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.
here's a good and simple one from the paris las vegas hotel and casino: Talapia Filet 4 Tilapia filets 2 apples 2 teaspoons Calvados wine 2 shallots, sliced 2 cups heavy cream 1 teaspoon white wine 1 teaspoon frying oil 1 teaspoon butter Salt and pepper, to taste Sautée the apples with butter until carmelized and put them aside. Season the fish on both sides and sautée them in the oil. In a saucepan, reduce the Calvados wine, the white wine, and the shallots to half and then add the heavy cream. Reduce the sauce to a creamy consistency. Add seasoning. Drain the sauce. To serve: Pour the sauce onto the dish. Add the fish and top with the apple mixture.
they have a commander's palace in vegas.....here's one of their recipes: SHRIMP AND TASSO WITH FIVE PEPPER JELLY 36 Jumbo shrimp (shelled and deveined) 6 oz. Spicy tasso (julienne into 1" strips) 36 Pickled okra 5 Pepper jelly (see below) Crystal Hot Sauce (above) Make a 1/4" incision down the back of each shrimp and place one stripe of tasso on each incision. Secure with a toothpick. Lightly dust each shrimp with seasoned flour and fry. Placed cooked shrimp in a bowl with 4 oz. of Crystal hot butter sauce and toss until well coated. Spread 5 pepper jelly on the bottom of a small dish and arrange shrimp on the plate alternating with the pickled okra. ------------------------------------------------------------------------ FIVE PEPPER JELLY 1 each Red, Yellow and Green peppers diced 1 Jalapeno 1/4 tsp. Pepper Flakes 6 oz. Karo Light Syrup 6 oz. White vinegar Put light syrup and vinegar in a pot and reduce until sticky. Add remaining ingredients and cook until the peppers are soft. Add salt to taste. ----------------------------------------------------------------------- CRYSTAL HOT SAUCE BEURRE BLANC 5 oz. Crystal hot sauce Pinch of garlic Pinch of shallot 2 oz. Heavy Cream 1 1/2 lb. Butter Saute garlic and shallots in a pan with a little butter. Add Crystal Hot Sauce and reduce by 75%. Add cream and reduce again by 50%. Slowly whip in softened butter a little at a time.
one more from commander's palace. this time the one in new orleans: Commander's Palace Sour Cream Pecan Coffee Cake Source: Commander's Palace Restaurant, New Orleans, Louisiana Cake 1 cup (2 sticks) softened unsalted butter 2 cups granulated sugar 1 1/2 tablespoons vanilla extract 2 large eggs 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1 pinch salt 1 1/2 cups sour cream Pecan Filling 1 1/2 cups coarsely chopped pecans 1 cup granulated sugar 1 tablespoon cinnamon Preheat oven to 350 degrees F. Butter well a 10-inch Bundt pan and dust with flour, shaking out the excess. In a bowl with an electric mixer beat the butter until smooth. Add the sugar, a little at a time, and beat the mixture until it is light and fluffy. Beat in the vanilla extract and the eggs, one at a time. Into a bowl sift the flour, baking powder, baking soda, and salt. Add the dry ingredients to the butter-sugar mixture, beating slowly until just combined. Fold in the sour cream. Make the pecan filling: In a bowl combine filling ingredients. Spoon 2/3 of the batter into the prepared pan, sprinkle the top with the pecan filling, gently pressing filling into batter, going completely around the cake until all remaining nut mixture is used. Add remaining batter to pan and smooth top. Bake for 1 hour, or until a cake tester inserted in the center comes out clean. If necessary, loosely cover top of cake with piece of aluminum foil to prevent overbrowning. Let cool on a rack in the pan for 5 minutes. Invert onto the rack and let cool completely.
