Final Cut Steakhouse - Hollywood Casino

I wouldn’t call myself an addicted gambler. I do, oftentimes nonetheless, attempt to exploit a little luck. Though, if I had to be perfectly honest, nothing has been the same since Harrah’s was bought out by Hollywood Casino and the entire interior of the casino took nearly a year to be transformed. Harrah’s was the place my grandmother and I would often go and spend our time and our precious money. Get out of the house for a few hours and indulge in the possibility of Lady Luck sending fortune our way.

Something about Harrah’s made it spellbinding when you walked into its front main entrance, greeted by cobblestone walkways and the layout reminiscent of a city scape, and craning back your head, gave the depiction of blue skies and white puffy clouds painted on the ceiling. It felt open and inviting; made you want to come in and forget the outside world existed while you gambled away hard earned money. Now, the magic of that is gone. Walking in, you are greeted with an epileptic flashes of moving light, enormous screens broadcasting movie trailers, current casino promotions, and sports programs. The floors are no longer cobblestone but concrete or marble. What used to be the depiction of building exteriors reminds you of an enormous movie theatre screen, or standing in a miniaturized version of Times Square—attempting to be something it is not. Black and white photographs of some of Hollywood’s legends adorn the walls as you enter into the mainstay of the casino. Everything is themed around movies (and as a movie buff, you would think I’d appreciate it) but it feels cheap and gaudy.

Sammy Hagar’s delicious restaurant sits dark over in its corner, waiting for its own malicious and uninviting transformation. At one time, the restaurant dished out some creative beach-themed dishes in a bar/pub like setting. The fare was fantastic in the few times I have eaten there. And now, Sammy’s familiar face is nowhere to be seen and a lone individual stands desolate behind an empty bar counter. Even the gift shop that used to have its rotation of different things, has now become a jewelry store, further grounding the Hollywood reality by warping every single thing to embellish this new dimension.

Tables are tight, slot machines tighter. I spent and lost twenty five dollars and decided it was enough. The real promising adventure for me that night was visiting what used to be Kelly English’s restaurant, now a place called Final Cut Steakhouse. The prices were steep, but reviews promised delicious food. Without the $20 off coupon the casino sent me in the mail, I probably wouldn’t have indulged like I did. I was planning on trying all I could beginning with an appetizer, an entree, and finishing off with a dessert.

The dark gray padded doors were opened, greeting all of us standing in line for the restaurants opening, and I was greeted to an elegant foyer that seemed like I was standing in the entrance of a haunted house, about to enter into an unknown dimension. It appeared cut off from the restaurant with circular walls, black and white fissured marble floors, two sets of crème-colored chairs positioned on either side, and a single square black box for the host stand. The gentlemen standing behind it gave off an air of someone energetic and happy to serve the line waiting to get in.

There were two entrances leading into the restaurant. On one side, tables for four, were scattered near the bar area, but I knew exactly where I wanted to sit and was led to the opposite side of the restaurant, where more tables for four and longer booths aligned the walls and clear glass windows overlooking the main area of the casino, the perfect place to eat, watch movie trailers, and above all else, the people. You walk by the restaurant from the outside and gaze in on clean white table cloths, single candle bouncing in an opaque candleholder, and even then, all you want to do is sit down and have a nice meal.

I should probably mention before anything else, how impressed I was at how knowledgeable my waitress, Lisa, was. You could ask her anything (and I did) and she explained what it was. I had never encountered a waitress or server who knew the menu incredibly well as she did. Already I could tell this was going to be worth the wait – after months of constant deliberation of whether or not I should really sit in at an upscale steakhouse – I was certainly glad I chose that night to do it. I wanted to indulge.

The ambience was elegant, classic music heard quietly over the speakers, gave a sense of calming. You weren’t in any rush to leave; it was welcoming.

