Seafood La’Tasha from Chef Greg Hargrow @ Sam’s Town Tunica

Jul 7, 2016 | Gaming News

Tips: Poker and All That Razz

Jul 7, 2016 | Gaming News

The object of Seven-Card Stud Low, or Razz, is to make the worst hand possible! Razz is dealt just like basic Seven-Card Stud, but the object, oddly enough, is to make the lowest hand. In Razz, flushes and straights donâ??t count against you (that is, they have no value). But pairs and trips are bad (because it is harder to make a five-card low hand with them). Aces are considered low. In Razz, the best possible low hand is 5-4-3-2-A, which is called a wheel. The second-best possible low hand is a six perfect, or 6-4-3-2-A. The chart below shows a list of the best possible low hands in order.

You will eventually figure out that it isnâ??t that hard to discern which low hand is best in close cases. A seven-five low (7-5-x-x-x) is lower than a seven-six low (7-6-x-x-x). A seven-six-five-three low (7-6-5-3-x) is lower than a seven-six-five-four low (7-6-5-4-x). Figuring out the best low hand is just a matter of reading the low hand from the highest card to the lowest card and seeing which hand goes lower first. I once lost a $15,000 pot to the legendary Seymour Liebowitz in a low-ball event at the World Series of Poker when his 9-7-5-4-2 beat my 9-7-5-4-3 low. It came down to the fifth and final card in this case! We both had a 9-7-5-4 in our hands, but his deuce â??pippedâ? my three (edged it out by one point in value).

Right now Razz is something of a fringe game in the poker world. If fact, most poker rooms donâ??t even spread a Razz game these days. Although we have a Razz World Championship each year, it is among the lowest-attended events at the WSOP. Still, Razz is an important game that is played for high stakes on a daily basis in Los Angeles at the Commerce Casino. Razz is also often included in high-stakes games at the Bellagio in Las Vegas, sometimes dealt as a part of a rotation of games like HORSE (Holdâ??em, Omaha, Razz, Stud and Stud Eight or Better). By the way, sometimes while playing HORSE, the players will not notice that the game has changed â?? for instance, when the game goes from one variation of Stud to the next â?? and they lose a large pot because of this! It happens to everyone, including me, more than once.

Even though many top professional players feel that Razz involves more luck and requires less skill than most other poker games, I feel that Razz demands a lot of skill. In Razz, reading your opponents well is crucial to begin a great player. If youâ??re reading your opponents well, you can make some calls or folds that other players cannot make. The reading part comes when your opponent hits what appears to be a perfect low card for him. If you read that it was, indeed, perfect for him, then youâ??ll need to fold your hand (depending on what you caught). If you read that the card in fact paired him, then youâ??ll be able to continue playing your hand. For example he might hit a three, for a board of (x-x) 2-3, but there is a decent chance that the card paired him, because, presumably, he is starting with all low in his hand.

Phil Hellmuth Jr. is an 11-time World Series of Poker Champion leading all poker players in the world. He has two New York Times best-seller books, â??Play Poker Like the Prosâ? and â??Bad Beats and Lucky Draws.â? Both books can be found at Amazon.com. Philâ??s books, blog, tips and more can also be found at PhilHellmuth.com. Learn about his new cell phone game at HellmuthHoldem.com.

Chef Shawn Mac – Greektown Casino Hotel

Jul 5, 2016 | Gaming News

Seared Mangalitsa Pork Rack Chop

Chef Shawn Mac at Prism at Greektown Casino Hotel

About this dish: Prism’s newest dish utilizes fresh, locally-sourced produce including bing cherries, morel mushrooms, and wild ramps. The main feature of this dish is Mangalitsa pork, paying homage to the hard-working Michigan and Midwest farms that brought back this breed from the brink of extinction. Mangalitsa has one of the best flavor profiles and is often considered the ‘the Kobe beef of pork’.

Farro ingredients:

• 3/4 cups Farro
• 2 cups chicken stock
• 1 teaspoon kosher salt
• 1 tablespoon butter

Farro directions: 

1. Measure 3/4 cups Farro into a fine mesh sieve and rinse with cold water. Drain.
2. Transfer to a medium-sized pot that has a lid.
3. Add 2 cups chicken stock and 1 teaspoon salt.
4. Bring to a boil over high heat.
5. Reduce heat to low, cover and cook for 25-30 minutes, until it is softened but still chewy.
6. If there is liquid remaining in the pot, drain it off.
7. Use a fork to gently fluff in the butter.

