. Butter and flour 6 (6 oz) ramekins. In a saucepan melt chocolate with butter over low heat, cool slightly. In another bowl, combine eggs, yolks and sugar and beat until pale about 10 minutes. Mix in the vanilla and salt. Beat in flour, add the cooled chocolate and beat about 5 minutes. Pour batter into prepared cups. Place in oven and bake about 10 minutes, you still want the middle to move slightly. Remove to cooling rack and let cool slightly. Run a sharp paring knife around edges and invert onto serving plates. Garnish with freshly whipped cream which you have added some powdered sugar and liqueur of your choice. Place a dollop of whipped cream on top and fresh berries around if desired.
Peach Pie with Topping
Crust:
1 cups all purpose flour
1/2 tsp. salt
1/3 cup shortening
Filling
4 to 5 cups peaches, peeled and sliced and add 1 Tbl. peach liqueur (optional)
1/2 cup sugar
1/2 tsp. fresh grated nutmeg
2 Tbl. whipping cream
1 egg
Topping:
1/2 cup all purpose flour
1/4 cup brown sugar, packed
1/2 tsp. cinnamon
1/4 tsp. freshly grated nutmeg
1/4 cup butter, softened
In a bowl mix 1 cup flour and salt, cut in shortening until it resembles small peas. Add 1 Tbl. of water at a time and toss with fork until moistened and pastry almost comes together. Roll pastry into a ball and on lightly floured surface shape into flat disk. Wrap in plastic wrap and refrigerate about 30 - 45 minutes until firm and cold.
Preheat oven to 425 degrees. On lightly floured surface roll out dough into an 11 - 12 inch circle so it will fit in a 9-inch pie plate. Press firmly into pie plate and leave some overhang to fold under pastry and crimp edges. Add peach mixture, mix sugar and 1/2 tsp. nutmeg and sprinkle over peaches. In a bowl, beat whipping cream and egg until blended and pour over peaches. In another bowl mix topping ingredients until crumbly, sprinkle over peaches. Cover edge of crust with foil to prevent over browning, and bake for 35 to 40 minutes until top is golden. Remove foil around crust last 15 minutes of baking. Remove to cooling rack before slicing. Serve with vanilla ice cream, drizzled with peach liqueur or freshly whipped cream that you have added a little powdered sugar and peach liqueur.
Bon Appetit
"You are Christ's body and individually members of it."
1 Corinthians 12:27
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