SPICY MANGO SALSA. This is a fresh Latin salsa packed with tropical flavors and spice. Enjoy with chips or over a nice piece of fish.

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1 CHEF MATT YOST Chef Matthew Yost has spent the his entire career in the culinary business. In that time, as a culinarian, he spent over a decade cooking in Orlando, Florida where he gained an appreciation and love for Latin flavors and spices. His Latin food is inspired by different parts of the Latin culture from Argentina to Cuba to Spain. Chef Matt Yost and the team at Chefs Stage Buffet invite you to enjoy his creations. Bon Appetit! Must be 21 years of age or older to enter casino floor and to gamble. Know When To Stop Before You Start. Gambling Problem? Call An Enterprise of the Eastern Band of the Cherokee Nation. 2014, Caesars License Company, LLC. Matt Yost Recipe Cards.indd 1

2 SPICY MANGO SALSA This is a fresh Latin salsa packed with tropical flavors and spice. Enjoy with chips or over a nice piece of fish. Preparation time: minutes Skill Level: Beginner 1/4 cup canola oil 1/2 medium red onion, finely diced (about 1/2 cup) 1 medium red bell pepper, cut into 1/4-inch dice (about 1-1/4 cups) Kosher salt 2 mangos (about 1-1/2 lbs.), pitted and cut into 1/2-inch dice (about 2 cups) 1/4 cup chopped fresh cilantro 1 habanero (or 1 to 2 jalapeños), stemmed, seeded and very finely diced (about 1 tbs.) 2 tbs. fresh lime juice Heat the oil in a medium (10-inch) skillet over medium-high heat until shimmering. Add the onion and red pepper; sprinkle with 1 tsp. salt and cook, stirring, until the vegetables just start to brown and soften a bit, 2 to 3 minutes. Transfer to a large plate to cool. Once cool, transfer to a medium bowl and toss with the mangos, cilantro, habanero and 1 tbs. lime juice. Season the salsa with the remaining tablespoon of lime juice and salt if needed and serve. Matt Yost Recipe Cards.indd 2

3 GRILLED CORN ON THE COB WITH SPICY MAYO, LIME AND CHEESE This corn on the cob isn t your traditional run of the mill. Spice and citrus brighten up this simple yet delightful dish while the cheese adds a balance of creaminess Preparation time: 30 minutes Skill Level: Beginner 1/4 cup mayonnaise 1 tsp. finely grated lime zest 1/4 tsp. Mexican chili powder Kosher salt 2-1/2 oz. queso anejo, Cotija or feta cheese, crumbled (1/2 cup) 4 ears corn, shucked Prepare a medium-high (400 F to 475 F) charcoal or gas grill fire for direct grilling. Combine the mayonnaise, lime zest, chili powder and 1/4 tsp. salt in a small bowl until well blended. Spread the cheese on a large plate. Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes. Slather the corn with the mayonnaise mixture, then roll and press into the cheese. Sprinkle any remaining cheese on top. Matt Yost Recipe Cards.indd 3

4 CUBAN SOFRITO (SAUCE) This is an authentic Cuban sofrito (sauce) to be added to Cuban dishes, stews and other things. This is where the different flavor of Cuban food comes from. Serving Size: 6 Skill Level: Intermediate 2 tablespoons vegetable oil 1 medium onion, chopped 1 green bell pepper, seeded and chopped 5 cloves garlic, chopped 1 teaspoon salt 1/4 teaspoon pepper 1/4 teaspoon ground cumin 1 teaspoon dried oregano, crushed 2 bay leaves 2 tomatoes, chopped (optional) 3/4 cup canned tomato sauce 1. Heat oil in a skillet over medium-high heat. Add onion and garlic and cook until onion is translucent. Add the bell pepper and sauté until tender. Season with salt, pepper, cumin, oregano and bay leaves. Continue cooking until the mixture looks like a green paste with oil around it. Stir in the tomatoes, if using and cook stirring until all of the liquid is released. Gradually stir in the tomato sauce simmer until the sauce looks really red. Taste and adjust seasonings if desired. Remove bay leaves. 2. Now the sauce is done. You can add it to meat, rice, beans, fish or potatoes. Thin the sauce down if necessary with water, wine, beer or whatever is handy. Matt Yost Recipe Cards.indd 4

5 POLLO ASADO This traditional dish is simple yet flavorful. Flavor and spice infuse themselves into the meat that comes out oh so tender. Preparation time: 3 1/3 hours Serving Size: 2 Skill Level: Beginner 1 tablespoon olive oil 3 pounds skinless chicken thighs Salt and ground black pepper to taste 1/4 cup loosely packed cilantro leaves 2 large sweet potatoes, cut into chunks 1 red bell pepper, cut into strips 2 (15.5 ounce) cans black beans, rinsed and drained 1/2 cup chicken broth 1/4 cup loosely packed cilantro leaves 1 cup hot salsa 2 teaspoons ground cumin 1/2 teaspoon ground allspice 3 large cloves Garlic, chopped Lime wedges, for garnish 1. Heat the olive oil in a large skillet; season the chicken thighs with salt and pepper. Sprinkle 1/4 cup cilantro over the chicken thighs; brown the chicken in the frying pan, 3 to 5 minutes each side. 2. Arrange the chicken in a roasting pan. Place the sweet potatoes, red bell pepper and black beans on top of the chicken. Mix together the chicken broth, 1/4 cup cilantro leaves, salsa, cumin, allspice and garlic together in a bowl; pour into the roasting pan. Set oven to 275 degrees and cook for 3 hours. Garnish with lime wedges to serve. Matt Yost Recipe Cards.indd 5

6 ARGENTINE STUFFED FLANK STEAK MATAMBRE This dish comes from Argentina, a place well known for its beef. The Matambre takes time and some skill in the kitchen, but it's sure to impress. Preparation time: 30 minutes Serving Size: 4 1 (2 1/2 pound) flank steak, trimmed Extra virgin olive oil Kosher salt and freshly ground black pepper 1/4 pound fresh spinach, washed and drained, stems trimmed 4 small thin carrots 4 large hard boiled eggs, peeled and quartered lengthwise Skill Level: Expert 1 cup large pitted green Spanish olives, halved lengthwise 1 large onion, sliced into rings 1/4 cup freshly grated Parmesan 1 teaspoon red pepper flakes 1 (750 ml) bottle dry red wine (recommended: Argentine Malbec) 1 head garlic, halved 1 large onion, halved 1 handful fresh thyme sprigs 1 handful fresh oregano sprigs 2 bay leaves Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper. With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style). Tie with butcher's twine to hold it together, as you would a roast. Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion and herbs to flavor the broth. Cover and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary. Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature or cold. Matt Yost Recipe Cards.indd 6