For Red Pepper Coulis: Drain roasted peppers and pat dry with paper towel. In blender, puree peppers with oil. Pass through Chinois, adding additional oil as needed to achieve consistency of stirred yogurt.
Avocado Filling: Peel, halve and separate yolks from whites of hard-cooked eggs. In a food processor, pulse yolks until finely chopped (do not over-process). Add flesh from Avocados, mustard, chipotle powder, salt, and ground black pepper, pulsing until mixture is smooth. Add 1 tablespoon Parsley Oil for enhanced green color and flavor, or more as desired.
Transfer filling to plastic pastry bag fitted with tip and squeeze out all air. If not using immediately.
To Serve: Pipe Avocado Filling into egg white halves. Garnish filled eggs three ways: Sprinkled with oven-crisped prosciutto finely chopped into crumbles; With diced red pepper; With crab-meat lightly chopped and tossed with minced cilantro, olive oil, salt, and pepper. Garnish plate (optional) with drizzles of Red Pepper Coulis.
Red Pepper Coulis (optional for garnish)
1 C Commercially Prepared Roasted Red Bell Peppers
1/2 C Extra Virgin Olive Oil
10 Large Hard-Cooked Eggs
1 Avocados peeled and pitted
2 Tbsp Dijon-Style Mustard
1/2 tsp Chipotle Powder
1 tsp Salt
1/4 tsp Ground Pepper
1 Tbsp Parsley Oil
1/2 Red Bell Pepper, finely diced
3 ounces Fresh Lump Crab Meat, picked over
2 Tbsp Cilantro, finely chopped
5 ounces Sliced Prosciutto, baked until crisp and crumbled
Goat Cheese & Spinach Salad
Combine raspberry vinegar, vegetable oil, honey, Dijon mustard, shallots, salt and pepper in a small sealable container and shake vigorously to blend (be sure honey doesn't stick to bottom). Alternatively, combine vinegar, honey, mustard, shallots, salt and pepper in a medium bowl. Whisking constantly, slowly drizzle in oil until emulsified.
In a large bowl, combine baby spinach, strawberries, blueberries and pecans. Add the dressing little by little and toss until greens are well-coated (you may have a bit left over but you'll use most of it). Taste and adjust seasoning with salt and pepper. Sprinkle crumbled goat cheese over top and serve.
For the Dressing
2-1/2 Tbsp Raspberry Vinegar
6 Tbsp Vegetable Oil
1/4 C Honey
1/2 tsp Dijon Mustard
2 Tbsp Finely Minced Shallots, from one shallot
1/4 tsp Salt
1/8 tsp Freshly Ground Black Pepper
For the Salad
1 (6-7 ounce) Bag or Carton Baby Spinach (about 6-7 cups)
2 cups (1 pint) Strawberries, sliced
1 cup (1/2 pint) Blueberries
1/2 C Pecans, toasted
4 ounces Goat Cheese
Harvest Lamb Chops (Yield 2 per person)
Position a rack about 4 inches from the broiler and heat the broiler on high.
Finely chop the pistachios in a food processor. Combine the pistachios and 1/2 tsp. salt in a small bowl.
In another small bowl, use a fork to mix the honey and lemon juice. In a third small bowl, mix the cumin, cayenne, 1 tsp salt, and 1/2 tsp pepper.
Brush the lamb chops with the oil and season on both sides with the spice mixture.
Arrange the chops on a foil-lined rimmed baking sheet. Broil until lightly browned, 1 to 2 minutes. Flip and broil until the second sides are lightly browned, 1 to 2 minutes.
Remove the baking sheet from the oven, and lower the rack to about 6 inches from the broiler.
Using a pastry brush, spread about half of the honey mixture on the top sides of the chops. Sprinkle with about half of the nuts, pressing so that they adhere. Broil until the nuts are lightly toasted, about 30 seconds. Flip the chops and repeat the honey-nut coating on the other sides.
Broil until the nuts are lightly browned and the lamb is medium rare, about 30 seconds. Let the chops rest for about 2 minutes, and then serve, sprinkling any nuts that may have fallen off the lamb onto each portion.
12 Lamb Rib Chops (about 1 1/2 lb)
6 oz Pistachios
3 Tbsp Honey
1 Tbsp Fresh Lemon Juice
1 tsp Ground Cumin
1/4 tsp Cayenne
Freshly Ground Black Pepper
Seasonal Saint Charles Dining Events
No matter the time of year, we know how to celebrate at the Run. Our indoor re-creation of Bourbon Street is often host to Mardi Gras parties, while the warm months of summer bring regular poolside BBQs with live DJs. Every Thursday in October we're known to host Beer Pairing Dinners as well, marrying the very best Midwestern ingredients with craft brews. So if you have a dining event in mind, our talented culinary team is always here to help, every step of the way.
The Summer Splash Bar is open through Labor Day with drinks and food poolside! Check the Fun at the Run Guide for hours.
Special Occasion Celebrations
We invite you to celebrate your anniversary, milestone, or reunion with us at Pheasant Run Resort. Guest rooms and dining packages are also available. Email email@example.com, or call our Sales Department at 630-584-6300 to book yours today!