Borgata Blog

Archives for June 2020

RECIPE: Treat Dad to Michael Symon’s Smoked Lamb Ribs this Father’s Day

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Angeline Chef/Partner Michael Symon is no stranger to the grill.  For Father’s Day, he’s sharing a special recipe for Smoked Lamb Ribs, complete with lemon, oregano, and honey. This delicious and unique take on classic BBQ is perfect for your dad, or to treat yourself this summer.  Check out the recipe below.

Michael Symon’s Smoked Lamb Ribs with Lemon, Oregano, and Honey

Rib Ingredients

  • 3 tablespoons dried oregano
  • 3 tablespoons garlic salt
  • 3 tablespoons smoked paprika

  • 2 tablespoons coriander seeds, toasted and ground
  • 1 tablespoon black pepper
  • 1 tablespoon Kosher salt
  • 6 racks lamb spareribs
  • Juice of 2 lemons

 

Glaze Ingredients

  • 3 tablespoons honey
  • 1/4 cup red wine vinegar
  • 2 garlic cloves, minced
  • 1 cup minced red onion
  • 3 lemons
  • 1 teaspoon Kosher salt
  • 3 tablespoons fresh oregano
  • 3 tablespoons olive oil

 

Method

  1. Mix together the dried oregano, garlic salt, paprika, coriander, pepper, and Kosher salt. Moisten the ribs with the lemon juice and then coat all sides with the rub.
  2. Set your grill or smoker for indirect heat, meaning the ribs will not be directly over the heat source.  Using low heat and apple-wood chips (if you have them), put the ribs on the cool part of the grill, cover, and smoke for 1 hour.
  3. Meanwhile, whisk together the glaze ingredients and set aside.
  4. Arrange 2 of the lamb racks on a large piece of foil, overlapping them like roof shingles.  Pour one-third of the glaze on top of the ribs and seal tightly in the foil, being careful not to tear it.  Wrap in a second sheet of foil.  Repeat twice, using the remaining racks and glaze.
  5. Return the ribs to the grill and cook meat-side-down for 30 minutes over low heat.  Flip the foil bundles and continue cooking for 30 minutes.  Remove the ribs from the grill and let rest in the foil for 30 minutes.
  6. Meanwhile, increase the grill heat to medium-high.  Cut the lemons in half and grill flesh-side-down until nicely marked ands lightly soft, 3-5 minutes.
  7. Remove the ribs from the foil, put on the hot grill meat-side-down, and cook for 4 minutes.  Flip and cook for 2 minutes.  Remove the ribs from the grill and garnish with the grilled lemons, sea salt, fresh oregano, and olive oil.

RECIPE: Celebrate Father’s Day with a Delicious Bobby Flay Chocolate Chip Pancake Recipe

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“As a teenager, my daughter, like most teen girls loved to have sleepovers,” said Borgata Chef/Partner Bobby Flay.  “And every time we hosted those giggle-fests, I knew what my job was going to be the next morning: short-order cook. These chocolate-chip pancakes were Sophie’s go-to order, and I happily prepared them for her and her friends on countless weekend mornings.”

Now that Sophie is grown, Bobby still makes them for her every time she comes home for a visit. “The girl loves chocolate, and I love making her smile,” Bobby adds.  The recipe is a perfect way to celebrate Father’s Day in your household, and a way to honor the bond between fathers and daughters.

Sophie’s Chocolate Chip Pancakes

Yields: 16 pancakes

Ingredients

  • 1 ½ cups all-purpose flour
  • 3 tablespoons sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon fine sea salt
  • 2 large eggs
  • 1 ½ cups plus 3 tablespoons buttermilk
  • 3 tablespoons unsalted butter, melted and cooled, plus more for greasing
  • 4 ounces semisweet chocolate, coarsely chopped

 

Method

1.Whisk together the flour, sugar, baking powder, baking soda, and salt in a large bowl until combined.

2. Whisk together the eggs and buttermilk in a small bowl until smooth.  Add the wet ingredients and the melted butter to the dry ingredients and whisk until just combined.  Fold in the chocolate and let the batter rest for at least 20 minutes and up to 30 minutes.

3. Heat a nonstick or cast-iron griddle or pan over medium heat. Brush the griddle or pan with butter. Drop 1/4 cupfuls of the batter into the pan, making sure to leave plenty of room between each pancake for the batter to expand.

4. Cook for a minute or two, until the batter bubbles at the edges and browns on the bottom, then carefully flip the pancakes and cook for a minute or two on the second side, until the batter is completely cooked through and the pancakes are puffy and deep golden brown. Serve the pancakes as you make them, or transfer them to a baking sheet and keep warm in a 250 degree F oven. Repeat with the remaining batter.

Tip: It helps to prepare the batter slightly ahead of time; letting the batter rest for at least 20 minutes is the secret to light and fluffy pancakes.

