Riverfront Times Winter Flavor 2024 by Big Lou Holdings

Winter Flavor 2024 | RIVERFRONT TIMES

RIVERFRONT TIMES | Winter Flavor 2024

TA B L E OF

Owner and Chief Executive Officer Chris Keating Executive Editor Sarah Fenske Winter Flavor Editor Cheryl Baehr

E D I T O R I A L Managing Editor Jessica Rogen Editor at Large Daniel Hill Staff Writers Ryan Krull Arts & Culture Writer Paula Tredway Theater Critic Tina Farmer Music Critic Steve Leftridge Contributors Aaron Childs, Max Bouvatte, Thomas Crone, Mike Fitzgerald, Cliff Froehlich, Eileen G’Sell, Reuben Hemmer, Braden McMakin, Tony Rehagen, Mabel Suen, Theo Welling Columnists Chris Andoe, Dan Savage A R T

& P R O D U C T I O N Art Director Evan Sult Creative Director Haimanti Germain Graphic Designer Aspen Smit M U L T I M E D I A A D V E R T I S I N G Publisher Colin Bell Account Manager Jennifer Samuel Directors of Business Development Tony Burton, Rachel Hoppman C I R C U L A T I O N Circulation Manager Kevin G. Powers B I G L O U H O L D I N G S Executive Editor Sarah Fenske Vice President of Digital Services Stacy Volhein Digital Operations Coordinator Elizabeth Knapp Director of Operations Emily Fear Chief Financial Officer Guillermo Rodriguez Chief Executive Officer Chris Keating N A T I O N A L A D V E R T I S I N G VMG Advertising 1-888-278-9866, vmgadvertising.com S U B S C R I P T I O N S Send address changes to Riverfront Times, 5257 Shaw Avenue, St. Louis, MO, 63110. Domestic subscriptions may be purchased for $78/6 months (MO add $4.74 sales tax) and $156/year (MO add $9.48 sales tax) for first class. Allow 6-10 days for standard delivery. www.riverfronttimes.com The Riverfront Times is published weekly by Euclid Media Group | Verified Audit Member Riverfront Times PO Box 430033, St. Louis, MO, 63143 www.riverfronttimes.com

CONTENTS

Introduction by Cheryl Baehr

Potato Leek Soup by Jennifer Andersen & Sydney Caldwell

Shrimp and Grits by Lauren Anthony

Cornbread, Collards and Fried Chicken by Zane Dearien

Sopa de Mariscos by Grace Dinsmoor

Pastelón de Plátano Maduro by Mandy Estrella

Pork Belly and Rice by Amy Guo

Tzick de Jaiba by Alex Henry

Grandma Hinkle’s Chicken and Dumplings by Donn Hinkle

Miss Mimi’s New Year’s Day Hoppin’ John by Mark Hollimon

Wood Mushroom Soup by Mario Iaccarino

Jollof Rice by Ono Ikanone

Chicken Pot Pie by Ceaira Jackson

Julie’s Ivy Curry by Julie Keane

French Onion Soup by Bear Lauber

Orange Caramel Smoothie by Jon Maness

Bacon Fried Rice by Erica McKinley & Greg Mueller

Turkey Noodles by Dwayne Nelson

Chicken Chili by Chelsea Pfister

Steamed Ribs with Black Bean Sauce by Sue Wong-Shackelford

Rosemary Chicken by Pat Skiersch

Gumbo by Tommy Williams

Green Chicken Chile by Nathan Wright

General information: 314-754-5966 Founded by Ray Hartmann in 1977

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Winter Flavor 2024 | RIVERFRONT TIMES

Cover photo of potato leek soup by Dani Vincek.

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

Comfort Me with Applesauce When we asked chefs to share dishes that evoke comfort, they shared stories of eating and the people they love BY CHERYL BAEHR RFT dining critic Ask anyone to describe their favorite

dish, and it’s likely that the last thing they’ll tell you about is the food. You’ll probably first hear about a person — a favorite aunt who always made the best mac and cheese for family get-togethers, a grandmother who kept the little ones from bothering her in the kitchen while baking by giving them jobs to do, or a father who was a master chef on his backyard Weber Kettle grill. The story might also start with a setting, whether that’s a special place, a favorite trip or even the memory of a favorite time spent around the table. Either way, the particulars of the dish — how it tasted, what it was made with and how it was cooked — are usually the least vital elements to the story, eclipsed by the people, places and times that define our

lives. For this year’s Winter Flavor, our annual celebration of wintertime culinary delights, we asked some of St. Louis’ most beloved chefs and restaurateurs what comfort means to them. Not surprisingly, the recipes they shared aren’t necessarily their most technically involved concoctions or the top sellers at their restaurants — but instead the ones that stir in them the warm, deeply personal experiences that helped make them the food professionals they are today. Many are from their childhoods, some were created during adulthood as a way to connect with the people they love, and others are the edible embodiments of self-care that soothe the body and spirit during uncertain times. These recipes vary in style, tech-

nique and tradition, but the one thing they share is that they are made as an expression of love and to remind the person enjoying them of the things that are most important. Our hope is that you will feel that warm, culinary embrace when you enjoy these dishes. Whether you make them for the special people in your life or simply read the stories and take in the memories that these offerings contain for the chefs, you will see that, while great food is an undeniable pleasure, there is much more to a recipe than the ingredients and the way they are put together — that the people you share them with and the memories you make while eating them are the secret sauce that makes them infinitely more delicious.

Photo by Margouillat Photo/Shutterstock

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

SOUPS

Potato Leek Soup JENNIFER ANDERSON & SYDNEY CALDWELL Co-owners, Retreat Gastropub 6 North Sarah Street, retreatgastropub.com

This is actually a recipe we serve at Retreat, but it is something that we have shared with many people over the years because we love it. We’ve had many guests ask for it, and our family and friends ask for it as well. We have made it several times over the holidays to bring to events because it is such a crowd pleaser. Grant Heman (now at DuckBill) was the first real chef of Retreat Gastropub, and this is his recipe, so he deserves a shout out as well. This recipe makes a lot, so beware! Ingredients:

Instructions:

20 oz leeks

1. Peel and boil potatoes; strain and run through a ricer.

1 yellow onion

2. Sweat vegetables and deglaze with white wine in a separate pot.

1 carrot

3. Add milk, heavy cream, potatoes, herbs and spices. Bring to boil and simmer 10-15 minutes.

3 celery stalks 18 potatoes 1 cup white wine 3 quarts whole milk 5 quarts heavy cream 1 ½ tablespoons thyme 1 ½ tablespoons sage 5 tablespoons garlic 7 tablespoons salt 4 tablespoons pepper

Photo by Dani Vincek RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Shrimp and Grits LAUREN ANTHONY Executive Chef, Commonwealth

634 North Grand Boulevard, angadartshotel.com/restaurants-bars/commonwealth Shrimp and grits is a holiday and winter favorite as a lighter alternative to big meals. My family usually likes this as a lunch or brunch item as we have fun, love and laugh while prepping food and preparing for larger meals. It’s a comforting, customizable, feel-good dish that can be tailored to fit any family’s taste and flavor preferences and is sure to hold you over until dinner is served! Ingredients:

Instructions:

Grits

1. Cook grits in a 50/50 mixture of whole milk and seafood stock. Season with salt and pepper to taste. Continue simmering slowly, stirring until liquid is absorbed and grits are no longer hard. Add more stock if needed and cook to desired doneness. Once done, remove from heat and stir in your choice of cheese. I use herbed Boursin cheese for its creaminess and flavor.

