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Jazz-A Louisiana Kitchen, Kansas City

Ingredients:

• Sauce:
• 1 teaspoon unsalted butter
• ½ teaspoon chopped garlic
• ½ cup chopped green onions
• ½ pound medium shrimp, peeled and deveined
• ½ pound lump crabmeat
• ½ cup seafood stock or water

• 1 pint heavy whipping cream
• seafood seasoning to taste
• 8 ounces freshly grated Parmesan cheese
  
  
• Catfish:
• 6 (6 ounce) catfish filets
• 2 tablespoons margarine, melted
• 2 tablespoons blackening or Cajun seasoning, plus additional to taste.

Instructions:

For the sauce, in a two-quart saucepan melt butter and add garlic, green onions, shrimp and crab. Sauté until lightly browned. Add seafood stock and cook until shrimp are pink. Lower heat and add whipping cream. Bring to a gentle boil, stirring constantly. Add seafood seasoning to taste. Add parmesan cheese and stir until thickened. Set aside and keep warm.

For the catfish, heat a cast iron skillet or griddle over high heat. Coat the catfish thoroughly with margarine and blackening seasoning. Add filets to skillet and sear on one side until the edges are white. Turn and continue to cook until completely cooked, but still moist. Be careful not to overcook, as skillet will be extremely hot. Place each catfish filet on a plate and cover with sauce.

Serves: 6

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Classic Cup, Kansas City

Ingredients:

• 2 tablespoons butter
• 2 tablespoons vegetable oil
• 2 medium white or yellow onions, diced
• ½ teaspoon crushed garlic
• 1 tablespoon curry powder
• 2 ¼ pounds minced lamb or beef, or a mixture of the two
• 2 slices bread, torn into pieces
• ¼ cup milk
• finely grated rind and juice of ½ lemon
• 1 egg

• salt and pepper to taste
• 4 ounces apricots, chopped
• 1 tart green apple, such as Granny Smith, peeled, cored and diced
• ¼ cup golden raisins
• 2 ounces slivered almonds, roasted
• 6 fresh lemon, orange or bay leaves
  
  
• Topping:
• 1 cup milk
• 2 eggs
• ½ teaspoon salt, or to taste

Instructions:

Preheat oven to 350 degrees. In a saucepan heat the butter and oil and sauté the onions and garlic until translucent. Stir in the curry powder and cook briefly until fragrant. Remove from heat. Add the lamb or beef and mix well. In a large bowl combine the bread, milk, lemon juice, lemon rind, egg, salt, pepper, apricots, apple, raisins and almonds. Combine with meat mixture. Place all into a buttered casserole and level the top. Roll up the leaves and bury them throughout the casserole, distributing evenly. Seal with foil and bake 1 hour. Increase the oven temperature to 400 degrees. In a small bowl, mix the topping ingredients. Pour over the casserole and bake for another 15 minutes, uncovered.

Serves: 8

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Cedarcroft Farm B&B, Warrensburg

Ingredients:

• 4 eggs
• 3 tablespoons mayonnaise
• ¼ cup milk
• ¼ shredded cheese
• ¼ cup Pioneer brand biscuit mix

• ¼ cup finely chopped white potato
• ¼ cup finely chopped sweet potato
• ¼ cup chopped medium tomato
• ¼ cup chopped green pepper
• add all spices to taste: cajun spice, sugar, black pepper, no salt, Mrs. Dash seasonings

Instructions:

In blender add eggs, mayonnaise, milk, and rest of ingredients. Turn on blender to mix all ingredients slowly to smooth consistency. Butter the bottom of regular size glass pie pan. If mixture is too watery, add more biscuit mix to get a medium texture, but not too thick. Then mix well again and pour into pie dish. Top with shredded cheese, not too much, and color with paprika. Bake in 350 degrees for about 30 minutes, test for doneness, must feel firm on top, but not over-done. Slice in pie cuttings.

