Chef Greg will be on Show Me St. Louis Friday, May 25th at the 12 o’clock hour. He’ll be offering advice on how to plan the perfect graduation party. Don’t miss it!

Chef Greg with his featured chicken dish

Chef Greg and his chicken recipe were featured in The Best of the Bird section of this months Saint Louis Bride Magazine! See the sneak preview below…

Food-drink pairings add flair to parties

by Karen Deer

read full article here

Cheff Todd Lough discusses his favorite menu item with Laura Graesser from the Ladue News.

CHEF’S CHOICE
by laura graesser

Since Bixby’s opened at the Missouri History Museum in March 2010, the smoked salmon has been a fixture on the menu. Flown in from Scotland, the Shetland salmon is cured, smoked and sliced in-house, then served in a classic nicoise salad with local greens, kalamata olives, hardboiled egg, French green beans, radish, red potatoes and a roasted shallot vinaigrette.

“I’m just a fishmonger from Florida and I love fresh fish, “Chef Todd Lough says. “Using the refined artisan technique and making it from scratch from a whole salmon is a much better product than what you can buy commercially.”

On Sundays, the smoked salmon also is available at brunch with bagels, cream cheese and traditional condiments, like capers, onion and chopped egg.

Original story written in the Ladue News

KPLR11.com
May 9, 2011

Spring is rapidly slipping into summer. It’s time to pay attention to produce. Greg Ziengenfuss from Butler’s Pantry is the executive chef and vice president of operations. He has great tips for what you can do with fresh local produce.

POPULAR PASS-AROUNDS
by Meredith Bush
March11, 2011

Ladue News recently highlighted some do it your self appetizers in the article ‘Pass Them Here!’ Featured in the column was the Butler’s Pantry tuna slider. Below is a recipe for you to try at home.

Tuna Slider Recipe

Asian slaw:

1/4 c napa cabbage, julienned   
1 scallion, thinly sliced
1/4 c red bell pepper, julienned   
1 t cilantro, chopped

Slaw dressing:

2 T soy sauce   
1 t fresh ginger, grated
1 T lime juice   
1 T sesame oil
1 T sweet Thai chili sauce

    Combine slaw ingredients. Set aside. Whisk together dressing ingredients. Pour into slaw mixture. Mix well.

Wasabi aioli:

2 T wasabi powder
2 T mayonnaise
1/4 t water

    Combine wasabi powder and water. Whisk in mayonnaise.

Ginger soy glaze:

1/4 c low sodium soy sauce   
1 t cornstarch
1 T fresh ginger, grated   
1/4 t water
2 T sugar

    Combine soy sauce, ginger and sugar in a small sauce pan and bring to a simmer. Combine cornstarch and water. Whisk into soy sauce mixture.

Tuna:

4 oz. sushi-grade yellowfin tuna   
1 t chopped cilantro
1 t whole mustard seeds   
1/2 t kosher salt
1 t cracked coriander seeds

    Combine seasonings. Sprinkle over tuna. Sear each side of the tuna briefly. Leave rare.

1 baguette loaf

    Cut into 8 slices. Brush with sesame oil and toast. Place sliced tuna on the crostini. Top with slaw, and drizzle with wasabi aioli and the ginger soy glaze.

St. Louis Magazine – The Epicurean List
November 2010

Pumpkin Spice Whoopie Pies

Replace the traditional pumpkin pie with this creative and tasty dessert, courtesy of Butler’s Pantry.

Pumpkin Spice Cookie Recipe:

•   3 cups all purpose flour
•   1 teaspoon salt
•   1 teaspoon baking powder
•   1 teaspoon baking soda
•   1 1/2 Tablespoons cinnamon
•   2 teaspoons ground ginger
•   2 teaspoons ground cloves
•   2 cups light brown sugar
•   1 cup vegetable oil
•   3 cups cold, pumpkin puree
•   2 eggs
•   1 teaspoon vanilla

Maple Marshmallow Cream Filling:

• 16 ounces room temp cream cheese
• 8 ounces marshmallow fluff
• 1 tablespoon maple extract
• 3 cups powdered sugar
• 2 tablespoons hot water
   

Directions:

• Preheat oven to 350 degrees.
• Pumpkin Cookie:
  Sift dry ingredients together in separate bowl.
• Whisk together in a separate bowl, sugar, oil, pumpkin, eggs and vanilla.
• Beat pumpkin mixture into flour mixture with an electric mixer on low then high until combined.
• Drop rounded tablespoons of batter on greased sheets.  Bake for about 10 minutes or until the tops start to crack.

Filling:
In a large bowl beat cream cheese until smooth then add fluff and maple extract.  Slowly add powdered sugar.  Add hot water if needed for spreading consistency.

• Fill cooled cookies with a tablespoon of cream filling and sandwich together.

 
Sautéed Turkey Medallions with Sherry Thyme, and Ozark Forest Mushrooms

Bring the extraordinary culinary taste of Butler’s Pantry to your dinner table. Since 1966, Butler’s Pantry has served St. Louis with creative and innovative catering.
 

