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Final Cut Steakhouse sea bass

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MARYLAND HEIGHTS, MO (KTVI) – Chef Mike Padilla showed Tim Ezell some great dishes from the Final Cut Steakhouse at Hollywood Casino. This new restaurant is celebrating its grand opening.

Pan Roasted Sea Bass Crab Muerinere Sauce and Saffron Potatoes

Crab Muerinere Sauce

1 tbsp unsalted butter
1 tsp shallots, chopped
1 tbsp fresh lemon juice
1 tbsp heavy cream
1 oz. lump crabmeat
1 tsp chopped fresh herbs
1 tbsp unsalted butter
salt & black pepper to taste

Brown 1 tbl of butter in a small skillet. Add shallots and sweat 10 seconds. Add lemon juice and heavy cream. Bring to a boil, turn to low heat. Add the fresh herbs and mount with butter. Add salt and pepper and slowly fold in crabmeat. Keep warm.

Saffron Potatoes

12 potatoes, peeled and trimmed
1/2 oz. saffron threads
1 tsp yellow food coloring
1 quart chicken stock
salt and black pepper to taste
1/2 cup unsalted butter

Combine the saffron, stock, and food coloring. Add sculptured potatoes whole and let sit 1 hour. Bring to the boil and immediately remove from heat. Let sit inliquid for an hour to cool and finish cooking. Chill potatoes. Cut into rounds, butter salt and pepper them, and warm them in the salamander to order. 

Find out more http://www.hollywoodcasinostlouis.com/Dining