I started with the jumbo lump crab cake with fraiche. Neatly rotund and delectable charred in all the right ways, sat on top of a pool of crème fraiche, topped with homemade potato crisps and garnished with sprouts and surrounded with a bright green chive oil. Easily the best crab cake I’ve had. It was soft, moist, seasoned impeccably well with just a hint of heat. I liked the texture the potato crisps offered it. I was pleased it appeared like the picture on the website – that was the moment I was inspired to try it. 

Lump Crab Cake w/creme fraiche

For the entrée, originally wanted to engage in Chilean Sea Bass, I chose the pork medallions over a bed of sage spaetzle and apple-mustard beurre blanc. Pork was cooked perfectly and melted in your mouth. The addition of the apples for sweetness and crunch, with the small dumplings added another element. 

Pork Tenderloin Medallions w/sage spaetzle and apple mustard

Lastly, I went with dessert, and chose the wonton cookies stuffed with chocolate chip cookie dough sitting in a broth of chilled anglaise. It was not too sweet and I loved bathing the crisp wonton wrappers before sliding into it, granting that dark brown rich chocolate and overriding sweetness of the cookie.

Cookie Dough Wonton Wrappers w/creme anglaise

Sometimes you need a night to have a dinner like this. Final Cut Steakhouse was a surprise. A hidden gem inside an otherwise dramatically altered environment. Even if the casino no longer holds an interest, and continues to take and take without a sense of reprieve, at least try Final Cut. Knowledgeable staff, comfortable ambience, and the food was remarkably good (even for the price), definitely worth the visit even if you go for the starters and desserts – which is what I plan next time.

Basil Tomato Cod + Teen Wolf

A few months ago, I was fortunate to get my cousin Mackenzie started on Teen Wolf. She would come over every now and then on a Thursday, and I would peel out my seasons of the MTV show and we’d sit in the living room and indulge in an episode or two or three or six. Eventually, whatever we couldn’t watch, she would take the season home and finish the rest on her own time. There came a time when we ran out of DVDs to watch and I suggested making it a thing every Monday when the show returned at the end of June. She agreed and thus began our little Monday night ritual.

I crave to cook. I need it like the air we breathe. While our kitchen was in the midst of a restoration, part of the ordeal of needing to fix up the house before its put up for sale, the itch was there. Nearly three weeks passed without a decent meal as we didn’t have a kitchen sink or much of a counter to use. Most our meals were straight from the freezer and anything my grandmother and I were able to boil, or a lot of dining out and ordering in. I was looking forward to the time when our kitchen was put back the way it was and I could dive in. I was already making notes as to what I wanted to make and expressed this to my cousin, who then said, “you can cook for me every Monday and I’ll gladly eat it!”

Challenge accepted.

As soon as the sink was put back in, counters nailed in place, I formulated the first meal. I wanted something easy, something inexpensive, and something tasteful. I perused the internet and finally chose to make something with five ingredients or less: Basil Tomato Cod. Now, I am not a fan of cod. It has a fishy flavor much like catfish; the taste of its natural habitat is a pungent flavor in my mouth. In wanting to clear out our flavor, cod was unfortunately, the only thing we had other than muscles; it had to do. Opening the package, I was insulted by the way the fish was peculiarly chopped. One very nice filet, and all the others appeared to be side thoughts, chopped and disfigured and thrown in an air tight bag. One filet was not even the size of my hand, not even big enough to accommodate a thick slice of tomato.

The fish, nonetheless, was topped with tomato and seasoned with basil. I wanted something else to join the fish to offset the taste cod often provides, and went with summertime veggies. I julienned them tediously, throwing in zucchini, yellow squash, and carrot onto the pan with a pat of butter and dousing of oil sprinkling in salt and pepper, lemon juice, and white wine. Lastly, to try something different, were the “hasselback” biscuits. Two rolls of biscuits with cheddar cheese sprinkled in the middle while brushed with a butter and garlic-salt mixture, and lastly, garnished with freshly sliced green onion.