here's a couple of good dessert recipes from the mississippi casinos: Beau Rivage Famous Southern Bread Pudding Chef Thaddeus DuBois Recipe requires an 8" x 8" Baking Pan Ingredients 1 quart of whole milk 1 cup of sugar 1 cup of heavy cream 10 each eggs 1 cup of sugar 1 tablespoon vanilla 1 teaspoon grated orange peel Texas (thick) Bread, cubed and toasted Sugar mix with Cinnamon Raisins, Golden or Dark First, cube bread and toast in the baking pan until medium dark brown at 350F. Set aside. Let cool. Sprinkle with cinnamon, sugar and raisins. Procedure: 1. Combine milk, 1st cup of sugar and heavy cream in medium sauce pot, and bring to a boil. 2. Combine eggs, 2nd cup of sugar, vanilla, and grated orange peel; whisk smooth. Place in a medium size mixing bowl. 3. When mixture from step 1 comes to a boil, pour some of it into the eggs mixture, whisk constantly. Add the warmed egg/milk mixture back into the milk/cream mixture. 4. Pour mixture over toasted bread into baking pan and use all of the mixture. Push the bread into the custard well. 5. Baking: Uncovered at 350F in a hot waterbath for 50-55 minutes until set. 6. Let cool, cover with foil. 7. Best if served next day, slightly warmed and with whipped crean and /or whiskey sauce. Beau Rivage Banana Foster Sauce Chef Thaddeus DuBois Ingredients 2 sticks of unsalted butter 1/2 cup of Dark Brown Sugar packed 2 cups of Light Brown Sugar packed 1/2 cup of Light Corn Syrup 1 cup of Orange juice, strained (fresh is best) 2 Tablespoons of Kahlua Liqueur 2 Tablespoons of Cointreau or Grand Marnier 2 Tablespoons of Dark Rum (Myers) Bananas, ripe but not brown, thickly sliced. Procedure 1. Combine the first five (5) ingredients in a small sauce pan. Stir well and bring to a boil. 2. Remove from heat and add the liqueurs. Stir Well. 3. Let cool slightly and add the thick banana slices. 4. Serve over vanilla ice cream. 5. Sauce will remain good in the refrigerator for 3 months. (WITHOUT THE BANANAS IN IT!) Thank you Beau Rivage and Chef Thaddeus DuBois! Thadd
here is an interesting seafood cocktail from jake duplantis who is head chef at the lone star park at grand prarie (horse track). in his earlier years, jake was also the morning chef at brennans in new orleans. he also worked at commander's palace in new orleans. SEAFOOD MARTINI 1 Cup Medium Cooked Shrimp 1 Cup Cooked Bay Scallops 8 Ounces Jumbo Lump Crabmeat 1 Ounce Vodka 1 Cup Cocktail Sauce ¼ Cup Diced Cilantro Juice of 1 lemon Salt and Pepper to taste Mix all ingredients. Serve in a large martini glass. Garnish with cilantro, a lime wheel, and a bleu cheese stuffed green olive. Serve with toasted baguette.
here are some more good recipes from chef jake duplantis: BAYOU SHRIMP SALAD 1 pound medium shrimp, cooked 2 eggs, hard-boiled and chopped 1 cup mayonnaise ½ cup celery diced ¼ cup green onion, diced ¼ cup parsley, chopped 2 tablespoons Creole mustard pinch of paprika juice from 2 lemons salt and pepper to taste Mix all ingredients together. Serve on a bed of lettuce. Serves 4 BLACKENED CATFISH 2 Each Medium Catfish Fillets ½ Cup Your Favorite Blackening Seasoning Olive Oil ¼ Stick Butter ¼ Cup Chopped Green Onion Juice from 2 Lemons ¼ Chopped Parsley 2 Ounces Worcestershire Sauce Cover the bottom of a cast iron skillet with olive oil. Heat skillet with oil to Medium/Hot heat. Coat fish with blackening seasoning and place in heated skillet. Cook 2-3 minutes per side or until fish is firm. Place butter, green onions, parsley and Worcestershire Sauce in a small sauce pan. Bring sauce up to a simmer. When fish is cooked place on a serving plate and top with sauce. Serve hot. BLACKENED SHRIMP WITH PASTA 12 ea. Large, peeled and de-veined shrimp ¼ C. Blackening Seasoning 1 t. Minced Garlic ¼ C. Chopped Parsley ¼ C. Chopped Green Onion ½ Stick Butter 1 oz. Olive Oil Juice