Serves: 4

Date of Recipe: 1987

Chesterfield

The town of Warrensburg is perhaps best known as the site of the famous “Old Drum” speech made by Senator George Graham Vest in 1869. Old Drum was the beloved dog of a Warrensburg citizen, and Senator Vest famously eulogized the pet by saying that “man’s best friend is his dog.” A monument to Old Drum now stands on the lawn of the Warrensburg courthouse.

This recipe was provided by the Johnson County Historical Society in honor of the Warrensburg sesquicentennial.

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Hereford House, Kansas City

Ingredients:

• 2 tablespoons cooking oil
• 4 (6-ounce) beef filets
• 1 yellow onion, julienned
• 1 bell pepper, julienned
• 1 cup mushrooms, sliced
• 2 ounces smoked bacon, diced and cooked

• 1 teaspoon minced shallots
• 2 cups Madeira wine
• 6 tablespoons balsamic vinegar
• 4 ounces veal demi-glace (available in specialty food stores)
• 6 tablespoons salted butter

Instructions:

In a large skillet heat the cooking oil over high heat. Place filets in the skillet and cook to desired temperature. The exterior of the filets should be well seared (dark brown).

Remove the steaks and place them in a warm oven (140 degrees) until ready to serve.

In the same skillet sauté the onion, pepper, mushrooms, bacon and shallots over medium heat until the onions are caramelized. Add the Madeira wine and vinegar.

Reduce by half (use caution as the wine will flame for 30 to 60 seconds).

Add the veal glaze and reduce by half again.

Remove the skillet from the heat and finish by whisking in the butter until well incorporated. Ladle over filets.

Serves: 4

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Gates Bar-B-Q

Ingredients:

• 1 cup sugar
• ½ cup salt

• 2 tablespoons paprika
• 2 tablespoons red pepper

Instructions:

Ribs Seasoning
1 cup sugar
½ cup salt
2 tablespoons paprika
2 tablespoons red pepper

1.) In a medium bowl, mix together sugar, salt, paprika and red pepper
2.) Store in a tightly sealed jar

*NOTE: this is a modified recipe. The original recipe is still a family secret!

Pork Spare Ribs

Locals and tourists love Gates for all the menu selections it offers, but they especially love the restaurant’s pork spare ribs. The cooking procedure is as follows:

When cooking pork spare ribs, be sure they are thoroughly thawed.
1) Trim the end skin off the skirt until all excess fat is removed. Trim off the back, upper portion, until the rib is properly contoured.
2) Score the skirt between the bones. This ensures the tenderness of the rib.
3) Sprinkle the pork spare ribs with your rib seasoning, making sure both sides are covered evenly. Shake off any excess. Let stand in seasoning until it starts to liquefy, approximately 15 min. There is no need to baste the pork spare ribs.

Prepare grill and preheat until temperatures reach 230-250 degrees. Hickory chips and oak wood are the woods of choice, as they add flavor to the smoke. Direct fire is recommended, so if using a standard charcoal grill, arrange wood chips accordingly.

When cooking pork spare ribs, place them on a “cleaned” grate over open fire with skirt down (keep water near to control fire). Leave ribs over fire until they start to brown. Turn over and move the ribs to a low-temperature area on the grate, browning evenly on both sides.

Ribs are done when they are beautifully browned on both sides, and will lay easily (limp-like) with no resistance over a cooking fork.

Now you are ready to eat!

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Morton’s, The Steakhouse, Kansas City

Ingredients:

• 4 (10 to 14-ounce) filet mignons
• 4 tablespoons clarified butter
• seasoning salt
  
  
• Herb coating mix:
• 1 cup (2 sticks) butter, at room temperature
• 2 tablespoons puréed garlic
• ¾ cup minced parsley
• ¼ cup minced fresh basil
• ¼ cup minced chives
• ¾ cup dried breadcrumbs
  
  

• Red wine shallot demi-glace:
• 2 tablespoons clarified butter
• ¼ cup chopped shallots
• 2 whole garlic cloves
• ¼ tablespoon chopped thyme leaves
• 1 bay leaf
• 3 cups red wine
• 4 cups reconstituted demi-glace (available at specialty food stores)
• 3 tablespoons butter, at room temperature

Instructions:

For the herb coating, in a mixing bowl blend all the ingredients. Set aside.

