BORGATA 10TH ANNIVERSARY RECIPES We’re celebrating our tenth anniversary this summer! Can you believe it? Time certainly flies when you’re having as much fun as we are. In honor of this milestone year, we’re sharing – for the first time – ten signature recipes of the ten best-selling dishes at Borgata. Now, you can truly savor Borgata at home with recipes by our team of Executive Chefs at Borgata’s signature restaurants – including Wolfgang Puck American Grille, Bobby Flay Steak, Izakaya Modern Japanese Pub, Fornelletto Cucina & Wine Bar, and Old Homestead Steak House, among others. Bon appétit! Bang Bang Shrimp at Old Homestead Steak House “Believe it or not, the Bang Bang Shrimp may be the single most requested item on our menu! It’s been an Old Homestead staple since we opened in 2003, and I love making it for our guests.” – Romeo DiBona, Executive Chef at Old Homestead Steak House. Serving: 1 Ingredients: 2 large shrimp, deveined 3 cups grapeseed oil Tempura: 1 cup cornstarch ½ cup flour ¾ cup sparkling water 1 tbsp mirin Chipotle Mayo: 1 cup mayonnaise 6 sprigs of cilantro, chopped 2 tbsp lemon juice 3 cloves garlic, chopped 1 chipotle pepper Pickles and Pickling Liquid: 3 kirby cucumbers, sliced thin 1 cup water ½ cup sugar 1 cinnamon stick 1 tbsp black peppercorns ¼ cup red onion, julienned 1 tsp mustard seed 4 cloves garlic Directions: 1. For the tempura: Mix ingredients then add water mix until thick and smooth and place in refrigerator with plastic wrap. 2. For the chipotle mayo: Place ingredients in food processor and blend until smooth and refrigerate. 3. For the pickles: Place pickling liquid in a pot and bring to boil. Take off heat and place pickles in mason jar and add liquid. Let cool to room temperature. 4. Once all parts of recipe are done, heat up the oil and dredge shrimp in tempura batter and submerge in the oil. Cook until golden brown – about 2-4 minutes. Drain shrimp on paper towls and season with salt. Smear chipotle mayo on the plate, place shrimp on top of the mayo, and place pickles on top of the shrimp. Hong Kong Style Steamed Fish at Wolfgang Puck American Grille “When I arrived to Borgata in the summer of 2007, one of the first items I added to the dining room menu was our Hong Kong Style steamed fish with steamed jasmine and brown rice. This is a staple at Puck’s Spago restaurants and has become one of our guests’ favorite dishes in Atlantic City. It is a dish that is more on the healthy side, but does not lack in flavor with the spiciness of the hot chilies to the earthiness of the fermented Chinese black beans.” – Aram Mardigian, Executive Chef at Wolfgang Puck American Grille. Servings: 1 Ingredients: 1 piece of fish (choice of Black Sea Bass, Main Cod, Salmon, Lobster, etc) Bottom Vegetables: Baby bok choy, babby carrots, water chestnuts, shiitake, snow peas, budding chives, and lotus root. Top Vegetables: Sliced garlic, thinly sliced red and green jalapenos, sliced shallots, sliced green scallions, fresh julienned ginger, and fresh cilantro leaves. Hong Kong Soy Deglaze Mixture (Sauce): Sugar Soy Mix for (Bottom Vegetables) 2 ½ cups rice vinegar (Marukan) 1 cup mushroom soy (Pearl River Bridge) 4 cups Soy Superior Light (Pearl River Bridge) ½ cup Sugar 4 tbsp fermented black beans (Baby bok choy, baby carrots, water chestnuts, shiitake, snow peas, budding chives, and lotus root) 1 cup Soy Superior Light ¼ cup sugar 1 tbsp rice vinegar 1 tsp sesame oil Hot Oil Mix: Steamed Rice: 1 cup Chinese chili oil 2 cups peanut oil 1 cup Jasmine rice 1 1/3 cup water Directions: 1.) For the fish: Place fish (choice of Black Sea Bass, Maine Cod, Salmon, Lobster, etc) on sizzle plate. Season with salt and pepper and top with green aromatics. Add a pat of butter of a splash of the hot oil mix (see ingredients, mix together). Place fish in steamer. 2.) For the bottom vegetables (pan #1): Heat peanut oil, add green aromatics, add the bottom vegetables and pinch of sugar. De glaze with bottom vegetable sauce (see ingredients, mix together). 