Holiday Recipes from iList Paducah’s Celebrity Chefs

Headed to a Holiday potluck? We’ve got great recipes from our celebrity chefs! From Peppermint Chocolate Martinis á lá Russell’s Bar & Grill to The Baker’s Biscotti from Kirchhoff’s, we’ll put the festive in your feast!

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LIQUID HOLIDAY

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Peppermint Chocolate Martini (also known as Jody’s Holiday Fuel)
Russell’s Bar and Grill
900 North 32nd St.
444.9700

Mixologist: Jody Suhrheinrich

“To me a Chocolate Martini equals dessert. Who needs cake? Here’s a minty holiday twist on the martini that everyone has come to love over the past few years. Yes, everyone.” — Jody

Hershey’s Chocolate Syrup
1 oz. cream or milk
1/2 oz. Godiva Dark Chocolate Liqueur
1/2 oz. Godiva White Chocolate Liqueur
1/2 oz. Peppermint Schnapps
1 oz. Chocolate Vodka (Three Olives makes a great one)
1 oz. Creme de Menthe

Drizzle chocolate syrup over a big ‘ol chilled glass, traditionally a martini glass with stem, but sometimes I use a beer stein. Shake all ingredients (except Crème de Menthe) together. Taste and adjust ratios as you see fit. Pour mixture into decorative chocolate garnished glass. Add a Creme de Menthe drizzle for color…or if you love mint as much as I do. Garnish with candy cane, cherry, holly sprig (is that deadly? no? then go ahead!) or even a sprig of fresh mint! Keep ‘em comin’. Or I will — at Russell’s! Feliz Navidad!

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SUPER CUTE DISHES

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Pumpkin Walnut Bread/Muffins
Artisan Kitchen
1704 Broadway
538.0250

Chefs: Karla Lawrence and David Jones

½ cup butter
1 cup sugar
1/3 cup brown sugar
2 eggs
15 oz. can pumpkin
2 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
¼ tsp. nutmeg
¼  tsp. vanilla
2/3 cup chopped walnuts

Mix dry ingredients in bowl. Add pumpkin and well-beaten eggs. Mix well. Add softened butter and vanilla and beat at medium speed with electric mixer until smooth and well blended. Stir in nuts and pour into one large loaf pan, two small loaf pans or muffin pans. Bake at 325 for about 1 hour if making large loaf, about 45 minutes for small loaves or 15 minutes for muffins. 

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Rosemary Roasted Cashews
Laura Duff’s Pampered Palate
114-118 South 2nd St.
556.2015

Chef: Laura Duff

3/4 pounds salted cashew nuts
2 tbsp. coarsely chopped fresh rosemary leaves
1/2 tsp. cayenne pepper
2 tsp. dark brown sugar
1 tbsp. melted butter

Preheat the oven to 350 degrees. Place the nuts on an ungreased baking sheet and bake for about 7 minutes until they are warmed through. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large bowl. Toss the warm nuts with the rosemary mixture until the nuts are completely coated. Serve warm.

Photo by Brian Steffen

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Nachos Navidad
Taco John’s
2956 Jackson St.
442.9399
2201 Bridge St.
443.6716

Add a taste of Mexico to your merriment! You can make Nachos Navidad yourself, or, better yet, just go to Taco John’s and pick up a few orders. The restaurant will donate a portion of the sales to the American Cancer Society!

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SALAD DAYS

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Caprese Salad
Ristorante di Fratelli
211 Broadway
442.7054

Chef: Ken White

Beefsteak tomato slices
Buffalo mozzarella slices
Extra virgin olive oil
Balsamic vinegar reduction
Fresh basil

Layer the tomato and mozzarella slices on a beautiful serving tray, drizzle olive oil and vinegar reduction and garnish with basil. Delish!

Photo by Brian Steffen

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Black and Blue Salad
Doe’s Eat Place
136 Broadway
443.9006

Chef: Ben Preston

Cut up six to eight ounces of sirloin steak. Add steak seasoning. Doe’s secret recipe includes Tony’s Creole, meat tenderizer, garlic powder and salt. Cook medium well at 1,000 degrees. Usually takes about four minutes. Prepare salad of lettuce, tomato, onion and feta cheese. Slide on the steak.

