Archives for November 2015

This Thanksgiving, Borgata has you covered. If you’re preparing a feast at home for family and friends, try any or all of the following recipes by Borgata’s Chef/Partners Wolfgang Puck, Bobby Flay, Michael Schulson, and Stephen Kalt. If you’d prefer to skip the work, but still delight in a delicious holiday meal, join any of Borgata’s participating restaurants for a Thanksgiving worth savoring – including Bobby Flay Steak, Old Homestead Steak House, Fornelletto Cucina & Wine Bar, Wolfgang Puck American Grille, The Metropolitan, and Borgata Buffet.

Thanksgiving Dining Menus:
Fine Dining Thanksgiving Menus
The Metropolitan Thanksgiving Menus

Grilled Turkey│Recipe via BobbyFlay.com

• Ingredients:
  • 1 12-14 lb turkey
  • 2 ½ tbsp kosher salt
  • 1 tsp freshly ground black pepper
  • ½ cup white wine
  • 4 tbsp unsalted butter, melted
  • 4 tbsp olive oil
  • 2 tbsp finely chopped rosemary, sage, or thyme
  • Wood chips, soaked (optional)
• Directions:
  • Remove the turkey from the refrigerator at least an hour before grilling so it can come to room temperature. Place the bird on a rimmed baking sheet or large cutting board. Using a sturdy pair of kitchen shears, snip along both sides of the backbone to remove it entirely. (Save the bone for making stock for your gravy.) Snip through the top 1-2 inches of the breastbone to make flattening the turkey easier. Turn the turkey over (breast-side up) and push firmly down to split the breastbone. Tuck the wings behind the breast. This technique is called spatchcocking, and now the turkey should flat. Using paper towels, blot any remaining moisture. Season the turkey on both sides liberally with salt and pepper.
  • Stir with wine, butter, oil, and herbs together and set aside for basting.
  • Wrap a metal sheet pan or shallow metal roasting dish in aluminum foil to deflect some of the heat from the breast and to catch the drippings. Place the pan underneath the grill grates and heat the grill to medium-low heat (about 325-375 desgrees F.) If using charcoal, add a few pieces of soaked hardwood for additional flavor, or wrap the soaked wood in aluminum foil and place next to the turkey. Brush the grates clean. Place the turkey in the middle of the grille over the pan, breast-side up.
• Cover the turkey and grill, basting every 20 mins, over medium-low indirect heat for 1 hour and 45 mins, or until the thickest part of the breast is 160 degrees F. Remove the turkey to a rimmed baking dish and allow to rest for 30 mins before carving. Add any accumulated juices and pan dripping to your gravy. Carve and serve.

Wild Mushroom Stuffing│Recipe via WolfgangPuck.com

• Ingredients:
  • ¼ lb chicken liver
  • ½ oz dried porcini mushrooms
  • 2 loaves dried bread, crusts removed and cubed
  • 2 tbsp extra virgin olive oil
  • 2 medium onions, chopped
  • Pancetta
  • 4 stalks organic celery and leaves, chopped
  • 3 cups sliced organic mushrooms
  • 1 cup chicken stock
  • 3 cage-free eggs, lightly beaten
  • 1 tbsp chopped parsley
  • 1 tbsp chopped sage
  • 1 tbsp chopped rosemary
  • Salt and pepper to taste
• Directions:
  • Render chicken liver in sauté pan. Remove and pour rendered fat over bread. Dice and reserve. If you use chicken liver, add 4 tablespoons of butter.
  • Rinse dried porcini and soak in warm water. Drain and chop mushrooms, reserving liquid.
  • Heat olive oil in sauté pan over medium heat and add onions, celery, and pancetta. Cook until vegetables become translucent. Combine dried mushrooms to fresh mushrooms and add reserved mushroom liquid and stock. Cook over medium heat and reduce until almost dry. Cook and set aside.
• Place chicken liver and dried bread cubes in a large bowl. Add herbs, beaten eggs, and cooled mushroom mixture. Mix until all ingredients are incorporated. Fill legs of turkey according to recipe (or place stuffing in a buttered gratin dish and bake in pre-heated 300 degrees F oven for 30 minutes.

Crispy Brussels Sprouts│Recipe by Michael Schulson

• Ingredients:
  • ¾ cup fish sauce
  • 1 cup water
  • ½ cup sherry vinegar
  • ¼ cup blended oil
  • ½ cup cumin
  • 1/8 cup fresh ginger, finely chopped
  • 1/8 cup garli, finely chopped
  • 1/8 cup red chilis, finely chopped
  • 2 cups Brussels sprouts quartered
• Directions:
  • Chop ginger, garlic, chilis very fine.
  • Combine all ingredients except Brussels sprouts together and blend with immersion blender.
  • Deep fry Brussels sprouts until crispy and browned.
• Toss sprouts in a bowl with ¼ cup sauce or desired amount.

Pumpkin Cheesecake with Graham Cracker Crust│Recipe by Stephen Kalt *Available Thanksgiving Day at Fornelletto Cucina & Wine Bar

• Ingredients:
  • 5 lb cream cheese
  • 7 oz granulated sugar
  • 7 oz crème Fraiche
  • 2 whole eggs
  • 2 egg yolks
  • 1 .3 oz lemon juice
  • .75 oz vanilla extract
  • 6 oz Libby’s pumpkin puree
  • 6 oz light brown sugar
  • 2 tsp cinnamon
  • ½ tsp ginger
  • ¼ tsp clobes
  • 7 oz cheese cake batter
  • For the graham cracker crust:
    • Ingredients: 4 packages of graham crackers, 5.3 oz sugar, 8 oz melted butter, and a pinch of salt.
    • Directions: Grind all ingredients in a food processor and slowly drizzle in melted butter.
• Directions:
  • Cream sugar and cream cheese together
  • Add crème Fraiche, eggs, lemon, and spices
  • In a separate bowl, combine pumpkin, sugar, spices, and cheese cake batter
  • Cover bottom of individual baking cups with graham cracker mix
  • Fill each cup ¾ of the way with batter
  • Add one tablespoon of pumpkin mix to the center of the cup – suspend pumpkin mixture in the batter
  • Swirl with a skewer or knife
• Bake in a water bath 350 degree oven for 30-40 minutes (or until done).