When our new Governor, the Honorable Tate Reeves and Mississippi’s First Lady, Elee Williams Reeves, decided to host their first State Dinner, it was decided that the special evening would showcase The Magnolia State’s growing farm-to-table movement. The guest of honor was the distinguished Ambassador Of Uzbekistan, Javlon Vakhabov, as well as other American and Uzbeki dignitaries. Called into action to prepare the menu for the special evening was celebrated Mississippi Chef David Raines. Raines has been a high-profile proponent of the farm-to-table movement which has been evident in his Flora Butcher and Dave’s Triple B Restaurant. At the request of the Governor and First Lady, Chef Raines was asked to prepare Wagyu filets from his family farm along with locally-sourced accompaniments. Greens were brought in from Two Dogs Farm and salad ingredients from Salad Days Hydroponic Farm, both based in Flora. Appetizers consisted of Simmons blackened catfish bites atop Delta Grind cheese grits and the Flora Butcher's Wagyu Tamales. In this issue Chef Raines shares his recipes for a three-course dinner sure to please more than the politicians in your life.
Classic Cloverleaf Dinner Rolls
Ingredients:
• 1 package active dry yeast
• 1-1/4 cups whole milk
• 2 ounces unsalted butter left out at room temperature
• 1 egg
• 3 tablespoons sugar
• 2 teaspoon salt
• 4-1/2 cups all-purpose flour
• Melted butter for brushing the rolls
Directions:
• take a large mixing bowl and dissolve the yeast in milk. The warmer it is the faster it will work. Add the butter, egg, sugar, salt and 3 cups flour. Mix until smooth. Stir in enough remaining flour to form a soft dough.
• Knead the dough for around 10 minutes to make is smooth. Put a little oil in a container with a lid and coat the inside. Put the dough in and cover. Put in a warm place to proof until it doubles in size.
• Turn out the dough and punch it down. Then form it into about 100 Small balls. Place 3 balls in each greased muffin cup. Cover and place in a warm spot. Once they have doubled in size, brush with melted butter and bake for about 15 minutes at 375. They need to be golden brown.
Grilled Wagyu Filets
1. Rub steaks lightly with olive oil and season with salt and pepper.
2. Grill steaks to an interior temperature of !40 degrees for medium rare
3. Let steaks rest for about ten minutes
4. Recommended: Drizzle steaks with Demi-glace (available at gourmet grocers and The Flora Butcher.
Potatoes Dauphinois
Ingredients:
3 lb. Yukon Gold Potatoes
4 garlic cloves smashed
1 1/2 cups heavy cream
1 cup of whole milk
1/2 teaspoon nutmeg
Salt & pepper to taste
2 cup grated Gruyere cheese
Directions:
Preheat oven to 375. Peel the potatoes and slice then into thin slices about the width of two nickels held together.
Heat the cream, garlic, milk, nutmeg, and 2 teaspoons salt in a pot over medium heat for about 20 minutes. You want to give the flavors time to marry and to be able to taste the garlic. Season with salt and pepper to taste and strain out the garlic.
In a buttered casserole dish, layer in the potato slices.use half of the cheese to sprinkle lightly between each layer. Pour the cream mixture over the potatoes and let sit for about 30 minutes. Cover and bake for an hour. Sprinkle with gruyere and bake and additional half hour but watch it to make sure the cheese doesn’t get to dark.
Creamed Spinach
1 ½ lb Baby Spinach, Blanched, drained and chopped 4 Tbsp Unsalted Butter 4 Shallots, small dice 2 cloves Garlic, minced 4 Tbsp All Purpose Flour 2 cup Heavy Cream Pinch of crushed red pepper ½ cup Parmesan Cheese, Grated ½-1 tsp Nutmeg, Freshly Grated Salt and Pepper to taste
Melt the butter in a medium sized saucepan and add the shallots and garlic and gently cook for about 2 minutes. Add the flour and stir together until all the butter is incorporated. Slowly stir in the Heavy cream, stirring constantly. Add the crushed red pepper and allow it to simmer together about 15 minutes. Fold in the spinach and stir until it is well coated and the excess moisture is incorporated in the sauce. Add the parmesan and stir well. Grate in the nutmeg and then season with salt and pepper. Serve hot
Creamed spinach is a must have with steak for me. You can make it the day before as well, which is always a plus when having people over. I love how the nutmeg changes the flavor and makes the dish pop. Play with this one. Some like it with more red pepper for heat, some more cheese and some cut the cream in half while others want it to be swimming in it. No wrong answers.
Mississippi Mud Pie
Ingredients:
4 eggs
2 cups sugar
1/2 pound unsalted butter
1-1/2 cups flour
1/3 cup of cocoa powder
1 teaspoon vanilla
2 cups chopped walnuts
1 jar Jiffy marshmallow cream
For the icing
1/4 pound unsalted butter at room temp
3 ounces of milk
1/3 cup of cocoa
1 teaspoon vanilla
1 pound box of confectioners sugar
1 cup chopped walnuts
1 cup chopped almonds
Directions:
Preheat oven to 350
Put the eggs in a stand mixer and whip until you get soft peaks. Add sugar and whip until you get stiff peaks. Next add the butter and mix on low till smooth. Add in the flour, cocoa, vanilla and nuts. Mix until even.
Pour dough in a 9” x 13” greased casserole dish. Bake for 30 minutes. Spread marshmallow cream over the top of the cake
