Granite City Brewery Turkey and Wild Rice Soup

Granite City  Brewery Restaurant Recipe

2/3 cup uncooked wild rice
2 cups water
6 tablespoons butter
1/4 cup finely chopped onion
1/4 cup finely chopped celery
1/3 cup all-purpose flour
4 cups turkey broth
1/3 cup shredded carrot
2 cups chopped cooked turkey
1/2 teaspoon kosher salt, or to taste
1/2 teaspoon ground black pepper, or to taste
1/4 cup chopped slivered almonds
1/2 teaspoon lemon juice
3/4 cup half-and-half cream

Bring the wild rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender but not mushy, 40 to 45 minutes. Drain off any excess liquid, fluff the rice with a fork, and cook uncovered 5 minutes more. Set the cooked rice aside.

Melt the butter in a soup pot over medium heat. Cook and stir the onion and celery until the onion is translucent, about 5 minutes. Stir in the flour, and cook until it turns a pale yellowish-brown color, 3 to 5 minutes. Gradually whisk in the turkey stock until no lumps of flour remain. Stir in the carrot. Bring the mixture to a simmer, and cook, whisking constantly, until the stock is thick and smooth and the carrot is tender, about 2 more minutes.

Stir in the wild rice, turkey, salt, pepper, and almonds. Return to a simmer, and cook 2 more minutes to heat the ingredients. Stir in the lemon juice and half-and-half; bring the soup almost to a boil, and serve hot.

Rock Bottom Brewery Stuffed Mushrooms

Rock Bottom Brewery Restaurant Recipe

36 prepared Portobellini Mushroom Caps   (see recipe)
4 1/2 pounds (about 9 cups) Spinach and Chicken Stuffing   (See Recipe)
9 cups Salsa Cruda   (See Recipe)
1 cup Balsamic Vinaigrette   (See Recipe)
3/4 cup freshly grated Parmesan cheese
1 pound prepared salad greens
1/4 cup freshly chopped parsley

Prepare the mushroom caps, stuffing, salsa and vinaigrette. Preheat the oven to 500 degrees.
Fill each mushroom with about 1/4 cup spinach and chicken stuffing. Sprinkle Parmesan cheese evenly over stuffed mushrooms. Arrange stuffed mushrooms on large ungreased baking sheet with sides. Spread salsa evenly around mushrooms. (This may take more than one pan.) Place in preheated oven; bake until mushrooms reach internal temperature of 165 degrees and cheese is browned, about 4 1/2 minutes. Place salad greens and balsamic vinaigrette in mixing bowl; toss to coat.

For each serving, mound a bit of salad mix in center of plate. Place some hot salsa on bottom half of plate. Lay 3 hot mushrooms on top of salsa and salad mix, overlapping slightly. Sprinkle evenly with chopped parsley. Serve immediately. Makes 12 appetizer servings, 3 mushrooms each.

Portobellini Mushrooms:
1/2 cup (1 stick) butter
2 tablespoons freshly minced garlic
1/4 cup dry sherry
1/4 teaspoon freshly ground black pepper
1 teaspoon salt
36 Portobellini mushrooms (also called baby Portobellos), stemmed and cleaned

Preheat the oven to 350 degrees.

Mel tht butter over medium heat in medium saucepan. Add the garlic and saute about 45 seconds; do not brown garlic. Add the sherry, pepper and salt, stirring well. Remove from the heat. Gently dip the mushroom caps, one at a time, to completely coat with butter mixture.

Place the mushrooms on sheet pan, cap side up. Bake in preheated oven 4 minutes. Remove from the oven; carefully drain and let cool. When cool, place the mushrooms in large shallow baking dish with tops down so mushrooms are ready to fill. Makes 36 mushrooms.

Spinach and Chicken Filling:
1/3 cup (2/3 stick) butter
1/2 pound yellow onions, peeled and diced in 1/4 inch pieces
4 tablespoons freshly minced garlic
6 tablespoons cold water
6 tablespoons whipping cream
1/2 teaspoon salt
1/3 pound Gorgonzola cheese, crumbled
6 ounces of grated cheese blend (any mix of 3 or 4 cheeses)
1/2 cup freshly grated Parmesan cheese
1 (8 oz.) package cream cheese, cut in 1 inch pieces, room temperature
1 (10 oz.) box frozen chopped spinach, thawed and squeezed dry
1/3 pound zucchini, diced in 1/4 inch pieces, unpeeled
3 ounces sun-dried tomatoes, julienned and reconstituted in water and drained
2 ounces pine nuts, toasted (see note)
3/4 pound cooked chicken breasts, cut in 1/4-inch pieces

Melt the butter over medium-high heat in large saucepan. Add the onions and saute until tender. Add the garlic and saute 1 minute. Stir in the water, cream and salt; bring to boil. Simmer 1 1/2 to 2 minutes. Add all the cheeses, stirring frequently to melt. Blend until smooth. Add the spinach and stir well. Add the remaining ingredients, in order given, blending well.