from one lemon 1 lb. Cooked Pasta (cook’s favorite) Preheat sauté pan with olive oil. Dust shrimp lightly with blackening seasoning. Sauté shrimp on one side for approximately 1 ½ minutes. When you turn the shrimp add all other ingredients except pasta. Cook shrimp mixture for another 3 minutes. Add pasta and cook until pasta is warmed. Serve Hot. CHICKEN CREOLE ¼ Cup Olive Oil 2 Large Boneless Skinless Chicken Breasts 1 Cup Celery, Julienned 1 Cup Onion, Chopped 1 Cup Bell Pepper, Chopped ½ Cup Green Onions, Chopped 1 10 ounce can Tomatoes, diced 2 Cups Chicken Stock ½ Cup Flour ¼ Cup Parsley, Diced ½ Tablespoon Italian Seasoning ½ Cup Cornstarch and Water Salt and Pepper to taste Heat olive oil in skillet. Sauté chicken breasts. Remove from pan, add all vegetables except tomatoes to the same pan and cook until golden brown. Add tomatoes, chicken stock, flour, parsley and Italian seasoning. Bring to a light boil and add cornstarch to thicken. Add chicken back into sauce and simmer for 20 minutes. Serve hot. Serves 2. City Style Chicken Fried Steak 10 Oz. New York Strip Steak (trimmed and pounded flat) 2 Eggs 1 c. Milk Salt and Pepper to taste Dash of Paprika Dash of Granulated Garlic 2 c. Chinese Breadcrumbs 1 Lg. Red Bell pepper 1 c. Sliced Portabella Mushrooms 3 stalks Green Onion (sliced Diagonally) 2 oz. Butter 2 c. Cooking Oil 1 c. Flour Mix eggs and milk together, add garlic, paprika, salt, and pepper. Combine Breadcrumbs and flour in a separate bowl. Dip the steak in the eggwash, then dredge in flour mixture to coat. Pre-heat the oil and add steak. Cook and turn until brown on both sides. In a separate pan sauté all the vegetables in butter until golden brown. Top steak with vegetables and serve hot. CRAWFISH PASTA 1 LB COOKED CRAWFISH MEAT 1 LB COOKED PASTA (YOUR CHOICE) 1 TSP MINCED GARLIC ½ TSP CHICKEN BASE ¼ CUP CHOPPED PARSLEY ¼ CUP CHOPPED GREEN ONION ¼ STICK BUTTER ½ QUART HEAVY CREAM 2 CUPS GRATED PARMESAN CHEESE SALT AND PEPPER TO TASTE Place butter, chicken base, green onion, parsley, garlic and crawfish in a sauté pan over medium heat. Sauté for approximately 5 minutes. Mix in heavy cream. Cook over medium heat for approximately 15 minutes. Fold pasta into mixture. Just before serving top with Parmesan cheese and serve hot. New Orleans style Red Beans & Rice 1 lb. Red Kidney Beans 1 Cup Diced Ham 1/2 Cup Diced Smoked Sausage 1 tsp. Minced Garlic 1/2 Cup Green Onions 1/2 Diced Bell Pepper 1/2 Cup diced Celery 1/2 Cup Diced White Onion 1 Whole Jalapeno Pepper Place all ingredients into heavy cooking pot - add water 2 inches above ingredients. Cook over low fire until beans become creamy - approximately 2 - 3 hours. Add water as necessary. Serve over steamed rice with hot cornbread. Texas Pepper Steak with Portobello Mushrooms 3 2 oz. filet medallions 2 oz. Cracked Black Pepper 1 tsp. Garlic Powder 1 cup sliced Portobello Mushrooms 2 tsp. Butter 1 oz. Olive Oil 1 oz. Chopped Parsley Salt and Pepper to taste 1/2 cup Red Bell julienne slices. Coat steak with cracked pepper. Sauté in olive oil to medium rare. Remove steak and sauté portobello mushrooms, bell pepper, garlic powder, and parsley in butter. Place over the steak and serve hot. Sautéed Tuna with Crawfish 1 each 8-ounce Tuna Filet ½ Cup Flour 1 ounce Olive Oil Salt and Pepper Lightly dust tuna in flour. Heat olive oil in sauté pan over medium heat. Sauté tuna for approximately 1½ minutes per side. 1 pound peeled crawfish meat 1-ounce butter ½ teaspoon minced garlic ¼ cup diced green onion ¼ cup diced yellow onion ¼ cup diced parsley 1 ounce Worcestershire Sauce Juice from 2 lemons Dash of Tabasco In another sauté pan heat butter over medium heat. Add veggies and cook for approximately 2 minutes. Add crawfish and all other ingredients and simmer for 10 minutes. Top fish with mixture. SAUTEED PORK