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BriZola at Greektown Casino Hotel

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BriZola Braised Osso Bucco
 

Ingredients:
Veal Shanks (4 ea. Cut 1-1 ½  inches thick)
 Carrot (2C. medium dice)
 Onion (2C. medium dice)
 Celery (2C. medium dice)
 Tomato (2C. medium dice)
 Red wine (3C)
 Demi-Glace (2qts.)
 Salt & Pepper
 Whole Garlic Cloves (4 ea.)
 All-Purpose flour (as needed)

Directions:
1. Season the veal shanks with the salt and pepper

2. In a heavy pan with oil, sear the shanks until golden brown on all sides.

3. Remove shanks from pan, add vegetables and whole garlic, cook until just tender (about
10 minutes, stirring constantly.)

4. Reduce heat and add flour to make a roux. Cook until bubbly and golden (should have a nutty aroma).

5. Add red wine while stirring with roux and allow to cook until a full slow boil is obtained.

6. Add veal shanks to pan, cover, and place in a 350 degree oven until fork tender, about 2 ½ - 3 hours.

7. Remove veal shank from sauce and plate with you favorite starch, using the braising fluid as your sauce.

8. Enjoy.

Bronzed Atlantic Salmon with Sea Scallops

Ingredients:
Fresh Salmon ((4) 4 ½ oz. pieces, block cut)
Sea Scallops (12 ea.) the larger the better. Preferably u-10 in size

Bronzing Spice
1 ½ cups Sea salt                                       
1 cup  Sugar, light brown                      
½ cup  Sugar, granulated                        
5 1/3 T  Pepper, black                              
5 1/3 T  Celery seed                                  
5 1/3 T  Paprika                                        
5 1/3 T  Garlic, granulated                        
½ cup  Mustard, dry                                
2 2/3 T  Lemon zest                                  
2 2/3 T  Onion powder                              
2 2/3 T  Chili powder                                 
2 t  Cumin, ground                             
2 t  Fennel seed, toasted, ground       
  Salt & Pepper for the scallops

Directions:

1. After mixing the bronzing spice, lightly coat one side of each of the salmon pieces.
Set aside.

2. Season the sea scallops and set aside.

3. Using a non-stick sauté pan and minimal oil, slowly bronze the salmon until golden brown in color. Place on a sheet tray, and place in a 350 degree oven for about 7-10 min or until the salmon is cooked to a medium-well temperature.

4. While the salmon is in the oven, and in another non-stick pan, with minimal oil, bring the oil to a high temperature, and sear the scallops on both sides. Remove from the pan and reserve.

5. Remove the salmon from the oven and place on a dinner plate with the scallops and pair with a fresh fruit salsa of your liking.



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