Chef Mark Kimball – Hollywood Tunica

Jul 5, 2016 | Gaming News

Jambalaya Stuffed Pork Chops

Chef Mark Kimball from Fairbanks Steakhouse at Hollywood Casino Tunica 

About this dish: This is a favorite recipe of mine that is always a hit whenever I feature it on menus. The Jambalaya keeps the pork succulent, while the spice is a pleasant surprise that adds an extra layer of depth to it. This dish is a great representation of what we do at Fairbanks Steakhouse; it’s a fun, exciting cuisine that looks just as good as it tastes and brings out the adventurous eater in everyone.

Jambalaya Stuffed Pork Chop ingredients:

• 14oz double bone pork chop
• 1 cup of white rice
• 2 cups Chicken Stock
• ½ cup Andouille Sausage cut into half moons
•  ½ cup crawfish tails
• 4 oz white wine
• 2 oz yellow onion diced
• 1 oz green bell pepper diced
• 1 oz red bell pepper diced
• ½ oz minced garlic
• 1 T Cajun seasoning
• 1 T Louisiana Gold Hot sauce
• 1 T Lea & Perrins Worcestershire
• 2 Bay leaves
• Salt and pepper

Jambalaya Stuffed Pork Chop directions:

1.  Preheat oven to 400 degrees Fahrenheit
2.  Saute the sausage in a medium sized sauce pan on med high heat to render the fat about 5 min.
3. Add the onions, peppers, and garlic to the pan and cook until the onions are translucent.
4. Add the bay leaf, Cajun seasoning, hot sauce, Worcestershire, and craw-fish tails, and continue cooking until seasoning is fragrant.
5. Deglaze the pan with white wine and add the Chicken Stock. Bring the liquid to a boil.
6. When the liquid is boiling, add the rice and lower the heat to a simmer.
7.  Cover the pan with a lid and cook until liquid is absorbed by the rice, about 15 to 20 minutes.
8. While the rice is cooking, season the pork chop with olive oil, salt and pepper and sear the chop in a skillet or cast-iron pan for 2-3 minutes in each side until a nice brown crust forms.
9. Take the chop out of the pan and make and incision into the side of the chop big enough to stuff.
10. Put the jambalaya into the pork and place into the oven on a tray or ovenproof skillet.
11. Cook in the oven until done, about 8-10 minutes.
12. Take the chop out of the oven, let rest for a few minutes and enjoy with your favorite sides

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Chef Jonathan Henderson – 1st Jackpot Casino Tunica

Jul 5, 2016 | Gaming News

Jackpot BBQ Surf-N-Turf

Chef Jonathan Henderson from The Barn Prime at 1st Jackpot Casino Tunica

About this dish: I chose this BBQ take on a classic dish to highlight Memphis and the entire Midsouth region. This area is home to award-winning BBQ, and people travel from around the world just to get a taste.
My dish is a classic example of our desire to treat each guest to a unique and delicious dining experience. You are getting a one-of-a-kind meal that expresses our mid-south culture and our Delta roots.

Jackpot BBQ Surf-N-Turf ingredients:

• 8oz Filet (Cut into 2 medallions)
• U12 Shrimp (3)
• Cream Butter 2oz
• BBQ Spice 2oz
• Minced Garlic 2oz

 Crab cake ingredients:

• Pasteurized Crabmeat 2lbs
• Salt, Pepper, (to taste)
• Flour 4oz
• Cornmeal 4oz
• Mayonnaise 6oz
• Olive oil 4oz
• Red Peppers 4oz
• Green peppers 4oz
• Onions 4oz

Spinach cream sauce ingredients:

• Spinach 8oz
• Heavy Cream 8oz
• Shallots 2oz
• Garlic Minced 2oz
• Salt, pepper (to taste)

Jackpot BBQ Surf-N-Turf directions:

1. Season beef medallions and place on grill until desired temp.
2. Season shrimp with cream butter, BBQ spice, minced garlic and sear in a sauté pan.
3. Prepare cream spinach as follows:
                a. Sear minced garlic, shallots and spinach in a sauté pan with cream butter over medium heat.
                b. Add Heavy cream and reduce for 2 min.
                c. Add salt and pepper to taste
4. Drizzle bottom plate with a demi sauce or sauce of choice.
5. Place Spinach cream sauce on plate and layer with the 2 beef medallions
6. Place Crab Cake beside steak medallions and cream spinach.
7. Place the shrimp on top of the crab cake in a crisscross position.
8. Garnish with rosemary stem and serve.

