Indulge in the Flavors of Spring

Submitted by: Chef Demetrios Haronis, FIN A Seafood & Prime Steak Experience, Tropicana Casino and Resort

What I like about this dish is that it highlights New Jersey. We have the best scallops in the world and, along with Jersey Fresh asparagus, they make for a perfect springtime meal that is not too heavy. Enjoyed with a great Chardonnay or Pinot Grigio from one of our wonderful local wineries, this dish is a “shore winner.” The sweetness of the scallop and the savoriness of the risotto make for an awesome combination. This is one of my all-time favorite dishes and one that I always recommend. In fact, I love it so much, that I used this dish to compete in the New Jersey State Seafood Challenge at the Governor’s Mansion.
- Chef Haronis

Serves 10

PAN SEARED CAPE MAY DAY BOAT SCALLOPS
INGREDIENTS:
• 50 ea U-10 Cape May Dry Pack Scallops
• ½ lb Unsalted Butter
• 4 oz Olive oil
• ½ cup Unionville Pinot Grigio
• Juice of 2 Fresh lemons
• Freshly ground black pepper
• Sea Salt
• 2 oz Mr. McGregor’s Micro Greens Bull’s Blood
• 2 oz Mr. McGregor’s Micro Greens Pea Tendrils

METHOD:
• Remove the small side muscle from the scallops, if necessary.
• Pat the scallops dry with paper towels. (Surface moisture impedes browning.)
• Heat large non-stick sauté pan over medium high heat.
• Season scallops with salt and pepper to taste.
• Add equal parts butter and olive oil as needed to coat bottom of the pan and sear scallops undisturbed until browned on one side. Use tongs to turn and brown the other side. Do not crowd pan.
• Place scallops on a sheet pan.
• When finished searing off scallops deglaze with white wine, lemon juice and 4 tbsp of butter.
• Pour broth over scallops and finish cooking in 375 F oven for 2 min. Scallops should be a little translucent.
• To serve, divide the risotto (recipe below) among 10 warm plates, arrange 5 scallops atop each plate of risotto, drizzle the scallops with the broth, top each scallop with the softened truffle butter (recipe below) and garnish with the micro greens.

JERSEY ASPARAGUS AND MUSHROOM RISOTTO
INGREDIENTS:
• 6 tbsp Unsalted butter
• 8 cups Chicken stock, hot, preferably homemade
• 1 Sweet onion, small dice
• 1 Garlic clove, minced
• 2 ½ cups Arborio rice
• 1 cup Unionville Pinot Grigio
• 10 oz Jersey asparagus, ¼ in slices, woody stems removed
• 8 oz Mixed mushrooms (Cremini, Shitake, Portobello, White Beech, Royal Trumpet, Oyster, whatever is fresh)
• ¾ cup Parmesan cheese, grated
• 2 tbsp Mascarpone cheese
• 3 tbsp Heavy cream
• Sea salt and freshly ground black pepper

METHOD:
• In a medium sauté pan, heat the 2 tbsp butter, then add the garlic and sauté until softened, about 2 minutes.
• Add the mushrooms and sauté until lightly browned. Set aside.
• In a salted pot of boiling water, quickly blanch asparagus then chill in an ice bath drain and set aside.
• Heat a large heavy saucepan over medium heat.
• Add 3 tbsp of butter and melt.
• Add onion and sweat until the onion is translucent, about 4 minutes.
• Add the rice and stir to coat. Cook for 2-3 min. Do not let onions or rice brown.
• Add the wine and reduce the heat to a simmer until most of the wine has evaporated.
• Add 1 cup of stock to the pan and continue to cook, stirring constantly with a wooden spoon, until most of the stock is absorbed.
• Repeat the process with the remaining cups of stock, making sure the stock has been fully incorporated after each addition before adding more, this will take around 15 minutes.
• After adding 6 cups of stock, taste the rice to determine if it’s al dente. If it is, remove it immediately from the heat. Otherwise, let it cook a little longer, incorporating more broth.
• Once the rice is tender, yet firm to the bite, add the asparagus and the mushrooms and stir until asparagus is heated through.
• Remove the pan from the heat.
• Stir in the 1 tbsp butter, marscapone, heavy cream and grated cheese.
• Taste and season with salt and pepper.
• Cover to keep warm, serve as soon as possible.