TENDERLOIN WITH MUSHROOMS 1 each Butterfly Pork Tenderloin ½ Cup Flour 1 Cup Large Sliced Mushrooms ¼ Cup Diced Green Onion ½ tspn Minced Garlic Dash Tobasco Dash Worcestershire Sauce Salt and Pepper to taste 2 Oz. Olive Oil ¼ Stick of Butter In a sauté pan over medium heat place butter, mushrooms, green onions and sauté. Dredge pork tenderloin in flour until lightly coated. Place pork in heated pan with olive oil and sauté approximately 3 minutes per side. When pork is done place on a plate and top with mushroom mixture. Orange Chicken 1/2 oz. Olive Oil 1/2 oz. Chopped Garlic 1/2 oz. Chopped Parsley 2 Fresh Oranges Diced 1 c. Fresh Orange Juice 2 oz. Vinegar 2 oz. Sugar 1 Red Bell Pepper(julienned) 3 oz. Green Onions (julienned) Corn Starch to thicken Salt and Pepper to taste Peanut Oil (to cook chicken in) Slice Chicken Breasts and roll in flour. Fry crispy in Peanut Oil and lay aside. Saute vegetables except for onions and olive oil. Add Orange Juice, Sugar, Vinegar, and Garlic. Simmer. Add Corn Starch to thicken (not too thick), add Green Onions, Parsley, and Orange Slices. Add Chicken to Sauce and Serve Hot. OLD FASHIONED POT ROAST WITH VEGETABLES 2-3 Pound beef roast of your choice ½ Stalk of celery, large chop 2 Medium onions, large chop 2 Carrots, large chop 1 Bell pepper, large chop 2 Teaspoons minced garlic 2 Ounces olive oil Salt and Pepper to taste Rub salt, pepper and garlic all over roast. Preheat olive oil in an oven safe pan and brown roast on all sides. Add 2 cups of water and place in 350 degree-preheated oven. Cook for approximately 1-½ to 2 hours or until meat is tender. Place all vegetables in pan with roast 20 minutes before serving. Place meat and vegetables on serving platter and serve with your favorite bread. New Orleans Red Fish With Jumbo Lump Crabmeat 1 Each Red Fish Filet (10-14 ounces) 1 Cup Flour ¼ Cup vegetable oil ¼ Stick butter ½ Teaspoon minced garlic ¼ Cup chopped parsley ¼ Cup chopped green onion 1 Ounce Worcestershire Sauce ¼ Can (1 pound) Jumbo Lump Crabmeat Juice from 2 lemons Salt and pepper to taste Lightly flour fish. In a sauté pan, heat vegetable oil to medium heat. Place floured fish in heated pan and sauté on both sides until golden brown. Place fish on a plate and set aside. In the sauté pan, place butter and all other ingredients to simmer for 5 minutes. Top fish with mixture and serve hot. Louisiana Lost Bread 8 Pieces sliced French Bread 2 Eggs 2 Cups Heavy Whipping Cream 1 teaspoon Vanilla ½ Cup Sugar 1 teaspoon Cinnamon ½ teaspoon Nutmeg In a large bowl mix eggs, cream, vanilla, sugar, cinnamon and nutmeg. Heat a lightly oil coated pan over medium heat. Dip bread in mixture. Place soaked bread in heated pan and cook on both sides until golden brown. Sprinkle cooked bread with powdered sugar and serve with fresh fruit. Louisiana Bread Pudding 1 French Bread Baguette (diced) 1 Qt. Half and Half 6 Eggs 1 Oz. Vanilla 1 Stick of Butter 1 C. Raisins 1 C. Sugar ½ Oz. Cinnamon ¼ Oz. Nutmeg Mix all ingredients together and bake at 250 degrees until firm. Ten minutes before you remove from the oven, sprinkle sugar on the top of pudding. Serve with Lemon Sauce, Whiskey Sauce or Vanilla Sauce Holiday Jamaican Shrimp Kabob w/ Raspberry Pepper Sauce 24 Large Shrimp (peeled) 2 oz. Olive Oil Juice of 1 Whole Lemon 1/2 oz. Paprika 1 oz. Garlic Minced Salt and Pepper to taste Combine all ingredients and rub on shrimp. Place shrimp lengthwise in skewers. (One shrimp per skewer). Grill until shrimp is done. Sauce 1 C. Raspberry Pepper Jelly Juice from 1 Lemon 1/4 c. Diced Parsley 1/4 c. Diced Pineapple Mix all ingredients together and heat. Pour over grilled kabobs. Serve hot. Hawaiian Red Snapper 10 oz. Red Snapper Fillet - dusted in flour and sauteed golden brown in skillet with olive oil. 2 oz. Peppered Jelly 2 oz. Fresh Diced Pineapple 