The Restaurant at The Cheshire
6300 Clayton Road
St. Louis, MO 63117
Chef Rex Hale has served exquisite meals and delicious side dishes to the area for more than 25 years. Don’t settle for chips and dip when you can warm up to a pot of pumpkin soup, muffins or a delicious satisfying meal of striped bass with cannelloni, Caribbean squash curry with quinoa or some meatball sliders. When it comes to Super Bowl food, kick it up a notch with some of these favorites from Chef Rex Hale.
- 1 roasted pumpkin
- 1 onion
- 2 cloves garlic
- 2 cups heavy cream
- 2 tablespoons of olive oil blend
- Salt and pepper to taste
- 2 ½ cups vegetable stock
- ¼ cup maple syrup
- Crème fraiche to garnish and toasted pumpkin seeds
- Cut the squash in half; lightly coat it with oil, salt and pepper to taste.
- Roast the pumpkin for an hour or until it becomes tender.
- Scoop out the pumpkin; add the onion, garlic, and place into food processor.
- Add the cream, vegetable stock and maple syrup.
- Blend well, and cook in pot on medium heat.
- Add the salt and pepper; stir and cook on low for a few minutes.
- Garnish with sorghum-flavored crème fraiche and toasted pumpkin seeds.
Striped Bass With Cannelloni And Chanterelle mushroom Ragout
- 6 ounce striped bass fillets
- 3 tablespoons extra virgin olive oil
- 2 cloves minced garlic
- 4 tablespoons sliced peeled shallots
- 2 tablespoons unsalted butter
- 2 cups fresh chanterelle mushroom buttons or hedgehog mushrooms
- 4 tablespoons white wine
- 1 cup arugula
- Salt and ground black pepper to taste
- 2 teaspoons white truffle oil
- 2 teaspoons micro basil
- 3 cups large diced peeled pumpkin or squash
- 1 each peeled shallot
- 1 tablespoon garlic
- 6 cups water
- 1/8 cup grated Parmesan cheese
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 teaspoon ground black pepper
- 1 tablespoons chiffonade basil
- 8 each 4-inch by 4-inch fresh pasta sheets
- Place pumpkin, shallots, garlic and water in a sauce pan.
- Bring to a boil and simmer about forty-five minutes, and then drain thoroughly.
- Season the mixture to taste with salt, black pepper, sugar, basil and Parmesan cheese.
- Blend until smooth with a food processor.
- Allow to cool.
- Place equal portion of filling in the center of the pasta sheet, and roll into a log.
- Place cannelloni in the oven on a cookie sheet sprayed with non-stick food spray and sprinkled with four tablespoons of grated Parmesan cheese and four teaspoons truffle oil.
- Bake at 375 degrees for about 8 minutes.
- In a large skillet, sauté the chanterelle mushrooms and shallots in butter over medium heat seasoning to taste, and then de-glaze with white wine, and simmer for about one minute.
- Meanwhile, heat a large skillet, making sure it is hot before you add the fish.
- Sear the seasoned, striped bass filet in oil over high heat for one and a half minutes with skin side down.
- Turn, and cook for an additional minute and a half.
- Stir arugula in the mushroom mixture, and add white truffle oil.
- Place two cannelloni on plate and top with chanterelle mushroom ragout and fish fillets skin side up. Garnish plate with white truffle oil, balsamic glaze and micro basil.
- 3 inch fresh turmeric root
- 1 large onion
- 3 tablespoons chopped ginger root
- 3 tablespoons chopped fresh coriander root
- 3 tablespoons chopped garlic
- 3 tablespoons sliced lemongrass
- 3 tablespoons chopped seeded fresh scotch bonnet chiles
- 3 tablespoons lime juice
- 1 tablespoon ground coriander
- 3 teaspoons ground cumin
- 1/2 teaspoon coarse ground black peppercorns
- 2 teaspoons sea salt
- 1/2 cup vegetable oil
- 8 ounces whole wheat flour
- 8 ounces quinoa flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- 5 ounces butter diced
- About 4 ounces water
- Oil for frying
- Scrape any tough skin off the turmeric root, and chop it roughly.
- Put into blender container with onion, ginger, coriander roots, garlic and lemon grass.
- Adjust number of chiles according to how hot they are and your desired result using gloves.
- Add the chiles and lime juice, and blend to a puree.
- Add coriander, cumin, peppercorns and salt to blended mixture.
- Heat oil in a heavy skillet, and on low heat fry the paste, stirring constantly, for 5 minutes or until fragrant.
- Allow to cool.
- Bottle and store in the refrigerator.
- Sieve together the flours, baking powder and salt in to a large bowl.
- Add the diced butter and rub it into the flour mixture with your fingertips until it looks like fine breadcrumbs.
- Slowly add the water, and mix together with your hands to form a ball of dough.
- Knead the dough on a floured surface for 2 or 3 minutes, then put it in a bowl covered with a towel, and leave it for about 30 minutes.
- 1 tablespoon olive oil
- 3 garlic cloves
- 3 shallots or onions finely diced
- 8 ounces grass-fed beef
- ¼ cup bread crumbs
- 1 large organic egg
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
- 1 ½ cups pomedoro sauce using roma tomatoes, tomato paste, oregano, fresh basil and thyme
- Provolone cheese
- Slider buns
- Basil leaves
- Heat oil in a large skillet over medium heat.
- Add garlic and onions to pan, and saute for three minutes until onions are softened.
- Form and bake meatballs in oven or cook on stove top.
- Toast buns with garlic butter.
- Put a spoonful of sauce on each bun, add the meatballs topped with provolone cheese and garnished Parmesan cheese and basil.
Related: Top Meatball Dishes In St. Louis
- 2 eggs
- 1 cup milk
- ½ cup butter
- 1 1/4 cup sugar
- 1 ½ flour
- 1 ¼ cup pumpkin puree
- 1 tsp cinnamon
- ¼ tsp nutmeg
- ¼ tsp salt
- ½ cup pecans
- ½ cup raisins
- 1 tsp baking powder
- Cream butter, sugar and pumpkin.
- Add eggs, and sift flour, alternating with milk
- Fold in nuts and raisins.
- Bake at 375 degrees Fahrenheit for 25 minutes.