 Morel Mushroom Recipe:

• 1 tablespoon olive oil blend
• 8 ounces morel mushroom, cleaned, trimmed, and split in half lengthwise
• 1 small shallot, minced (about 2 tablespoons)
• 1 medium clove garlic, minced
• 2 tablespoons unsalted butter
• 1/4 cup chicken stock
• 1 tablespoon minced fresh herbs such as chives, chervil, or parsley
• Kosher salt and freshly ground black pepper

Morel Mushroom directions:

1. Heat oil in a stainless steel pan over high heat until shimmering.
2. Add mushrooms and cook, stirring and tossing occasionally, until well-browned, about 4 minutes total.
3. Reduce heat to medium-high and add shallots and garlic.
4. Cook, stirring constantly, until fragrant, about 45 seconds.
5. Add butter, chicken stock and cook, swirling pan, until liquid reduces and morels are coated in a creamy sauce, about 1 minute.
6. Stir in herbs, season to taste with salt and pepper.

Pickled Cherries Recipe:

• 1/2 pound bing cherries
• 3/4 cup red wine vinegar
• 1/3 cup sugar
• 1 1/2 teaspoons kosher salt
• 1 Strip orange zest
• 1/4 teaspoon black peppercorns
• 1 cinnamon stick
• 3/4 teaspoons coriander seeds

Pickled Cherries directions:

1. Pit each cherry, cut in half and put them in a container.
2. Mix the vinegar, sugar, salt, orange zest, black peppercorns, cinnamon sticks, and coriander seeds in a nonreactive saucepan and bring to a boil.
3. Reduce the heat so the liquid simmers, and cook for 10 minutes.
4. Remove from the heat and let cool for 10 minutes.
5. Pour the liquid over the cherries.
6. When the cherries are completely cool, cover the cherries, and refrigerate until ready to use.

Sweet & Spicy Red Pepper Glaze ingredients:

• 1 tablespoons unsalted butter
• 1 red bell peppers, seeded, deveined, and diced
• 1 cloves garlic, minced
• 1/4 cup Bragg’s cider vinegar
• 1/8 cup maple syrup
• 1/8 cup light brown sugar
• 1 teaspoon Worcestershire sauce
• 1 teaspoon kosher salt
• 1 tablespoon freshly ground black pepper
• 1 teaspoon crushed red pepper flakes

Sweet & Spicy Red Pepper Glaze directions:

1. Melt the butter in a heavy-bottomed saucepan over medium heat.
2. Add the bell peppers and garlic and sauté until tender, 8 to 10 minutes.
3. Add the vinegar, maple syrup, sugar, Worcestershire sauce, salt, black pepper, and red pepper flakes, and simmer for about 15 minutes.
4. Remove the pepper mixture from the heat and let it cool to room temperature.
5. Transfer the pepper mixture to a blender and process until smooth.
6. Store in refrigerate until ready to use.
7. Warm the glaze over medium heat, stirring occasionally, and prior to using it to baste meat during the last 5 minutes of cooking.

Warm Farro Salad ingredients:

• 2 tablespoons bacon fat
• 4 ounces ramp greens and ramp bulbs, rinsed, chopped and separated
• 3 cups farro, cooked
• 3 ounces morels, cooked
• 1 cup corn, charred
• 4 ounces asparagus, cut on a bias, blanched
• 4 ounces cherry wood bacon, rendered
• to taste kosher salt & black pepper

Warm Farro Salad directions:

1.  Heat a non-stick sauté pan on medium heat
2.  Add bacon fat and ramp bulbs to the hot pan and saute a few minutes to develop a base for the salad.
3. Then add farro, morels, corn, asparagus, and bacon.
4. Sauté until hot 2-3 minutes.
5. Finish the warm salad with adjusting the seasoning of salt & black pepper.

Seared Mangalitsa Pork Rack Chop ingredients:

• (4) bone-in, Mangalitsa pork rack chops
• Kosher salt and pepper to taste
• 4 tablespoons olive blend

Seared Mangalitsa Pork Rack Chop directions:

1. Preheat the oven to 375 degrees.
2. Heat oil until lightly smoking in a large sauté pan big enough to hold all the pork chops.
3. Season the pork chops with salt and pepper and then sear well on high heat, pressing down on them when you put them in the pan with tongs to ensure an even, golden sear.
4. When the chops are golden brown, flip them over to sear the other side, then place chops in the oven until they are 130 degrees
5. The most important part is the resting phase.
6. While the pork chops are resting, they should be about medium by this time.
7. Plating the final dish on a preheated dinner plate, scoop on the plate warm farro salad with morel mushrooms, ramps, corn, asparagus, and bacon.
8. Nestle the pork chop on the warm salad and spread some of the red pepper glaze on the pork chop, garnish with pickled cherries and micro purple radish greens and serve immediately.