1 cup grits 2 cups seafood stock 2 cups whole milk ½ teaspoon salt

2. Cook chopped bacon until rendered and crisp and remove from pan and set aside. Season shrimp with your favorite Creole blackening seasoning or Old Bay seasoning. Sear shrimp in rendered bacon fat, approximately 2 minutes per side, then remove from pan.

½ teaspoon pepper 1 block Boursin cheese

Shrimp 4 oz bacon, cut into small pieces 1 lb (16-20) shrimp, peeled and deveined ¼ cup onion, small diced ¼ cup bell pepper, small diced ¼ cup Roma tomato, small diced 1 tablespoon minced garlic ½ cup seafood stock 1 cup heavy cream Creole, Cajun or blackening seasoning to taste 1 bunch green onions, sliced for garnish

Photo by Brent Hofacker

Winter Flavor 2024 | RIVERFRONT TIMES

3. Now add diced onion, bell pepper, tomato and minced garlic to pan and saute approximately 4 minutes, then deglaze with seafood stock. Cook until almost dry. Add heavy cream and more Creole blackening seasoning to desired spice level. Continue cooking until reduced to desired thickness, then add crispy bacon back into the sauce and remove from heat. 4. To assemble, place grits into serving dish, pour on finished sauce. Place shrimp on top and garnish with sliced green onions.

RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Cornbread, Collards and Fried Chicken ZANE DEARIEN Executive Chef, Bowood by Niche 4605 Olive Street, bowoodbyniche.com

This meal is something that was always a gift and a treat for us growing up. Collard greens were a staple that we added an Italian spin to because of our heritage, using tomatoes and garlic even while keeping the ham hock and mustard seeds to round out the tradition. The idea of this meal was for the whole family to participate and come together over food, which we all know is how we get down in the South. Add the Italian heritage, and boy oh boy do you have a good ol’ time. Cornbread was never missed. We always had a pan of it sitting around to eat in the morning, afternoon and night with some honey or jam. Hell, even just walking through the kitchen you were always snacking on cornbread! When in Rome, amirite? The fried chicken was something that took time and meant we were going to eat well. There was just something about firing up the ol’ turkey fryer and letting it rip with a big ol’ mess of chicken. All these items were eaten together at least one Sunday a month — any reason to have a gathering and get together. Some of my fondest memories were around these meals, with us out on the farm running around chasing chickens, cows and each other until we were worn out and starving. Today I still serve versions of these recipes in the kitchens I run. We gussy them up a bit to make them fit the area, time and place in which we are serving them, but nothing screams comfort and nostalgia to me more than collard greens, cornbread and fried chicken.

Cornbread Ingredients: 4 cups cornmeal 2 teaspoons kosher salt

on the sides, then place in the oven. 6. Bake for about 15-20 minutes, checking at the 15-minute mark for doneness. You are looking for a pick or skewer to come out clean. Or, using a digital thermometer, you can temp it out to 185 degrees Fahrenheit internal at the center.

1 teaspoon baking soda 1 teaspoon baking powder 1 ½ cups buttermilk 2 eggs 4 tablespoons melted unsalted butter 4 tablespoons butter for cooking Instructions: 1. Preheat the oven to 450 degrees Fahrenheit and place a 10inch cast iron pan in the oven to preheat while you get all the other ingredients together, about 10 minutes or so. 2. Mix all the dry ingredients together with a whisk to ensure proper incorporation and no lumps. 3. Combine all the wet ingredients in another bowl. Allow the melted butter to cool slightly before incorporating so the hot butter doesn’t cook the eggs. 4. Combine the dry and wet ingredients and mix thoroughly, making sure not to overwork it. 5. Take the skillet out and put it on a burner over medium high heat, and add four tablespoons of butter to the bottom of the pan and spread it around. Then add the cornbread mixture, spreading it out evenly and allowing the butter to work its way up the sides of the pan. Cook until it bubbles 12

Winter Flavor 2024 | RIVERFRONT TIMES

Marinade Ingredients: 4 cups (32 oz) buttermilk 1 cup (8 oz) hot sauce (I like Crystal’s) 4 tablespoons kosher salt 4 tablespoons freshly ground black pepper 1 teaspoon onion powder 1 teaspoon garlic powder Instructions: 1. Combine all ingredients and whisk well together to incorporate thoroughly.

Braised Greens Ingredients: 1 pound smoked ham hocks, picked and chopped 3 bunches collard greens, destemmed and washed 1 large yellow onion, small diced 1 head garlic, peeled and sliced thin to win 16 oz can crushed tomatoes

ENTREES Apple cider vinegar to taste

Instructions:

2 tablespoons red chili flakes

1. Make a large batch and keep for a couple months.

3 tablespoons yellow mustard seeds 4 cups (32 oz) chicken stock ½ cup (4 oz) extra virgin olive oil Kosher salt as needed Instructions:

Fried Chicken Ingredients: 4 chicken leg quarters, bone in skin on, separated from one another Instructions:

1. Preheat a large pot or Dutch oven over medium heat. Add the oil and let it warm up.

1. Cut the chicken quarters into separate pieces and marinate overnight in the refrigerator.

2. Add the ham hocks, onions and garlic and sweat until translucent. Add some salt to help with this process.

2. The next morning, dredge the chicken and pack it in a container with the leftover dredge. Then store covered in the refrigerator until ready to fry later.

3. Add the cleaned collards a little at a time so they have a chance to cook down. Once all the greens are in the pot add the red chili flakes, yellow mustard seeds, tomatoes and apple cider vinegar (about 2 ounces to start).

3. Preheat fryer oil in a cast iron Dutch oven or a large pot to 275 degrees Fahrenheit. While that is happening, bring the chicken up to room temperature for at least 30 minutes.

4. Stir to combine. Add the chicken stock and cook until tender, stirring often. Throughout the process, check for seasoning, adding salt and vinegar as needed.