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Chef Clinton Davis – Resorts Casino Tunica

Jul 5, 2016 | Gaming News

Steamed sea bass with tomato, pepperoncini & black olive salad 

Chef Clinton Davis from 61 Bistro Italiano at Resorts Casino Tunica

About this dish: This Recipe is healthy and refreshing. It is easily prepared so that anyone can make it without being intimidated about cooking. I feel that anyone who tastes this dish will not be disappointed. The simplicity and texture of this dish goes hand in hand. The fish is moist and flaky, and blends beautifully with the salad.

Steamed Seabass ingredients:

• 4 ea. sea bass 8 oz 
• 1 teas salt 
• 0.5 teas black pepper
• 0.5 teas Italian seasoning 
• 1 bunch fresh parsley
• 3 cups cherry tomatoes 
• 2 cups whole black olives 
• 1 cup pepperoncini
• 1 tbs olive oil 
• 5 ea. lemon

Steamed Seabass directions:

1. Season both sides of the seabass with salt, black pepper, Italian herbs, and 1 fresh squeezed lemon.
2. Steam the seabass for 8 minutes.
3. Wedge tomatoes, then add olives, pepperoncini peppers, and olive oil in a mixing bowl.
4. Add salt and black pepper to taste.
5. Place salad mixture on a plate and place the steamed seabass in the center of the salad mix.
6. Chop fresh parsley and then garnish plate with fresh-chopped parsley.

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Chef Jackie Demario Sneed – Margaritaville Resort Casino

Jul 5, 2016 | Gaming News

Creole Stuffed Pork Tenderloin Accompanied by Tricolored Cauliflower Puree and Rainbow Carrots with Haricot Vert, Finished with Red Wine Pan Sauce

Chef Jackie Demario Sneed from Riverview Restaurant and Brewhouse at Margaritaville Resort Casino – Bossier City, Louisiana

About this dish: This recipe reflects our love of Louisiana. The veggies we use are locally farmed and organic from Shreveport’s Mahaffey Farms. The pork comes from south Louisiana, and we recommend pairing it with “318”  (a beer from a local Shreveport Brewery.)

Tenderloin and Stuffing ingredients:

• 20oz cleaned, trimmed and butterfly pork loin
• 3 Tbs Creole seasoning
• 8 oz pre-done stuffing mix
• 1-5 oz blackened chicken breast 1/2 thick
• 2-3 oz strips of andouille sausage cut lengthwise
• 2-2 oz slices of Tasso cut lengthwise
• 2 tbs olive oil
• 2 oz medium diced carrots
• 2 oz medium celery
• 2 oz medium diced white onion
• 2 fresh garlic cloves
• 1 rosemary sprig

Tenderloin and Stuffing directions:

1.  First place butterfly tenderloin on cutting board, then lightly season with 1 Tbs creole seasoning.
2.  Spread stuffing mixture evenly on pork.
3.  Lay andouille strip on left hand side of pork.
4. Then lay chicken breast on top of andouille.
5. Lay Tasso ham on top of chicken.
6. Start rolling, making sure roll is tight.
7. Next, use twine at both ends and in middle of pork so there will be even cooking.
8. Add remainder of seasoning on outside of pork.
9. Then in a 14 inch saute pan, add oil.
10. Turn burner on high when oil starts to smoke.
11. Lightly sear pork on all sides. This should take 1 min on each side.
12. Add carrots, celery, onion, garlic and rosemary to pan.
13. Bake pork loin at 325 Degrees 30-35min, depending on oven. The internal temperature should be 160 degrees.
14. Remove pork from pan to plate and wrap with foil.
15. Let rest for 15 minutes so juices can redistribute.
16. After resting, cut pork into two inch medallions.

Pan Sauce Red Wine Reduction Ingredients:

• 16 oz chicken stock
• 4 oz red wine
• Salt & pepper to taste
• 2 oz cold butter unsalted

Pan Sauce Red Wine Reduction directions: 

1. Once pork is resting, place pan on med-high heat and  deglaze pan with wine and chicken stock.
2. Let reduce by ¾ and pour sauce through strainer.
3. Add salt, pepper and cold butter, then set aside.