Remove from heat, cool slightly and refrigerate.

Note: To toast pine nuts, sprinkle the nuts in ungreased heavy skillet. Cook over medium heat 5 to 7 minutes, stirring frequently until the nuts begin to brown, then stirring constantly until golden brown.

Salsa Cruda:
4 pounds Roma tomatoes, coarsely chopped
2/3 pound red onions, peeled, julienne cut
1 1/2 ounces fresh basil, stemmed, finely julienned
3/4 cup canola oil
1/4 cup olive oil
4 tablespoons minced garlic
4 teaspoons pepper
4 teaspoons salt

In large bowl, combine all the ingredients. Mix well. Place in storage container and refrigerate until needed. Makes about 9 cups.

Balsamic Oil Vinaigrette:
1/3 cup balsamic vinegar
3/4 teaspoon minced garlic
1/2 teaspoon Dijon mustard
pinch of black pepper
1/2 teaspoon salt
pinch of cayenne pepper
pinch of dried thyme
pinch of dried oregano
2/3 cup canola oil
1/4 cup olive oil
1 tablespoon minced fresh basil

Place all ingredients except oils and basil in blender or food processor. With the machine running, slowly drizzle the oil into the mixture. When all oil has been incorporated, turn off the machine. Add the basil and blend on low speed just until combined. Transfer to a storage bowl and refrigerate until needed.

Note: Do not over mix. Dressing should be the consistency of honey. As it is whipped, it will first become shiny and will thicken. When thickened and shiny, the dressing is done. If beaten too long, the dressing will become too thick.

Hickory Tavern Fall & Winter Drink Menu

Fall & Winter Drink Menu, which includes mixologist ­inspired cocktails perfect for the holiday season and some familiar concoctions held over from summer due to popular demand. Hickory Tavern guests can enjoy these excellent elixirs at all of brand’s 24 restaurants in 13 communities across the southeastern United States:
  • Apple Pie  Apple Pucker Liqueur,Fireball, Pineapple Juice, Rumchata Rum
  • Kentucky Bourbon & Cider   MakersMark Bourbon, Angry Orchard Draft, Sprite, Cinnamon Stick Garnish
  • Tavern Holiday Punch  Cranberry Juice, Myer’s Dark Rum, Sprite, RaspberrySchnapps Liqueur
  •  Butterscotch Apple Cider  Buttershots Liqueur, Smirnoff Vanilla Vodka, Apple Ci der, Cinnamon Stick Garnish
  • Winter Margarita  Cranberry Juice, Cuervo Silver Tequila, Sprite, Triple Sec Liqueur, Fresh Mint
  • Winter White Sangria  House Pinot Grigio Glen Ellen, Sprite and Grand Marnier Liqueur
  • Chocolate Coconut Martini   Hersheys Chocolate Sauce, Amarito Ammoretto Liqueur, Godiva White Chocolate, Malibu Coconut Rum, Cream
  • White Chocolate Martini   Creme de Cacao Dark, Godiva White Chocolate,Smirnoff Vanilla Vodka, Cream, Whipped Cream
  • Carmel Red Appletini;  Caramel Sauce, Coke, Cranberry Juice, Crown Royal Whiskey, Smirnoff Apple Vodka

Cajun Tater Tots

Tomato Soup and Grilled Cheese with a side of 
Cajun Tots at Brick House Tavern & Tap

Brick House Tavern Restaurant Copycat Recipe

Serves 4-6

5 teaspoons Cajun seasoning
1 heaping teaspoon black pepper
1 heaping teaspoon dried rosemary
3/4 teaspoon cayenne
1/2 teaspoon salt, more for finishing
6 tablespoons butter
2 tablespoons vegetable oil
1 teaspoon garlic powder
1/2 teaspoon dried onion powder
1 (32 oz.) package Ore Ida Tater Tots

Preheat the oven to 425 degrees.

Combine all spices in a small bowl and set aside.

Pour the oil in a small saute or frying pan. Add the butter and heat over medium heat until the oil and butter mixture begins to boil around the edges. Combine the spice mix with the oil and butter mixture and stir well.Stir to combine. Remove the pan from heat and set aside to allow the flavors to "infuse" into the oil mixture.

Working in batches, toss the tater tots in a bowl with the spice sauce by pouring 1/3 of the sauce into a large bowl and swirl to coat the sides of the bowl. Add 1/3 of the tater tots to the bowl. Cover the bowl tightly with plastic wrap and toss the tater tots to coat with sauce.

Place the tater tots on a baking sheet. Repeat until all of the tater tots are covered and on the baking sheet. Bake at 425 degrees for 25 to 35 minutes or until very crispy. Remove from the oven and immediately sprinkle with additional salt to taste. Serve hot.

Hickory Tavern B.Y.O. Salads

The B.Y.O. Salad at the Hickory Tavern is a build ­your own salad concept
by choosing the type of leaf base, vegetables, fruit, cheese, crunches and proteins.