Return to Chef Showdown

Chef Deandre Frost – Boomtown Casino Biloxi

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.

(more…)

Chef Debbie Dear – Sam’s Town Hotel and Gambling Hall, Tunica

Jul 5, 2016 | Gaming News

Crab Stuffed Lobster Tail

Chef Debbie Dear from Twain’s Steakhouse at Sam’s Town Hotel and Gambling Hall, Tunica

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:

1. Preheat oven to 350 degrees.
2. Prepare the whipped potatoes to your preference, and set aside to keep hot.
3. 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.
4. 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
   
5. Season lobster tails with Old bay seasoning and butter.
6. Place lobster tails in the oven at 350 degrees for 8 to 10 minutes, cook halfway, and remove from oven.
7. Add crab stuffing, and place back into the oven for 5 minutes or until golden brown.
8. Cut asparagus into 5” long pieces and sauté to your preference.
9. Plate lobster tails, potatoes, asparagus, and butter.
10. Garnish with half a lemon.
    

Return to Chef Showdown

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

Return to Chef Showdown

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.

Return to Chef Showdown

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.

Return to Chef Showdown

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.

Return to Chef Showdown

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.

Return to Chef Showdown

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.

Return to Chef Showdown

Chef Kyle Cassaday – Soaring Eagle Casino & Resort

Jul 5, 2016 | Gaming News

Salmon with Orange Gochujang Glaze, Forbidden Rice with Shiitake Mushroom, and Grilled Baby Bok Choy

Chef Kyle Cassaday from Siniikaung Steakhouse at Soaring Eagle Casino & Resort

About this dish: This dish actual began with the idea of sweet pepper bacon. A few friends and myself messed around with it in culinary school 13 years ago, and I enjoyed the sweet fatty and pepper combination. I dropped the bacon and pepper and substituted a newly discovered ingredient in gochujang, glazed a piece of salmon with it, and emulsified some butter into the “dripping” to form a sauce. For the dish, I originally presented it with a slab of glazed house bacon as tribute to the origins, but it felt out of place to anyone other than me.

Orange Glazed Salmon Ingredients:
(Yield: 4 – 6oz Servings)

• 12 each 3oz Salmon Filets
• 1 Tablespoon Kosher Salt
• 2 Tablespoon Vegetable Oil
• 4 Tablespoon Butter
• 1 Recipe Orange Gochujang Glaze

Orange Glazed Salmon Directions:

1. Heat large sauté pan over medium-high heat with vegetable oil.
2. When oil begins to shimmer, season salmon with salt and place in pan presentation side down first.
3. Cook for approximately 3 minutes and turn salmon over and cook for an additional 2 minutes.
4. Add orange glaze to pan and baste salmon with orange glaze until cooked to desired doneness, suggested medium.
5. Remove salmon from pan.
6. Remove pan from the heat source and add butter, swirling and stirring until emulsified with the sauce.
7. Place rice, bok choy, and salmon on plate and drizzle with orange glaze butter and serve.
   

Orange Gochujang Glaze Ingredients:
(Yield: 10 ounces)

Heading:

• 2 ounces Gochujang Paste (Fermented Hot Pepper Paste)
• 2 ounces Honey
• 3 Tablespoon Brown Sugar
• 2 ounces Mirin
• 2 each Orange – Zest 1, 2 juiced

Orange Gochujang Glaze Directions:

1. Place all ingredients in blender and puree until combined.

Forbidden Rice with Shiitake Mushroom Ingredients:
(Yield – 6 Portions)

• 10 oz Forbidden Rice
• 2 ½ Cup Water
• ¼ Dried Shiitake Mushroom
• ½ oz Kombu
• 1 oz Kosher Salt

Forbidden Rice with Shiitake Mushroom Directions:

1.  Bring water, dried shiitake and kombu to a simmer, remove from heat and steep for 1 hour.
2. Strain reserving mushrooms for later use.
3.  Add rice and salt to liquid and cook over low heat until liquid is absorbed and rice is cooked.
4. Dice reserved mushrooms and fold into forbidden rice.