For the wine demi-glace, in a large saucepan heat the clarified butter.

Sauté the shallots and garlic until shallots are soft. Add the cloves, thyme, bay leaf and red wine. Bring mixture to a boil and reduce until mixture is thick and bubbling.

Add the demi-glace and continue to reduce down to 2 cups.

Strain the sauce and return to the sauté pan.

Over low heat, whip in the softened butter so that the sauce is very shiny.

Preheat oven to 500 degrees.

Season steaks with seasoning salt, and roll in herb coating mix.

In a sauté pan, heat the clarified butter.

Add steaks and brown on all sides. Move steaks to a baking sheet and place in oven for 15 to 20 minutes.

To serve, pour wine demi-glace onto plate and place filet on top.

Serves: 4

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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J J’s, Kansas City

Ingredients:

• 4 (6 ounce) boneless chicken breasts
• ¼ cup all-purpose flour
• 8 teaspoons butter
• 6 ounces dry Marsala wine
• ½ cup sliced button mushrooms

• 6 ounces heavy whipping cream
• ½ tablespoon chopped red pimientos
• ½ tablespoon chopped green onions
• salt and coarse ground black pepper to taste

Instructions:

Dust chicken breasts with flour.

In a 12-inch skillet melt butter over medium heat. Add chicken breasts and sauté until almost fully cooked.

Add wine and mushrooms. Increase heat gradually and reduce by half.

Add whipping cream, pimientos, green onions, salt and pepper. Stir to mix well. Reduce until mixture thickens.

Serves: 4

Mound City

Harvesters Cookbook

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Lidia’s, Kansas City

Ingredients:

• 2 veal hindshanks, split in two and tied widthwise
• salt and freshly ground pepper to taste
• 1 cup all-purpose flour
• ½ cup vegetable oil
• 2 celery stalks, cut in large chunks
• 2 carrots, cut in large chunks
• 2 onions, cut in large chunks
• 2 springs fresh rosemary
• 2 bay leaves

• 4 whole cloves
• 2 tablespoons tomato paste
• 1 cup white wine
• 1 cup San Marzano tomatoes, crushed
• ½ cup orange juice
• zest of 1 orange
• zest of 1 lemon
• 4 cups chicken stock

Instructions:

Season the veal shanks liberally with salt and pepper. Dredge in the flour and shake off excess.

In a heavy braising pan heat the vegetable oil and brown the shanks on all sides. Remove from pan and set aside.

In the same pan, sauté the celery, carrot and onion until they begin to wilt. Tie the rosemary, bay leaves and cloves into a small piece of cheesecloth and add to the pan.

Add the tomato paste and cook until the vegetables are well coated and the paste begins to caramelize.

Add the white wine and cook until almost evaporated.

Add the crushed tomato, orange juice, orange zest, lemon zest and chicken stock and bring to a boil.

Return the veal shanks to the pan, cover tightly and braise in a 350-degree oven for approximately two hours until tender.

Remove the ossobuco from the braising liquid, untie them, and place in a serving dish.

Pass the braising liquid and vegetables through a sieve to make the sauce. Adjust the consistency of the sauce by reducing if necessary.

Return the shanks to the sauce and keep warm until ready to serve.

Serves: 4

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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The American Restaurant, Kansas City

Ingredients:

• ½ cup shelled English peas
• ¾ cup whole milk
• 1 egg, well beaten
• 2 tablespoons butter, melted
• ¾ teaspoons kosher salt
• freshly ground black pepper to taste
• pinch baking powder
• ½ cup all-purpose flour
• 1 teaspoon olive oil

• 2 cups morels or other forest mushrooms
• 1 shallot, finely diced
• 1 clove garlic, finely diced
• ½ cup mushroom or vegetable stock
• 1 tablespoon butter, cold
• kosher salt to taste
• 2 tablespoons olive oil
• 16 jumbo scallops

Instructions:

English Pea Pancakes
½ cup shelled English peas
¾ cup whole milk
1 egg, well beaten
2 tablespoons butter, melted
¾ teaspoons kosher salt
Freshly ground black pepper to taste
Pinch baking powder
½ cup all-purpose flour

For the pancakes, blanch peas in heavily salted water.