 

 

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The Pasta House Co. Famous Salad
Pasta House
451 Jordan Dr.
575.1997

Owners: Bob and Lisa Hoppmann

“The Pasta House Co. Salad is a party favorite.  Wherever I go, people always tell me to ‘bring the salad!’ Here’s the recipe. Mangia!” — Bob

1 head iceberg lettuce
½ head romaine lettuce
½ cup red onions, thinly sliced
½ cup artichoke hearts, crushed
¼ cup diced pimentos, drained
4-5 oz. Pasta House Co. Salad Dressing
½ cup freshly grated parmigiano Cceese

Toss first 5 ingredients in a large bowl. Add dressing and cheese and mix well. Serve well-chilled immediately.

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LET’S TALK TURKEY

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Brandy Turkey á lá Nunez
Martin Fierro Argentinean Grill
314 Broadway
408.1300

Chef: Nester Nunez

17-19 pound turkey
Spices
Fruit
Veggies
Brandy

Select a turkey, 17-19 pounds. Rub with salt, pepper, butter and sage. Fill the inside with sliced apples, lemons and oranges. Put on a rack in a pan and add water, onions, carrots, green peppers and bouquet of herbes. With a syringe, give some shots of brandy to the turkey. Mmmmm! Cook first uncovered for about 45 minutes at 375. The uncover and go on cooking for about 3 hours more until the temperature is 165. And it’s ready.

The juices of the pan are special — use them make the gravy!

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DRESS IT UP

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Oyster Stuffing
Harrah’s Metropolis Casino and Hotel
100 East Front St.
Metropolis, Ill.
618.524.6111

Executive Chef: Jon Kell

2 tsp. unsalted butter
1 pint shucked oysters and their liquor
2 tbsp. vegetable oil
2 cups chopped yellow onions
1 cup chopped green bell peppers
1 cup chopped celery
1 1/2 tsp. salt
1/2 tsp. cayenne
3 bay leaves
1 tbsp. minced garlic
1/4 cup finely chopped parsley
1 cup water
1/4 cup chopped green onions
4 cups 1-inch cubes French bread or homemade-style white bread
1/3 cup freshly grated Parmesan

Preheat oven to 375 degrees. Butter a 9-by-11-inch baking pan with the butter and set aside. Drain the oysters, reserving the oyster liquor. Set aside.

Heat the oil in a skillet over medium-high heat. Add the onions, bell peppers, celery, salt and cayenne and sauté for 5 minutes, or until soft. Add the bay leaves, garlic, and parsley, and sauté for 1 minute. Add the water and cook for 2 to 3 minutes, stirring constantly. Add the green onions, oyster liquor, and the bread cubes. Stir to mix well, and remove from the heat.

In a large mixing bowl, combine the bread and vegetable mixture with the oysters and cheese. Stir with a wooden spoon to mix thoroughly. Pour the mixture into the prepared baking pan and bake for 1 hour, or until bubbly and golden brown.

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FESTIVE FISH

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Seafood Lasagna
Green Turtle Bay Resort
Commonwealth Yacht Club
Grand Rivers, Ky.
800.498.0428

Executive Chef: Darvie Quatermous

1 (16 oz.) package lasagna noodles
3 tbsp. olive oil
1 clove garlic, minced
36-oz. Alfredo sauce (recipe follows)
1 lb. shrimp, peeled and deveined
1 lb. bay scallops
1 lb. crabmeat, chopped
2-4 oz. lobster tails, chopped
20 oz. ricotta cheese
1 egg
Black pepper
6 cups shredded Italian cheese blend (recipe follows) 

Alfredo Sauce
1 quart heavy whipping cream
4 tbsp. butter
4 tbsp minced garlic
½ cup shredded Parmesan cheese

Italian Cheese Blend
3 cups shredded Parmesan cheese
3 cups shredded mozzarella cheese
¼ cup Italian seasoning

Preheat oven to 350 degrees. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large saucepan over medium heat. Sautee minced garlic clove until tender.

Prepare Alfredo sauce. Whisk whipping cream, butter and garlic in a large saucepan over medium-high heat. Let mixture come to a boil. Add shredded Parmesan cheese. Whisk until cheese is melted. Stir in shrimp, scallops, crabmeat and lobster. Continue to stir until the mixture has reduced down to a thick creamy sauce and the meat is cooked thoroughly.

