Jul 5, 2016 | Gaming News
Lobster Truffle Mac-N-Cheese
Chef Deandre Frost from BT Steakhouse Bistro at Boomtown Casino Biloxi
About this dish: I chose to put a unique twist on an American favorite because, let’s be honest, who truly does not like mac and cheese? The touch of the truffle oil and the addition of the scrumptious lobster…. the word heavenly will soon come to mind.
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Jul 5, 2016 | Gaming News
Crab Stuffed Lobster Tail
About this dish: I wanted to highlight a dish that would appeal to all seafood lovers, and I chose one that had great success in Twain’s steakhouse. Not only is this dish sure to impress with its savory taste, but it is also surprising simple to prepare. This dish allows for fine dining right in the comfort of your own home.
Crab Stuffed Lobster Tail Ingredients (Serves 4 Guests):
- 4 -10 to12 oz. Lobster tails
- Crab cake mixture
- 10 oz. Jumbo lump crab
- 1 oz. Red & green bell peppers
- 2 oz. Red onions
- 6 oz. Mayonnaise
- 1 tbsp. Dijon mustard
- 1 tsp. Tabasco sauce
- 1 tbsp. Worcestershire sauce
- 1 tbsp. Old Bay seasoning
- 1 tbsp. Lemon juice
- 1 Egg
- 4 oz. Bread crumbs
- 20 oz. Drawn butter
- 20 oz. Potatoes
- 24 Asparagus
Sam’s Town Crab Stuffed Lobster Tail Directions:
- Preheat oven to 350 degrees.
- Prepare the whipped potatoes to your preference, and set aside to keep hot.
- Cut lobster tail from the bottom to the top, halfway through the tail and pull the lobster out of the shell, leaving the bottom in place.
- To prepare crab stuffing, add the following into a bowl and mix well:
-Jumbo lump crab
-Red & green bell peppers
-Red onions
-Mayonnaise
-Dijon mustard
-Tabasco sauce
-Worcestershire sauce
-Old Bay seasoning
-Lemon juice
-Egg
-Bread crumbs
- Season lobster tails with Old bay seasoning and butter.
- Place lobster tails in the oven at 350 degrees for 8 to 10 minutes, cook halfway, and remove from oven.
- Add crab stuffing, and place back into the oven for 5 minutes or until golden brown.
- Cut asparagus into 5” long pieces and sauté to your preference.
- Plate lobster tails, potatoes, asparagus, and butter.
- Garnish with half a lemon.
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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:
- Preheat oven to 400 degrees Fahrenheit
- Saute the sausage in a medium sized sauce pan on med high heat to render the fat about 5 min.
- Add the onions, peppers, and garlic to the pan and cook until the onions are translucent.
- Add the bay leaf, Cajun seasoning, hot sauce, Worcestershire, and craw-fish tails, and continue cooking until seasoning is fragrant.
- Deglaze the pan with white wine and add the Chicken Stock. Bring the liquid to a boil.
- When the liquid is boiling, add the rice and lower the heat to a simmer.
- Cover the pan with a lid and cook until liquid is absorbed by the rice, about 15 to 20 minutes.
- 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.
- Take the chop out of the pan and make and incision into the side of the chop big enough to stuff.
- Put the jambalaya into the pork and place into the oven on a tray or ovenproof skillet.
- Cook in the oven until done, about 8-10 minutes.
- Take the chop out of the oven, let rest for a few minutes and enjoy with your favorite sides
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Jul 5, 2016 | Gaming News
Jackpot BBQ Surf-N-Turf
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:
- Season beef medallions and place on grill until desired temp.
- Season shrimp with cream butter, BBQ spice, minced garlic and sear in a sauté pan.
- 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
- Drizzle bottom plate with a demi sauce or sauce of choice.
- Place Spinach cream sauce on plate and layer with the 2 beef medallions
- Place Crab Cake beside steak medallions and cream spinach.
- Place the shrimp on top of the crab cake in a crisscross position.
- Garnish with rosemary stem and serve.
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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:
- Season both sides of the seabass with salt, black pepper, Italian herbs, and 1 fresh squeezed lemon.
- Steam the seabass for 8 minutes.
- Wedge tomatoes, then add olives, pepperoncini peppers, and olive oil in a mixing bowl.
- Add salt and black pepper to taste.
- Place salad mixture on a plate and place the steamed seabass in the center of the salad mix.
- Chop fresh parsley and then garnish plate with fresh-chopped parsley.
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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:
- First place butterfly tenderloin on cutting board, then lightly season with 1 Tbs creole seasoning.
- Spread stuffing mixture evenly on pork.
- Lay andouille strip on left hand side of pork.
- Then lay chicken breast on top of andouille.
- Lay Tasso ham on top of chicken.
- Start rolling, making sure roll is tight.
- Next, use twine at both ends and in middle of pork so there will be even cooking.
- Add remainder of seasoning on outside of pork.
- Then in a 14 inch saute pan, add oil.
- Turn burner on high when oil starts to smoke.
- Lightly sear pork on all sides. This should take 1 min on each side.
- Add carrots, celery, onion, garlic and rosemary to pan.
- Bake pork loin at 325 Degrees 30-35min, depending on oven. The internal temperature should be 160 degrees.
- Remove pork from pan to plate and wrap with foil.
- Let rest for 15 minutes so juices can redistribute.
- 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:
- Once pork is resting, place pan on med-high heat and deglaze pan with wine and chicken stock.
- Let reduce by ¾ and pour sauce through strainer.
- 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:
- In a small sauce pot, add milk and purple cauliflower.
- Bring to boil, then cook for 3 min on high.
- Drain off milk and add salt and cauliflower to Robocoup.
- 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:
- In a small sauce pot, add milk, cauliflower, and potato.
- Bring to boil, then cook for 6 min on high.
- Drain off milk, then add salt, cauliflower and potato to Robocoup.
- 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:
- In an 8”saute pan over medium heat, melt butter and add carrots.
- Cook for 3 min, then add garlic and Haricot Vert, and saute 3 min more.
- Add salt and pepper.
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