In a blender puree the peas with the milk until smooth. Add egg, butter, salt, pepper and baking powder and combine.

Slowly add flour until mixture is the consistency of pancake batter.

In a medium high heat, drop spoonfuls of batter to form pancakes about 2 inches in diameter. Cook until lightly browned.

Makes 16 pancakes.

Forest Ragout
1 teaspoon olive oil
2 cups morels or other forest mushrooms
1 shallot, finely diced
1 clove garlic, finely diced
½ cup mushroom or vegetable stock
1 tablespoon butter, cold
kosher salt to taste
freshly ground black pepper

For the ragout, in a sauté pan heat the olive oil over medium high heat. Add the mushrooms and sauté for about 45 seconds. Add shallots and garlic and cook until golden brown. Add stock, butter, salt and pepper, stirring to combine. Adjust seasoning.

Scallops
2 tablespoons olive oil
salt and freshly ground pepper to taste
16 jumbo scallops

For the scallops, season to taste with salt and pepper. In a sauté pan heat the olive oil over medium high heat, add the scallops and sear, cooking a minute and a half on each side. To serve, place 4 pancakes on each plate, top each with a scallop and add a spoonful of the mushroom ragout.

Serves:4

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Stone Hill Winery and Restaurant, Hermann

Ingredients:

• 1/2 gallon good-quality beef stock
• 3/4 cup Stone Hill Winery’s Norton wine
• 4 strip steaks, cut 3/4” – 1” thick
• 2 tablespoons cracked black peppercorns

• 1 shallot, minced
• 3 tablespoons of olive oil
• 2 tablespoons of brandy
• 3/4 cup Norton demiglace

Instructions:

Norton Demiglace

Ingredients -
1/2 gallon good-quality beef stock
3/4 cup Stone Hill Winery’s Norton wine

Instructions -
In heavy saucepan, bring beef stock to a rolling boil. Add Norton wine and reduce heat to keep at a low boil. Allow to reduce to 3/4 of the original quantity until slightly thickened with a glossy sheen. (Allow 2-3 hours for reducing time.)


Peppered Strip Steak

Ingredients -
4 strip steaks, cut 3/4” – 1” thick
2 tablespoons cracked black peppercorns
1 shallot, minced
3 tablespoons of olive oil
2 tablespoons of brandy
3/4 cup Norton demiglace


Instructions
Press cracked black peppercorns, according to your taste, on each side of the steaks.

In heavy-bottomed skillet, heat olive oil on medium-high heat. Carefully place steaks in hot oil, searing the steaks approximately 4 minutes per steak for medium-rare doneness. (If steaks are to be cooked to medium or more, lower heat for longer cooking time after initially searing both sides of steaks.)

Remove pan from heat and tilt to drain off excess oil. Return pan of steaks to burner and add shallots and brandy, shaking pan in order to cook shallots and coat steaks with brandy. (Be cautious when using a gas burner, as brandy will ignite during the de-glacing process.)

Add Norton demiglace and bring to a boil, adding a sprinkling of salt to finish. Remove steaks from pan and spoon sauce over steaks. Serves four.

Marthasville

Chosen for its resemblance to Germany's Rhine Valley, Hermann, Missouri, was founded in 1836 by the German Settlement Society of Philadelphia, whose members set about creating a city where German culture, heritage and traditions could flourish in the new world. As a result of their vision and determination, Hermann has maintained its culture and historical buildings. Old World hospitality abounds in this "Second Fatherland."

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KC Masterpiece Barbecue & Grill, Kansas City

Ingredients:

• 3 large pork tenderloins, at room temperature
  
  
• Marinade:
• 1 cup soy sauce
• 1/3 cup sesame oil
• 3 large garlic cloves, minced
• 1 tablespoon ground ginger
  
  

• Sauce:
• 1 (18 ounce) bottle KC Masterpiece Barbecue Sauce®
• 1/3 cup soy sauce
• ¼ cup sesame oil
• 1 garlic clove, minced

Instructions:

In a small bowl combine marinade ingredients.

