ALEX HENRY Alex Henry grew up around food and restaurants. He s been in the restaurant industry since he was 10 years old, working at his parents fine dining restaurant in New York. Alex was educated at the world-renowned Culinary Institute of America, graduating in August 2002. Alex has been cooking professionally for more than 15 years. He likes to cook food that is fresh farm to table and believes in simplicity, you have to let the food speak for itself and not hide flavors. Alex Henry and the team at Chefs Stage Buffet invite you to enjoy this recipe with your family and friends, bon appétit! 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 1-800-522-4700. An Enterprise of the Eastern Band of the Cherokee Nation. 2014, Caesars License Company, LLC. 169048_4x6_CounterCard_V2.indd 1
CHEF ALEX S BRAISED PORK SHOULDER WITH APPLES This slow-roasted pork is tender and balanced with tartness from cider vinegar and sweetness from the apples. Topped off with a little bit of bacon for smokiness, this dish is full of flavor and fun. Preparation time: 3½ hours Serving Size: 6 Skill Level: Intermediate 1 tbsp vegetable oil 4 oz thick-cut bacon, cut into ½ pieces 1 tbsp unsalted butter 5-pound boneless pork shoulder, cut into 6 pieces To taste kosher salt and fresh ground black pepper 3 medium shallots, thinly sliced ¾ cup Calvados or other apple brandy 1¼ cups apple cider 2 tbsp apple cider vinegar 3 Granny Smith apples, peeled and cut into ½ wedges ½ tsp Dijon mustard Preheat oven to 325. Heat oil in large heavy pot. Add bacon and cook until browned. Remove bacon onto paper towel-lined dish. Add butter to pot. Season pork shoulder with salt and pepper. Brown pork shoulder and transfer to plate. Add shallots to pot and cook until soft. Deglaze pot with apple brandy. Add cider and cider vinegar and bring to simmer, return shoulders to pot (meat should not be completely covered). Cover pot and transfer to oven. Braise shoulders, turning after 1 hour, until fork tender, about 2 hours. Stir in reserved bacon. Transfer shoulders to serving platter. Skim fat from cooking liquid. Add apples and cook until tender and sauce is slightly reduced. Stir Dijon mustard into sauce, season and pour over shoulders. 169048_4x6_CounterCard_V2.indd 2
CHEF ALEX S SPICY CRANBERRY CHUTNEY 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: 1 hour Serving Size: 16 Skill Level: Beginner ¾ cup dried apricot, chopped 1½ cups brown sugar 1½ cups raisins 3 cups water 9½ cups fresh cranberry 3 Granny Smith apple, peeled and diced 1 tbsp lemon zest ¾ cup lemon juice ¾ cup ginger, finely chopped 1½ tsp crushed red pepper flakes Mix apricots, brown sugar, raisins and water in sauce pot. Bring to boil. Reduce heat; simmer 5 minutes, stirring constantly. Mix in cranberries, apples and lemon zest. Simmer 10 minutes. Mix in lemon juice, ginger and red pepper flakes. Serve at room temperature or chilled. 169048_4x6_CounterCard_V2.indd 3
CHEF ALEX S CARAMEL SPICED PUMPKIN PARFAIT Preparation time: 1 hour Serving size: 4 Skill level: Intermediate INGREDIENTS FOR CARAMEL SAUCE: 1 cup brown sugar 4 tbsp butter ½ cup heavy cream 1 tbsp vanilla pinch salt INGREDIENTS FOR PUMPKIN MOUSSE: 4 oz cream cheese, softened 1 (15 oz) can pure pumpkin 1 cup heavy cream ¼ cup brown sugar 2 tsp cinnamon tsp ground ginger tsp ground nutmeg Combine ingredients into bowl. Beat until light and fluffy. Place in fridge. INGREDIENTS FOR BROWN SUGAR WHIPPED CREAM: Brown sugar whipped cream 2 cups heavy cream ¼ cup brown sugar Whip cream until soft peaks form. Add sugar and whip until stiff peaks form. Place in fridge. INGREDIENTS FOR COOKIE LAYER: 4 graham cracker sheets 4 tbsp butter 2 tsp ground cinnamon 2 tbsp brown sugar Mix ingredients in bowl until it all comes together. Beat until light and fluffy. Place in fridge. COOKING DIRECTIONS FOR CARAMEL SAUCE: Mix all ingredients in a medium saucepan over medium-low to medium heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Turn off heat. Serve warm or refrigerate until cold. If sauce is thin, just continue cooking for a few more minutes. ASSEMBLY DIRECTIONS: Add cookie mixture to trifle dish. Add mousse. Add whipped cream. Pour 2 tablespoons caramel sauce into dish. Repeat layers. 169048_4x6_CounterCard_V2.indd 4
