Holiday Meal Guide From Caesars Entertainment Atlantic City Chefs

Last updated: December 17, 2012 at 8:32 pm. Posted by in Atlantic City, Atlantic City Hotels, Atlantic City Restaurants, Bally's Atlantic City, Caesars Atlantic City, Caesars Entertainment, Harrah's Resort Atlantic City. No Comments on Holiday Meal Guide From Caesars Entertainment Atlantic City Chefs.

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Christmas is a’coming and you’re most likely going so crazy buying and wrapping, that the big Christmas Eve/Day meal you’re supposed to be preparing is probably the last thing on your mind. Well, have no fear. We’ve rounded up four more Caesars Entertainment Atlantic City chefs for Round 2 of suggested holiday recipes. Check them out, below!

Main Course

Many folks enjoy a kind of red meat for a hearty Christmas Day meal and that is exactly what Luke Palladino at Luke Palladino at Hararh’s Resort Atlantic City thinks too because he provided us with a perfect main course: Standing Baby Back Rib Roast Stuffed With Sage And Garlic Sausage with a Chestnut Honey Glaze.

Luke Palladino

Doesn’t it look so mouth watering and juicy?

 

Recipe:

Serves 6

baby back pork ribs

Salt and freshly ground pepper

8 cups stale Italian bread broken into rough pieces

4 cups milk

8-pounds fresh pork sausage with or without fennel

4 Sprigs fresh rosemary

4 Sprigs fresh sage

 

For rolling rib rolls:

8 cups heavy cream

1 cup 90/10 oil

Butcher’s twine for tying ribs

Aluminum foil

 

Pre-heat oven at 300°.

 

  1. Lay out the racks of ribs on a cutting board and cut in half. This should leave you with about 4 ribs per piece. Season the ribs on both sides.
  2. Pour the milk onto the stale bread in a bowl.
  3. Peel and break up the sausage into another bowl.
  4. Chop the rosemary and sage and place a tablespoon of each into the sausage.
  5. In a bowl, mix the remaining rosemary and sage with the heavy cream and extra virgin olive oil and season with salt and pepper.
  6. Squeeze out any excess moisture from the soaking bread. Combine the bread and the sausage together with your hands.
  7. Lay out the 4 rib sections with the inside of the ribs facing you.
  8. Divide the sausage mixture between the 4 ribs and mold it at the bottom of the ribs closest to you.
  9. Roll the ribs like a jellyroll.
  10.  Tie each rib crosswise tightly with 2 pieces of the butcher’s twine; one

tied at the top of the rib and one at the bottom.

  1.  Lay out large pieces of aluminum foil.
  2.  Roll the rib rolls in the cream and herb mixture, then place each rib onto

a piece of foil and roll tightly folding each end.

  1.  Place the wrapped ribs into a roasting pan and roast for 2 hours at 300°.
  2. Remove ribs from the roasting pan and let rest for 10 minutes.

 

Rib Glaze:

Blended Olive Oil

4 cloves garlic sliced

2 tablespoons chopped fresh rosemary

1 sprig fresh thyme

¼ teaspoon chopped Calabrese chilies

sherry vinegar

lemon juice

1 cup dark chicken stock

4 Tablespoons chestnut honey

Butter

 

  1. In a small pan heat the olive oil until hot. Add the garlic, rosemary, thyme and Calabrese chilies and fry for a few moments.
  2. Add the sherry vinegar and lemon juice to the pan. Then add the chicken stock and reduce by half.
  3. Add the chestnut honey and simmer until slightly thick and season with salt and pepper.
  4. Pour glaze over the hot ribs. (sauce to be made in batches during service

 

Pasta Dish

It is also quite popular to incorporate a pasta dish into the Christmas meal, for some. And we’re usually not talking about spaghetti and meatballs. Get a little creative. It’s the holidays! Chef Paul Hanley from Mia at Caesars Atlantic City suggests this amazing Duck Confit Paperdelle recipe.