Place tenderloins in glass or enameled pan.

Pour marinade over meat, cover with plastic wrap and let marinate overnight in the refrigerator.

Place tenderloins on a charcoal grill (with seasoned hickory chips added to smoke) over indirect low fire.

Cook with lid closed, turning every 15 minutes and basting with marinade, about 1 ½ hours.

For the sauce, in a saucepan combine barbecue sauce, soy sauce, sesame oil and garlic. Heat thoroughly and serve with meat.

Serves: 6-8

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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Recipe courtesy of the Missouri Department of Natural Resources and the Thomas Hart Benton Home and Studio State Historic Site

Ingredients:

• 2 tablespoons of olive oil
• 1 onion, chopped
• 1 pound of pork tenderloin or pork chops, finely cut
• 1/2 pound of mushrooms, sliced
• 1 6 oz. can tomato paste

• 1 can water
• 1 bay leaf
• Salt and pepper
• 1 pound spaghetti
• 1 cup grated Parmesan cheese

Instructions:

Heat the oil in heavy-bottomed skillet, add onions and brown;
add meat cut by hand (not ground), mushrooms, tomato paste,
water and seasonings. Cover pan and simmer thirty minutes or until
pork is tender. Cook spaghetti in salted boiling water eight to 10 minutes.
Drain. Pour sauce on pasta and stir to blend. Serve with cheese.
Yield: 4 portions.

Courtesy of the Thomas Hart Benton Home & Studio State Historic Site
Missouri Dept. of Natural Resources/Division of State Parks

About the Thomas Hart Benton Home & Studio State Historic Site:
Learn more about Rita Benton and her husband, famous Missouri artist Thomas Hart Benton, at the Thomas Hart Benton Home and Studio State Historic Site in Kansas City. A renowned painter, sculptor, lecturer and writer, Benton had a gift for interpreting everyday life. One of his most noted murals, "A Social History of the State of Missouri," can be viewed in the House Lounge of the State Capitol in Jefferson City. The late-Victorian stone house in Kansas City's mid-town area was home to Tom and Rita Benton from 1939 until their deaths in 1975. The main house, carriage house and art studio contain many of Benton's belongings and works. Both the home and studio are open for guided tours year-round.

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Warrensburg

Ingredients:

• 1 ½ to 2 lbs. Hamburger
• 1 cup onions, chopped
• 1 can of corn
• 1 can of green beans

• 1 large can of tomatoes and juice
• 1 can of tomato paste
• 2 cans of water
• 6 medium potatoes, mashed

Instructions:

Brown hamburger and onion, drain off grease.

Add corn, green beans, tomatoes, tomato paste and water.

Bake in 9x13 at 350 degrees for 1 hour.

Then cook 6 medium potatoes mash and just before serving put around the top of meat dish in peaks and brown. Serve.

Serves: family of 5 or 6

Date of Recipe: 1954

Chesterfield

The town of Warrensburg is perhaps best known as the site of the famous “Old Drum” speech made by Senator George Graham Vest in 1869. Old Drum was the beloved dog of a Warrensburg citizen, and Senator Vest famously eulogized the pet by saying that “man’s best friend is his dog.” A monument to Old Drum now stands on the lawn of the Warrensburg courthouse.

This recipe was provided by the Johnson County Historical Society in honor of the Warrensburg sesquicentennial.

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Branson

Ingredients:

• 8 – 10 lb. Boston Butt Pork Roast
• 3 Cups Silver Dollar City Barbecue Sauce

• 2 T. Seasoned salt
• 1 T. Pepper

Instructions:

Rub roast with seasoned salt and pepper.

Slow cook in a 300-degree oven or rotisserie over an open grill until tender, approximately four hours.

When roast is done, let cool slightly, then pull apart by hand into small pieces.

Pour sauce over meat and reheat, if necessary.

Serve on sourdough bread.

