Going Beyond
Marcy Tatarka revisits the recipe that started it all — and elevates it once again
Marcy Tatarka nurtured many appetites with her company, Beyond Basil Catering, which she launched in the early 1990s. Though she shuttered the business in 2015, she continues to embody the spirit of “beyond,” the very word that defined her culinary journey.
In originally selecting the name, “I love herbs, and I wanted something that reflected me,” Marcy says. “I loved freshness, but I was always pushing it a little further.”
Pushing it “a little further” is one of Marcy’s mantras. That was evident in the recipe she provided for Yellowstone Valley Woman Magazine’s very first food article and in its inaugural issue 25 years ago. Her Soft Shell Crab Tacos and Chili Lime Shrimp Tostadas were ahead of the times here in Billings, using unique ingredients and flavor combinations. The mission was to fulfill Lent without the Tuna Noodle Casserole. In honor of our milestone anniversary, we asked Marcy to revamp those first recipes. She returned by offering a Duck Tostada with Sweet Potato Salsa and Crema rich giving a nod to local ingredients and clearly going “Beyond Basil.”
Marcy jumped into the catering business while working as a neonatal intensive care nurse at St. Vincent Healthcare. After her first event, feeding hungry attendees at a wedding reception, she was hooked. She began preparing food in the kitchen of St. Bernard Catholic Church. Later, she moved into her own space on Lake Elmo Drive. The extra room, equipment and mobile kitchen enabled her not only to benefit the community but also to nourish and support the famous, such as Jamie Oliver, Alice Cooper and Kevin Costner. Her can-do spirit and fresh approach made her the “it girl” when those high-profile stars came to town.
Surprisingly, after running a successful business and feeding thousands over the years, she often thinks back to the words of her home economics teacher at Orange High School. In that class, Marcy was known for tweaking recipes, like adding extra chocolate chips to her cookie recipe instead of following the directions to a T. “I was told to marry because she said I did not have a domestic bone in my body,” Marcy says with a laugh.
Anne Schruhl, one of Marcy’s friends who was in that same home economics class, says that Marcy was meant to cook and nurture people. “Marcy feels that everyone should experience good taste,” Anne says, “from the queen to the homeless individual.”
Duck Tostada with Sweet Potato Salsa and Crema
The tostada embraces ingredients that can be sourced locally. These days, far more is available at the grocery store than there was 25 years ago, and the Yellowstone Valley Food Hub is an excellent source of local food. You can turn to Trevino’s Tortillas for the corn-flour tortillas and Swanky Roots for the microgreens. This recipe uses an air fryer, a common kitchen appliance for crisping food, to cook the duck, poblano, and sweet potato.
· 4 duck breasts, about 4 ounces each
· 1 t. salt
· 1 t. achiote or smoked paprika
· ½ t. garlic powder
· 1 t. pepper
· Sweet Potato Salsa (recipe below)
· ½ c. Mexican crema
· Corn-flour tortillas
Pat the duck breasts dry with a paper towel. Leave unwrapped in the refrigerator overnight to dry further (this will give a crispier skin). Score the skin in a diamond pattern, ensuring you cut only the skin, not the meat.
Combine the spices and rub them onto the duck breasts. Preheat the air fryer to 400°F. Place breasts skin side down. Bake for 10 to 15 minutes (avoid overcrowding). Flip and cook for an additional 5 to 10 minutes, to an internal temperature of 135 to 145 degrees for medium-rare doneness. (Note: Drain the grease midway to prevent excess smoking in the air fryer.) Remove the breast, cool it for 5 minutes, then slice thinly. While waiting for the meat to cool, heat some tortillas in air fryer until crispy.
To assemble, place two tortillas on a plate. Top with a generous mound of arugula. Layer with generous slices of duck breast. Top with sweet potato salsa, avocado and microgreens. Drizzle with crema and serve with lime.
Sweet Potato Salsa
Makes about 2 cups
- 1 whole poblano
- 1 large, sweet potato, cut into 1/4" cubes
- ½ t. cumin
- ½ t. salt
- ½ t. garlic powder
- ¼ t. cayenne pepper
- 2 T. avocado oil
- 2 T. lime juice
- ¼ c. red onion, finely chopped
- ¼ c. cilantro leaves only, finely chopped
- ½ c. pomegranate seeds (if available)
Preheat the air fryer to 400°F. Pierce poblano with a few knife cuts. Put in the air fryer and roast until blackened, about 10 to 15 minutes. Wrap in a cloth towel. When cool, remove skin, stem, and seeds. Dice and set aside.
Combine cumin, salt, garlic powder, and cayenne in a medium bowl. Add sweet potato and oil. Toss until well coated. Place sweet potatoes in a single layer on a baking tray. Roast until golden, about 5 minutes. Allow to cool. Add lime juice, onion, and poblano. Lightly toss. Add salt and pepper to taste. (Salsa can be made 2 to 3 days in advance.) Add cilantro and pomegranate seeds just before serving.