4. Shake off excess flour and drop in the oil a little at a time so not to overcrowd or drop the oil temperature too fast. Fry for 18 minutes or until the chicken reaches an internal temperature of 165 degrees Fahrenheit.

Dredge

5. Once fried, lay on a tray lined with paper towels or a rack and let rest while you fry the rest of the chicken. Season with salt and “let ’er rip, Tator Chip.”

Ingredients: 4 cups all-purpose flour 2 tablespoons kosher salt 2 tablespoons freshly ground black pepper 1 teaspoon cayenne pepper 2 teaspoons baking powder

Photo by msheldrake/Shutterstock

RIVERFRONT TIMES | Winter Flavor 2024

SOUPS

Sopa de Mariscos (Clam and Shrimp Soup) GRACE DINSMOOR Chef, Olive + Oak Events oliveandoak.oohosp.com

This soup is my dad’s favorite because he’s from Boston, but it’s technically a Spanish soup. I used to serve it at Modesto. I love to create a different bite and mouthfeel from the milk, chewy clams, soft shrimp and perfect vegetables that have good crunch. Add some pea shoots, garnish with flavored Ritz Crackers crunch, steamed mussels, and on and on. I eat soups and stews on the regular. I love to prepare my own broths. They are true comfort for any season, day or night, for me. I always marketed this one for the first snow; the place would be packed, and we would sell out of the 18 quarts I’d make. I’m so happy to share this with you and everyone who remembers this comfort from our place on the Hill. Ingredients: 2 poblano peppers 1 red bell pepper 1 medium yellow onion 2 pounds frozen chopped clams 2 pounds rock shrimp 3 pounds russet potatoes 1 gallon whole milk 1 teaspoon black pepper 1 tablespoon crushed red pepper flakes 3 tablespoons kosher salt (I use Diamond Crystal) ½ stick butter Instructions: 1. Medium dice the peppers, fine dice the onion and peel and cut the potatoes into medium bites. 2. Rinse clams and shrimp. 3. In a thick-bottomed pot, heat the butter on low, add all the vegetables and stir. Cook for 15 minutes, stirring well; you will see starch come off the potatoes. Add the shellfish and cook for 10 minutes to create a nice stock, then add the milk and spices. Turn the heat to medium and stir frequently. Cook until potatoes are soft. 4. You may thicken with a cornstarch slurry or enjoy it as-is, as a creamy broth. I love to make a seasoned Ritz Crackers crunch with garlic powder, more salt or even Old Bay seasoning (that would be really nice). I find boston.redbest.com is a great source for ordering clams that are shucked and frozen. They are great for Hama Hama oysters and for fresh shucked clams delivered to your door. 14

Winter Flavor 2024 | RIVERFRONT TIMES

Courtesy photo

RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Pastelón de Plátano Maduro MANDY ESTRELLA Chef and owner, Mayo Ketchup and Salsa Rosada

2001 Park Avenue, plantaingirl.com | 3135 Olive Street, salsa-rosada-106791.square.site Pastelón de plátano maduro (ripe plantain casserole) combines the sweetness of ripe plantains, savory beef filling and melted cheese. It is one of my favorite comfort meals. The best way to describe the dish is somewhere between lasagna and shepherd’s pie. There are several regional variations, and it can also be made with mashed potatoes in place of the plantains (pastelón de papas). I make it at home for holidays, and it’s a fun dish to bring to events with friends and family. It is typically served with a green salad or avocado.

For the picadillo beef filling

To assemble

Ingredients:

2 tablespoons olive oil

6 plantains (ripe, yellow)

1 red onion, minced

1 teaspoon salt

1 tablespoon mashed garlic (3 large garlic cloves)

¼ cup salted butter

1 pound ground beef

8 oz shredded cheddar

1 cup tomato sauce

8 oz shredded mozzarella

1 green or red bell pepper, seeded and minced

Instructions:

1 ½ teaspoons salt

1. Peel the plantains and boil, adding 1 teaspoon of salt to the water. Once the plantains are fork tender (15-20 minutes), remove them from the heat.

½ teaspoon black pepper 1 teaspoon cumin 1 teaspoon oregano 1 tablespoon fresh cilantro or parsley, chopped Instructions: 1. Heat oil on medium-high heat and add onion, bell pepper and garlic; saute until soft 2. Add ground beef and spices. Add tomato sauce. 3. Continue cooking on medium heat for about 10 minutes or until beef is cooked through.

Winter Flavor 2024 | RIVERFRONT TIMES

2. Drain the water right away and mash. Add the butter and keep mashing until it is very smooth with no lumps. 3. Grease a 9 by 11 baking pan. Put half of the plantain mixture in the pan. Cover with half of the cheese. 4. Cover the cheese with the meat. Cover with the remaining plantain mixture. Cover with the remaining cheese. 5. Cook in preheated oven at 350 degrees Fahrenheit until the top is golden brown. Photo on left by Elena Eryomenko; photo on right by Arina P Habich

RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Pork Belly and Rice AMY GUO Co-owner, Sando Shack 3173 Morgan Ford Road

Growing up in an Asian household, rice was a part of every meal. Sometimes it would be simple everyday dishes served with rice, but other times it would be special rice dishes made for holidays or family gatherings. One dish that I always looked forward to was my mom’s pork belly and rice. She cooked this dish for special occasions and any time I came back to visit home. It became a meal associated with warmth, comfort and togetherness. The sweet and savory smells filled the house for hours, and the heartiness of the tender pork belly and fluffy white rice hit the spot every time. We still make this dish at home nowadays for special occasions, and we plan to introduce it as a winter comfort food special to our restaurant. Along with the original pork belly and rice, we are adding our own little twist with an egg on top, and green onions and sesame seeds as garnish. Ingredients: Cooked white rice 1/2 cup soy sauce 1/2 cup sake 1/2 cup mirin 1/4 cup brown sugar 1 clove of garlic, smashed or diced Instructions: 1. Make the sauce for the pork belly: Add the sake, soy sauce, mirin, sugar and a smashed clove of garlic to a pot and bring it to a boil; temperature should be around 220 degrees (nothing higher). Adjust the heat to maintain a low boil, cooking until the sauce is the consistency of a syrup. 2. Cook the pork. Slice the pork belly or pork steak into ¼-inch-thick pieces and sprinkle with light salt and pepper. On medium heat, pan sear the pork until it browns on each side. 3. Add sauce to the pork until it is well glazed on each side. 4. Assemble the bowl with white rice, a small amount of sauce drizzle on top of the rice and pieces of pork. 5. Garnish with chopped green onion and sesame seeds; add an egg yolk or a hardboiled egg as extra topping options.

