let's check out some of the best food prepared by the chefs working the gambling towns in the U.S. of A. the food in these casino resorts (las vegas, the gulfcoast of mississippi, etc.) are getting rave reviews and attempt to provide an added dimension to the visitor's experience (as are the shows and "kid friendly and family friendly" entertainments). well here is a goldmine of both quality and simple recipes from chef marti cerrito who is the chef at harrahs tunica casino and hotel (yeah she may be a girl in the man's chef world but she can cook....just look at these recipes....and if you want you can look her up on the web and see her picture....ooh la la): Harrah's Casino Tunica from Chef Marti's Kitchen My name is Chef Marti Cerrito and I am the head chef at The Steakhouse at Harrah’s Tunica Casino and Hotel. I have heard from many of you that you love to cook and try new and exciting recipes. This got me thinking . . . why not share recipes that folks can try in the luxury of your own home? Recipes from Chef Marti Include: (just scroll down) Filet Cerrito Shrimp and Tomato Cappellini Salmon with Tomato and Black Olive Vinaigrette Salmon Capperro Scallops in Tarragon Cream Spicy Garlic Eggplant Linguine Eggplant Parmesan Honey Broiled Shrimp Mediterranean Sauté Roma Tomato and Cucumber Relish Snapper Cerrito Pears Cerrito Filet Cerrito Two 6 oz. Beef Filets ¼ cup Onion ¼ cup Bell Pepper ¼ cup Tomato ½ oz. Cracked Pepper ½ oz. Heavy Cream ½ oz. Worchestershire Sauce 1 oz. White Wine Dash Lemon Juice Coat the beef filets with cracked pepper. In a skillet, melt a little butter. Add the filet and sauté until cooked to desired temperature. Remove filet from skillet. In the same skillet, sauté onion and bell pepper until tender (add more butter if necessary). Add heavy cream, dash of lemon juice, white wine and worchestershire sauce. Reduce heat until sauce begins to slightly thicken. Return filets to sauce and add tomatoes. Cook for one more minute. Remove filets and top with vegetables. Pour cream sauce over all. Shrimp and Tomato Cappellini 1 lb. Angel hair pasta, cooked 1 lb. (16-20 Count) shrimp, peeled and deveined Two 16 oz. Cans Italian stewed tomatoes 1 small onion, diced 2 tbsp. Garlic, chopped In skillet, heat tomatoes, onion, garlic, and shrimp until shrimp are plump and tender. Add cooked pasta and simmer for about 4 minutes and serve. Salmon with Tomato and Black Olive Vinaigrette Four 6 oz. Salmon filets 1 cup peeled diced tomatoes ½ cup sliced black olives 1/3 cup sliced green onion 1 clove minced garlic 2 tbsp. rice vinegar 1 lb. Snow peas, trimmed 2 oz. Olive oil Broil salmon in oven at 375° for approximately 8 minutes on each side. Reduce oven heat to warm and leave fish until needed. In a saucepan, sauté all ingredients until onions are translucent and snow peas are hot. Take fish from oven and pour vegetable mixture over salmon and serve. Salmon Capperro Two 8 oz. Salmon filets 10 oz. White wine 2 oz. Chopped garlic 4 oz. Capers 4 tbls. Butter Poach salmon in white wine. Add garlic and capers. Cover and simmer about 7-8 minutes. When wine is almost all reduced, add butter. Just let it melt, it should be "frothy". Serve with your favorite sides. Scallops in Tarragon Cream 8 oz. Scallops 4 oz. Cream 1 oz. Chopped onion ½ oz. Chopped garlic 1 tbsp. Chopped tarragon 1 tbsp. Butter Melt butter in skillet. Add in onions and garlic. Sauté over medium heat for 3 minutes. Add scallops, cream and tarragon. Cover and cook over low to medium heat until cream reduces by half and scallops are cooked. Serves two. Spicy Garlic Eggplant Linguine 3 tbls. Olive oil 12 oz. eggplant, cut into 1/2 inch dice. 2 cloves garlic, minced 2 (14 1/2 oz.) cans Italian-style stewed tomatoes. 