Humansville

Barbecue and outdoor grilling is a specialty at Silver Dollar City, an 1880s-style theme park near Branson, featuring five world-class festivals, 100 resident craftsmen who demonstrate America's heritage crafts, a working homestead, rides, music and entertainment, all in a park-like setting.

From traditional Ozark favorites cooked in huge outdoor skillets to festival specialties and tastes from around the world, the tastes of each season are served up in the park's 12 restaurants and a dozen more outdoor food areas. Barbecued sandwiches, ribs, turkey legs and chicken are featured cuisine throughout the season. Bluegrass & BBQ, Silver Dollar City’s newest festival, serves up bluegrass music and a barbecue feast with hundreds of barbecue sauces to sample and a Barbecue Expo with the latest in grills, demonstrations and tips from the experts.

Silver Dollar City is open March 17 through Dec. 30. For information, schedules and tickets, contact 1-800-831-4FUN or www.silverdollarcity.com.

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Springfield

Ingredients:

• 1/2 Cup Salt
• 2 Qts Water

• 1/4 Cup Lemon Juice
• 3 to 4 Whole Trout, Cleaned

Instructions:

Dissolve salt in water.

Add lemon juice and trout.

Soak fish overnight in seasoned water in refrigerator.

Drain trout, arrange on foil pan in smoker.

Place hickory chips in smoker according to smoker directions.

Smoke 4 to 6 hours.

Remove skin and head.

Serve with lemon, mayonnaise or cocktail Sauce.

Serves 3 to 4.

May also be served as an appetizer: flake over cream cheese, top with cocktail sauce and serve with crackers.

Seymour

Springfield, Missouri’s third largest city, is a vivacious metropolitan area in the southwest region of the state. A thriving downtown, superior restaurants, first-rate accommodations and unique attractions make Springfield the perfect location for your next leisure vacation or business meeting. Gear up for your next outdoor adventure at Bass Pro Shops Outdoor World, then head next door to see nature on display at Wonders of Wildlife. See the new double-A baseball team, the Springfield Cardinals, at the new Hammons Field, or experience the country’s only ride-along cave tour at Fantastic Caverns.

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The Capitol Grille, Kansas City

Ingredients:

• ¼ cup whole mustard seed
• ¼ cup whole black peppercorns
• ¼ cup whole fennel
• ¼ cup whole coriander
• 1/3 cup granulated garlic
• ¼ cup paprika
• ¼ cup kosher salt
• ¼ cup celery salt
• 11 ounces Atlantic halibut

• 1 tablespoon extra virgin olive oil
• 2 teaspoons spice rub
• 1 tablespoon butter
• 2 ounces rapini, blanched and finely chopped
• ¼ ounce bacon, cooked and diced
• salt and pepper to taste
• 2 teaspoons balsamic glaze (available in specialty food stores)
• 1 lemon wrap, for garnish
• parsley sprig, for garnish

Instructions:

Spice Rub
¼ cup whole mustard seed
¼ cup whole black peppercorns
¼ cup whole fennel
¼ cup whole coriander
1/3 cup granulated garlic
¼ cup paprika
¼ cup kosher salt
¼ cup celery salt

For the spice rub, in a sauté pan over high heat toast the mustard seeds, peppercorns, fennel and coriander for 3 to 4 minutes until fragrant and lightly toasted in color.

Cool and grind finely in a spice grinder.

Add garlic, paprika, salt and celery salt. Mix well.

Store covered in dry storage.

Halibut
11 ounces Atlantic halibut
1 tablespoon extra virgin olive oil
2 teaspoons spice rub
1 tablespoon butter
2 ounces rapini, blanched and finely chopped
¼ ounce bacon, cooked and diced
salt and pepper to taste
2 teaspoons balsamic glaze (available in specialty food stores)
1 lemon wrap, for garnish
parsley sprig, for garnish

For the halibut, place halibut on a baking sheet and brush with olive oil. Season flesh side with spice rub.

Roast at 400 degrees for 10 to 12 minutes, until done.

Meanwhile, in a sauté pan melt butter and sauté rapini with bacon.