Purple Cauliflower Puree ingredients: 

• 8 oz purple cauliflower
• 12 oz 2% milk
• 1 Tbs kosher salt
• 3oz Whole butter

Purple Cauliflower Puree directions:

1. In a small sauce pot, add milk and purple cauliflower.
2. Bring to boil, then cook for 3 min on high.
3. Drain off milk and add salt and cauliflower to Robocoup.
4. Mix on high until smooth, then fold in butter.

Cauliflower Potato Puree ingredients:

• 4 oz  white cauliflower
• 4 oz Yukon gold potato medium dice
• 12 oz 2% milk
• 1 Tbs kosher salt

Cauliflower Potato Puree directions:

1. In a small sauce pot, add milk, cauliflower, and  potato.
2. Bring to boil, then cook for 6 min on high.
3. Drain off milk, then add salt, cauliflower and potato to Robocoup.
4. Mix on high until smooth, then fold in butter.

Saute Rainbow Carrots with Haricot vert ingredients:

• 6 oz tricolor carrots
• 2 Tbs whole butter
• 1 Tb chopped garlic
• Salt & pepper to taste

Saute Rainbow Carrots with Haricot vert directions:

1.  In an 8”saute pan over medium heat, melt butter and add carrots.
2. Cook for 3 min, then add garlic and Haricot Vert, and saute 3 min more.
3. Add salt and pepper.

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Chef Anthony Rametta – Scarlet Pearl Casino Resort

Jul 5, 2016 | Gaming News

Pan Seared Striped Bass topped with Sauteed Colossal Crab Meat, Roasted Red Beet Mash, Carrot and Zucchini Ribbons, Dragon Fruit Beurre Blanc

Chef Anthony Rametta from Scarlet’s Steaks & Seafood at Scarlet Pearl Casino Resort

About this dish: I chose this dish simply because it’s delicious! I have adopted the Mississippi Gulf Coast as my second home, and with the Gulf of Mexico as our front yard, (along with local farms) we have a “culinarians market” within reach. I think the dish should win because of the layers of flavor and different textures will make anyone fall in love with it.

Fish seasoning Ingredients:

• 2 tbsp. coarse sea salt
• ½ tbsp., coarse black pepper
• 1 ½ tbsp. light brown sugar
• 1/8 tsp. granulated garlic

Fish Seasoning Directions:

1. Blend all ingredients together well and set aside for use.

Roasted red beet mash ingredients:

• 1 ea. large red beet
• 5 ea. Medium sized Yukon gold potatoes
• 5 tbsp. Heavy cream, (more if needed, depending on your preference)
• 1 good tbsp. unsalted butter
• 2 tbsp. olive oil
• 2 tbsp. coarse salt

Roasted red beet mash directions:

1. Clean beet by scrubbing with warm water to rid any loose dirt, and pat dry.
2. Cover the beet in the olive oil, then the coarse salt and place into a preheated 400 degree oven.
3. Roast until tender, usually about 15-20 minutes.
4. Remove from oven and allow to cool. Once the beet has cooled, knock the salt crust off, peel skin, and cut into large cubes. Note: Be sure to wear gloves when handling the beet, or your hands will stain.
5. Clean and skin Yukon gold potatoes, dice into ½ inch cubes, and boil in salted water until tender. Once tender, drain off water.
6. Place diced roasted beet, boiled Yukon potatoes, heavy cream, and butter into a food processor and blend until desired smoothness.

Carrot and Zucchini ribbons ingredients

• 3 ea. large carrots,
• 2 ea. medium zucchini
• 1 tsp. minced garlic
• ½ tsp. minced shallots
• 1 tbsp. olive oil

Carrot and Zucchini ribbons directions:

1. Wash carrots and zucchini well. Using a potato peeler, cut ribbons from the length of the carrot and zucchini (do not use seeded part of zucchini). Place into water until you are ready to use.
2. Heat 1 tbsp. olive oil in sauté pan, and add shallot and garlic
3. Quickly add carrot and zucchini ribbons. Be careful, the moisture from the carrots and zucchini will cause it to flame up a bit.
4. Only allow to cook for about 30- 40 seconds and remove from heat. We are looking for that crunchy texture.

