Learn more about Easter buffet at Fort McDowell Casino

Fort McDowell Casino is a paid advertiser of Sonoran Living Live

Herb Crusted Pork Scaloppini with Marsala Mushrooms Sauce

6 (3 oz.) pork loin, sliced
½ C. all-purpose flour
1 ½ t. kosher salt
½ t. ground black pepper
Pinch of dried thyme
*Mix flour, salt, pepper and thyme in a shallow dish
2-3 T. canola oil
2 T. unsalted butter
1 T. minced shallots
1 t. minced fresh garlic
½ lb. fresh mushroom, sliced
¼ C. Marsala wine
1 ½ C. chicken stock
*Combine chicken broth and Marsala wine, stirring until smooth
2 T. heavy whipping cream
Salt & Pepper to taste

On a large sheet of plastic wrap, place 2 pieces of pork loin then cover with another sheet of plastic wrap and pound with meat tenderizer. Repeat with the rest of pork loin.
Heat a large skillet over medium-high heat. Add oil; swirl to coat.
Dredge pork in flour mixture. Shake off the excess flour and add to the skillet. Cook until lightly browned, 2-3 minutes each side. Remove pork from skillet to a plate and cover loosely with foil. Repeat with the rest of pork.
Add the butter to the skillet and heat until butter melted and foamy. Add shallots, garlic, and mushrooms; sauté 3 minutes or until moisture evaporates. Gradually add broth mixture to skillet, stirring constantly with a whisk; bring to a boil. Reduce heat and simmer 2-3 minutes. Return the pork to the skillet and simmer, turning often, until the pork is warmed through and the sauce is thicken. Transfer the pork to serving plate. Stir the heavy cream into the sauce. Season with salt and pepper to taste and spoon over the pork


GRILLED FLANK STEAK with STIR-FRIED VEGETABLES

Steak: 2 lbs Flank steak, trim of some fat; cut along the grain, 2 inch
           4 oz. Soy sauce 'regular'
           1 oz. Red wine
           1 t. Brown Sugar
            1 t. Korean hot pepper fermented
           1/3 t. ground Black pepper
           1 t. minced fresh Garlic
           1 T. chopped Scallion (white part)
           1T. Olive oil

Mix all ingredients together, and rub it on steak. Refrigerated overnight or keep at room temperature for 2 hours. Grilled steak 5 minutes each side (medium rare) Keep on plate and let it rest.

Vegetable: 3 oz. julienne Jicama
                   4 oz. fresh Celery, sliced
                   4 oz. Haricot Verb
                   2 oz. julienne Carrot
                   1 oz. white Onion, sliced
                   1 oz. Scallion (green part)
                   1 T. Olive oil or Canola oil
Sauce for Vegetables: 3 t. Oyster sauce
                                    3 t. Soy sauce 'regular'
                                    1 t. White wine
                                    1 t. Sesame oil
Mix all ingredients together. Make sauce ahead of time.

Heat up sauté pan; medium-high heat. Add oil, white onion. Stir until onion soften, add vegetables, stir for 1 minute. Add sauce, stir, cooked another 2 minutes or so. Do not over cook vegetable.

Cut steak (bite size) and place vegetables on it side. Serve

The easter buffet is april 20th from 10am to 8pm. It's $19.95 but you must have your fortune club card.

Fort McDowell Casino
Hwy. 87 & Fort McDowell Road
1-800THEFORT    
www.fortmcdowellcasino.com

Fort McDowell Casino is a paid advertiser of Sonoran Living Live

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