Season with salt and pepper.

To serve, place rapini on back of plate. Place fish over part of the rapini, letting some green show.

Drizzle balsamic glaze over fish. Garnish with lemon and parsley.

Serves:2

Mound City

Kansas City has everything you’d expect to find in a bustling metropolitan area – world-class hotels, dynamite shopping, top-notch museums, professional sports and great places to eat! From the legendary Kansas City barbecue to KC strip steak, Mexican, Italian and more, Kansas City serves up delicious flavors to delight any visitor.

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American Restaurant, Kansas City

Ingredients:

• 1 cup cayenne pepper
• 2 cups kosher salt
• 1/2 cup coriander, ground
• 1/2 cup five-spice, ground
• 1/2 cup rice wine vinegar
• 1/2 cup honey
• Water to consistency
• 15 ounces oyster sauce

• 2 cups low-sodium soy sauce
• 2 ounces sesame oil
• 8 ounces chili garlic paste
• 1.5 cups water
• 2 ounces fish sauce
• 1/4 pound french green beans, blanched
• 1 teaspoon szechuan peppercorns, ground
• Sesame seeds for garnish

Instructions:

Combine ingredients below thoroughly and add water until mixture has a molasses-like thickness.


cayenne pepper
kosher salt
coriander, ground
five-spice, ground
rice wine
vinegar
honey
Water to consistency

Clean one whole duck breast and trim excess
skin.

In a shallow baking pan, pour enough kosher salt to cover the bottom of the pan.

Place the duck in the pan with the flesh side down.

Cover the top side with kosher salt.

Place the pan in a refrigerator for three hours.

Brush all the salt off the breast.

Cover a cooling rack with cheesecloth and place in another shallow baking dish.

Put one layer of the rub on covered rack (the dish will catch any liquid that drips during the curing process).

Blot any excess water from the duck breast and place flesh-side down on the rack.

Cover the duck breast with the remaining rub mixture, making sure that the entire duck is covered.

Refrigerate for 7 days. Scrape the cure from the duck and place the breast in an airtight container.

The cured duck should have a shelf life of 7-10 days when covered tightly.

Szechuan Bean Marinade

oyster sauce
low-sodium soy sauce
sesame oil
chili garlic paste
water
fish sauce
french green beans, blanched
zechuan peppercorns, ground
Sesame seeds for garnish

Combine all above ingredients in a mixing bowl and set aside 1/4 for garnish.

Marinade the beans for 3 hours.

Trim some of the fat from the duck if necessary, then slice the breast as thinly as possible.

Serve 7-9 slices per person, depending on what end of the breast you are using.

Arrange slices in the center of a plate to make a square. Make a tic-tac-toe board on top with the szechuan beans, two levels high.

Top with sesame seeds for garnish and drizzle with some of the extra Szechuan Bean Marinade.

Mound City

CROWN CENTER/KANSAS CITY-- Located in the heart of Kansas City. Crown Center features a three-level shopping center, two luxury hotels, year-round free events and exhibits, two live theatres, the Hallmark Visitors Center and much more. The complex is central to the city's other great attractions, including Union Station, the Crossroads District, the Country Club Plaza and the 18th and Vine District.

Celina Tio

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Warrensburg

Ingredients:

• ¼ cup lite soy sauce
• 2 tablespoons dry sherry
• 2 teaspoons each sesame oil and orange zest
• ½ teaspoon chili flakes (or more to taste)
• 1 pound chicken breast, skinned and cut into thin slices
• 3 tablespoons canola oil
• 1 teaspoon minced garlic
• ¼ pound fresh snow peas, cleaned and trimmed

• ½ pound mushrooms, washed and thickly sliced
• ½ broccoli florets
• 1 cup carrots, peeled and diagonally sliced (optional)
• ¼ cup chicken broth
• ½ cup sliced water chestnuts (optional)
• 1 teaspoon Thicken Thin Not Starch (brand name) thickener for sauce (optional)
• 4 green onions, trimmed and sliced diagonally

Instructions:

In a small bowl, mix together the soy sauce, sherry, sesame oil, orange zest, and chili flakes.