1 oz. Julienned Red Bell Pepper 1/2 oz. Chopped Parsley Juice from 1 Lemon Mix topping ingredients in a bowl. Place on top of cooked fish. Garnish plate - serve hot. Crawfish Napoleon Tostada 8 Corn Tortillas (fried) 1 LB Crawfish 1 C. Onion ¼ C. Chopped Cilantro 1 Tsp. Minced Garlic Juice from 2 Limes 1 Tsp. Worcestershire Sauce Pinch Of Cayenne 3 Oz. Butter Salt and pepper to taste Sauté all ingredients except Tortillas in a skillet. Topping: 1 Lb. Shredded Coleslaw Juice from 1 Lime Juice from 1 Lemon ½ Jalapeno (diced) 2 Oz. Olive Oil ¼ C. Cilantro ¼ C. Red Bell Pepper Julienned Salt and pepper to taste Mix all ingredients together. Place Crawfish mixture on the tortilla. Top with Cole Slaw mixture and serve. Country Style Pork Tenderloin 8-10 ounce peeled, trimmed and butterflied pork tenderloin 1 Tablespoon cracked black pepper 1 Teaspoon Minced garlic 1 Teaspoon Salt 1 Tablespoon Spicy mustard 2 Tablespoons Olive oil 2 Portobello mushrooms, sliced Mix pepper, garlic, salt and spicy mustard together and rub all over tenderloin. Heat olive oil in a cast iron skillet. Place tenderloin in heated oil and cook for 3-4 minutes per side. Take meat out of pan and place on serving platter. Place mushrooms in pan and cook until slightly soft. Serve mushrooms with tenderloin. Country Crunchy Potato Salad 2 lbs. Red Potatoes (cooked and sliced w/ skin on) 4 hard-boiled Eggs (diced) 1 C. diced Celery ½ C. diced Purple Onion ½ C. diced Green Onion 1 ½ C. Mayonnaise ½ C. Mustard ½ C. Dill Pickle Relish 1 C. Crispy Diced Bacon ½ C. Chopped Parsley Pinch of Paprika Salt and Pepper to taste Mix all ingredients together and serve chilled. Cobb Salad 1/2 Head Iceberg Lettuce 1 Boiled Egg 2 oz. Sliced Black Olives 2 oz. Crumbled Bleu Cheese 4 oz. Small Cooked Shrimp 2 oz. Julienned Ham 2 oz. Julienned Turkey 2 oz. Julienned Swiss Cheese 1 Roma Tomato Light Creamy Dressing of Your Choice Place all ingredients in a bowl; toss lightly add dressing. Serve with fresh French Bread. Chicken Fajitas 1 lb. Chicken Breast Strips 1 lg. Purple Onion Sliced 1 lg. Red Bell Pepper Sliced 1/2 C. Green Onion Julienne 1/2 Bunch Cilantro Chopped 1 Sliced Jalapeno Pepper Sliced 1 oz. Garlic chopped Juice from 2 Limes 1 Tsp. Fajita Seasoning 1 oz. Olive Oil Salt and Pepper to taste Heat olive oil in skillet, cook chicken, and add all other ingredients. Cook until Golden Brown. Fold into flour tortillas and garnish with favorite toppings. Serve with fresh fruit. Cajun Cole Slaw 1 LB Shredded Cole Slaw Mix ½ Cup Julienne Red Bell Pepper 1 Cup Cut, Roasted Corn 1 Cup Black Eyed Peas ½ Cup Wine Vinegar ½ Cup Olive Oil ¼ Cup Chopped Parsley ¼ Cup Chopped Green Onion 1 Teaspoon Sugar Juice 2 Lemons Toss all ingredients together. Add salt and pepper to taste. Marinate in refrigerator for approximately 1 hour. Serve cold. Perfect for cookouts or any outdoor event. Almond Crusted Tuna 8 oz Tuna Fillet ½ Cup Sliced Almonds ½ Cup Flour 1 Egg ½ Cup Milk ½ Teaspoon Paprika ½ Teaspoon Garlic Powder Pinch Salt & Pepper ½ Cup Olive Oil Whip eggs and milk in one bowl. In another bowl mix flour, almonds, paprika and garlic powder. Dip Tuna in egg & milk mixture and then in the dry ingredients. Heat olive oil in a sauté pan heat over medium heat. Place lightly coated tuna in heated oil. Cook on both sides until lightly brown or approximately 2-3 minutes per side. Serve with lemon butter sauce Aunt Hilda’s Famous Sauerkraut 2 Pounds Fresh Sauerkraut ½ Cup Crispy Cooked Bacon, Crumbled ½ Cup Diced Apple ½ Cup White Onion Diced 1 Teaspoon Minced Garlic ¼ Teaspoon Nutmeg ¼ Cup Parsley, Chopped Salt and Pepper to taste 1 Ounce of Olive Oil Place olive oil in sauté pan and sauté all ingredients except sauerkraut for approximately 3 minutes. Add sauerkraut and cook for additional 10 – 15 minutes. Serve with your favorite sausage.