Dragon fruit beurre blanc

• ½ cup dry white wine (sauvignon blanc)
• 2 tbsp. lemon juice
• 2 tbsp. Heavy cream
• 2 tbsp. Very finely minced shallots
• 5 ounces cold, unsalted butter
• Salt and pepper to taste
• ½ cup of dragon fruit, skinned and pureed

Dragon fruit beurre blanc directions: 

1. Place wine, lemon juice, heavy cream, shallots in a saucepan.
2. Bring to a simmer over medium-high heat.
3. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes.
4. Add dragon fruit puree.
5. Reduce heat to the lowest setting and whisk in about 2 cubes of butter.
6. Keep butter moving until it melts.
7. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
8. Continue to add butter, a few cubes at a time, until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes.
9. Remove from heat. Taste for seasonings and add a pinch of salt. Serve immediately

Striped bass ingredients:

• 4- 8 oz. portion Striped bass skin on, skin scored*
• 2 tbsp. Olive oil
• Fish seasoning (recipe above)

Striped bass directions:

1. Using a very sharp knife, gently cut diagonal slits into the skin. Be careful not to cut too much into the meat.
2. Season fish with seasoning. You can season both sides if desired.
3. In a medium sauté pan on medium-high heat, heat 2 tbsps. of olive oil, not allowing to smoke but hot.
4. Gently place fish skin side down into sauté pan. The idea is to cook the fish 2/3’s of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.

Sautéed colossal crab meat ingredients:

• 12 oz. colossal crab meat (or any crab available)
• 1 tbsp. unsalted butter
• Blackening seasoning to taste
• Salt and pepper to taste
• Pinch fresh herbs, chopped (thyme, rosemary, Italian parsley)

Sautéed colossal crab meat directions:

1. In a saute pan over medium heat, heat butter to when it just starts to bubble.
2. Add crab meat, blackening seasoning, salt, pepper, and fresh herbs
3. Cook just to bring to temp. About 1 and a half minutes.
4. Remove from heat and get ready to plate.

Plating directions:

1. Using the serving dish of your choice, place the roasted beet mash to the center of the plate using a spoon make a swish motion.
2. Place pan-seared striped bass (skin side up) on the thinner of the roasted beet mash.
3. Place some of the carrot and zucchini ribbons next to the fish, careful not to cover fish
4. Using a few of the other ribbons, roll them up and use a round plate for some garnish and to add dimension to the dish.
5. Add the sautéed colossal crab to the top of the fish.
6. You can either drizzle the dragon fruit beurre blanc over the top of the fish or serve it on the side.
7. Serve, sit back and enjoy.

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Chef Jared Miller – Soaring Eagle Casino & Resort

Jul 5, 2016 | Gaming News

Seared Ahi Tuna with Green-Tea Infused Chinese Black Rice
Sweet Jalapeno & Garlic Slaw, Yuzu & Gochujang Gastrique

Chef Jared Miller from Siniikaung Steak & Chop House at Soaring Eagle Casino & Resort

About this dish: This light and colorful dish was an instant success with the playful fusion of Spicy-Sweet & Sour. This is a recipe that will have your guests amazed from the moment they lay eyes on it – to the very last bite!

Green-Tea Infused Chinese Black Rice Ingredients:

• 1 Quart water.
• 1 Cup Chinese Black Rice
• 1 Tea Bag Green-Tea
• 1 Tablespoon Butter
• 1 Tablespoon Sesame Oil
• ½ Tablespoon Salt

Green-Tea Infused Chinese Black Rice Directions:

1. Place pot on stove top burner that is large enough to hold all of the ingredients.
2. Put the 1 quart of water into pot and bring this to a boil. Once boiling add the Green-Tea Bag and turn the heat off, let steep for 10 minutes then remove the bag from the water.
3. Measure out 1 cup of Chinese Black Rice and add the rice to your Green-Tea infused water, bring this back to a boil and consistently stir.
4. Once the water starts to be soaked up by the rice and evaporating, add the remaining ingredients while continuing to stir.
5. Periodically check for doneness and add water as needed but continue to cook on medium to high heat.
6. Taste and correct seasoning as needed. Serve immediately