Winter Flavor 2024 | RIVERFRONT TIMES

Courtesy photo

SIDES & SNACKS

Tzick de Jaiba ALEX HENRY Chef and co-owner, El Molino del Sureste

5005 South Kingshighway Boulevard, exploretock.com/el-molino-del-sureste Tzick is more commonly prepared with venison, but this crab version is popular along the north coast of Yucatán, especially as a botana (snack) at family-style bars along the beach. I have particularly fond memories of eating tzick de jaiba at Eladio’s bar in Progreso in the Yucatán. Ingredients:

Instructions:

16 oz lump blue crab meat

1. Mix all ingredients together.

1 1/2 cup radish, julienned

2. Serve on tostadas or tortillas from El Molino del Sureste. Optionally, garnish with sliced avocado, sliced serrano peppers and cilantro sprigs.

1/2 cup cilantro, minced Juice of 1 orange Juice of 6 limes Salt and pepper to taste

Photo by tyasindyanti/Shutterstock

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

ENTREES

Grandma Hinkle’s Chicken and Dumplings DONN HINKLE Executive chef, Press

2509 South Jefferson Avenue, press-stl.com For me, this is what I think of when I think of comfort food in our family. This recipe is one that my grandmother used to make frequently and was always a fan favorite. It used to be a staple for family dinners at our grandparents’ house. I also recall many times my grandmother pulled a bag of frozen chicken and dumplings from the freezer to have for lunch when we were visiting. One of the most important parts, as told to me by Mom, is don’t be shy with the black pepper. I like to throw a little dried thyme in the dumplings as well. Ingredients:

Instructions:

1 whole chicken (approximately 1.5 - 2 kg)

1. Prepare the chicken. Place the whole chicken in a large pot and cover with water.

7 1/2 cups (900 grams) all-purpose flour 2 cups (475 ml) warm chicken broth 1/4 cup (85 grams) shortening or butter 10 grams salt 8 grams ground black pepper 2.5 grams baking soda 3 grams dried thyme

2. Bring the water to a boil, and let the chicken cook until it’s fully cooked and tender. This might take about 1 1/2 to 2 hours depending on the size of the chicken. 3. Once cooked, remove the chicken from the pot, reserving the broth. Let it cool a bit before shredding the meat. Set aside. 4. Prepare the dumplings. In a mixing bowl, add the flour and create a well in the center. Pour 475 ml of warm chicken broth into the well. 5. Add the shortening or butter, salt, pepper and baking soda into the well with the broth. Mix the ingredients in the well thoroughly and knead until a uniform dough forms. On a floured surface roll out the dough, about a ¼ inch thick, and cut it into strips. I usually do strips that are about ¾ inch by 3 inches, but it’s totally up to you. 6. Return the pot of chicken broth to a simmer. Slowly add the prepared dumpling strips into the simmering broth along with the shredded chicken. 7. Allow the dumplings and chicken to simmer until the dumplings are cooked through. This usually takes about 15-20 minutes, stirring occasionally. 8. Serve the chicken and dumplings hot.

Photo by Aimee Lee Studios RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Miss Mimi’s New Year’s Day Hoppin’ John MARK HOLLIMON Executive chef, Café La Vie

7730 Bonhomme Avenue, cafelaviestlouis.com My paternal grandmother, Little Miss Margaret (yup, everyone actually called her that) Tillman Hunt of Laurel, Mississippi, began making this recipe on New Year’s Day when my mother was a child. Hoppin’ John is a staple on many family dinner tables throughout the American South, especially on New Year’s Day. Grits, collard greens and cornbread are often served as sides to accompany the star of the show, and together, they represent some of the dishes native to the region that are meant to bring good will and good luck to those who partake in the feast. The celery leaf garnish is an ode to New Orleans and the wonderfully aromatic chicory coffee that can be found at most eateries in NOLA. The bitter leafy green is also a perfect counterpart to the rich umami flavors of the Hoppin’ John. Throw in a little NCAA football and you have all the makings for a traditional Southern-style New Year’s Day feast. My grandmother formulated simple recipes in an effort to conserve resources as she lived through the Great Depression and recalled the difficulties during those years. I still make her simple red beans and rice recipe (just seven ingredients) for associate meals here at Le Méridien St. Louis Clayton, and it’s always a crowd pleaser! Ingredients:

Instructions:

3 strips thick-cut smoked bacon, sliced ½ inch wide

1. Cook the bacon in a large saucepan until crispy. Remove with a slotted spoon and set aside.

½ cup celery, chopped ½ inch (reserve leaves for garnish) 1/3 cup yellow onion, diced ½ inch 1 cup water 1 15 oz can black-eyed peas (use all the liquid from the can) 1 cup minute rice 2 tablespoons fresh parsley, picked and rough chopped ½ teaspoon fresh thyme, picked and rough chopped

2. Add the onion and celery and saute in the rendered bacon fat over medium heat until translucent and tender. Return the cooked bacon to the saucepan. 3. Add in the water and black-eyed peas along with the canning liquid, minute rice and a pinch of salt and pepper, thyme and parsley. Bring everything to a boil and reduce to a simmer. Cook for approximately 5-7 minutes or until rice is tender. Adjust seasoning if needed and let sit. 4. Ladle into a serving bowl and garnish with torn celery leaves. Recommend sides: cornbread, grits and collard greens. Serves 2-4.

Photo by vm2002/Shutterstock

Winter Flavor 2024 | RIVERFRONT TIMES

SOUPS

Wood Mushroom Soup MARIO IACCARINO Executive Chef, Casa Don Alfonso 100 Carondelet Plaza, casadonalfonsostlouis.com

The mushroom soup represents memories of the ’70s at Don Alfonso 1890 in Sorrento, Italy. During autumn and winter rainy days, we used to forage for mushrooms with an elderly woman in town known for her skills for finding the most beautiful mushrooms in our region. This woman was able to find mushrooms that nobody else could find for us. Those days were wonderful in the kitchens of Don Alfonso 1890. We crafted recipes based on mushrooms and truffles, and the scent of the amazing produce invaded the entire house. The mushroom soup represents a wonderful childhood memory but, above all, a family story typical of our land and has acquired a very strong cultural value over the years. Through the creation of this dish at Casa Don Alfonso, we want to share with our guests the value of seasonality as a fundamental element of the Mediterranean diet and bring to the table specific flavors strongly connected with the previous generation, when the grandmothers of southern Italy were keeping alive the centenary culinary heritage. Ingredients:

Instructions:

2 tablespoons extra virgin olive oil

1. Preheat oil in a large pot. Sweat garlic in the oil and incorporate flavor.

2 pounds white onions, medium dice 22 oz garlic clove, peeled 2 oz crimini mushrooms, cleaned and rough chopped 22 oz oyster mushrooms, cleaned and rough chopped 1 oz dried porcini mushrooms 2.5 cups (20 oz) heavy cream 2.5 cups (20 oz) vegetable stock Salt to taste

2. Add the medium-diced onions and sweat over medium heat until translucent. Add all mushrooms with the onions and begin to cook, seasoning lightly. 3. Once the mushrooms have become tender and cooked, add vegetable stock and heavy cream. Continue to cook on medium-high heat until you acquire a high simmer. Carefully blend items together; the soup should be a light color with a smooth consistency. 4. Add salt for desired flavor and serve. Makes one gallon of soup.