Grilled Baby Bok Choy Ingredients:
(Yield 6 Portions)

• 1 Baby Bok Choy
• 2 oz Extra Virgin Olive Oil
• ½ oz Kosher Salt

Grilled Baby Bok Choy Directions:

1.  Trim base of bok choy and separate into individual leaves
2. Toss bok choy with salt and oil
3.  Place on grill until slightly charred and cooked through

Return to Chef Showdown

Chef Kenneth Harrison – Rising Star Casino Resort

Jul 5, 2016 | Gaming News

90/10 Shrimp Burger

Chef Kenneth Harrison from Wellington’s Steakhouse at Rising Star Casino Resort

About this dish: If you’re reading this, that means you’re hungry and you want new and innovative culinary ideas. This is it. You should try this at home at your next BBQ or cook out. With a win in the Chef showdown, this culinary masterpiece will go from our kitchen at Rising Star Casino to your next big cookout with the family and friends. So double down on the shrimp burger and win with this 21. Happy Gaming!

90/10 Shrimp Burger Ingredients (Serves 8):

• 1 lbs Shrimp any size
• ¼ lbs Chicken breast
• 1 cup Bread crumbs
• 2 tbsp Ol’ bay
• ¼ cuo Cold Butter
• 2 tbsp Tony’s seasoning
• 1 cup Heavy Cream
• 6 oz Shredded Parmesan Cheese
• 1 cup Bread crumbs
• 1-¼ cup Chiffonade Basil Aioli (See other Recipe)
• 3 each sliced Roma Tomatoes
• 1 jar Slice pickles
• 2 cups Pineapple Chile sauce (See other Recipe)
• 8 slices American Cheese
• 8 slices Cheddar Cheese
• 8 each Brioche Burger Buns
• ½ head Romaine Lettuce Shredded

90/10 Shrimp Burger Directions:

1. Pre Heat you grill, flat top or oven to 350 degrees.
2. Cut lettuce and Roma Tomatoes. Prep you slice pickles, American cheese and Cheddar cheese, Basil Aoli and Pineapple Chile Sauce.
3. Put ¾ lbs of your shrimp, cold butter, seasoning and chicken breast into a food processor.
4. Start the mixing and gradually add your heavy cream one all is gone stop the processor.
5. Add your mix to a medium size bowl. ADD the bread crumbs parmesan cheese and the remaining 1/4 shrimp to the bowl.
6. Mix well and let sit for 5 min to allow the bread crumb to absorb the moisture in the mix.
7. After sitting form mix into 6 oz. patties. Once done its time to Grill your shrimp burgers. Grill patties until they reach 165 degrees internal temp.
8. While burger are on the grill. Grill you Burger Bun off to the side before shrimp burger are done cooking.
9. Building your New favorite Shrimp Burger from the bottoms up.

Bottom Bun
Aioli
Chile sauce
Lettuce
Tomatoes
Shrimp burger
Cheese
Pickles
Chile sauce
Aioli
Top Bun

Pineapple Chili Sauce Ingredients:

• 1whole Pineapple small diced
• ½ cup maple syrup
• ½ cup honey
• ¼ cup Red pepper flakes
• 1 whole lemon zested
• Salt TT

Pineapple Chili Sauce directions:

1. Put all ingredients into a large sauce pan. Cook until syrupy like texture.
2. Remove from heat and let chill until ready to serve. May take 10-15 mins.
3. You can take your Favorite Mayo and Chiffonade your basil add it to 2 cups of mayo. Mix well…or you can do what I did the Chefs way .. lol

Basil Aoili Ingredients: 

• 1 whole egg
• 4 medium cloves garlic, minced
• 2 teaspoons juice from 1 lemon
• 1/2 cup canola, vegetable, or light olive oil oil
• 1/2 cup extra-virgin olive oil
• Kosher salt and freshly ground black pepper
• 1-¼ cup Chiffonade Basil

Basil Aoili Directions

1.  Place egg, garlic, and lemon juice in the bottom of an immersion blender cup.
2. Pour oil on top and allow to settle for 15 seconds.
3. Place head of immersion blender at bottom of cup and switch it on.
4. As aioli forms, slowly tilt and lift the head of the immersion blender until all oil is emulsified.
5. Transfer aioli to a medium bowl.
6. Whisking constantly, slowly drizzle in extra-virgin olive oil.
7. Season to taste with salt and pepper.
8.  Add the Basil to your aioli. Set aside until ready to serve.
9. Store in a sealed container in the refrigerator for up to two weeks