speaking of horse racing, with the kentucky derby coming up, here are some recipes from nick sunberg who is chef of the beaumont inn (in kentucky): Kentucky Mint Julep There are many, many recipes for mint juleps. This is one I have served in several restaurants around the state. It is traditionaly enjoyed when served in a silver julep cup. It's also very good in a glass! Syrup 1/4 cup Fresh mint leaves 2 cups Water, heated 2 cups Sugar Heat water. Whisk in sugar. Remove from heat. Add mint & allow to steep for at least 20 minutes. Add cracked ice to glass. Add 1 1/2 oz Bourbon. Add 2 1/2 teaspoons syrup. Stir lightly. Garnish with fresh mint leaf. Traditionaly served with two short straws. Benedictine This spread can be used as a dip or a sandwich & canape ingredient. It was made popular at Louisville's Benedict's restaurant earlier in this century. 1 lg Cucumber 8 oz Cream cheese, softened 2 Tbl Onion, grated 1/4 tsp Salt 1 Tbl Mayonnaise dash Green food colororing (optional) Pare, grate & drain cucumber. Combine all ingredients in food processor. Serve as is as sandwich or canape spread. Thin with sour cream to make a dip for vegetables. Cheese Garlic Grits A wonderful dish that is a favorite for Derby Day ( or anyday ) Brunch. 1 cup Quick grits 4 cups Water, boiling 1 tsp Salt 4 oz Butter 12 oz Cheddar cheese, sharp 1 Egg 1 Tbl Garlic powder 3/4 cup Milk dash Frank's Red Hot Sauce Cook grits in boiling water until thick. Remove from heat. Stir in butter & 1/2 the cheese. Beat egg with garlic powder, milk & hot sauce. Add to grits. Pour into buttered 2 Qt casserole. Top with rest of cheese. Bake 1 hour at 350. Marinated Grilled Asparagus 1 lb. Asparagus, fresh 3 tbl lemon juice 1/4 cup olive oil 2 clove garlic, minced 1 1/2 tsp dill weed salt & fresh ground pepper, to taste Remove the bottom third of the asparagus. Place in casserole dish. Add the rest of the ingredients. Marinate at least 1 hour, turning often. Place skewers through the middle of the asparagus. Grill over hot coals until just crunchy. Garnish with diced red bell peppers & lemon wheels. Thoroughbred Pie This is Beaumont Inn's Pastry Chef , Cathy Nichols, version of our regional classic pie. Crust 2 1/2 Flour, all purpose 1 tsp Sugar 1 cup Butter, cut up 1/4 + cup Ice water Mix all except water in food processor until crumbly. Slowly add ice water until mixture just holds together. Wrap in a flat circle in plastic wrap; Chill overnight. Form into pie pan. Filling 1/2 cup Butter, unsalted, melted 2 Eggs 1 cup Sugar 1/2 cup Flour 1 cup Semi-sweet chocolate bits 1 1/2 cups Pecans, chopped 2 Tbl Bourbon Beat eggs with cooled butter. Add flour & sugar. Beat until mixed well. Gently fold in pecans, chocolate & bourbon. Add mixture to pie shell. Bake at 350 for appox. 30 minutes. Serve with fresh whipped cream. Burgoo From Chef Nick Sundberg: Many regional versions of this soup are thick enough to stand your spoon in. I developed this recipe to be a lighter first course soup. Its history dates back to before the civil war and is a favorite at Kentucky Derby time. 1 pound mixed cooked meats (beef, lamb, pork, chicken, game, etc.) 1/2 gallon chicken stock 1/2 gallon beef stock 1 ounce Worcestershire sauce 1 cup tomatoes, diced 1 large onion, diced 1 stalk celery, diced 1 small green bell pepper, diced 1 large potato, diced 2 large carrots, diced 1/4 cup peas 1/2 cup okra 1/4 cup lima beans 1/2 cup yellow corn 2 teaspoons garlic, minced salt and pepper to taste Combine all ingredients and bring to a boil. Reduce heat and simmer for 2 hours, skimming the top as needed. Kentucky Hot BrownFrom Chef Nick Sundberg: This is a regional favorite