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Party Like a Pro

Presented by Ben E. Keith Foods Mid-South

A farewell to summer welcomes fall festivities and more al fresco fun. From tailgating to patio dining, these Capital City chefs share recipes that celebrate the season and bring fellowship to the table.

BEN E. KEITH FOODS
Shane Henderson
Dry Aged Beef & Ralston Rice Salad

Garnish with some local seasonal ingredients – late summer options include sliced cucumbers and watermelon – along with a toasted sliced baguette.

DRY AGED BEEF
Ideally a 40-day dry aged ribeye (available from 44 Farms), but any cut works
season with heavy salt & pepper and sear in an extremely hot cast iron skillet, turning on all sides until heavily charred • rest 10 minutes in a warm oven, set to 225 degrees with a small amount of butter on top

RALSTON RICE
½ c. chopped green onion
¼ c. roasted garlic
¼ c. chopped fresh parsley
¼ c. chopped fresh cilantro
½ c. butter
1 ½ c. Ralston Golden Rice
4 ½ c. chicken stock
1 bay leaf

combine chicken stock, bay leaf & rice in a pot – bring to a rapid boil, cover and turn off the heat for 10 minutes • return to  medium heat uncovered for another 10 minutes and remove from heat once again • while heating rice, add the remaining ingredients to a food processor and process rapidly + completely

MUSHROOM SAUCE
1 c. beef base
½ c. diced mushroom (cremini prefered)
1 tbsp. diced shallot
1 oz. red wine
1 tbsp. chilled butter

sauté the shallot and mushrooms in a small amount of blended oil, add in the red wine and deglaze the pan • add in the beef base and reduce by about half, over medium low heat • remove from the heat and add the butter in slowly, stirring to incorporate • run through a chinois and serve immediately

COPPER GRILL & CAPERS
Mary Beth Ringgold
Roasted Pear Salad with Grilled Salmon Fillet

BALSAMIC-HONEY VINAIGRETTE
1 clove crushed garlic
¼ c. balsamic vinegar
3 tbsp. honey
1 tbsp. dijon mustard
½ tsp. kosher salt
½ tsp. ground black pepper
¾ c. extra virgin olive oil

ROASTED PEAR
1 pear
2 oz. lemon juice
brown sugar

cut pear in half and remove core • toss with lemon juice & brown sugar • transfer to baking dish or pan • roast at 350 degrees for 20-25 minute or until tender and golden brown (stirring occasionally to avoid scorching)

GRILLED SALMON
1 fillet
salt & pepper and lightly rub with olive oil • place on preheated grill until the fish takes on a nice texture (3-4 minutes per side)

TOPPINGS
salad greens, walnut halves, bleu cheese crumbles

BIG ORANGE
Scott McGehee
Arkansas Summer Ratatouille

Wonderful served warm on crostini, with pasta or as a mid/late summer side dish.

1 c. medium diced onion
2 tbsp. minced garlic cloves
6-8 tbsp. olive oil (good quality)
4 c. diced eggplant
3 c. diced squash or zucchini
2 c. diced assorted
bell or summer-sweet peppers
2 c. peeled & diced ripe
heirloom or summer tomatoes
1 c. fresh basil leaves (torn)
1 tsp. fresh-cracked pepper
2 tsp. salt

sauté the onion & garlic in a tablespoon of the olive oil until soft and remove from heat • coat the eggplant & squash in some of the olive oil, salt & pepper, spread on a sheet tray and roast at 450 degrees until slightly brown (parchment paper will help to remove it later without it sticking to the tray) • add the tomatoes, tomato sauce, previously roasted eggplant & squash, peppers, basil, remaining olive oil, salt & pepper to the onions & garlic and simmer for 10 minutes • finish with a little more salt & oil at the end to taste (serves 4-6)

tip: add a couple of tablespoons of rinsed & crushed capers

LOCA LUNA & RED DOOR
Mark Abernathy
Red Door Crispy Fish Tacos

Serve in warm tortilla with shredded lettuce, pico de gallo and fresh cilantro

FISH
6-8 fillets
fill a large pot halfway with oil or fill a deep-fat fryer with oil • heat the oil to 375 degrees • rub salt & pepper into fish • dip the fish into seasoned flour and tap off excess • dip the fish into the beer batter, allow the batter to drain and gently place the fish into the oil • cook, in batches if necessary, until golden brown (5-7 minutes)