Reprinted from Bobby At Home. Copyright © 2019 by Boy Meets Grill, Inc. Photographs copyright © 2019 by Ed Anderson. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.

RECIPE: Celebrate Father’s Day With Old Homestead Steak House’s Herb Sherry Meatloaf

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New York’s oldest steak house, the Old Homestead Steak House, was established in 1868 in the Meat Packing District. Best known for its menu specializing in beef, beef, and beef, brothers Greg and Marc Sherry opened their second location at Borgata in 2003, and have been wowing guests with their big steakhouse favorites.  For Father’s Day, the brothers share their father’s favorite meatloaf recipe, which incorporates some surprise ingredients like matzo meal and boiled eggs.  Check out the step by step guide below to make this meatloaf for Father’s Day.

Herb Sherry’s Favorite Meatloaf Recipe

Ingredients

  • 2 pounds ground chuck
  • 2 tablespoons matzo meal
  • 1/4 cup grated onion
  • 1 teaspoon finely chopped garlic
  • salt
  • pepper
  • 1 raw egg
  • 4 hard boiled eggs
  • 4 tablespoons of breadcrumbs

 

Method

  1. Preheat oven to 375 degrees.  Mix beef, matzo meal, onion, garlic, salt, pepper, and raw egg.
  2. Pack half of the mixture along the bottom of a 5 by 9 inch loaf pan.
  3. Arrange the boiled eggs done the center, end to end, pushing them gently into the meat.
  4. Pack the remaining mixture into the pan over the eggs.  Sprinkle the bread crumbs on top.
  5. Bake 1 hour.  After 30 minutes, tilt the pan and spoon off fat.
  6. Pour a little clear juice over the top of the loaf.  Let it rest in the pan for 20 minutes before serving.

RECIPE: Kick Off Summer with Gypsy Bar’s Sangria

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There is nothing easier and more delicious than preparing a pitcher of sangria.  We are excited to share the recipe Gypsy Bar’s famous sangria below.  Although this only makes one glass, you can easily up the proportions to make a larger batch of this summertime favorite. The best part about sangria is that anything goes!  Make your own combination using fruit juices and liquors that you have on-hand!

Gypsy Sangria
Makes 1 glass

Ingredients:

2 oz Pinot Noir
1 oz Triple Sec
1 oz Peach Schnapps
1 oz Amaretto Liqueur
1 oz freshly squeezed orange juice
1 oz fresh sour mix (lime juice mixed with sugar, to taste)

Directions:

1.  Combine all ingredients in a cocktail shaker filled with ice.
2.  Shake vigorously for 20 seconds, or until a froth develops on the surface.
3.  Pour the entire mixture (including ice) into a highball glass, garnish with fresh fruit and serve.

RECIPE: This Milk Chocolate Pot au Crème from Borgata is an Easy Sweet Treat

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For those who haven’t tried a Pot au Crème before, they are in for a treat.  This pudding-like confection is richer and more flavorful than standard custard.  Borgata’s Pastry Team has crafted an easy milk chocolate Pot au Crème recipe that can be made with basic pantry ingredients. Try it for a special dessert!

Ingredients

  • 2 ½ cups heavy cream
  • 3 ounces sugar
  • 1 vanilla bean, split lengthwise
  • ⅛ teaspoon salt
  • 4 egg yolks
  • 4 ounces milk chocolate

Preparation

  • Heat oven to 325 degrees. In a saucepan, combine cream, vanilla bean and salt and cook over low heat just until hot. Let sit for a few minutes, then discard vanilla bean. Add Chocolate and mix.
  • In a bowl, beat yolks and sugar together until light. Stir about a quarter of the cream into this mixture, then pour sugar-egg mixture into cream and stir.
  • Pour into four 6-ounce ramekins and place ramekins in a baking dish; fill dish with boiling water halfway up the sides of the dishes. Bake for 30 to 40 minutes, or until centers are barely set. Cool completely. Refrigerate for several hours and up to a couple of days.
  • When ready to serve, top each Pot au Crème desired garnish and fruit puree. Serve this dessert cold with sweetened whipped cream.

Have a sweet tooth? Try our Chewy Chocolate Chunk Cookie recipe!

VIEW MORE BORGATA COOKING TIPS AND RECIPES

Skincare Tips from Borgata’s Spas for Dry, Damaged Skin

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If your skin needs a lift after spending a lot of time indoors, you’re in luck.  There are some easy practices and simple tips that you can easily implement into your daily routine to help heal and prevent dryness, aging, and damage. We caught up with our Borgata spa team for some basic and practical tips to keep your skin looking perfect in any season.

GET A HYDRATION ROUTINE: We suggests rotating your skincare routine, upping levels of hydration during months when the air is dry. On cooler months, we suggest using a heavier moisturizer and a serum for added protection. In particular, a vitamin C or a Hyaluronic Acid serum will help lock-in moisture. And this may come as a surprise: Avoid long, hot showers or baths, which can cause over drying of the skin.

