Thanksgiving recipes from Isle Casino - WLOX.com - The News for South Mississippi

Thanksgiving recipes from Isle Casino

Grilled Duck

  • 4 Boneless Duck Breast  
  • 1/4 Cup Dijon Mustard
  • 1/4 Cup Molasses          
  • 1/4 tsp Salt                     
  • 1/4 tsp Pepper
  • 2 tblsp Chopped Garlic        
  • 4 sprigs Fresh Thyme         
  • 1 oz Butter        
  • 1 oz Olive Oil                       

Rinse duck breast and pat dry with towel.
Mix Dijon mustard, molasses, salt and pepper, garlic and thyme.
Baste duck with mixture and let sit 30 minutes.
Heat butter and olive oil in oven proof skillet on medium high heat
Approximately 1 minute on each side to brown.
Set in 350 degree oven, cook 15 minutes until internal temp of 160 degrees

Chasseure Sauce

  • 1 tblsp Olive Oil           
  • 1/4 cup Onion Diced             
  • 1/4 cup Bell Pepper Diced        
  • 1/4 cup Tomato Diced           
  • 1 tblsp Garlic Chopped          
  • 1/4 cup Mushroom Chopped     
  • 1/4 cup Red Wine                
  • 1 cup Beef Broth                  

Sauté onion, bell pepper, tomato, mushroom and garlic over medium heat 1 - 2 minutes. Add red wine and cook until almost dry. Add beef broth and bring to simmer, continue to cook until reduced by ½.

Corn Maque Choux

  • 1 oz Butter                   
  • 1/4 cup Onion Diced                
  • 1/4 cup Bell Pepper Diced       
  • 1 tblsp Garlic Chopped        
  • 2 tblsp Rotel Tomato              
  • 2 cans of Corn                         
  • Salt & Pepper To Taste
  • 1/2 cup Heavy Cream            

Sauté onion, bell pepper, garlic, and Rotel tomato over medium heat. Remove from skillet and set aside. Bring skillet to high heat with 1 tblsp butter and add corn to brown slightly. Add mixture back to corn, add cream and simmer on low heat 5 to 7 minutes.

Merliton Dressing

  • 4 Chayotte Squash                     
  • 1/4 cup Butter or Margarine                   
  • 1/2 cup Onion Diced                           
  • 1/4 cup Bell Pepper Diced                 
  • 2 tblsp Garlic Crushed                         
  • 1 lemon juiced
  • 1 tsp Tony's Seasoning                
  • 1/2 cup White Wine                               
  • 1/4 tsp Crab Boil Liquid                                
  • 1 lb. Shrimp Peeled                     
  • 1 cup Heavy Cream                         
  • 1 cup Bread Crumbs                        
  • 1/4 cup Parmesan                                
  • 2 tblsp Chives Fresh                       

Peel, seed, slice squash. Sauté in butter with onions, bell pepper and garlic 2 to 3 minutes. Add lemon, seasoning, wine and crab boil if you like it hot. Simmer until almost dry. Add cream and simmer until liquid coats the back of your spoon. Fold in bread crumbs and top with parmesan and chives. Bake at 350 degreess 20 minutes or until browned.

                  

 

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