 Truffled Yukon Cheese Curd Poppers Ingredients:

• 3 lbs Yukon gold potatoes
• 3 tsp salt
• 1 tsp granulated garlic
• ¼ cup chives small dice
• 1 cup flour
• 1 cup Italian bread crumbs
• 3 eggs for egg wash
• 1 pound cheese curds

Truffled Cheese Curd Poppers Directions: 

1. Steam Yukon until tender and smash with a fork skin and all add chives. Season and taste.
2. Use a one once scoop and scoop into balls. Place a piece of cheese curd into the middle of each ball roll into a sphere and dredge with your flour egg and bread crumb. Ready to air fry.
3. Add cheese curds potato poppers your flour first -then egg wash– lastly your bread crumbs.
4. Place them on a sheet pan until ready to air fry. One your ready to air fry. Fry them for 8-10 min or until they are golden brown.
5. Once you have achieved maximum browning toss them in a large with truffle butter. Sere them while they are happy…..

Return to Chef Showdown

Chef Shane Brassel – Jack Cleveland Casino

Jul 5, 2016 | Gaming News

Pistachio Crusted Halibut, Sweet Pea Barley Risotto with Smoked Tomato Sauce

Shane Brassel from Seven Chefs Buffet at Jack Cleveland Casino 

About this dish: The Pacific halibut is the world’s largest flatfish and has a very low fat content. This tender and lean fish is great for light summer meals. The pistachio crust adds a rich and nutty, earthy flavor to the delicate Halibut. The creamy barley is cooked like risotto, giving the dish a rich and creamy base. I finished the dish with a light, smoky red sauce… which adds an extra layer of flavor and pop of color. My dish should win because it encompasses what I set out to do each day when I come to work at JACK Cleveland Casino, to surprise and delight our guests. Coming up with new and creative recipes that guests do not expect, such as this one, is how I accomplish this goal. Combining unique flavors, textures, and ingredients to create a truly unique dish is my passion, and I believe this dish exemplifies that.

Pistachio Crusted Halibut Ingredients:

• 4 tablespoons dry Japanese bread crumbs
• 4 tablespoons finely chopped dry roasted pistachios
• 4 each 5oz halibut filet
• 2 large egg whites, lightly beaten
• Salt and freshly ground pepper
• 2 tablespoon olive oil

Pistachio Crusted Halibut Directions:

1. Preheat oven to 350 degrees.
2. Combine bread crumbs and pistachios in a shallow dish. Sprinkle halibut filet evenly with salt & pepper. Brush top of halibut filets with egg whites and dredge the top with pistachios and breadcrumb mixture.
3. Place halibut on an olive oil coated sheet pan with the breading / pistachio mixture facing up.
4. Bake at 350 degrees for 15 minutes or until fish reaches an internal temperature of 145 degrees.

Smoked Tomato Sauce Ingredients:

• 6 whole 4×6 tomatoes peeled and seeded
• ¼ cup of hickory wood chips
• ½ garlic clove peeled and minced
• 1 teaspoon worcestershire sauce
• Salt and freshly ground pepper to taste
• 2 tablespoon olive oil

Smoked Tomato Sauce Directions:

1. Bring a pot of water to a rolling boil.
2. Rinse the tomatoes with cold water.
3. With a paring knife, cut an X into the bottom of each tomato. (This will make it easier to peel the tomatoes once they’re blanched.)
4. Place tomatoes in boiling water for about 30 seconds.
5. Use a slotted spoon to remove the tomatoes and place in a bowl filled with ice water.
6. Use a paring knife and fingers to remove the skin from the tomatoes.
7. Cut tomatoes lengthwise into quarters…then core, and remove the seeds.
8. Transfer tomatoes to an oil-lined sheet pan.
9. Place hickory wood chips in a small pan and ignite with a lighter or a small torch.
10. Place tomatoes and hickory chips in your barbecue grill and close the lid.
11. Smoke tomatoes for 25 minutes. Remove smoked tomatoes from grill.
12. Heat olive oil and garlic in a sauce pot over medium-low heat until garlic begins to sizzle and turns a light brown.
13. Add smoked tomatoes.
14. Raise the heat to medium high and bring the tomatoes to a boil.
15. Stir in salt, pepper and Worcestershire sauce, reduce the heat to medium, and let the sauce simmer, stirring occasionally, until the tomatoes have broken down and the sauce has thickened, about 15 minutes.
16. Place tomato sauce in a container and puree with a handheld blender until smooth.