1/2 cup dry white wine 1 1/2 tsp. Italian seasoning blend 1/2 tsp. salt 1 tsp. crushed red pepper 1 lb. cooked linguine 1/2 cup parmesan cheese In a large skillet, heat oil. Add eggplant and cook over medium-high heat, stirring frequently until softened and lightly brown, 6 to 8 minutes. Add garlic, tomatoes, wine, Italian seasoning, salt and red pepper. Boil uncovered until sauce is reduced slightly, 3-5 minutes. Add cooked linguine and simmer until pasta is hot, 3 minutes. Sprinkle with grated Parmesan cheese and serve. Eggplant Parmesan One large eggplant One can Italian plum tomatoes 2 cups Italian breadcrumbs 1 cup Green olives - finely minced 1/2 cup Parmesan cheese 1/4 cup Mozzarella cheese 1/4 cup Provolone cheese 1/4 cup Olive oil 3 Eggs - well beaten 2 tbls minced garlic Peel eggplant and slice lengthwise about 1 1/2 inch thick. Dredge the peeled eggplant in egg then cover in breadcrumbs and deep fry until golden brown. Meanwhile, in a food processor, process Italian tomatoes, olives, Parmesan cheese, garlic and olive oil, adding the olive oil last. Next, lightly spread mixture on eggplant, top with provolone and mozzarella cheese and bake in a preheated 375-degree oven until cheese melts and is slightly brown. Honey Broiled Shrimp 2 doz. 16-20 count shrimp (peeled and deveined) 1/2 cup honey 1/2 cup Louisiana cane syrup 1/4 cup white wine 1/4 cup sherry 2 tbsp. cracked black pepper 1 tbsp. diced tarragon 1/2 tbsp. dry basil 1 tbsp. chopped parsley Preheat oven to 375 degrees. In a one-quart mixing bowl, combine all ingredients except shrimp. Blend well, using a thick wire whisk, making sure you incorporate all seasonings. Place shrimp on a baking dish and cover with mixture, making sure all shrimp are well coated. Place in oven and bake 10 to 15 minutes or until shrimp are pink and curled Place six shrimp on each serving plate, coat with cooking liquid and serve with your favorite vegetable or rice. **Serves 6. Mediterranean Sauté ****ake mushrooms (sliced) 6 oz. (cultivated mushrooms with the letters s h i * at the beginning....the edit function of the website kills me.....the last letter is "t" and it is a type of cultivated mushroom). Portabella mushrooms (sliced) 6 oz. Calamata olives 6 oz. Sun dried tomatoes 4 oz. Scallions 6 oz. Olive oil 4 oz. White wine 6 oz. Chopped garlic 4 oz. Fresh basil 3 oz. Crushed red pepper 1/4 tsp. Angel hair pasta 24 oz. Feta cheese 8 oz. Procedure: 1. Heat olive oil in a large sauté pan until hot. 2. Add mushrooms, scallions, sundries tomatoes, olives, garlic and spices and sauté for approximately 2 minutes. 3. Deglaze the pan with white wine and cook for one more minute. 4. Toss ingredients with pre-cooked hot angel hair pasta and place in a large bowl or several small bowls. 5. Top with crumbled feta cheese and serve immediately. Roma Tomato and Cucumber Relish 2 cups of seeded Roma tomatoes (diced) 2 cups of seeded and peeled cucumbers (diced) 6 ounces of olive oil 2 1/2 ounces of honey 10 ounces of balsamic vinegar Salt and white pepper to taste Procedure: Mix the vinegar, olive oil and honey. Then add the cucumber and tomatoes, toss and season with salt and white pepper to taste. Refrigerate for one hour and serve. Snapper Cerrito 1- 8 oz. snapper filet 1/4 cup flour 1/2 cup olive oil 1 teaspoon minced garlic 1/4 cup diced scallions 1/4 cup nicoise olives (if you can't find them, ripe olives will work fine.) 2 tbls. white wine 1 tbls. capers salt and pepper to taste Procedure: Dredge skin side of fish in flour. Heat half of the olive oil in oven-proof sauté pan. Place fish skin side down in heated olive oil, and then place in an oven that has been pre-heated to 400 degrees. Cook for approximately 10 minutes or until cooked throughout. In a separate sauté pan, heat remaining olive oil. Add remaining ingredients to heated oil, and sauté until they are heated through. Remove snapper from oven and pour contents over the fish. I like to serve this with a wild rice and fresh steamed spring vegetables. Enjoy! Pears Cerrito 1 large can Bartlett Pear halves 1 stick butter 1 cup brown sugar 2 oz. Grand Marnier 2 oz. Amaretto 4 oz. chopped pecans corn starch Procedure: Strain pear halves and reserve juice. In sauce pan melt butter; Add brown sugar. Simmer, stirring constantly until sugar caramelizes. Take pear juice and add 5 Tbsp. corn starch. To sugar add Grand Marnier, Amaretto, pecans and pear juice. simmer about 3 minutes or until sauce is thick. Add pear halves and serve over vanilla ice cream. Serves 4.