3.) For the top vegetables (pan #2): Heat hot oil mix, then add sliced garlic (lightly blanched). Add red and green jalapenos (thinly sliced), sliced shallots, sliced green scallions, fresh julienned ginger, and fresh cilantro leaves. 4.) For the sauce (pan #3): Heat some butter in the pan, then add deglaze and juice from the fish pan. Cook until slightly thickened. 5.) Garnish with fresh cilantro and scallion whites. Serve and enjoy. Lobster BLT at The Water Club hotel “This is one of The Water Club’s most popular dishes, as it’s a new spin on a classic! Guests love to indulge while staying with us, and who doesn’t love the sound of a BLT sandwich with lobster?” – Wesley Holton, Executive Chef at The Water Club hotel. Serving: 6 Ingredients: 1.5 lb Main lobster ½ bunch tarragon ¼ cup mayonnaise 2 tbsp capers 2 lemons ½ head bib lettuce 6 slices crispy bacon 2 roma tomatoes 6 pieces brioche cocktail buns Directions: 1.) 2.) 3.) 4.) 5.) 6.) 7.) 8.) 9.) Steam lobster – 7 minutes for the tail and 8 minutes for the claws. Clean lobster from its shell. Slice the tail into 6 medallions, dice trim, and claw meat. Fold diced lobster meat with mayonnaise, tarragon, capers, lemon juice, and zest of one lemon. Season the medallions with lemon juice and olive oil. Toast the brioche buns. Layer the rest of the ingredients on the bun. Use a bamboo or lobster pick to add some stability. Serve and enjoy. Philadelphia Style Steak at Bobby Flay Steak “It’s Bobby’s take on the Philly Cheese Steak. You have all the same components, great piece of meat, sweet caramelized onions, and an awesome provolone cheese sauce. It’s the perfect steak dish!” – Michael Charlianza, Executive Chef at Bobby Flay Steak. Serving: 4 Ingredients: Spice Rub: Caramelized Onions: Provolone Sauce: 2 tbsp ancho chile powder 1 tsp Spanish paprikia 2 tsp ground cumin 1 tsp ground coriander 2 tsp dry mustard 2 tsp dry oregano 1 tsp kosher salt 1 tsp ground black pepper 2 tbsp unsalted butter 1 tbsp canola oil 3 large Spanish onions, peeled, halved and thinly sliced 1 tsp kosher salt ¼ tsp fresh ground black pepper 1 tbsp unsalted butter 1 tbsp AP flour 2 cups whole milk, heated 2 cups grated aged provolone cheese ¼ cup grated Parmigiano Reggiano 1 tsp kosher salt ¼ tsp fresh ground black pepper Spice Rubbed Steaks: Bobby Flay Steak Sauce: 4 16-ounce strip steaks, trimmed of fat 1 ½ tbsp kosher salt Spice Rub (see above) 2 tbsp canola oil Chopped fresh flat leaf Italian parsley ¼ cup Dijon mustard ¼ cup whole grain mustard ¼ cup molasses 3 tbsp prepared horseradish, drained 2 tbsp honey 2 tbsp ketchup Salt and freshly ground black pepper Directions: 1.) For the Spice Rub: Combine spices together in a small bowl. 2.) For the Caramelized Onions: Heat butter and oil in a large sauté pan over medium heat. Add the onions, season with salt and pepper and cook slowly until golden brown and caramelized, stirring occasionally, approximately 30-40 minutes. 3.) For the Provolone Sauce: Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the warm milk, and cook, whisking constantly until thickened, about 4-5 minutes. Remove the mixture from the heat and whisk in the provolone and parmesan until combined; season with the salt and pepper. 4.) For the Spice Rubbed Steaks: Preheat broiler. Season the steaks on both sides with the salt. Rub one side of each steak with the spice rub and drizzle the tops with oil.│Place steaks on a broiler pan, rub-side up and place under the broiler. Broil until the top of the steak is golden brown and slightly charred, 5-6 minutes. Turn the steaks over and continue broiling to medium-rare doneness, 6-7 minutes longer. Remove and let rest 5 minutes before serving.│Ladle some of the sauce onto a large dinner plate. Place each steak on top of the sauce and top the steak with some of the caramelized onions. Garnish with chopped fresh parsley. 