that originated at Louisville's Brown Hotel earlier in this century. Many variations can be found, most commonly country ham is added and a cheddar sauce is substituted. This is our version which I feel is closer to the original recipe. It is offered on our lunch menu. 3 ounces turkey breast, roasted, sliced 1 slice toasted white bread 2 slices tomato 2 slices bacon, cooked and drained Sauce 2 ounces butter 3 ounces flour 3/4 cup cream 1/4 cup milk 1/2 cup Swiss cheese, grated salt and white pepper to taste Heat butter and add flour. Whisk and slowly cook for 5 minutes. Whisk in cream and milk and heat. Whisk in cheese until melted. Season. Simmer for 30 minutes. Sauce should be very thick. Quarter toast and place in an oven safe dish. Top with turkey and tomatoes. Cover well with sauce. Bake at 400° for 10 minutes. Garnish with bacon. Smoked Sausage Mushrooms From Chef Nick: If ground smoked sausage isn't available you can add 1/2 teaspoon of a liquid natural smoke product (like Wright's) to 1/2 pound ground pork (not pork sausage). 1/2 pound fresh, ground smoked sausage, cooked and drained 24 large mushrooms, stems removed 1/2 pound cream cheese 1 ounce Parmesan cheese, grated Cook mushrooms at 350° for 7 minutes. Allow to cool. Mix cooled sausage, cream cheese, and Parmesan. Fill each mushroom with 1 teaspoon of filling. Bake at 350° for 7 minutes. Beaumont Inn Corn PuddingFrom Chef Nick Sundberg: This side dish is so popular that we offer it at lunch and dinner every day. The 3-step cooking process and the use of white corn makes this a different and unique version of this Kentucky classic. 2 cups white whole kernel corn 4 eggs 4 ounces flour 1 quart milk 4 teaspoons sugar 2 ounces butter, melted 1 teaspoon salt 1. In a casserole dish, mix corn, salt, sugar and butter. Beat eggs and add to milk. Stir into the corn mixture. Preheat oven to 450°. 2. Place in oven for 10 minutes. Remove and stir with long prong fork, disturbing the top as little as possible. 3. Return to the oven for 10 more minutes. Repeat stirring procedure. 4. Return to oven for 10 more minutes. Repeat stirring procedure. 5. Return to oven for 10 - 15 minutes. Top should be lightly brown and pudding should be firm. Bread Pudding With Bourbon Sauce From Chef Nick: This is a favorite at our Sunday Brunch. 1 pound French style bread (the firmer the better) 3 1/4 cups milk 3 eggs 2 teaspoons vanilla 3/4 cup granulated sugar 1/4 teaspoon cinnamon 1/4 cup pecans 1/4 cup raisins (optional) Tear bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs, and vanilla. Add to bread mix. Place 1/2 mix in casserole. Layer pecans and raisins, if used. Top with the rest of the mix. Bake at 350° for 30 minutes or until lightly brown. Serve warm with Bourbon sauce. Bourbon Sauce 1 cup granulated sugar 6 tablespoons butter, melted 1/2 cup buttermilk 1 tablespoon (or more!) Bourbon 1/2 teaspoon baking soda 1 tablespoon white corn syrup 1 teaspoon vanilla In a sauce pan mix all ingredients. Bring to a boil for 1 minute. Serve warm. Grilled Beef Tenderloin with Henry Bain Sauce Henry Bain was the Head Waiter at Louisville's Pendennis Club. He created this sauce which became a Derby & year round Louisville favorite with beef. 1 Beef tenderloin 1 cup Major Grey's chutney 2 oz Pickled walnuts ( If available they add a lot to this sauce, but don't let it stop you if you don't have them ) 1 cup Catsup 5 oz A-1 sauce 2 oz Worchestershire 6 oz Chili sauce dash Tabasco Grill tenderloin to desired temperature. Slice & serve hot or cold. Whisk chutney & walnuts in food processor. Mix in other ingredients. Serve at room temperature. Store in refrigerator.