EXFOLIATE: There are several different options when it comes to exfoliation. “An enzyme exfoliant will help remove the outer most layer of dead skin without compromising the barrier,” our spa team said. “If you need something a little stronger, a peel would be the best bet” (but be careful doing a peel at home!). No matter what kind of exfoliation one chooses, a hydrating mask is required after as the newly-exposed skin will easily penetrate.

SCRUB YOUR BODY: Exfoliation isn’t just for your face: A full-body scrub down is often times the best fix for dull and rough skin. Try an at-home sugar scrub, high-quality oils, and moisturizing creme.

SPF IS REQUIRED IN ALL SEASONS: We tend to reach for that sunblock during the summer, or when we’re out and about on the beach, but a SPF moisturizer is just as critical during cloudy weather. If you spend a lot of time enjoying outdoor activities, you need an SPF. Even snow glare can cause a sunburn.

VIEW MORE BORGATA SPA AT-HOME TREATMENTS AND TIPS

RECIPE: Borgata’s Ricotta Blueberry Pancakes

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The sun is out and we’re ready to bring in summer with fun recipes for you to enjoy at home. Borgata’s in-room dining pancakes have always been a must-have when starting your day (or ending your day with breakfast for dinner) with us!

Chock full of locally-grown New Jersey blueberries rich in antioxidants,  these pancakes are also super moist thanks to the ricotta cheese added to the batter. Try Borgata’s Executive Chef, Tom Biglan‘s recipe for Ricotta Blueberry Pancakes.

Ricotta Blueberry Pancakes

Ingredients:

  1. 4 cups preferred pancake mix
  2. 3 cups fresh blueberries
  3. 1 cup ricotta cheese
  4. 3 tbsp fresh lemon peel, grated
  5. 1 cup sugar

Directions:

  1. Prepare pancake mix according to recipe on the box.
  2. Mix the ricotta cheese, lemon peels, and sugar together, and then add to prepared batter.
  3. Fold blueberries gently into batter.
  4. Heat cast iron pan (or griddle) and lightly grease.
  5. Pour about 3 ounces of batter into pan for each pancake.

 

VIEW MORE BORGATA COOKING TIPS AND RECIPES

Q&A: Garden State Equality’s Christian Fuscarino Discusses “United in Pride”

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OUT at Borgata proudly supports diversity and embraces the LGBTQ community: our Lesbian, Gay, Bisexual, and Transgender travel enthusiasts, team members, and friends.  During Pride Month, we are happy to highlight the work of one of our OUT friends and partners, Garden State Equality, New Jersey’s largest LGBTQ+ advocacy and education organization.  On Sunday, June 7, Garden State Equality will present a special virtual event, “United by Pride,” that guests can participate in, no matter where they are located.  We sat down and chatted with Garden State Equality’s Executive Director Christian Fuscarino about the importance of Pride Month and remembering the history of the LGBTQ+ advocacy movement.

1.) Why is Pride important now more than ever?

This Pride Month, it’s more important than ever to remember our history — and who paved the way. The Stonewall Uprising took place 51 years ago, and it was a violent riot against police brutality led by trans women of color. One of those women was Marsha P. Johnson, a native of Elizabeth, New Jersey.

Our community understands what it means to rise up and push back against a culture that tells us we are less than, that our lives don’t matter. As we watch our nation grapple with its long history of racism and and police brutality, we should be reminded where and how the modern LGBTQ movement started and use our voices, our power to stand in solidarity with Black Americans to speak out against and dismantle injustice.


2.) How can allies like Borgata support the LGBTQ community during this time?
Borgata has gone to great lengths to build welcoming, affirming environments for its employees and customers, while also investing and supporting community organizations like Garden State Equality. For pro-equality businesses, that’s what being a true ally means.

3.) Tell us about your June 7 virtual celebration and how our guests can participate?
While the pandemic has prevented our community from gathering in person this year, we’ve got an exciting virtual Pride planned in partnership with Jersey Pride. On Sunday, June 7 at 1:00 pm, we’ll be hosting: United in Pride! This year’s unique event will feature the same great entertainment you’ve come to expect along with some special guests. For more information, please visit www.GardenStateEquality.org/unitedpride.

4.) Anything else you’d like to share including what GSE is doing to aid the community through this time.
On a normal day, Garden State Equality is here to advocate and support members of our community, and with everything happening in the world right now, it’s more important than ever that we’re here and still fighting. Over the last several weeks, we’ve been helping people directly to resolve issues with unemployment, housing, and food insecurity. We’ve even been distributing PPE to vulnerable populations. Last month, we launched a fundraiser to support New Jersey’s only homeless shelter for LGBTQ youth, the RAIN Foundation, raising over $6,000 to keep their food pantry fully stocked during this crisis. And of course, we’re still working in the statehouse to advocate for protections for LGBTQ New Jerseyans, who we know are being disproportionately impacted by the current crisis.

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