5.) For the Bobby Flay Steak Sauce: Whisk together all ingredients and season with salt and pepper. Cover and let sit at room temperature at least 30 minutes before serving or cover and refrigerate overnight. Bring to room temperature before serving. Roasted Beets with Fresh Goat Cheese at Fornelletto Cucina & Wine Bar “This is a classic recipe that many of our guests gravitate toward. It’s fresh, delicious, and mouth-watering. The perfect start to a meal or evening at Borgata.” – Jason Olson, Executive Chef at Fornelletto Cucina & Wine Bar. Serving: 4 Ingredients: 1 ½ lbs red beets, maximum tennis ball size, preferably smaller 4 oz fresh goat cheese, optional 4 oz extra virgin olive oil 2 oz good balsamic vinegar, preferably 12 yr. or older 1 ½ tsp sea salt or other 1 tbsp chopped fresh tarragon, mint or basil 1 tbsp chopped fresh chive or scallion 1 tbsp chopped fresh flat leaf parsley or other 3 springs fresh thyme 4 unpeeled cloved fresh garlic Directions: 1.) 2.) 3.) 4.) 5.) 6.) 7.) 8.) Preheat oven to 400 degrees Fahrenheit. Trim any greens or root hairs from the beets and rinse. Toss the beets on a cookie sheet with the thyme, garlic, 1 tsp salt, and 2 oz extra virgin olive oil. Roast the beets for 45 minutes or until a sharp paring knife slides in with some slight resistance. Remove the beets from the oven and allow them to cool. Peel the beets either by rubbing them with a kitchen towel or by using a paring knife. Cut the beets into quarters or eigths. Toss the cut beets into a mixing bowl with the chopped fresh herbs, 2 oz extra virgin olive oil, 2 oz balsamic vinegar, ½ tsp salt, and one grind of fresh pepper. 9.) Place equal amounts of the dressed beets into one large or four or more small bowls and garnish each with one once of fresh goat cheese. Spicy Tuna Cracker at Izakaya Modern Japanese Pub “If there is one dish to define Izakaya, this is it. The creaminess of the spicy tuna, combined with the crunchiness of the rice cracker, make it the perfect bite!” – Brian Perry, Executive Chef at Izakaya Modern Japanese Pub. Serving: 4 1-inch pieces Ingredients: 1 cup finely diced sushi grade Blue-fin tuna 1 cup mayonnaise 2 tbsp Sriracha sauce 1 tsp lemon juice 1 Nori sheet Sushi rice (cooked) White and black sesame seeds Directions: 1.) 2.) 3.) 4.) 5.) 6.) Mix tuna with spicy mayo (mayonnaise, Sriracha sauce, lemon juice). Spread cooked sushi rice onto both sides of Nori sheet. Sprinkle white and black sesame seeds on both sides of Nori sheet with cooked rice. Fry Nori sheet with cooked rice and sesame seeds until crispy golden brown. Cut into small squares approximately 1 inch by 1 inch. Serve and enjoy. Pan Seared Salmon with Lemon Chive Vinaigrette and Green Bean Salad at Borgata Hotel Casino & Spa “Hotel guests consistently order this dish from Borgata’s in-room dining menu. It’s a delicious option that satisfies any palatte.” – Tom Biglan, Executive Chef at Borgata Hotel Casino & Spa. Serving: 4 Ingredients: 4 8-oz Salmon Filets ½ lb green beans 1 pt grape tomatoes ½ lb olives ½ lb fingerline potatoes, halved and blanched Salt and pepper, to taste For the Lemon Chive Vinaigrette: ¼ cup chopped chives 3 each lemons, juiced 1 cup extra virgin olive oil 2 tbsp honey Directions: 1.) For the Vinaigrette: Place juice of lemons, chives, and honey in a mixing bowl. Add both oil together, and slowly whisk oil lemon mixture until completely incorporated, set aside. 2.) Start pan with some oil over medium-high heat, season with salt and pepper. 3.) Sear salmon with top side down, until top is completely browned. Turn fish over and finish in oven for about 6 minutes. 4.) When fish is in the oven, start second pan with oil, add potatoes once pan is hot, and let them brown on one side. Add green beans, olives, and tomatoes, and cook for about 2 minutes. Toss in about 3 tbsp of the lemon chive vinaigrette. 5.) Place vegetables on plate and put salmon on top. Dress the top of the salmon with more vinaigrette. 6.) Serve and enjoy. Poulet aux 40 gousses d’ail (Chicken with 40 Cloves of Garlic) at Amphora Lounge “A classic French dish never fails, and it certainly hasn’t disappointed our guests for last ten years.” – Tom Biglan, Executive Chef at Borgata Hotel Casino & Spa. Serving: 4 Ingredients: 4 8 oz chicken breasts 1 cup Burgundy wine 40 cloves garlic, whole ½ tsp thyme, finely chopped 1 tbsp celery, diced ½ tsp peppercorn ½ gallon veal stock ½ cup white wine 2 tbsp shallots ½ tsp sage, minced ½ tsp oil Directions: 1.) Dress garlic with salt and pepper, toss olive oil, then roast in slow oven as per confit, reserve. 