  • Iceberg 
  • Romaine 
  • Spinach Leaves
  • Spring Mix 
  • Iceberg & Romaine Mix


  • Almonds 
  • Walnuts 
  • Croutons 
  • Tortilla Strips
  • Chinese Noodles 
  • Applewood Bacon

  • Black Beans 
  • Charred Corn 
  • Cucumbers 
  • Craisins
  • Carrots
  • Chick Peas 
  • Diced Eggs 
  • Mushrooms
  • Jalapeños 
  • Red Peppers 
  • Kalamata Olives
  • Red Onions 
  • Diced Tomatoes 
  • Avocado Slices

  • Pineapple Chunks 
  • Strawberries 
  • Bananas
  • Mandarin Oranges 
  • Honeydew 
  • Cantaloupe

  • Shredded Jack & Cheddar 
  • Shredded Pepper Jack
  • Shredded Parmesan 
  • Blue Cheese Crumbles
  • Cheddar 
  • American 
  • Provolone

  • Sliced Chicken Breast 
  • Turkey 
  • Diced Ham 
  • Fried Chicken
  • Burger
  • Veggie Burger 
  • Sautéed Shrimp 
  • Ahi Tuna
  • Salmon 

The base price for the salad is around $9.00 with a choice of 6 items from any of the categories. If you choose a protein there is an additional charge.

Granite City Brewery Meatloaf

Granite City Brewery Restaurant Recipe

4  slices bacon
3  tablespoons  butter
1  cup  shallot, chopped small, not minced
2  garlic cloves, minced
1  celery rib, chopped small, not minced
1  medium carrot, chopped small, not minced
1  cup  Guinness stout
3  beef bouillon cubes
1  teaspoon  ground black pepper
1/3 cup  steak sauce, and
2  tablespoons  steak sauce
2/3  cup  ketchup, divided use
1 1/2 pounds lean hamburger, no more than 10% fat
3/4 pound pork sausage
2  large eggs
2  cups unseasoned breadcrumbs
1/3 cup brown sugar

Preheat oven to 350 degrees .
Fry the bacon in a skillet and remove when done. Remove all but about 3 tablespoon of the grease.
Remove the pan from heat and add the butter, let it sit until melted. Add the shallots, garlic and celery and saute over medium heat for about 1 minute. Add the carrots and saute for about 1 minute.
Add the Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to low boil and let simmer for about 90 seconds. Remove from heat.

Chop the fried bacon. Combine the hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands. Add the brown sugar and shallot and Guinness mixture from pan and mix well. Knead until consistently moist (add more bread crumbs if too wet, or more Guinness if too dry - it should be a moist but not wet consistency.)

Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan.
Wipe top and sides of the loaf with the remaining 1/3 ketchup mixed with the remaining 2 tablespoons of steak sauce. Bake about 75 minutes in a preheated oven at 350 degrees until  the center of loaf measures 160 degrees with meat thermometer.

Granite City Brewery Cheddar Ale Soup

CHEDDAR ALE SOUP with Bacon & Croutons
Granite City Brewery Restaurant Copycat Recipe

Serves 2-3

1-2 teaspoons olive oil
1/2 cup chopped, peeled sweet onion
1/2 cup chopped celery (include the leaves)
1/2 cup chopped carrot
1/4 cup flour
1/2 teaspoon dry mustard
1 bay leaf
1 cup ale
1 cup chicken broth
1 cup low fat milk
1 1/2 cups shredded sharp cheddar cheese
1-2 slices lean, cooked bacon, chopped roughly
fresh ground black pepper and salt, to taste

a few thick slices of good bread
extra shredded cheddar cheese
a few bits of crumbled bacon
some snipped chives or green onion tops

Heat a medium saucepan over medium heat. Add the olive oil just for a minute to warm, then add the onion, celery and carrot and saute until the onion is soft and translucent. Stir in the flour to coat all the vegetables, then add the dry mustard, the bay leaf, the ale and broth and cook for a few minutes, stirring constantly, until the soup is thickened. Stir in the milk and cheese and cook just briefly to melt the cheese. Pull out the bay leaf and stir in the bacon.

Now, either use an immersion blender directly in the pot to blend till smooth or let cool briefly, then blend in a blender and reheat. (If using a blender with hot liquids, be very careful! Cover the blender with a towel, pulse very briefly a couple times to release the steam, let out any air pressure, then re-cover with the towel and blend till smooth.)

Preheat the oven to 400 degrees. Toast a couple thick slices of bread and cut into cubes. Pour the soup into oven proof bowls and add 4 to 6 bread cubes per bowl, sprinkle the bread with some shredded cheddar cheese, then a few bits of bacon. Set the bowls in the oven and bake for 5 to 10 minutes or until the cheese is nicely melted. Sprinkle with a few snipped chives or green onion tops. Serve immediately.