417 Magazine Cooking Class: A Touch of Class

Restaurateur Mike Jalili is sharing the recipes behind some of the most popular dishes at his three restaurants: Touch Restaurant & Oyster House, Flame Steakhouse and Black Sheep Burgers and Shakes.

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

 Instructor: 
Chef Mike Jalili

Event Details: 
This event is sold out. Check 417tix.com for tickets to our next cooking class!

Presented by: 
M
issouri Beef Council

Sponsors:
Metro Appliances & More 
Macadoodles of Springfield

GET YOUR TICKETS
Tickets are sold on a first-come, first-served basis here
Call 417-883-7417 for more information.

 

 

Bacon-Wrapped Dates

Serves 10
Paired with Louis Picamelot Blanc de Blancs Brut

 

Ingredients

2 pounds of Medjool dates

5 ounces of goat cheese

⅛ cup bacon grease

½ pound bacon, cut into thirds

 

To Prepare

Preheat oven to 350˚F. Remove pits from dates. Add dates, goat cheese and bacon grease to a mixer. Mix until all ingredients are well incorporated. Lay out bacon on a baking sheet, and bake for five minutes or until bacon is pliable. Spoon ½ tablespoon of mixture on each strip of bacon, roll and secure with a toothpick. Bake in oven for 10–15 minutes until bacon is completely cooked.

 

 

Oysters Rockefeller

Serves 6
Paired with Albert Bichot Saint-Veran

 

Ingredients

1 head Boston lettuce, washed, dried and chopped

½ cup spinach, washed, dried and chopped

1 cup scallion, minced

¼ cup bread crumbs

½ cup parsley, minced

3 cloves garlic, minced

¼ cup celery

1 cup butter

1 tablespoon anchovy paste

Salt and black pepper

24 oysters of your choice

2 cups Parmesan

 

To Prepare

Combine lettuce, spinach, scallion, bread crumbs, parsley, garlic and celery. Melt butter in pan, then cook spinach mixture until leaves wilt. Drain mixture in a strainer. Stir in anchovy paste. Salt and pepper to taste. Open oysters, and top with one tablespoon of mixture and cheese. Bake oysters at 350˚F until cheese is melted and internal temperature reaches 165˚F.

 

Cowboy Carl Burger

Serves 20
Paired with Elio Altare Dolcetto d’Alba 

 

Ingredients

1 pound coleslaw mix

5 pounds ground chuck

Salt and pepper

1 jar barbecue sauce

1 can chipotle peppers

Dill pickles

20 burger buns

 

Ingredients for Brisket

¾ cup salt

¼ cup black pepper

¼ cup brown sugar

¼ cup coffee

¼ cup ancho chili powder

¼ cup garlic powder

¼ cup onion powder

Canola oil

4 pounds of brisket

 

Ingredients for Poppy Seed Dressing

⅓ cup cider vinegar

¼ cup honey

1 tablespoon and 1 teaspoon dijion mustard

1 tablespoon and 1 teaspoon poppy seeds

½ teaspoon kosher salt

⅓ cup vegetable oil

½ cup sour cream

To Prepare

Mix all brisket ingredients except meat together, adding enough oil to make a wet rub. Rub generously onto brisket. Cook at 225˚F for 12 hours. Rest for 30 minutes, then slice. Mix poppy seed dressing ingredients together. Toss with coleslaw mix. Combine chuck, salt and pepper. Separate into quarter-pound patties and cook to desired temperature. Mix barbecue sauce with chipotle peppers, adding enough until you reach desired level of heat. Layer pickles, barbecue sauce and coleslaw on bottom bun. Top with burger patty, brisket and more barbecue sauce.

 

Scallop Pasta

Serves 2 
Paired with Domaine Crotereau Quincy

 

Ingredients

2 tablespoon garlic, minced

½ cup white wine

Salt to taste

1/4 pound butter plus 2 tablespoons, divided

2 tablespoons lemon juice

6 ounces linguini

2 cups heavy cream

½ tablespoon saffron threads

1 cup Parmesan cheese

6–10 fresh scallops, patted dry

2 eggs, cooked sunny side up

 

To Prepare

In a skillet, sweat garlic until fragrant. Deglaze with wine. Add a pinch of salt, and reduce by a little over one-third. Swirl in quarter pound of butter, add lemon juice, and set aside. Boil linguini until al dente, and drain. Add cream and saffron to skillet, and reduce until cream is slightly thickened. Add remaining butter and Parmesan cheese. Season to taste. Set aside. Add oil to a saute pan, and heat on medium. Salt scallops, and add to pan, sear for about two minutes on each sides. Rest for two minutes. Twirl pasta in center of plate, add scallops and sauce. Top with sunny side up eggs.

 

Chocolate Bowl

Serves 2 to 4
Paired with Lindemans Framboise Lambic

 

Ingredients for Bowl

2 cups chocolate chips

1 balloon

 

Ingredients for Mousse

5½ ounces bittersweet chocolate

14 ounces cold heavy cream

1 ounce sugar

3 egg whites

4 strawberries

4 brownie pieces

1 scoop vanilla custard

Powdered sugar

 

To Prepare Bowl

Melt chocolate chips in double boiler. Blow up balloon to the size you want your bowl. Once chocolate is melted, pull off of heat, and let cool on counter for 12 minutes. Dip balloon in chocolate, and place on parchment paper. Freeze for 30 minutes. Pop balloon, and peel out of the bowl.

 

To Prepare Mousse

Place bittersweet chocolate in double boiler. While that is melting, whip cream until medium peaks form, slowly adding in sugar. When chocolate is melted, pull off heat, and fold in egg whites. Fold chocolate into whipped cream.

 

To Plate

Place mousse in bowl, top with remaining ingredients. Garnish with powdered sugar.

 

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