2.) Sweat shallots, add celery, continue cooking until soft. Deglaze with white wine and Burgundy wine, reduce until au sec (nearly dry), add thyme, sage, reduce until au sec (nearly dry), then add veal stock. Let simmer gently, then reduce by ½ before removing. Strain. 3.) Reserve warm. 4.) At time of service, lay sauce on pan, add confit, let simmer a few minutes, and add butter off the fire, then reserve. 5.) Using a sautéed pan, sear chicken breast, season with salt and pepper for 3 minutes, then turn and sear for an additional 2 minutes. Cook in oven at 325 degrees Fahrenheit until cooked. 6.) Remove excess fat, deglaze with sauce, add garlic confit, simmer for 1 minute, add butter from fire and adjust. Chicken & Black Bean Quesadilla at The Metropolitan “Simple, easy, delicious. Sometimes it’s that simple.” – Tom Biglan, Executive Chef at Borgata Hotel Casino & Spa. Serving: 4 Ingredients: 8 8” flour tortillas 8 oz cheddar cheese, shredded 8 oz Monterey Jack Cheese, shredded 1 lb chicken breast, boneless/skinless 1 oz olive oil ½ oz garlic, chopped 4 oz green pepper, diced 4 oz red pepper, diced 8 oz black beans, drained 1 oz cumin, ground 1 oz coriander, ground ½ oz chili powder, mild 1 bunch fresh cilantro, chopped Salt and fresh ground black pepper, to taste 8 oz favorite guacamole 8 oz sour cream 8 oz favorite salsa Directions: 1.) Preheat oven to 350 degrees Fahrenheit. 2.) Rub the chicken breast with the cumin, coriander, chili powder, salt, and pepper. 3.) Place the chicken on a lined baking sheet and bake for about 20-25 minutes, until meat thermometer reads 165 degrees Fahrenheit. 4.) Pull the chicken apart with two forks so it is stringy and toss together to further mix the seasonings. 5.) In a large skillet over medium-high heat with olive oil, sauté the onion and garlic until onions start to turn translucent. Add red and green peppers and sauté for 3-4 more minutes. 6.) Add black beans and chopped cilantro. Cook until black beans are hot. Add in cooked chicken and remove from heat. 7.) On a large seasoned griddle, place 4 tortillas. Sprinkle ½ of the cheese over each tortilla. 8.) Spread chicken and bean mix over the tortilla. Sprinkle with the other half of the cheese. Top with the other tortillas. 9.) When the cheese is melted and the bottom of the tortilla is crispy, turn over and crisp the other tortilla. Remove from heat. 10.) Cut each tortilla in quarters and place on plate or platter. Serve with guacamole, sour cream, and salsa. Enjoy. Coconut Macaroons at The Borgata Buffet “The coconut macaroons go pretty fast at The Buffet! We are constantly making them in The Bake Shop for our customers.” – Thaddeus DuBois, Executive Pastry Chef at Borgata Hotel Casino & Spa. Serving: 2 dozen Ingredients: ¼ cup water 1 ½ cups sugar 3 tbsp butter Pinch of salt 1/3 cup light corn syrup 2 tbsp AP flour 3 ¼ cups macaroon coconut (unsweetened; desiccated coconut) ¼ cup fresh egg whites Directions: 1.) Combine water, sugar, butter, salt, and light corn syrup in small sauce pan. Bring to a boil, but watch carefully or it will boil over. 2.) Combine flour and coconut in a medium size mixing bowl and blend together. 3.) When the syrup from step one has come to a boil, remove it from the heat and add to flour/coconut mixture and combine together. 4.) Add egg whites and thoroughly blend mixture. 5.) Cover directly with plastic film and let mixture sit for 10 minutes (not refrigerated). 6.) Portion cookies using an ice cream scoop, either small, medium, or large on a baking tray that has been lined with baking paper (parchment paper, not was paper). 7.) Baking: at 330 degrees Fahrenheit until golden brown. Around 12-20 minutes depending on the size of the cookies and the oven. 8.) Let cool completely. Store in an air tight container in the pantry out of direct sunlight.