Recipes

On this page, you’ll find some of our favorite recipes, dishes to complement the season, and the recipes our patrons ask about most. Our ideas, whims, and the ingredients we find are always changing… and so will this page. Please check it often for our latest surprises. But don’t expect us to share ALL our secrets…


Heartland Smoked Chicken and Corn Chowder
Serves 6 to 8

½ pound smoked bacon, diced
1 onion, chopped
1 red pepper, chopped
6 cups of corn
2 cups of smoked or grilled chicken
4 potatoes, chopped and peeled
3 cups half and half
Salt and pepper to taste
Chicken stock as needed

Method

In a pot saute the bacon, onions and peppers until tender. Add four cups of corn and smoked chicken and potatoes. Add just enough chicken stock to cover and bring to a boil and then simmer for one hour, covered. Puree the remaining 2 cups of corn with 1 cup of half and half. Add to the soup and simmer for 30 minutes. Just before serving add the rest of the half and half and season to taste.

Mushroom Munchies
Appetizer: Makes about 20

1 ½ pound mushrooms
6 T butter
1 garlic clove, minced
3 T shredded Jack Cheese
1 T dry white wine
1 t soy sauce
1/3 cup fine cracker crumbs

Method
Clean mushrooms, melt butter and brush on caps, saute garlic and shallots, add wine and butter. After this cools, mix in cheese and cracker crumbs and fill mushrooms and bake 4 - 5 minutes at 400F.

Prosciutto Wrapped Shrimp with Garlic Dipping Sauce
Appetizer: Serves 6

18 slices of prosiutto
18 basil leaves
18 large shrimp (U-12)
18 skewers, soaked

1/3 cup red wine vinegar
2 T dijon mustard
2 T chopped garlic
1 cup olive oil

Method
Roll shrimp in prosciutto and basil and skewer. Combine ingredients in a blender and serve chilled