• 1 ½ pounds turkey breast slices
• 1 cup all-purpose flour
• 2 teaspoons sea salt — fine crystals
• 1/2 teaspoon white pepper
• 1/2 teaspoon granulated garlic
• 1/2 cup clarified butter
• 1/2 each red onion — finely diced
• 4 ounces shiitake mushroom — stems removed and thinly sliced
• 4 ounces crimini mushrooms — quartered
• 4 ounces oyster mushroom — thinly sliced
• 1 tablespoon garlic — minced very fine
• 2 teaspoons thyme — fresh
• 1 tablespoon parsley — fresh
• 3 tablespoons butter — unsalted
• 1/2 cup sherry
• 2 cups chicken stock — Or canned low-salt chicken broth
• 1 cup heavy cream
• 1 each salt and white pepper — to taste

Turkey:

• If cutting yourself, slice the turkey breast diagonally into 12 (8oz) medallions. Lay on a flat solid surface and layer with saran wrap. Pound with a meat mallet to 1/2 inch thick.
• In a shallow pan combine the flour, sea salt, white pepper and granulated garlic.
• Heat a large heavy bottom sauté pan with 2oz clarified butter. Meanwhile dredge the turkey in the seasoned flour, add to the pan and sauté until golden brown.
• Place on oven proof dish and hold in a warm oven while finishing sautéing the remaining turkey.

Sauce:

• Sauté the red onion in 3 tablespoons whole butter until it is translucent. Add the mushrooms; sauté until beginning to brown, about three minutes. Add the garlic and sauté to aroma, do not burn the garlic as this turns it bitter.
• Carefully, off the heat add the Sherry and reduce to almost dry. Add the stock and reduce by 50%. Add the cream and reduce until the sauce thickens and “holds a line” on the back of a spoon
• Finish the sauce with the fresh herbs, season to taste with salt and white pepper.
• For service place two medallions on each plate and serve with the mushroom sauce.
• Serving Ideas : Serve with spaetzle tossed in brown butter, roasted acorn squash and french beans. 

Pomegranate Sparkler

One of this year’s Signature Holiday Cocktails

Serves 1

2-3 oz. of chilled sparkling wine

1 oz. pomegrante juice

dash club soda

lemon twist and / or pomegrante seeds to garnish

Combine ingredients.  Serve chilled in champagne flute.

Try this great Fall recipe from our Executive Chef Gregory Paul Zigenfuss.

He demonstrated it live for KSDK’s Show Me Saint Louis.

Forest Mushroom Fricassee
over a bed of hearty greens and sherry vinaigrette

“A perfect autumn salad served warm balancing the earthy mushrooms, the sweet sherry vinaigrette and the hearty, bitter greens.”

Serving Size: 8

1½ pounds assorted wild mushrooms (crimini, shiitake, chanterelle, oyster, portabella) — sliced ¼” thick

2 shallot — minced

1 tablespoon garlic — minced fine

½ cup sherry

1 tablespoon fresh thyme — minced

2 tablespoons fresh curly parsley — chopped

1/3 cup butter — clarified

1/3 cup sherry vinegar

3 tablespoons honey

1 tablespoon Dijon mustard

2/3 cup extra virgin olive oil

1 head of radicchio

1 head of frisee

1 pound Arugula (rocket)

salt and white pepper to taste

To prepare the sherry vinaigrette, whisk the sherry vinegar, honey and mustard in a mixing bowl to blend. Gradually whisk in oil, whisking until emulsified. Season with salt and white pepper to taste

Chop the radicchio and frissee, mix in enough Arugula to make 1.5 cups per person or 12 cups for 8 guests. Wash and spin dry in a salad spinner.

For the fricassee, melt the butter in a large skillet over high heat. Add shallot, sauté one minute then add the mushrooms and sauté until beginning to brown. Add the garlic and sauté to aroma. Add the sherry and cook until nearly dry, about three minutes. Stir in parsley and thyme, season with salt and white pepper to taste, serve warm over the hearty greens and dress liberally with the sherry vinaigrette.

Pan Seared Wild Striped Bass
with rosemary roasted fingerling potatoes, “fettuccine” of local vegetables, fresh basil aioli and cherry tomatoes

Ingredients:

2 Tbs butter

½ cup semolina flour

4 (6oz) portions wild striped bass

12 oz fingerling potatoes

2 Tbs chopped fresh rosemary

1 lb fresh local zucchini, yellow squash and carrots

½ cup good quality mayonnaise

¼ cup basil pesto

10 cherry tomatoes cut in half

4 Tbs extra virgin olive oil

Sea salt and fresh cracked pepper to taste

Toss fingerling potatoes with rosemary and 1 Tbs olive oil season with salt and pepper. Roast in a 350 degree oven for about 20 min. Drench fish portions in semolina with salt and pepper. Place in a hot pan with 2 Tbs olive oil skin side down. Sear until skin is crisp, about 6 min. Turn over and finish cooking process, about 2 min. Sauté vegetables in butter salt and pepper in a medium hot pan briefly. Combine mayonnaise and pesto and serve with fish, vegetables and potatoes. Garnish with tomatoes.

Thanks for watching Show Me St. Louis!