TRUFFLE BUTTER:
INGREDIENTS:
• ¼ pound high quality unsalted butter
• ½ -1 oz Truffle, preferably fresh • Sea salt

METHOD:
• Peel the rough outside part of the truffle and save for making a sauce.
• Grate truffle or finely chop.
• In a bowl, mix chopped truffles and softened butter until combined.
• Season with sea salt to taste.
• Place butter in the center of a piece of plastic wrap and form a log.
• Wrap tight and refrigerate.

Submitted by: Kings Lounge, Egg Harbor Township

What better snack to enjoy during spring than a light and tasty veggie spring roll? These are quick and easy to make. You can even be creative and add different vegetables or chopped shrimp.

- Mike Beshay, owner of Kings Lounge

VEGGIE SPRING ROLL
INGREDIENTS:
• ¼ cup Eggplant
• ¼ cup Squash
• ¼ cup Yellow zucchini
• ¼ cup Vidalia onions
• Salt and pepper, coriander and cumin to taste

METHOD:
• Combine ingredients and wrap into a crisp spring roll.
• Top with Mediterranean Cucumber Sauce (recipe below) with a Side of Roasted Tomato Puree.
• Oven bake or fry.

MEDITERRANEAN CUCUMBER SAUCE
INGREDIENTS:
• ¾ cup Yogurt
• ¼ cup Sour cream
• 1 Cucumber, diced
• 1 Red pepper
• Cumin and coriander to taste

Submitted by: Visiting Chef Luca Zanchetti, Girasole

Cappellacci are stuffed pasta dumplings and are a larger form of Cappelletti, or 'little hats.' In Italy, much inspiration for food stems in religion. Chef Luca created Girasole's Cappellacci as the new Pope was being chosen and took inspiration from The Pope's traditionally worn hat. This spring dish is light and airy, made with fresh spinach pasta and stuffed with delicious pistachio, cheese and green apple.

Serves 4

PASTA
INGREDIENTS:
• 200 grams White flour
• 100 grams Fresh spinach
• 3 or 4 Eggs

PASTA STUFFING
INGREDIENTS:
• 150 grams Ricotta
• 150 grams Pecorino Italiano
• 80 grams Green apple
• 80 grams Pistachio
• 10 grams Pepper
• 10 grams Salt

SAUCE
INGREDIENTS:
• 200 grams Arugula
• 200 grams Italian olive oil
• 50 grams Pine nuts
• 50 grams Parmesan
• 5 grams Salt

METHOD:
For Pasta: mix flour, eggs and cooked spinach (pureed.) Once mixed, roll out a thin layer of dough and cut out 4inch square pieces. Place filling consisting of ricotta, pecorino, diced apples, pistachios, salt & pepper, in the center of each square. Bring the four corners together and pinch all sides tightly to seal. Drop in pot of boiling water and cook for 10 minutes. For Sauce: place arugula, parmigiano, pine nuts and extra virgin olive oil in blender or food processor until pureed. Mix together lightly with cooked Cappellacci.

Submitted by:Chef Ruben Espinal, Resorts Casino Hotel

Looking for a new way to prepare America’s favorite dinner entrée? This recipe results in a chicken that is tender and juicy. Best of all, this recipe requires no professional technology or fancy schmancy ingredients. It all cooks together in rimmed baking sheet, making cleanup a breeze.

INGREDIENTS:
• 3 1/2 lbs Skin-on, bone-in chicken quarters
• Kosher salt and freshly ground pepper
• 1 Lemon, halved
• 3 tbsp Extra-virgin olive oil
• 1 lb Fingerling or other small potatoes
• 2 bunches Radishes
• 1 bunch Scallions
• 1 bunch Baby carrots
• 1/4 cup Fresh dill, chopped

METHOD:
• Preheat oven to 500 degrees F.
• Rinse the chicken and pat dry.
• Season with salt and pepper, then place skin-side up on a rimmed baking sheet.
• Squeeze 1/2 lemon over the chicken and drizzle with 1 tablespoon olive oil.
• Roast 15 minutes.
• Meanwhile, cut the potatoes and radishes in half and cut the scallions into thirds.
• Toss the potatoes, radishes, carrots and the remaining 2 tablespoons olive oil in a bowl and season with salt and pepper.
• Remove the chicken from the oven and scatter the vegetables around it.
• Continue to roast until the vegetables are tender and the chicken is golden and cooked through, about 20 more minutes.
• Squeeze the remaining 1/2 lemon over the chicken and vegetables.
• Top with the dill and season with salt.