Photo by Viktor Sergeevich

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Jollof Rice ONO IKANONE Co-owner, Levels Nigerian Cuisine 1405 Washington Avenue, levelsstl.com

“Home is where the jollof is ...” Growing up in a culture where food truly brings family and friends together, it all begins with jollof rice. Note that jollof is made in different ways from household to household, from country to country, across west Africa. Jollof is important to me because it is usually served at celebrations or around the festive seasons. Some of my fondest memories growing up were around Christmas. We celebrated Christmas sort of like how Thanksgiving is celebrated in the U.S. My mother and grandmother would cook a big meal for my family and extended family. We would all gather around the dining table and eat together. Jollof rice was always one of the staple dishes. It can be easily made to accommodate everyone’s spice level. As an ode to our Nigerian culture and family, it’s only right that we share our jollof recipe. Ingredients:

Instructions:

4 tablespoons vegetable oil

1. Blend the garlic, two onions, ginger, stock cube and chili peppers with 3 cups of water.

2 onions thinly sliced 8 oz tomato paste 1 14 oz can tomato puree 2 Scotch bonnet peppers 1 onion 2 bay leaves Rice

2. Heat oil in a non-stick pan and fry the sliced onions for 8-10 minutes until soft and golden brown. Add the tomato paste and continue cooking while stirring for 5 minutes. 3. Add the tomato puree, 1 onion and Scotch bonnet peppers and blend to a smooth consistency. 4. Add this mixture to the pan with the onions and tomato sauce and mix. Add the vegetables and simmer for about 15 minutes. 5. Add the bay leaves and curry powder. Add the rice to the sauce and stir. Add salt to taste. Cover and simmer on a low heat until rice is fully cooked, about 20 minutes. 6. Serve the rice with chicken, as well as fried plantains or a green leaf salad on the side.

Photo by Margo LLL/Shutterstock

Winter Flavor 2024 | RIVERFRONT TIMES

ENTREES

Chicken Pot Pie CEAIRA JACKSON Chef and owner, Nexus Cuisine & Craft Cocktails 2704 Locust Street

This recipe is a favorite comfort meal from my childhood. On nights my mom was exhausted after a long day of work, easy one-pan meals were essential. For my mom, store-bought chicken pot pie got the job done. I can still remember the overwhelming comfort I felt from the smells that climbed from the oven. The anticipation of biting into the flaky crust to get to the creamy, vegetable- and chicken-filled center was almost too much to hide. Every time my mom made this meal, I knew it would be a hit. And when it seemed that the small tin-foil-wrapped portion wouldn’t be fulfilling, it always proved to be just enough. This nostalgic memory inspired this scratch recipe of chicken pot pie. Ingredients: 1 tablespoon olive oil ½ onion, finely chopped 1 cup carrots, diced

4. Divide mixture among baking dishes, and top each with a puff pastry. Bake at 400 degrees Fahrenheit until pastry is puffed and golden brown, 25-30 minutes. Ready to eat! Photo by my point of view/Shutterstock

1 cup celery, diced 2 medium Yukon Gold potatoes, diced 1 teaspoon fresh thyme 3 cups chicken broth or stock 4 tablespoons butter 4 tablespoons all-purpose flour ¾ pound skinless boneless chicken breast cut into 1-inch cubes (or less than 2 ½ cups cooked chicken) ⅓ cup half-and-half salt and freshly ground black pepper 7 ounces all-butter puff pastry, divided into four equal rectangles or squares sized to fit your baking dishes Instructions: 1. Butter four 1 ½ cup baking dishes and set aside. Cook and stir onion in a large saucepan until softened. Stir in remaining vegetables and thyme. Add chicken broth, and bring to boil. 2. Stir in chicken; reduce heat and simmer for 6 minutes. (You can skip this step by adding cooked or rotisserie chicken.) 3. Melt butter in a small saucepan, and whisk in flour all at once. Continue whisking until smooth and the flour taste has cooked out; stir into broth mixture. Cook and stir until thickened, about 3 minutes. Stir in half-and-half and season to taste with salt and pepper.

RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Julie’s Ivy Curry JULIE KEANE Chef and owner, Ivy Cafe

14A North Meramec Avenue, Clayton; ivytartines.com The recipe I am sharing was inspired by my partner. I love it because it’s so tasty and indulgent but also rather healthy! On our first date, as he was curious and getting to know me, the topic of favorite foods came up. I let him know that if I had to only choose one dish, it would be curry. Coincidentally, it turns out that curry is his favorite, too! He grew up eating mostly Indian food — a match made in heaven (a.k.a. the kitchen, haha!). When I challenged him to a curry cook-off, looking back I think he may have been a bit intimidated since I own a restaurant, but I will never forget the day we made our first curry together. It was truly incredible, and now we make it about once a week together, jazz playing on the speakers, with a glass of red wine, aprons on. The wonderful thing about this recipe is that many of the ingredients are interchangeable for preference or taste, so we find ourselves playing around with this in many unique forms, yet always end with a smile on our faces. You can easily substitute different vegetables based on what you love, have on hand or what’s in season. We often make it dairy free; just substitute olive oil for butter. This dish is a staple in our home now, and even my kids love it. I hope this inspires others to find joy in cooking with their loved ones and connectedness by way of great food! Ingredients:

Instructions:

1 white onion, cut in half and sliced

1. Heat olive oil over medium, and add garlic and onions. Bring to a saute. Add harder vegetables first (delicata squash and potatoes). Let cook for 10 minutes. Add remaining vegetables and garbanzo beans or protein of your choice, and let cook for an additional 8-10 minutes.

7 cloves garlic, sliced 4 medium red or purple potatoes, cut in eighths 1 zucchini, cut into half moons

2. Add water, and season the dish with paprika, onion powder, garlic powder, garlic salt and curry powder. Cook for another 5 minutes as the seasoning incorporates. Turn off heat, then add coconut milk, aminos and tomatoes.