Nothing could offset the taste of cod unless you tossed it back with a chunk of tomato and the basil, it did a nice job at least, covering the otherwise fishy taste. My cousin especially enjoyed the vegetables, but the biscuits I’ll leave in the dust. They never cooked all the way through, even after tossing it back in the oven about five different times. The ones we were able to taste were good enough but not something I would attempt again unless we were to use a different method.

We enjoyed each other’s company and even more so enjoyed the viewing of Teen Wolf. Fishy cod and doughy biscuits were the farthest thoughts on our mind. On to next Monday – let’s make it a good one.

Basil Tomato Cod w/Summer Vegetables

Stuffing Crusted Chicken and Braised Peaches

 

Inventing Something New 

Often enough, a new concept hits me and I'm unable to bat away. I like the idea of putting new spins on things, usually cooking something in a completely different and unorthodox way. Now, one thing I enjoy the most is putting fruit into my meals. I like the sweetness and vibrant color it adds to a dish, adding a sense of dimension for the eyes to drink in and mouth to taste.

Peaches and pineapple are among my favorite fruits to use. They are versatile and can be made in various ways, whether you pouch or braise or toss them on the grill for that smoky charred look, adds definition to a meal. This meal was all about the braised peaches, lathered in a succulent bourbon-maple, sauteed on the stove. Its natural golden hue was enlivened with the mixture, making it almost appear as if it were a mango (a peach can dream). There was something intimate about the richness of the bourbon paired with maple syrup; creating a complex peach without being complex at all. It added a little something extra to chicken, and while chicken is great, sometimes chicken can often being the most boring thing on the plate. 

Which is why I wanted to try something different with my chicken. Instead of dousing in chicken breasts in a dusty layer of flour and deep fried on an open stove, or rolled in crumbs of Parmesan cheese for a fine golden crust, I wanted to grasp onto the idea of Thanksgiving and chose to use Stove Top's Stuffing as the other layer. Who doesn't like the crumbly bits of stuffing on a plate, right, and why not coat it over the chicken breasts. It would cook all the same in the oven, giving you an imitation of Thanksgiving in each and every bite. The crust turned out thicker than I imagined but otherwise it was exceptional. 

Rich red and orange bell peppers were julienned and sauteed spinach served as a backdrop to dinner. The vegetables were sauteed and lightly seasoned, along with the spinach, livened with a hint of salt, pepper, garlic.

Overall, my creative prowess won out for the night. The stuffing turned out more difficult to slice through but the flavors were there in their rich, invigorating ways. The definition of the colors on the plate really brought our dinner to the next level in terms of appeal. The braised peaches, however, stood out among the rest as the real celebrities on the plate and I only wish I could have made more, and will have to do that next time.

 

Stuffing Crusted Chicken w/ Braised Peaches

Expanding My Tastes

BRINGING THE WORLD HOME

On my way to work one morning, I was listening to a new radio talk show broadcasted out of Los Angeles called the Bobby Bones Show. I forget now what the conversation was about but I remember thinking how fun it would be to travel to various places and taste the many different foods they had to offer. I'm quite the avid foodie, I relish in the thought of trying new things, and testing out new things. As it stands, there's no way for I could afford plane tickets plus the cost of lodging with the additional spending money. I thought to myself as I was nearing the off-ramp, about to head south on Highway 141, when a simple thought crossed my mind. "If I can't go to the country, why not bring the country home?" The internet is home to thousands upon thousands of different sites, and I'm sure that by doing a little research I could find recipes pertaining to any country, opening up possibilities of cooking things that are popular there. I backtracked a bit and decided, that instead of starting globally, I would begin this journey at home.

 The idea was set. Twice a month or so, I would choose a state from the United States and make dinner based on the kind of foods that are popular in that region. Not only would it be fun, but also educational, broadening my perspective in how to cook various cultural foods. I happen to love cooking, and while I may not be professional, by any means, this is the perfect way to learn and gain the experience. 