CHEF ALEX S ROASTED TURKEY ROULADE Preparation time: 2 hours Serving Size: 6 Skill Level: Intermediate 4 oz thinly-sliced pancetta (Italian bacon), coarsely chopped 4 tbsp vegetable oil, divided 6 oz fresh crimini mushrooms, coarsely chopped ½ cup finely chopped onion ¼ cup chopped fresh Italian parsley 1 tablespoon chopped fresh rosemary ½ teaspoon fennel seeds, crushed 2 cups fresh breadcrumbs 1 2¾-pound turkey breast half with skin, boned but skin left intact, double butterflied 2 cups chicken broth 4 tbsp unsalted butter, room temperature, divided 2 tbsp all-purpose flour ¼ cup dry white wine Sauté pancetta in heavy, large skillet over medium heat until crisp, about 10 minutes. Using slotted spoon, transfer pancetta to paper towel to drain. Add 2 tablespoons oil to drippings in skillet. Add crimini mushrooms and onion. Sauté until mushrooms begin to brown and no liquid remains, about 8 minutes. Remove from heat. Stir in pancetta, then parsley, rosemary and fennel seeds. Mix in breadcrumbs; season stuffing to taste with salt and pepper. Add warm chicken stock to moisten. Cool stuffing completely. Cover opened turkey breast with waxed paper. Using rolling pin, pound to ½-inch-thick rectangle (about 14x10 inches). Remove waxed paper. Sprinkle turkey with salt and pepper. Spread stuffing over, leaving 1-inch plain border. Sprinkle with additional mushroom-soaking liquid if dry. Starting at 1 long side, roll up turkey jelly roll-style. Secure with metal turkey-lacing pins. Tie roll crosswise with kitchen string every 1½ to 2 inches to hold shape. Tie roll once lengthwise to secure ends. Remove metal pins. (Can be made 1 day ahead. Cover and chill.) Preheat oven to 375 F. Heat remaining 2 tablespoons oil in heavy large ovenproof skillet or heavy roasting pan over medium-high heat. Brown turkey roll on all sides, turning often, about 12 minutes. Pour cup broth over. Brush with 1 teaspoon butter. Cover skillet with foil. Roast turkey 30 minutes, basting 2 more times with cup broth and brushing with 1 teaspoon butter. Remove foil. Roast until turkey is brown and thermometer inserted into center registers 170 F, basting with broth and brushing with more butter occasionally, about 15 minutes longer. Transfer turkey to platter; tent loosely with foil. Reserve skillet or pan. Strain pan juices into 2-cup glass measuring cup. Add more broth, if necessary, to measure 1¼ cups liquid. Blend 2 tablespoons butter and flour in small bowl. Place roasting skillet or pan over medium-high heat. Add 1¼ cups pan-juice mixture, wine and remaining mushroom-soaking liquid, leaving any sediment in bowl. Simmer 5 minutes, scraping up any browned bits. Gradually whisk in flour paste. Simmer until gravy thickens, whisking constantly, about 3 minutes. Season with salt and pepper. 169048_4x6_CounterCard_V2.indd 5
CHEF ALEX S SPICED PUMPKIN, LENTIL & GOAT CHEESE SALAD Preparation time: 1 hour Serving Size: 6 Skill level: Beginner ¾ cup French green lentils 6 cups pumpkin, 1 dice 3 tbsp olive oil 1 tsp ground cumin 1 tsp smoked paprika ½ tsp kosher salt 4 cups baby arugula 1 cup goat cheese, crumbled ¼ cup mint leaves, thin slice 1 tbsp red wine vinegar Place lentils in small bowl. Cover with cold water and soak 10 minutes; drain. Cook lentils in boiling salted water until tender, about 30 minutes. Drain. Rinse under cold water and drain. Preheat oven to 375. Place pumpkin in large bowl; toss with olive oil and roast for 20 minutes. Turn over and roast 10-15 minutes. Cool. Combine pumpkin, lentils and oil from baking sheet with arugula, goat cheese, mint, vinegar and 1 tbsp oil. Season with salt and pepper. 169048_4x6_CounterCard_V2.indd 6
CHEF ALEX S SIGNATURE MUSHROOM CONFIT Preparation time: 15 minutes Serving Size: 4 Skill level: Beginner 1 pound mushrooms, assorted 2 cups extra virgin olive oil 8 garlic cloves, halved 12 sage leaves 1½ tbsp Sherry Vinegar Cooking 4 rosemary sprigs 2 bay leaves 2 tsp peppercorns 1 tsp salt Clean mushrooms. Brown mushrooms in cup oil, add garlic, cook until golden brown. Add remaining oil, herbs and peppercorns. Heat to 170 and poach 6 7 minutes. Stir in salt and vinegar. Cool to room temp. 169048_4x6_CounterCard_V2.indd 7