1 head cauliflower, cut into florets 1 delicata or butternut squash, cubed 2 arms celery, chopped

3. Cover and let sit for a few minutes to soften the tomatoes.

1/2 cup of your favorite mushrooms (optional) 2 cups of garbanzo beans, or any other bean, tofu, shrimp, steak or other protein of your choice (If using a meat or fish, saute separately for at least 10 minutes or cook to your preference before adding to dish.) 2 large heirloom tomatoes 2 cans of coconut milk 3 tablespoons coconut or soy aminos 2 tablespoons paprika 1 teaspoons onion powder 2 teaspoons garlic powder 2 tablespoons garlic salt 2 teaspoons olive oil, ghee or butter 3 tablespoons curry powder (pre-mixed or use a mixture of coriander, turmeric, cumin, black pepper and chili peppers) 1 cup water

Courtesy photo

Winter Flavor 2024 | RIVERFRONT TIMES

4. Serve!

SOUPS

French Onion Soup BEAR LAUBER Chef, Grand Sammies & Sides

3194 South Grand Boulevard, grandspiritsco.com Family, friends and food are everything. This recipe is inspired by my Grandma Betty’s French onion soup. She developed the original decades ago trying to outdo the French onion soup served at her family’s favorite supper club in Wisconsin. Her idea of making a better soup than her favorite inspired me to do the same. I never got to meet Betty; she sadly passed away before I was born. But her cooking, sense of hospitality and love lives through my dad, so I feel like I got to know her through him making her recipes. Ingredients:

Instructions:

3 pounds white onion

1. Julienne onion to less than ⅛ inch thick. Simmer beef broth in a stockpot.

¼ pound of butter 2 teaspoons ground black pepper 2 tablespoons smoked paprika 1 tablespoon garlic powder 5 bay leaves 1 cup flour Salt to taste (I usually like less than 4 teaspoons) 3 quarts beef stock Recommended: Swiss cheese (I prefer Appenzeller) and crostini (I prefer making my own with a baguette)

2. Caramelize onions in a separate pot with butter. Slow and low is key. Take this half hour to set up the rest of your mise en place and share wine with friends. 3. Once the onions are caramelized, add smoked paprika, pepper, garlic powder and bay leaf. Stir. 4. Slowly incorporate the flour into your caramelized onions. Cook for at least 5 minutes, stirring often until flour is not raw. 5. Add broth less than a pint at a time while stirring, and bring soup together. Add salt, and adjust to your liking. 6. Pour into ramekins, cover with cheese and broil on low until melty and a little brown. Serve with crostini. Do not put bread onto or into soup then broil cheese over it (unless you like soggy bread). Instead, serve on the side or plunge it into the soup. Also, use either homemade beef stock or buy from a butcher shop to take this soup to the next level. It’s still super tasty when made from bouillon or boxed stock, though, so don’t worry.

Photo by Alexander Prokopenko RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

SIDES & SNACKS

Orange Caramel Smoothie JON MANESS Co-owner, Hello Juice

1000 South Newstead Avenue and 10463 Manchester Road, Kirkwood; hellojuiceandsmoothie.com This orange caramel smoothie is a cold-weather favorite for me. As the winter months creep in, people tend to shy away from smoothies, but this seasonal favorite always reigns supreme because it’s sweet and creamy with hints of festive cinnamon and zesty fruit flavors. I love it because it’s a combo of all those yummy fruity holiday flavors you love, plus protein, packed into one nutritious smoothie. Ingredients: 1/2 cup coconut milk 1/2 cup orange juice

Instructions: 1. Combine all ingredients and blend. Top with orange zest and a dash of cinnamon.

2 frozen bananas 2 pitted dates 1 scoop vanilla protein

Photo by JeniFoto/Shutterstock RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Bacon Fried Rice ERICA McKINLEY & GREG MUELLER Co-owners, Fourth City Barbecue 2635 Cherokee Street

This is a polished version of a recipe that we would frequently throw together as a fridge clean-out meal for dinner. Over the years, the recipe began to show its own character, namely through the sauce, which has just enough sweetness to balance the super savory umami flavors. We love Southeast Asian food and always jump at the opportunity to sneak fish sauce into a dish. In this recipe, it adds a subtle funk and complexity. The Fourth City bacon is what does the heavy lifting here, though. Of course you can use any other thick-cut bacon, but we promise it won’t be the same! The clean, smoky flavor of the bacon pieces coupled with the smooth mouthfeel of the fat-coated rice grains just might be why this dish is our No. 1 selling side. We top ours with a sprinkle of Fourth City’s housemade seasoned salt to seal the deal — but we aren’t ready to give away all our secrets just yet! Maybe next time. Until then, try your favorite seasoned salt, like Lawry’s, on top, and enjoy our favorite comfort meal turned restaurant side dish from the comfort of your home. Ingredients:

2 large eggs, beaten

5 cups cooked jasmine rice (preferably 1-2 days old)

3 tablespoons oyster sauce

10 oz Fourth City Barbecue bacon, diced

1 tablespoon fish sauce

½ medium yellow onion, diced

2 tablespoons soy sauce

1 large carrot, diced

2-3 teaspoons sambal oelek

5 green onions, thinly sliced, whites and greens separated

2 teaspoons rice wine vinegar

2 teaspoons fresh ginger, finely minced

1 tablespoon honey

2 small cloves garlic, finely minced

2 ½ teaspoons vegetable oil, plus more as needed

½ cup frozen peas, thawed

Kosher salt

Courtesy photo

Winter Flavor 2024 | RIVERFRONT TIMES

ENTREES Instructions: 1. Whisk together oyster sauce, fish sauce, soy sauce, sambal oelek, rice wine vinegar, honey and 2 ½ teaspoons of the vegetable oil. Set aside. 2. Place diced bacon in a large skillet. Starting cold, render the bacon over medium-low heat until fat is well-rendered and bacon is starting to crisp up. Remove bacon and drain on a paper towel, reserving fat in the skillet. You want to have about three tablespoons of bacon fat. If you have less, you can supplement with some additional vegetable oil. 3. Once the bacon has been removed, turn the heat up to medium-high. Add the diced onion and carrot to the skillet. Saute until vegetables are tender, about 5-7 minutes. 4. Add the whites of the green onion along with the garlic and ginger. Saute for another minute, stirring constantly. 5. Add the peas and saute for another minute. 6. Add the cooked rice to the skillet and mix well, breaking up any clumps. Fry for about 3 minutes, stirring occasionally. 7. Turn the heat down to medium-low. Make a well in the middle of the skillet by pushing the rice to the sides. Add about a teaspoon of vegetable oil to the well and then add the beaten eggs. Sprinkle eggs with a pinch of salt. Do not disturb the eggs until they start to set. Then stir eggs with a spatula until they are mostly set. Mix the scrambled eggs into the rice. 8. Retrieve the sauce you made earlier and give it another whisk to make sure it is fully mixed together. Pour it over the rice, and mix everything together until fully incorporated. 9. Turn off the heat. Add ¾ of the green portion of the green onions to the skillet and mix. Season to taste with salt. 10. Served garnished with the rest of the green onions. Makes 5-6 servings.