Sweet Pea Barley Risotto Ingredients:

• 3 oz. baby green peas
• 4 cups chicken broth
• 3 tablespoons unsalted butter
• 1 small yellow onion, celery, carrot, finely chopped
• 8oz pearl barley
• 1 cup Parmigiano-Reggiano, freshly grated
• Salt and freshly ground pepper
• ½ cup heavy cream
• 1/4 cup plain dry bread crumbs

Sweet Pea Barley Risotto Directions:

1. In a saucepan, heat the chicken broth and keep warm.
2. In a large saucepan, heat 1 tablespoons of the butter over medium heat. Stir in the onion, carrot, celery and cook until translucent, about 4 minutes.
3. Add the barley and stir well to coat the grains with butter.
4. Add 1 cup of the chicken broth to the barley and heavy cream, lower the heat slightly and stir until the broth is absorbed.
5. Continue adding broth in 1/2 cup increments, letting the barley absorb the liquid (about 3 minutes) after each addition, and stirring almost constantly, until the barley is cooked, 20 to 25 minutes.
6. The finished barley will be creamy but still firm to the bite. A few minutes before the risotto is done, stir in the whole peas.
7. Remove the cooked barley from the heat and stir in the remaining 2 tablespoons of butter and 3/4 cup of grated Parmigiano-Reggiano.
8. Season with salt and pepper.
9. Stir the remaining 1/4 cup of grated cheese and the bread crumbs together.

Return to Chef Showdown

Chef Mark Gaulden – Ameristar Casino Resort Spa St. Charles

Jul 5, 2016 | Gaming News

Grilled Spanish Octopus, heirloom fingerling potatoes, lemon chili oil, grilled corn, salscicia, romesco and micro cilantro

Chef Mark Gaulden from Bugatti’s Steak & Pasta at Ameristar Casino Resort Spa St. Charles

About this dish: Many people are scared of octopus. When they see it on a menu, they don’t want to order it because they think it will be tough and rubbery. We want to break that myth that octopus is rubbery and encourage people to go out of their comfort zone and try something you normally wouldn’t try.

Plated Octopus (4 portions)

• Octopus:  8 legs
• Roasted Heirloom Fingerling Potatoes:  16 oz
• Salsiccia 8 oz
• Lemon Chili Oil 2 oz
• Grilled Corn:  8 oz
• Micro Cilantro:  1 oz
• Romesco:  4 oz

Octopus Preparation 

Take whole octopus and using a meat mallet gently tenderize each leg, do not want to hit it hard, light taps are perfect.  Another way is to use the back of your knife.  Tenderize it until you can feel the legs go from circles to ovals when you feel them.

Cooking the Octopus

Add water, lemons, peppercorns, white wine, garlic, salt, and tenderized octopus to a pot, bring, and keep between 160 and 180 degrees Fahrenheit.  Do not add the octopus to boiling water; you want to bring it up to temp in the water slowly to help keep the octopus tender. 

• Water:  1 gallon
• Lemons:  3 ea, squeeze into pot
• Peppercorn:  .5 oz
• White Wine: 2 cups
• Garlic Cloves:  6 ea
• Salt:  4 oz
• Octopus:  1 ea (2 legs per order)

Cooking the Octopus

1. Cook the octopus for approximately 90-120 minutes depending on the size of the octopus.  I recommend using around a 3 lb octopus; the legs are perfect portions for this dish.  You want to be able cut through the legs with a fork when it is tender, the skin will start to peel off the legs. 
2. Once tender, turn the pot off and let the octopus steep in the pot for 30 minutes, then pull out octopus and put directly in marinade and refrigerate.  
3. You want to marinade the octopus for 8 hours. 
4. When you finish marinating the octopus pull it out of the marinade and remove the head and the beak, the beak is in the center of all of the legs and can be removed by cutting from above. 
5. Lastly cut the legs off of the octopus and leave in the fridge.