Sweet Jalapeno & Garlic Slaw Ingredients:

• 1 Cup water.
• 1 Cup Rice Vinegar
• 1 Cup Sugar
• 4 Fresh Jalapenos – Cut into thin coins
• 3 Cloves Elephant Garlic (or 12 regular size) Shaved thin
• 1 Red Onion – Julienne Cut
• ½ ounce Micro Greens – Hearts on Fire
• Salt & Pepper to taste

Sweet Jalapeno & Garlic Slaw Directions:

1. Place cut ingredients (Jalapeno, Garlic, and Onion) into a mixing bowl and mix gently.
2. Add Sugar, Water, and Rice Vinegar to a sauce pot and bring to a boil. Then remove from heat and allow to cool but do not chill.
3. Once liquid has cooled down to 120 degrees Fahrenheit pour the liquid over the bowl of cut ingredients and carefully mix until incorporated.
4. Season to taste and chill the mixture under refrigeration until it is below 40 degrees Fahrenheit.
5. Hold until ready to serve, once ready to serve in a separate mixing bowl remove small amounts of vegetables from the liquid and mix with Micro Greens.

Yuzu & Gochujang Gastrique Ingredients:

• 1 Cup Yuzu Juice
• 1 Tablespoon Gochujang puree
• 1 Cup Sugar
• 1 Cup Water
• ½ Tablespoon Salt

Yuzu & Gochujang Gastrique Directions:

1. In a sauce pan mix the water and sugar until incorporated, bring this mixture to a boil and reduce by ¾ of its original volume. Make sure to stir consistently and watch the sugars as it will caramelize very quickly once it begins to darken, remove from heat as necessary
2. Once a syrup consistency is reached slowly begin to add the cup of Yuzu Juice, use caution at this stage as the sugars will react erratically due to the extreme temperatures. When the Yuzu is incorporated begin to whisk the mixture until it dissolves into the Yuzu juice.
3. Then add the Gochujang and salt. Reduce this mixture again until you reach bright-orange syrup, carefully taste and adjust seasoning. Allow the syrup to cool to room temperature before serving for best plating results. The sauce will be sour and sweet and a little goes a long way.

Seared Ahi Tuna Filets Ingredients:

• 4 Filets Sushi Grade Ahi Tuna
• 1 Large Sauté pan
• 2 Tablespoons Cooking Oil
• Salt & Pepper to Taste

Seared Ahi Tuna Filets Directions:

1.  Place Ahi Tuna Filets on a clean dry cloth to allow any moisture to be removed.
2.  On a stovetop place Sauté pan over high heat and allow pan to get very hot. Test the heat level of the pan by placing a drop of oil in the pan; it should (slowly) begin to smoke before being ready to add Filets.
3. Season the Ahi Tuna Filets with Salt & Pepper to taste and then carefully add them to the very hot Sauté pan.
4.  Sear Filets on both sides rapidly (about 30 seconds each side) and remove from heat. Let the filets rest for a couple minutes before cutting to serve.

Seared Ahi Tuna Filets Plating Technique Necessities: 

• 4 Large plates
• 1 Ring Mold for Rice
• 1 Knife for Cutting Filets
• 1 Spoon for Scooping Rice
• 1 Spoon for Sauce Plating
• 1 Furikake Rice Seasoning Container

Seared Ahi Tuna Filets Plating Technique Directions:

1. Having all of the previous steps completed you can now plate to serve, begin by aligning the 4 plates neatly together and repeat each step on every plate before moving on to the next.
2. Place ring mold on the center of presentation plate, warm rice into ring mold and pat down to form its shape tightly.
3. Using the other spoon to plate the sauce, carefully arrange sauce around outside of dish in an artistic manner while leaving some empty space for later.
4. Cut the Ahi Tuna Filets into small slices that are fork ready. Carefully place the filet slices over the rice while shingling them to display the proper cooking technique.
5.  Using the small mixing bowl mentioned earlier in the Slaw method, add the Hearts on Fire Micro Greens to the vegetable mix that has been removed from the liquid. Gently mix them together and arrange slaw on the plate that compliments the sauce and does not hide your other ingredients.
6. Garnish the plate with Furikake Rice Seasoning and serve promptly.

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