Mia Atlantic City

We would say this is spicing it up. (And it’s amazingly delicious – we tried it!).

 

Recipe:

1 ea.                      duck leg confit, pulled and picked  (about 8 oz.)

4 oz.                       papperdelle pasta, dry

1 ea.                      small shallot, minced

2 ea.                      roma tomatoes, peeled, seeded and diced

2 C.                         duck jus

½ C.                        duck stock (you can substitute chicken stock)

1 ea.                      orange, zest only

1 tsp                      bitter chocolate, grated

1 tsp                      butter

2 T                          fines herbs (just parsley, chive and basil will do)

To taste                salt & pepper

 

Bring a pot of salted water to a boil. Cook pasta. Set aside. In a sauté pan on medium heat, sweat shallots in a small amount of oil. Once translucent (about 30 second), add duck confit and diced tomatoes and saute for 1 minute  Add duck jus, and adjust as needed with stock to desired consistency (a loose nappe’ is best). Add pasta. Cook for 1 minute.  Emulsify the butter into the sauce. Adjust seasoning. Add herbs. Turn out onto desired plate ware and finish with orange zest and chocolate on top.

 

Cocktails

And how are some relatives tolerable what good are the holidays without a little holiday cheer? Harry’s Oyster Bar at Bally’s Atlantic City REALLY enjoys holiday cheer because the awesome bartenders there provided us with not one, but TWO unique, festive drinks to try out this year with your fam and friends.

First we have the PomCran Cosmo.

Harry's Oyster Bar 1

Ingredients:

3oz House Infused Pomegrante and Cranberry Vodka

2 oz Cranberry Juice

1/2oz Lime Juice

Easy and delish!

 

And for more of an after dinner drink, what about the Chocolate Candy Cane Martini?

Harry's Oyster Bar 2

Sounds good to us! Ready to get our slurp on.

Ingredients:

2oz Stoli Vanilla

1oz Peppermint Schnapps

1oz Godiva White

1 oz Godvia Dark

 

Dessert

And per usual, we need some good dessert…for any meal, really…but especially for Christmas! Pastry chefs Deb Pellegrino and Kristine Schmidt from Showboat Atlantic City highly recommend this tasty Gingerbread Cake.

Gingerbread Cake

Recipe:

(Recipe makes two cakes 2 inches high, in a 10 inch round cake pan).

2 lbs. Sugar

1 quart Oil

1 quart Dark Molasses

1. 2 oz. eggs

1 tsp. salt

1 tsp. ground cloves

1 tsp. ground ginger

1 tsp. cinnamon

1 lb and 8 oz. ap flour

6 1/4 oz. baking soda

1 quart hot water

 

Mix dry ingredients in an 80 qt. bowl, then add molasses, eggs and oil. Add hot water last. Bake at 350 degrees for approximately 30 minutes or until knife comes out clean. This cake will yield approximately 24 slices if cake is cut into 12 pieces.

For raspberry sauce , cook down fresh raspberries and sugar until strained out. Great when dusted with cinnamon sugar!

And of course if you don’t feel like cooking, you should definitely take a trip down to our fabulous restaurants at Caesars Entertainment Atlantic City and enjoy some incredible, special menus. Click here and check the “Dining” section to browse some of these fabulous Christmas and New Years menus.

Let us know which recipes and menus you try!

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About The Author

A music junkie and pop culture nerd, Jackie has been storytelling and producing exclusive content through various forms of media since she was a teenager running online fan clubs on Yahoo Groups. Remember those? A Bachelor of Arts degree in Journalism from Ithaca College took her to the City of Angels where she scored bylines in The Hollywood Reporter and dabbled in music PR. An East Coast girl at heart, she circled back to her home state of New Jersey where she penned Caesars Entertainment Atlantic City’s Atlantic City Blog and hasn’t looked back since.

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