here are some recipes from some of the atlantic casino chefs: Fliletti Di Salmone con Insalata Mista Salmon Filet with Spring Field Greens 7 oz. Salmon Filet 1/4 oz. Endive 1/4 oz. Arugula 1/4 oz. Radicchio 3 cups Chicken Stock 1 cup Arborio Rice Dressing for Greens 1/2 Lemon 2 ea. White or Spanish anchovie filets 1 oz. Olive oil Sundried Tomato Pesto 3 oz. Sundried Tomatoes 1 oz. Balsamic Vinegar 1/2 oz. Capers 4 oz. Olive Oil Tomato Pesto: Combine ingredients and puree until smooth. Salt and pepper to taste. Filetti Di Salmone: Combine chicken stock and Arborio rice in a small saucepan. Bring to a boil, cover and simmer for 10 minutes. Pan sear salmon, 3 minutes on each side. While cooking, julienne Arugula, Radicchio and Endive and combine in a mixing bowl. Dress with olive oil, lemon and anchovies and toss with lettuce. Presentation: Place Risotto in middle of Plate with the Salmon Filet resting on top. Place dressed lettuce from bowl on top of Salmon and drizzle sundried tomato pesto around plate. Baby Shrimp and Roasted Corn Salsa 4 Ears Fresh Corn 1/2 Small Red Onion Diced 1 bunch Cilantro Chopped 1/2 cup White Vinegar 2 cups Oil 1 tsp. Cumin 1/4 tsp. White Pepper 1/2 tsp. Salt 8 oz. Broken Shrimp (cooked) 1/2 tbsp. Hot Red Jalapeno 1 Tomato 1 Green Pepper Prepare the Salsa the day before:: Roast corn and cook shrimp; allow to cool. Chop all other ingredients and remove corn from cob. Mix all ingredients and allow to sit overnight. Sha tin Prawns 4 servings U-10 Shrimp cut in halves diagonally, shell on 4 oz. ground Pork Dried baby shrimp 1.5 oz. 2 oz. diced White onion 2 oz. Red and Green Bell peppers 1 oz. diced Ginger Jalepeno sliced, 2 each 1 clove sliced Garlic Scallions, 4 each, sliced diagonally 2 oz. Vegetable oil Seasoning Soy sauce 1/2 tsp. Chicken Powder 3/4 tsp. Sugar 1/4 tsp. Salt White Ground Pepper 2 tbs. Chinese cooking wine Preparation:: Clean shrimp and let drain dry. Poach shrimp and put aside. Poach ground pork and put aside. Heat wok to high and put 2 oz. vegetable oil in wok. Put shrimp, ground pork, dry shrimp, onion, bell peppers, ginger, jalepeno, garlic, and scallions in wok, stir fry for 30 seconds. Add seasoning in and stir fry for another 30 seconds. Transfer the ingredients to a plate and serve. Crab Cakes 1 dozen cakes at 3 1/2 oz. each 1/2 lbs. lump crabmeat 1/2 lbs. crab claw meat 1/2 lbs. flaky white fish 1 tbs. butter 1 tbs. flour 6 oz. milk 1/4 cup diced green peppers 1/4 cup diced red peppers 1/4 cup diced onion 1/2 cup Japanese bread crumbs 1/2 tsp. dry mustard 1 tsp. Worcestershire sauce 1/8 tsp. cayenne pepper Salt and pepper to taste Preparation:: Saute peppers and onions in butter until tender. Add the flour and make a roux. Now add the milk and seasoning and cook about 10 minutes. Add chopped claw meat, white fish, and lump crab meat. Fold in bread crumbs and re-season to taste. Form 12, 3 1/2 oz. cakes. Oven bake at 350 degrees for 45 minutes. Macademia Crusted Tuna with Madeira Soy Syrup 4 Servings Tuna 4 each 7 oz. Tuna Filet 6 oz. Macadamia Nuts (toasted) 4 each Sliced Pineapple grilled 12 Chive Mashed Potatoes 4 tsp. Wasabi 6 tsp. Madeira Soy Syrup 4 tsp. Pickled Ginger Madeira Soy Syrup 8 oz. Madeira Wine 6 oz. Soy Sause 3 oz. Honey 1 each Juice of one lemon Chive Mashed Potatoes 6 each Potatoes 3 oz. Butter 3 oz. Milk 2 oz. Fresh chives chopped Salt and pepper to taste Madeira Syrup:: Add all ingredients, reduce by half and chill. Chive Mashed Potatoes:: Peel and boil potatoes. Drain and add butter, milk, salt and pepper. Mix and add chopped chives. Tuna:: Toast Macadamia nuts and chop. Slice pineapple 1/4" pieces, brush with Maderia syrup, grill and keep warm. Brush tuna with Madeira Syrup, encrust with chopped nuts. Sear tuna in skillet and put in pre-heated oven at 375 degrees for 5 to 7 minutes. Mix wasabi powder with enough water to paste. Presentation:: Put pineapple slice in middle of plate, slice tuna on an angle. Put a 3 oz. portion of chive mashed potatoes on pineapple. Put tuna standing up by mashed potatoes. Drizzle with Madeira syrup, garnish with Wasabi paste and pickled ginger.