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

SOUPS

Turkey Noodles DWAYNE NELSON Co-owner, Your Place Diner

5510 Virginia Avenue, yourplacestlcom.godaddysites.com When I was little, I used to love it when my older sister Pamela cooked turkey noodles. She would always make them for me when I was sick. They were so good, I used to play sick so she would make some. I hope you enjoy them like I did. Ingredients: 2 large turkey legs 2 sticks of butter 1 stick of margarine 2 cups celery, chopped 2 onions, finely chopped 1 box mostaccioli 1 tablespoon salt

Instructions: 1. Boil turkey with chopped onions, celery and butter. 2. Add 1 tablespoon salt, 1 tablespoon pepper and about 1/4 cup of ground sage. 3. Reduce heat to medium high. Once turkey is tender enough to debone with a fork, do so. Then add deboned turkey back to your pot with mostaccioli and cook until the noodles are done. 4. Add 2 cups of chicken broth and let simmer on low for about 15 or 20 minutes.

1 tablespoon black pepper 1/4 cup sage

Photo by Alexander Rutz

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

SOUPS

Chicken Chili CHELSEA PFISTER General Manager, Tim’s Chrome Bar 4736 Gravois Avenue, timschromebar.com

The meal most comforting to me is chicken chili. Growing up, I did not have a lot of constants, but one thing that I could always count on was my Gram’s chicken chili being absolutely delicious and feeling like a big hug. She would spend the whole day in the kitchen, first starting a pot of coffee and cleaning everything, including the cabinets and floors, and making sure we kids had plenty of things to do to stay busy. My go-to was helping Pop work on his El Camino in the garage he built himself or hopping on our little dirt bike and tearing up the yard. After a much-appreciated day of getting to be kids, walking into the house and sitting down to a bowl of this chili was so meaningful to me, and I will always cherish it. I’ve adjusted this recipe many times over the years, but it always is that hug in a bowl that I need. Ingredients:

Instructions:

6 chicken breasts

1. Preheat oven to 375 degrees Fahrenheit. Dice all peppers, onion and garlic.

96 oz Great Northern beans, canned or cooked 3 12 oz cans of Busch 5 cups (40 oz) chicken stock or broth 3 green peppers 4-6 jalapeños 3 poblano peppers 4 + garlic cloves (measure with your heart) 3 4 oz cans green chilis 5 tablespoons coriander 2 tablespoons cumin 2 tablespoons oregano 3 tablespoons white pepper 4 limes, juice and rind 1 8 oz block pepper jack cheese 1 8 oz block Monterey jack cheese 1 cup sour cream Fresh cilantro to taste Salt and pepper to taste Oyster crackers Oil or butter

2. Place chicken on baking sheet, add 1 cup chopped onion and two diced garlic cloves and season with 1 tablespoon coriander, 1 tablespoon oregano, 1 tablespoon cumin, 1 tablespoon white pepper, salt and pepper. 3. Toss with olive oil so chicken is coated evenly with seasoning and oil. Cover with foil and place in the oven for 25 minutes. 4. In a large pot on medium heat add remaining onions, peppers, chilis and garlic and enough oil to coat. Stir frequently until onions become almost translucent. 5. Add beer, beans, stock and remaining spices to the pot and bring to a low boil. Stir often. 6. Pull pan from oven, remove foil, toss ingredients and place back in the oven uncovered for 10 minutes. Then remove the pan again, pull or chop chicken and add it to the pot. 7. Add 1 cup sour cream. Shred cheese, add a half block of pepper jack and half a block of Monterey jack to pot and stir to incorporate. (Save the rest for topping.) 8. Add the zest of two limes and the juice of all four limes to the chili. 9. Roughly chop cilantro and add to chili as desired. 10. Serve with oyster crackers, jalapeños, cilantro, shredded cheese and sour cream. This recipe warms the tummies of at least 4-6. (Chili leftovers are always the best, and this recipe allows for that.)

Photo by tanya_mtv/Shutterstock RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Steamed Ribs with Black Bean Sauce SUE WONG-SHACKELFORD Chef and owner, Kalbi Taco Shack 3730 Foundry Way, kalbitacoshack.com

I have great fond memories of my parents and I cooking some of my favorite dim sum dishes from when I was growing up. Dim sum is a traditional Chinese meal made up of many small plates shared among family and friends during brunch hours at tea houses. Our family was able to spend the afternoon together to eat these delicious comfort foods while sipping oolong tea. One of my favorites was, and still is, steamed ribs with black bean sauce. It is a Cantonese dish that is full of umami flavor, a delicacy that is timeless. Sometimes in my kitchen at Kalbi Taco Shack, I cook a few of my favorite childhood dishes to share with my team. After finishing every bite, they always encourage me to include it on my menu. Maybe down the road it could be added to the fusion that we offer. Until then, here’s how to make the recipe at home. Ingredients: 2 pounds pre-cut pork rib strips a.k.a. short rib sections (or have a butcher cut the spare ribs across the bone into 1 inch thick strips) 2 tablespoons fermented black beans 4 tablespoons corn starch 2 tablespoons oyster sauce 3 tablespoons light soy sauce 1 tablespoon Shaoxing cooking wine 2 teaspoons sugar

6. Heat water in a steamer or a wok to a rolling boil. 7. Completely pat dry each rib using paper towels and add to the marinade. 8. Add the cornstarch and massage into the ribs. 9. Lay the ribs evenly on a heat-safe plate, one layer, don’t overlap. (You may need to use two plates.) 10. Add chile peppers and drizzle sesame oil all over.

1 teaspoon salt

11. Steam for 25-30 minutes. Remove carefully, and add green onions for garnish. Enjoy!

2/3 teaspoon baking soda

Feeds 4-6 people.

1 teaspoon orange zest 1/3 teaspoon white pepper 3 cloves garlic, minced (reserve half for later) 2 teaspoons ginger, minced (reserve half for later) 2 teaspoons vegetable oil A few slices of red chile peppers (optional) 2 teaspoons sesame oil Green onions, sliced Instructions: 1. Remove the silver skin off the back of the ribs. Cut the strips into individual sections, so that there is one bone in each piece. 2. Rinse 3-4 times and pour into sieve. Let drain. 3. Wash and rinse the fermented black beans and mince thoroughly. Put aside. 4. In a separate bowl, add the oyster sauce, soy sauce, cooking wine, sugar, salt, baking soda, orange zest, white pepper and half of the garlic and ginger. Stir together. 38

5. In a pot, heat up the vegetable oil and add the black beans and the other half of garlic and ginger, and stir until lightly brown and fragrant. Add to the marinade.

