Sunday Brunch: Sea bass from Live! Casino and Hotel

Sunday Brunch: Sea bass from Live! Casino and Hotel


JENNIFER: WELCOME BACK. IT’S TIME FOR SUNDAY BRUNCH. JOINING US THIS MORNING IS ED EVANS. HE’S THE EXECUTIVE HEAD CHEF AT MARYLAND LIVE CASINO. HE HAS SOME SEABASS SIZZLING FOR US TODAY.>>I’M ALL ABOUT THE SEAFOOD. JENNIFER: IT IS SUCH A THICK CUT OF FISH.>>IT IS, VERY SALTY, BUT IT IS A WONDERFUL PIECE OF FISH. YOU DO NOT WANT TO OVERCOOK IT. YOU WANT TO GIVE IT THAT CRISPY SEAL. JENNIFER: WHAT THE NICE — JENNIFER: YOU WANT TO GET THAT CRISPY SEAL.>>YES, AND YOU DON’T WANT TO OVERCOOK IT, SO YOU DO IT AT ABOUT 4.5 MINUTES EACH SIDE. IF YOU CAN COOK IT PERFECTLY, IT FEELS ALL THE FLAVOR INSIDE. JENNIFER: WHAT ARE SOME OF THE OTHER DISHES YOU HAVE?>>ON THE MENU CURRENTLY, WE HAVE A FRIDAY OF FRESH SEAFOOD — A VARIETY OF FRESH SEAFOOD. HERE IS OUR WONDERFUL KING SALMON WHICH IS TOPPED WITH BACON. WE HAVE SCALLOPS WITH CAULIFLOWER AND CRAB MEAT. THEN, OF COURSE WE HAVE THE ROCKFISH WITH JUMBO LUMP CRAB MEAT ON TOP. JENNIFER: PART OF WHAT YOU DO MAKES IT LOOK LIKE — PART OF WHAT YOU DO IS TO MAKE LOOK LIKE A WORK OF ART. IS THIS SOMETHING PEOPLE CAN MAKE AT HOME?>>YES, IT IS VERY SIMPLE. YOU USE SALT AND PEPPER, YOU CAN ADD SOME CHEESE TO IT. BLENDED TOGETHER, AND THEN JUST LEAVE IT ALONE. JENNIFER: WHAT OTHER SPECIALS DO YOU HAVE GOING ON RIGHT NOW?>>WE ARE SETTING UP FOR OUR WHITE FLAG DINNER COMING UP SOON. IT IS BASICALLY AN ALL YOU CAN EAT TYPE OF MEAL. BASICALLY, I WILL KEEP COOKING FOOD UNTIL YOU WAVE THE WHITE FLAG AND CANNOT EAT ANYMORE. I WILL GIVE YOU A SNEAK PEEK. WE HAVE A WHITE CORN AND TRAVEL CAPPUCCINO. IT IS A COUPLE OF SOUP WE SERVE CAPPUCCINO STYLE. JENNIFER: SO DO NOT EAT BEFORE YOU COME, PRETTY MUCH.>>YES, WE WANT YOU TO P IG OUT AND BE AS CLINTON THIS AS YOU WANT. — BE AS GLUTTONOUS AS YOU WANT. IT WILL BE COMING UP ON THE 18TH, THAT SATURDAY. IT IS A BIG DEAL COMING UP FOR US. JENNIFER: YOU JUST PLATED THE SEABASS RIGHT THERE. WHAT WAS THAT UNDERNEATH?>>IT WAS A LITTLE BLUEBERRY. WE TAKE FRESH BLUEBERRIES WITH A LITTLE BIT OF VINEGAR, SUGAR, AND SALT.

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