Place the chicken in a separate bowl; toss with 3 tablespoons sauce mix. Marinate for at least 15 minutes.

Heat a wok or large skillet over high heat until hot. Add 1 tablespoon of canola oil and the garlic.

Add the chicken, quickly stirring and separating for 3 or 4 minutes, or until browned. Remove from the pan.

Add the snow peas and cook for 30 seconds. Remove from the pan.

Add the remaining 2 tablespoons oil and the mushrooms to the pan. Stir briefly.

Add the broccoli and the carrots. Stir to coat with oil; add the broth; cover and steam the vegetables for 2 minutes. Remove the lid; stir in the chicken, snow peas, water chestnuts and the remaining sauce mix. Stir briefly to coat.

If desired, to thicken the sauce, push the meat and vegetables to the side, and whisk Thicken Thin into simmering sauce.

Sprinkle chopped green onions over the stir-fry and serve.

Serves: 4

Date of Recipe: 2000

Chesterfield

The town of Warrensburg is perhaps best known as the site of the famous “Old Drum” speech made by Senator George Graham Vest in 1869. Old Drum was the beloved dog of a Warrensburg citizen, and Senator Vest famously eulogized the pet by saying that “man’s best friend is his dog.” A monument to Old Drum now stands on the lawn of the Warrensburg courthouse.

This recipe was provided by the Johnson County Historical Society in honor of the Warrensburg sesquicentennial.

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Dragonfly Cafe in the Historic AMS Mall, Trenton

Ingredients:

• 1/2 lb. butter- no substitute
• 4 egg yolks
• 1 1/2 tablespoons Worcestershire
• 2 teaspoons red wine
• 3 tablespoons lemon juice

• pinch of cayenne pepper
• 2 tablespoons white wine
• salt to taste
• 1 tablespoon white wine
• 2 teaspoons tarragon

Instructions:

Melt butter in skillet over medium heat. Remove when it becomes liquid. Put egg yolks, lemon juice, Worcestershire, red wine and cayenne pepper in top of double broiler over simmering water. Beat egg yolks 3-5 minutes, then add butter slowly while whipping well. Add white wine until light and fluffy. In another pan, heat 1 tablespoon white wine and tarragon until liquid evaporates. Add to sauce and mix well. Pour over cooked sirloin steak. Top with lobster or crab meat.

Cape Girardeau

Located in Trenton in northwest Missouri, Dragonfly Café is open for breakfast, lunch, dinner and Sunday buffet. There is also a children's menu available. Come and join us at Dragonfly Café for some great food and hospitality, and enjoy some shopping in the AMS Mall unique shops.

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Ste. Genevieve

Ingredients:

• 1 lb. ground chuck
• 1 lb. ground pork
• 2 medium onions, chopped

• 3 medium potatoes, cubed
• bouillon, about 2 cups
• pastry for a 2 crust pie

Instructions:

Meat-pies are traditional réveillon fare in many French-Canadian homes. Most of Ste. Genevieve’s habitants came from Quebec to the Mississippi River Valley in the mid 18th century. This tourtiére combines beef and pork for a hearty dish, hot or cold.

Brown ground chuck and ground pork in skillets with the chopped onions. Drain fat.

Season to taste with salt, pepper, and garlic if desired.

Cook potatoes until tender.

Combine meats and potatoes in a medium sized pot and add enough bouillon to make a sauce.

Cook over low heat adding a little four to thicken if necessary.

Add a little wine for flavor, if desired.

Remove mixture from heat and cool.

Place pastry in a 9-inch pie pan and spoon in mixture, creating a mound in the center.

Place pastry on top and seal edges of pie.

Cut vent holes in the top of the pie to let steam escape.

Bake at 350 degrees for 45 minutes or so.
The curst should be brown.

Serves:6

Houston

Explore Ste. Genevieve, the first permanent settlement west of the Mississippi River. Settled in 1735, this delightful town is truly a living museum, with dozens of historic homes and French-Creole-style buildings.