I also wanted a place to talk about my experiences at local places around the city. Part of the adventure is exploring the world with my palette from my own backyard, visiting places on the top 50 restaurants in St. Louis, pursuing through events of Festival of Nations or Taste of St. Louis, and then of course, sharing my own adventures through recipes. I love to cook and I love to cook for my friends and family.

And the first stop—Alabama. 

 I learned there are two distinct regions: Northern Alabama, and Southern Alabama. Each one boasts a palpable palette with seafood reigning near the gulf regions, and traditional "soul food/Southern Cookin" in the north with the very popular white barbecue sauce which was something I knew I had to try.

 For Alabama, I ended up making two different meals and one dessert. 

For the first dinner, I made "Summer Squash and Onion Casserole" with freshly baked cornbread, and for dessert Alabama Mud Pie.

The recipe called for small summer squash, zucchini, shredded cheese, onion, tablespoon of sweetened condensed milk and a pat of butter. I love fresh squash and zucchini, and of course, cheese. 

 

The casserole is layered with the zucchini and squash resting on the bottom, followed by the onions and shredded cheese and a drizzling of the condensed milk. Another layer of onions, cheese, milk. And so on, with an additional sprinkling of onions and cheese on the top. It went into the oven for about 45 minutes. During this time I went ahead and mixed the cornbread together, using one box of Jiffy. I popped the cornbread into the oven before the casserole, the bread was ready by the time the casserole was pulled out.

It was plated nicely. The cornbread was soft and decadent as expected. The only problem came when the casserole was simply too sweet. With the concoction of the melted onions and the cheese and the zucchini and squash all naturally sweet, combined with the condensed milk, made the meal way too rich to enjoy. It was not my favorite turn out. If I decide to attempt the casserole again, I would deplete the milk altogether and add other vegetables into the mix to balance out the rich flavors with something far more bold. 

As it would turn out our first state Alabama, was off to a rickety start. 

Next, after dinner I presented the Alabama Mud Pie. And making it was not only fun, but easy.

Alabama Mud Pie called for crushed pineapple with juice, cherry pie filling, chopped pecans, devil's food cake and chocolate chips, along with several pats of butter. This was also a layered combination. 

Beginning with the pineapple with the canned juice on the bottom, spread out to fill the dish. I love pineapples. I was left eagerly anticipating how the pineapple would end up bringing everything together.

The second layer, spread out on top of the crushed pineapple, is the cherry pie filling. I thought this was kind of an odd mixture, blending cherries and pineapple together. Tartness colliding with the pineapple's citrus. 

 In a separate bowl I mixed together the devil's food cake and once it was mixed, layered it on top of the fruit bottoms, distributing it nice and evenly around the dish. I had a feeling this was going to be a relatively rich dish with the contribution of the chocolate. Alas, I am finicky and would not deviate from the recipe until after we tasted the end result and from there, if I ever chose to make it again, would add and delete here and there to make it a bit more balanced and less on the sweet side.

 

On top of the chocolate cake mix was the chopped pecans. 

 Then a nice, healthy dose of semi-sweet chocolate chips.

Finally, despite the recipe calling for more pats of butter than this, I eliminated several squares to save us from the pool of grease threatening to congeal into the already sweetened mass of fruit and cake mix.

 

After a good forty-five minutes in the oven, the cake rose beautifully with the nut-studded covering and semi-melted chocolate chips decorating the top layer. The devil's food cake hardened nicely with lovely fissures splitting across the center and near the corners of the dish. From my standpoint, I thought the dessert looked absolutely fabulous. I made this the night before the casserole dinner and served it chilled afterward.

Conclusion: As I stated before, very sweet. It helped little that the dinner was rich, also. I would definitely and honestly declare that Alabama dinner #1 was a complete and utter bust. Nonetheless, it was fun to make and I had a thrill making it. Many things will be added and subtracted if the recipes are attempted again. More than likely I will disregard the recipes and file them under "G" for good riddance and move on happily to the next Alabama-themed dinner—which had all the makings for one fine meal to make up for this one.