There's a new show opening up at Fresno's Roger Rocka's Dinner Theatre, and with that comes an updated menu.
Great Day got a glance at some of the great new items on that menu on Wednesday's show.
Chef Eric De Groot was live in the Great Day Kitchen to cook up Grilled Flat Iron Steaks with Tomatillo-Avocado Salsa and Creamy Macaroni and Pepper Jack Gratin. De Groot also discussed "The Wiz" which is currently playing at the dinner theatre through July 19th.
Roger Rocka's Dinner Theatre is located at 1226 N. Wishon Ave in Fresno's Tower District.
Here are De Groot's recipe's for people who wish to try them at home:
Grilled Flat Iron Steaks with Tomatillo-Avocado Salsa:
- 6 - 8 ounce flat iron steaks
- Kosher salt and fresh ground black pepper
- 3 tablespoons olive oil
- 1 ½ cups finely chopped tomatillo
- ½ cup minced red onions
- ½ jalapeno, seeded and minced
- ¼ cup loosely packed cilantro leaves
- 2 large ripe, but firm avocados, coarsely chopped
- ¼ cup fresh orange juice
- 1 ½ tablespoons fresh lime juice
- 1 tablespoon olive oil
- 1 teaspoon ground cumin
- Kosher salt and fresh ground black pepper to taste
Prepare the grill or a charcoal barbeque. Sprinkle the steaks with salt and pepper and drizzle with olive oil. Grill to desired doneness, about 4 minutes per side for medium-rare.
Meanwhile, in a large mixing bowl, fold in the tomatillos, onions, jalapeno, cilantro, avocado, orange juice, lime juice, olive oil and cumin, being careful not to over mix. Season with salt and pepper to taste.
Serve salsa on top of flat iron steaks or alongside.
Creamy Macaroni and Pepper Jack Gratin
- 1 pound small elbow macaroni
- 1½ tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 3 cloves garlic, minced
- 2 cups half-n-half
- 4 cups milk
- ½ tablespoon onion powder
- 1 tablespoon hot sauce
- 1¼ pound hot pepper jack cheese
- Kosher salt and fresh ground black pepper to taste
- 1½ cups toasted breadcrumbs
Bring a pot of salted water to a boil over high heat. Add the macaroni and cook for 8 minutes, until al dente. Drain and let cool. Put cooled pasta into large mixing bowl.
Preheat oven to 350 degrees.
Melt butter in a 3 to 4 quart saucepan over low heat, then add flour and cook, whisking, about 2 minutes. Carefully whisk in half-n-half, milk, onion powder and hot sauce. Continue to whisk vigorously under low heat and cook until the mixture is warm, nice and smooth. Stir in the cheese and continue to cook and stir to melt the cheese. Season with salt and pepper.
Pour the cheese sauce into the pasta bowl and fold in until well coated. Scrape into a 3-quart baking dish and sprinkle with the toasted breadcrumbs. Bake for 30 minutes, or until hot and bubbly.