BEER BATTER
3 c. all purpose flour
3 tbsp. paprika
3 tbsp. kosher salt
1 12 oz. bottle lager beer

mix the flour, paprika & salt in a large bowl • constantly whisking, add enough beer to stiffen the mix • still whisking, gradually add a little cold water until the batter resembles heavy cream

RED DOOR FISH TACO SAUCE
½ c. mayonnaise
2 tbsp. Thai sweet chili sauce
2 tbsp. ketchup
½ tbsp. cayenne pepper
1 tbsp. rice vinegar

PETIT & KEET
Steve Binotti
Yellowfin Tuna Tartare

YELLOWFIN TUNA
5 oz. sushi-grade yellowfin tuna, diced

AVOCADO CRÈME
30 oz. avocado
2 oz. plain yogurt
3.5 oz. sour cream
9 oz. heavy cream
10 oz. lime juice
1 g. wasabi powder
11 g. kosher salt
1 g. white pepper

scoop avocados into mixing bowl • add sour cream, yogurt, lime juice, salt & pepper • combine wasabi powder & heavy cream to make paste • mix on high until avocados are smooth • adjust salt, pepper & lime juice to taste

SRIRACHA GINGER DRESSING
2 oz. peeled ginger
16 oz. canola oil
8 oz. tamari
8 oz. sriracha

combine in blender until smooth • pass through chinois

SAUCE(D)
Amanda Ivy
Duck Confit Croquettes

Serve the croquettes with garlic aioli and drizzle with pomegranate molasses.

DUCK CONFIT
2 c. all purpose flour
2 c. Italian bread crumbs
2 eggs
4 legs duck confit (Heights Corner Market and Stratton’s carry it or substitute pulled pork)
¼ c. bacon fat (duck fat works great, too)
1 tsp. fresh thyme leaves
canola or peanut oil for frying

remove skin from the cool duck legs and discard • remove all meat from the bones and shred • mix the fat, thyme & duck meat together and begin portioning into balls that are about 2 tablespoons in volume • chill for ½ hour • beat the eggs in a small bowl, place the flour & breadcrumbs in 2 other bowls • roll the duck in the flour, eggs and breadcrumbs – chill • heat oil to 330 degrees and fry the croquettes until golden

GARLIC AIOLI
1 c. Duke’s mayonnaise
1 tbsp. minced garlic
½ tsp. black pepper

mix ingredients until they are fully incorporated

EAT HERE

COPPER GRILL
300 E 3rd St | Little Rock, AR 72201
coppergrilllr.com
(501) 375-3333

CAPERS
14502 Cantrell Rd | Little Rock, AR 72223
capersrestaurant.com
(501) 868-7600

BIG ORANGE
MidTowne Shopping Center
207 N University Ave | Little Rock, AR 72205
bigorangeburger.com
(501) 379-8715

Promenade at Chenal
17809 Chenal Pkwy | Little Rock, AR 72223
bigorangeburger.com
(501) 821-1515

LOCA LUNA
3519 Old Cantrell Rd | Little Rock, AR 72202
localuna.com
(501) 663-4666

RED DOOR
3701 Cantrell Rd | Little Rock, AR 72202
reddoorrestaurant.net
(501) 666-8482

PETIT & KEET
1620 Market St | Little Rock, AR 72211
petitandkeet.com
(501) 319-7675

SAUCE(D)
11121 N Rodney Parham Rd | Little Rock, AR 72212
saucedlr.com
(501) 353-1534

Photography by Stephanie Moore | Flowers provided by Cabbage Rose Florist | Shot on location at Ben E. Keith Foods Mid-South

Inviting Arkansas
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