Submitted by: Executive Chef Will Savarese, Robert’s Steakhouse of NY

The bright citrus tastes of orange, lemon and lime juices give this seafood dish a lively and fresh twist you’re sure to love. You can either slice the salmon very thin yourself or ask your butcher or fish store to do it for you.

SAUCE
INGREDIENTS:
• 2-3 Shallots, sliced thin
• ¼ cup Orange juice
• ¼ cup Lemon juice
• ¼ cup Lime juice
• Handful of Peppercorns
• ½ cup Heavy cream
• ½ lb Sweet butter • Salt and pepper

FISH & SCALLOPS:
• Escalope of Salmon, 6 oz and ¼ in thick each
• 6-7 Bay scallops
• Fish or lobster stock
• White wine • Salt and pepper

METHOD:
• Combine first five ingredients and reduce fully.
• Add half cup of heavy cream and reduce by three quarters.
• Whisk in ½ lb of sweet butter and season with salt and pepper.
• Set aside while preparing salmon and scallops.
• Season fish with salt and pepper.
• Place fish on a small pan with a touch of white wine, fish stock (we use white lobster stock) and scallops.
• Place under the broiler for one minute.
• Slide onto a plate, add sauce and garnish with little balls of cucumber and mango to serve.

Submitted by: Executive Chef Will Savarese, Robert’s Steakhouse of NY

Want a cool spring dish without all the work? The following recipe uses pre-made lobster and shrimp salad, showcased in an edible cucumber container.

INGREDIENTS:
• 1 Gourmet cucumber
• Prepared lobster salad
• Prepared shrimp salad

METHOD:
• Slice the cucumber length wise, placing overlapping slices on parchment paper.
• Spoon prepared salads onto the cucumber slices.
• Roll up the cucumber with the filling let it chill so it will be easier to cut.
• With a sharp slicer, cut into 2 inch pieces.
• Place on a plate and garnish with pickled ginger.
• A simple sauce can also be added by pureeing some garlic, ginger, cilantro, soy sauce and hoisin and brushing onto the plate to serve.

Submitted by:Chef Anthony Scuderi, Chef de Cuisine, Jose Garces’ Amada, Revel Resort

CRAB SALAD
INGREDIENTS:
• 2 lb Super lump crabmeat
• ½ cup Piquillo peppers
• 3 Shallots
• ½ cup Mayonnaise
• ½ cup Crème Fraiche
• 6 tbsp Lemon juice
• 6 tbsp Espelette chili powder
• Salt to taste
• ½ bunch Chives
• 4 tbsp Parsley

METHOD:
• Add mayonnaise, crème friache, lemon juice, salt and espelette into bowl.
• Whisk to mix.
• Drain crabmeat from can and add to bowl.
• Fold in shallots and peppers.
• Fold in crabmeat to mix without breaking up the meat too much.
• Add parsley and chives.
• Season to taste.

GIZPACHO
INGREDIENTS:
• 4 Yellow Beefsteak tomatoes
• 1/2 Cucumber, peeled and deseeded
• 1 cup Day-old baguette, no crust
• 2 oz Sherry vinegar
• 4 oz Spanish olive oil
• 1 clove Raw garlic

METHOD:
• Bring 1 gallon of lightly salted water to a boil.
• Remove the cores from the tomatoes and make an X on the opposite ends.
• Place tomatoes in boiling water for 30-45 seconds, just until the skin begins to peel.
• Remove from water and place in an ice bath.
• Once chilled, remove skin, quarter and place in blender.
• Peel and de-seed 1/2 cucumber, rough chop and place in blender.
• Add baguette, garlic and vinegar to blender.
• Puree on high for 2 minutes, drizzling in olive oil slowly.
• Season with salt and chill.