Winter Flavor 2024 | RIVERFRONT TIMES

Photo by Sungsu Han

RIVERFRONT TIMES | Winter Flavor 2024

ENTREES

Rosemary Chicken PAT SKIERSCH Kitchen Manager, Sunday Best 4101 Laclede Avenue, sundaybestchicken.com

Comfort food for me isn’t about day-long braises or spending a whole day in the kitchen making a meal. In fact, my favorite meals are relatively simple to bring together. As I’ve gotten older, I’ve realized that it’s less about the food and more about the time you spend and the memories that are created with the people you share it with. My absolute favorite comes together in about two hours, with half of that being bake time. I appreciate this dish because it’s comforting while being easy. I also appreciate it for the downtime. My dad only had Sundays off and would spend them in the kitchen making elaborate meals, so the fact that this came together in a couple hours meant there was more room for quality time. I appreciate this meal now more than ever since I no longer get the quality time with my family that I used to have. My dad passed away six years ago, and my mom and sister moved to Florida. To me, this is the one dish that brings me back to the memories I created with my family, makes me grateful for the time I was able to spend with them and brings me comfort in the fact that I now get to do that for the family that I am building. I hope that by sharing this, you can also build some memories with yours and take some time to slow down and enjoy the time you have with the people you care about. Ingredients:

Instructions:

8 chicken drumsticks

1. Preheat oven to 375 degrees Fahrenheit.

8 boneless skinless chicken thighs 40 cloves garlic, peeled 2 cups onions, chopped 4 large sprigs rosemary ½ cup dry white wine 1 quart chicken stock 3 bay leaves Salt Ground black pepper

2. Heat a large heavy-bottomed pan over medium heat. Add enough oil to coat the bottom of the pan. 3. Add the chicken pieces one at a time. Do not overcrowd the pan. Sear on all sides until golden brown (they do not need to be cooked through). Transfer each piece to a large baking dish. Add more oil as needed to sear all the chicken pieces. 4. Once all the chicken is browned, add the garlic to the pan and cook until golden brown on all sides, stirring often. Transfer the garlic to the baking dish. 5. Add the chopped onions and rosemary to the pan and cook until lightly caramelized. Deglaze the pan with the white wine, scraping the remaining fond off the bottom of the pan. Reduce the wine until it is mostly gone, then add the stock and bay leaves. Bring to a boil, season with salt and freshly cracked black pepper to taste and then pour over the chicken. 6. Cover the baking dish with aluminum foil and transfer to your preheated oven for 30 to 45 minutes or until the chicken is tender and almost falling off the bone. 7. Remove the chicken and half of the garlic. Puree the sauce with an immersion blender and transfer chicken back to the sauce. 8. Serve warm with mashed potatoes and a good crusty French baguette. Smear the remaining garlic on your bread.

Courtesy photo

Winter Flavor 2024 | RIVERFRONT TIMES

ENTREES

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

ENTREES

Gumbo TOMMY WILLIAMS Chef, Stone Summit Steak and Seafood 17 Cliff View Drive, Wentzville | stonesummitsteaks.com

When it starts to get cold outside, who doesn’t love a good hearty soup? Gumbo stands out to me because I’ve always liked things extra spicy. Everything I cook at home has Cajun seasoning in it, and the first time I made this gumbo, I was amazed — so simple, yet so amazing. Gumbo stands out for its robust flavors, especially if you have a penchant for spice. Indulge in the rich, comforting aroma of this beloved recipe that’s perfect for those chilly evenings. Ingredients:

Instructions:

1 cup oil

1. Begin by preparing all your ingredients. Dice the celery, peppers and onions, setting them aside. Slice the andouille sausage and reserve. Carefully remove all the meat from the rotisserie chicken.

1 cup flour 1 bunch celery 2 green peppers 2 yellow onions 1/4 cup minced garlic in oil 1 rotisserie chicken 2 lbs andouille sausage 1 gallon chicken stock 1/4 cup Cajun seasoning A couple dashes cayenne pepper Salt and pepper to taste Parsley to garnish

2. In a large stockpot, create a roux by combining oil and flour, stirring continuously until it darkens to a rich, nutty hue (approximately 30 minutes). Set it aside once achieved. 3. In a separate pan, brown the sliced sausage and set it aside. Use the same pan to saute the prepped veggies, ensuring they absorb the flavors left behind by the sausage. Add garlic to the mix, cooking it until fragrant without overcooking. 4. Combine the sauteed vegetables with the prepared roux in the stockpot over medium heat. Stir in the sausage, chicken, chicken stock, Cajun seasoning, cayenne pepper, salt and pepper. Bring the mixture to a gentle boil while stirring continuously. As it simmers, notice the delightful thickening of the gumbo. 5. Once the desired consistency is achieved, reduce the heat and let the flavors meld together over a gentle simmer. 6. Serve this heartwarming gumbo over a bed of white rice, allowing each spoonful to take you on a journey of comforting flavors.

Photo by Jim Bowie RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

SOUPS

Green Chile Chicken Soup NATHAN WRIGHT Chef and co-owner, Up Late

1904 South Vandeventer Avenue, uplatestl.com I don’t really care for soup and have never eaten soup. But I started eating Mexican soups recently, which was the result of having a bunch of random stuff left in my fridge during the winter. I began making a bunch of pozole and other beef and bean soups. Ingredients:

Instructions:

Handful of garlic cloves

1. Blend 3 tomatillos, 3 jalapeños, 3 garlic, 1 avocado, 1 onion, salt and lime juice to a salsa verde.

1 onion, chopped Salt and pepper to taste 3 tomatillos, 3 jalapeños, 3 cloves garlic, 1 avocado, 1 onion, salt and lime juice Whole chicken or any chicken with skin (boil and shred)

2. In a Dutch oven, heat oil and brown the chicken with garlic and chopped onion. 3. Add corn, chicken broth and salsa verde until the pot is almost full. Let it simmer for at least 2 hours.

4-6 ears of corn, roasted

4. Take chicken out and shred it. Throw it back in and simmer for 30 more minutes.

Chicken broth to fill Dutch oven

5. Serve with lime and tortillas or tostadas.

Photo on left by Wirestock Creators/Shutterstock; photo on right by PixelShot/Shutterstock

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES

RIVERFRONT TIMES | Winter Flavor 2024

Winter Flavor 2024 | RIVERFRONT TIMES