The Scarlet Pearl Casino Resort is home to great gaming, entertainment and of course – food. And on July 9, Executive Chef Anthony Rametta will enter his dish into the Culinary King of The Casino Contest, which last year he won. You can enjoy this dish inside Scarlet’s Steaks & Seafood from July 9 through July 27. After you try it, you can also cast vote for Chef Rametta to move on to the next round.
The three rounds of voting are:
Round 1 – July 9 through July 13
Round 2 – July 16 through July 20
Round 3 July 23 – 27
Beginning July 9, you can cast your vote here: Culinary King of The Casino
Chef Rammeta on his entry dish:
“I chose this dish simply because it’s delicious! I have adopted the Mississippi gulf coast as my second home and with the Gulf of Mexico as our front yard along with local farms we have a culinarians market within reach. I think the dish should win because… The layers of flavor and the different textures will make anyone fall in love with this dish.”
In the meantime, here is the recipe to create this masterpiece in your own kitchen:
Pan Seared Striped bass topped with sautéed colossal crab meat along with roasted red beet mash, carrot and zucchini ribbons & dragon fruit beurre blanc.
2 tbsp. coarse sea salt
½ tbsp., coarse black pepper
1 ½ tbsp. light brown sugar
1/8 tsp. granulated garlic
- Blend all ingredients together well and set aside for use.
Roasted red beet mash
1 ea. large red beet
5 ea. Medium sized Yukon gold potatoes
5 tbsps. Heavy cream, (more if needed, depending on your preference)
1 good tbsp. unsalted butter
2 tbsp. olive oil
2 tbsp. coarse salt
- Clean beet by scrubbing with warm water and your hand to rid any loose dirt, and pat dry.
- Cover the beet in the olive oil then the coarse salt and place into a preheated 400 degree oven and roast until tender, usually about 15-20 minutes.
- Remove from oven and allow to cool. Once the beet has cooled, knock the salt crust off and peel skin, and cut into large cubes. Note: be sure to wear gloves when handling the beet, your hands will stain.
- Clean and skin Yukon gold potatoes and dice into ½ “cubes and boil in salted water until tender. Once tender drain off water.
- Place diced roasted beet and boiled Yukon potatoes, heavy cream, butter into a food processor and blend until desired smoothness
Carrot and Zucchini ribbons
3 ea. large carrots,
2 ea. medium zucchini
1 tsp. minced garlic
½ tsp. minced shallots
1 tbsp. olive oil
- Wash carrots and zucchini well. Using a potato peeler cut ribbons from the length of the carrot, and zucchini (do not use seeded part of zucchini). Place into water until you are ready to use.
- Heat 1 tbsp. olive oil in sauté pan, and add shallot and garlic and quickly add carrot and zucchini ribbons, be careful the moisture from the carrots and zucchini will cause it to flame up a bit.
- Only allow to cook for about 30- 40 seconds and remove from heat, we are looking for that crunchy texture.
Dragon fruit beurre blanc
½ cup dry white wine (sauvignon blanc)
2 tbsps. lemon juice
2 tbsps. Heavy cream
2 tbsps. Very finely minced shallots
5 ounces cold, unsalted butter
Salt and pepper to taste
½ cup of dragon fruit, skinned and pureed
- Place wine, lemon juice, heavy cream, shallots in a saucepan. Bring to a simmer over medium-high heat. Reduce heat to medium, and let simmer until liquid is reduced by about 75%, 4 to 5 minutes. Add dragon fruit puree. Reduce heat to the lowest setting and whisk in about 2 cubes of butter. Keep butter moving until it melts. When melted, add a few more cubes, whisking continuously so butter emulsifies into the wine/lemon juice mixture.
- Continue to add butter, a few cubes at a time until all of it has been incorporated and the sauce has a thick, luxurious texture, 4 to 6 minutes. Remove from heat. Taste for seasonings and add a pinch of salt. Serve immediately
4- 8 oz. portion Striped bass skin on, skin scored*
2 tbsp. Olive oil
Fish seasoning (recipe above)
- Using a very sharp knife, gently cut diagonal slits into the skin. Be careful not to cut too much into the meat.
- Season fish well with seasoning. You can season both sides if desired.
- In a medium sauté pan on medium-high heat, heat 2 tbsps. of olive oil, not allowing to smoke but hot. Gently place fish skin side down into sauté pan. The idea is to cook the fish 2/3’s of the way on the skin side and flip it over for the last 1/3 of the cooking time. The rule for fish is about 7 to 8 minutes per inch of thickness, a little less if you like your fish more on the rare side.
Sautéed colossal crab meat
12 oz. colossal crab meat (or any crab available)
1 tbsp. unsalted butter
Blackening seasoning to taste
Salt and pepper to taste
Pinch fresh herbs, chopped (thyme, rosemary, Italian parsley)
- In a saute pan over medium heat, heat butter to when it just starts to bubble.
- Add crab meat, blackening seasoning, salt and pepper and fresh herbs and cook just to bring to temp. About 1 and a half minutes.
- Remove from heat and get ready to plate.
- Using the serving dish of your choice, place the roasted beet mash of off center of the plate and using a spoon make a swish motion.
- Place pan seared striped bass (skin side up) on the thinner of the roasted beet mash.
- Place some of the carrot and zucchini ribbons next to the fish, careful not to cover fish, using a few of the other ribbons roll them up and use around plate for some garnish and to add dimension to the dish.
- Add the sautéed colossal crab to the top of the fish.
- You can either drizzle the dragon fruit beurre blanc over the top of the fish or serve it on the side.
- Serve, sit back and enjoy.
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