Octopus Marinade

• Olive Oil:  2 cups
• Lemon Juice from 1 lemon
• Garlic cloves:  10 ea
• Red Chili Flake:  .25 oz (.75oz  if you like it spicy)
• Salt:  1 oz
• Smoked Paprika:  .25 oz
• Cooked Octopus:  1 ea
• Red Wine Vinegar:  3 tbsp

Romesco

• Red Pepper: 4.5 oz
• Garlic cloves:  .75 oz
• Toasted Almonds:  2 oz
• Tomato Puree:  2 oz
• Parsley:  .25 oz
• Red Wine Vinegar:  1 tbsp
• Smoked Paprika:  1 tsp
• Olive Oil 6 tbsp
• Salt:  .1 oz

To prepare the Romesco: 

1. Fire roast your whole red peppers on an open flame, you can use a gas stove or a grill, you want the outside to char. 
2. Once the outside of the peppers are charred black, remove from heat, place in a bowl and wrap airtight with plastic wrap, let cool to room temp. 
3. Once peppers are room temperature, remove from the plastic, peel off the charred skin and remove the steams and the seeds. 
4. Add all ingredients besides the olive oil to a blender.  Purée until smooth, then add the oil slowly to the mixture.  You can add less or more oil depending on what consistency you want the romesco, the more oil you add the thicker it will become.

Roasted Potatoes

• Heirloom Fingerling Potatoes:  1 lb
• Salt: .1 oz
• Pepper:  .1 oz
• Olive Oil 1 tbsp

To prepare the Roasted Potatoes:

1. Cut the fingerling potatoes in half longways.
2. In a bowl toss with salt, pepper, and oil.
3. Roast on a baking sheet at 450 degrees Fahrenheit for about 10 minutes.

Grilled Corn

• Corn on the Cob:  about 2 ea 8 oz total after cutting off cob
• Olive Oil: 1 tbsp
• Salt:  .1 oz
• Pepper:  .01 oz

To prepare the Grilled Corn:

1. Remove the corn from the husks.
2. Toss in oil salt and pepper.
3. Char on the grill until the kernels are golden brown.
4. Once corn is cooked, cool to room temp and cut off the cob. 

Salsiccia

• Medium Ground Pork: 11 oz
• Salt:  .25 oz
• Pepper:  .1 oz
• Red Wine:  3 tbsp
• Garlic, minced:  .75 oz
• Rosemary:  1 tsp
• Red Chili Flake: 1 tsp
• Olive Oil:  3 tbsp

To prepare the Salsiccia:

1. In a hot skillet add your olive oil, once oil is hot add your pork.  Season with salt, pepper, and chili flake. 
2. Saute until the pork is cooked about halfway, then add your garlic and rosemary. 
3. Cook the pork until done then add the red wine. 
4. Cook the red wine au sec (until dry) and then remove the pork from the heat. 

Lemon Chili Oil

• Olive Oil:  ¼ C
• Red chili flake:  .1 oz
• Garlic, minced:  .25 oz
• Fresh Lemon juice:  2 tbsp
• Red wine vinegar:  2 tbsp
• Salt:  1 tsp

To prepare the Lemon Chili Oil

1. Add olive oil, chili flake, garlic, and salt to a pot. 
2. Bring oil to around 200 degrees and then turn off, let the items steep in the oil for about an hour. 
3. Add lemon juice and red vinegar once cooled. 

Plating Octopus (4 portions)

• Octopus:  8 legs
• Heirloom Fingerling Potatoes:  16 oz
• Salsiccia 8 oz
• Lemon Chili Oil 2 oz
• Grilled Corn, cut off the cob:  8 oz
• Micro Cilantro:  1 oz
• Romesco:  4 oz

To prepare the Plating Octopus:

1. In a hot skillet, add the sausage and a little olive oil. 
2. Let the fat come out of the pork then add the corn and the potatoes. 
3. Cook all items until they are hot, then pull off the heat and use half (2 oz) of the romesco to coat the potatoes, sausage, and corn in the skillet.  You should not need any more seasoning since everything was seasoned and cooked already but if never hurts to check, taste it and adjust seasoning as needed. 
4. While this is cooking in the skillet, take the octopus and put it on the grill.  It is already cooked; all you need to do is char it on the outside a little for a delicious smokey flavor. 
5. Once the octopus is charred slightly and the corn, potatoes, and sausage are hot it is time to plate. 
6. Smear the romesco in the bottom of the bowl; place the corn, potatoes, and sausage in a mound on top. 
7. Then place the octopus legs in an X across the top of the mound, garnish with micro cilantro and lemon chili oil. 

Return to Chef Showdown