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Chef Marti Cerrito - Harrah's Tunica |
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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? Harrah's Chef Marti Cerrito shares some of her favorite Thanksgiving Recipes Click here Other Recipes from Chef Marti Include:
(just click on title or scroll down) Chef Marti Shares her Recipes for Thanksgiving. Click to see. Picnic Potato Salad
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 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. 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. 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. 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. 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. 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. Mediterranean Sauté
Roma Tomato and Cucumber Relish
Snapper Cerrito1- 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 |
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