Looking to freshen up your cooking skills? Give one of these French Lick Resort recipes a try. We've dug back in the French Lick Kitchen Live archives to share some of the favorites. Enjoy!
Sous Vide Thick Cut Pork Chops with a Bourbon Maple Pan Sauce
4 Bone-in Pork Rib Chops (1 1/2 inches thick each)
Kosher salt and Freshly Ground Black Pepper
4 Sprigs Thyme or Rosemary
2 Garlic Cloves
2 Shallots (thinly-sliced)
2 Tbsp Vegetable Oil
2 Tbsp Butter
Marinade:
1 oz Burton Farms Maple Syrup
2 oz Kentucky Bourbon
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Prosciutto Wrapped Asparagus
1lb Asparagus
1 Tbsp Olive Oil
Salt & pepper
6-8 Thinly sliced Prosciutto halves
Cut bottoms off the bottoms of the asparagus. Toss in bowl while drizzling olive oil on it. Then sprinkle with salt and pepper. Wrap the asparagus with prosciutto. Place on a baker sheet and roast at 350 degrees until the asparagus is tender. Cook time is usually 15 minutes.
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Carrot Souffle
1lb Carrots
3 Tbsp Flour
4 oz Butter
1 tsp Baking Powder
3 Eggs
1 tsp Vanilla
1/2 cup Sugar
Salt to Taste
Peel carrots and cook in salted water until well done. Drain well. Melt butter. Put eggs, melted butter, sugar, flour, baking powder and vanilla in a blender and blend well. Add carrots and blend until the mixture resembles a milk shake. Pour into a greased 8 x 8-inch glass dish and bake at 275 degrees for 45 minutes.
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Baked Lobster Mac & Cheese
Ingredients:
10 cups cooked Macaroni
8oz. Blue Cheese Crumbles
8oz. Brie Cheese
1 tsp Kosher Salt
1 tsp White Pepper
1 tsp Tabasco Sauce
1 tsp Worcestershire sauce
1 ½ lb. Cooked Lobster Meat
Bread Crumb Ingredients
6 slices finely diced white
3 Tbsp Chives (minced)
3 Tbsp Parsley (chopped)
In a sauce pot, bring heavy cream to boil. Slowly incorporate cheese until melted. Add remaining ingredients, simmer for 10 minutes. Mix hot sauce with the cooked macaroni and pour into a baking dish. Top with bread crumb mixture, bake at 350° for 15 minutes, Broil for 2 to 3 minutes to brown crumb topping.
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White Chocolate Crème Brulee
Makes 6 oz servings (7 total)
1 qt Heavy Cream
1 Cup Sugar
6 oz White Chocolate
½ tsp Vanilla Extract
7 Egg Yolks
Simmer heavy cream, turn off heat. Add rest of ingredients except yolks, stir until smooth.
Slowly add yolks to combine. Bake at 250 degrees for one hour. Remove from oven and chill.
Once cool, coat top of creme brulee with 1 tblspn of sugar in the raw. Brulee sugar with torch until caramelized. Garnish with fresh berries and serve.
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Yukon Gold Duchess Potatoes
10 lb. Peeled & cooked Yukon gold potatoes
½ Cup Parmesan shredded cheese
2 Cups Heavy cream
1 Medium red onion (finely diced and sautéed)
4 Eggs
3 tsp Salt
2 tsp White pepper
2 Tbsp Minced garlic
1 cup grated Romano cheese
Tomato slivers (one per piped potato)
Pan spray
Combine potatoes, sautéed onions, garlic and seasonings into a mixing bowl and whip until smooth. Add cheese, eggs, heavy cream and whip until consistent piping texture is achieved. Load mix into pastry bag with star tip and pipe on to a sprayed cookie sheet and place slivered tomato over each one. Spray piped potatoes with pan spray and cook at 400 degrees until ridges are darkened.
Sprinkle Romano cheese over potatoes after removed from oven.