In a medium bowl, combine ricotta cheese, egg and pepper. In a medium bowl, combine all ingredients for the Italian cheese blend. Toss.

In a 9x13-inch baking dish, layer noodles, ricotta mixture, alfredo mixture and shredded cheese. Repeat layers until all ingredients are used, ensuring that there is shredded cheese for the top.

Bake uncovered in preheated oven for 45 minutes. Cover, and bake 15 minutes.

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OY, THE MORNING AFTER

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Cynthia’s Eggs in Purgatory
Cynthia’s Ristorante
125 Market House Square
443.3319

Owners: Bill and Cynthia Gardner

“I like this simple egg dish for New Year’s Day because it makes the hungover guests feel like they didn’t miss breakfast when they show up at 3 in the afternoon. Once cooked, the eggs can sit for a while at room temperature.” — Cynthia

1/3 cup extra virgin olive oil
1 medium red onion, thinly sliced
1/2 cup Kalamata olives, pitted and left whole
1 28-oz. can peeled plum tomatoes, drained and cut in 1/2 inch strips
Kosher Salt
10 eggs
1/4 cup basil cut into thin ribbons
1/4 cup freshly grated fontina cheese

In a 12- to 14-inch nonstick sauté pan, heat the oil over medium heat until just smoking. Add the onion and cook until softened and light brown, 7 to 9 minutes. Add the olives and tomatoes, season lightly with salt, and cook slowly until the tomatoes start to break down, about 15 minutes.

Carefully crack the eggs into the pan, keeping them whole and separate from each other. Cover the pan with a lid or foil and cook until the egg whites have set but the yolks are still runny, 3 to 4 minutes. Sprinkle with basil and grated cheese and serve from the pan. Serves 6 to 10.

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DESSERT!

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Chocolate Praline Biscotti
Kirchhoff’s Bakery
114-118 South 2nd St.
442.7117

Chef: Josh The Baker

1/4 cup butter room temperature
3/4 cup sugar
1/2 tsp. dark vanilla
2 eggs
1 egg white
2 cups flour (sifted)
1 tbsp. baking powder
Pinch of salt
1/2 cup crushed pralines
1/4 cup dark chocolate (chopped)

Cream butter and sugar for about 2 minutes. Add eggs and vanilla. Mix about 1 minute. Gradually add flour, baking powder and salt. Mix ingredients until they resemble cookie dough. Fold in pralines and chocolate. Form a log of dough 3 inches wide by 1 1/2 inches high. Refrigerate about 30 minutes. Bake at 375 degrees for 25-30 minutes.

Cool completely and slice on an angle 1-inch wide pieces. Place on cookie tray and bake on each side for 20 minutes at 225 degrees. To avoid all the complicated mess dial 442.7117 and ask for Josh The Baker!

Photo by Brian Steffen

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Kentucky Butter Cake with Bourbon Butter Sauce
Mother Duncan’s
225 Broadway
441.8458

Owner: Pat Duncan
Manager: Michele Thomas (right)

3 cups unbleached all-purpose flour
2 cups white sugar
1 tsp. salt
1 tsp. baking powder
½ tsp. baking soda
1 cup buttermilk
1 cup butter
2 tsp. vanilla extract
4 eggs
¾ cup white sugar
1/3 cup butter
3 tbsp. bourbon
2 tsp. vanilla extract

Preheat oven to 325 degrees. Grease and flour a 10-inch Bundt pan. In a large bowl, mix the flour, 2 cups sugar, salt, baking powder and baking soda. Blend in buttermilk, 1 cup butter, 2 tsp. of vanilla and 4 eggs. Beat for 3 minutes at medium speed. Pour batter into prepared pan. Bake in preheated oven for 60 minutes, or until a wooden toothpick inserted into center of cake comes out clean. Prick holes in the still warm cake. Slowly pour sauce over cake. Let cake cool before removing from pan.

To make Bourbon Butter Sauce:
In a saucepan combine the remaining ¾ cups sugar, 1/3 cup butter, 2 tsp. vanilla and the bourbon. Cook over medium heat, until fully melted and combined, but do not boil.

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