HotmailTry your luck at 3 Las Vegas wedding recipes
Learn how to make Sin City’s ‘black tie’ chicken, shrimp fries and mini cakes
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Say ‘I do’ to these Vegas recipes July 24: Chefs David Burke and Tom Moloney show TODAY's Al Roker three sinful dishes for that blessed day. Today Show Kitchen |
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Don't have the guts to elope in Las Vegas? Get the best of Sin City with these elegant and tasty recipes — including "black tie" chicken and individual mini wedding cakes — from David Burke, executive chef of David Burke Modern American Cuisine and Tom Moloney, executive chef of AquaKnox:
INGREDIENTS
For truffle butter
Using a small paring knife and your fingers, massage chicken to separate chicken and skin. Pull open skin as much as possible. Layer truffles on top of breast and then pat skin back down.
For butter: Mix together all ingredients. Once soft, coat entire bird with the truffle butter.
Bake at 375 degrees for 1 ½ hours or until golden brown and cooked through. Serve with shrimp home fries.
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INGREDIENTS
Peel shrimp and reserve shells for sauce.
Clean and devein shrimp and reserve. In a hot sauté pan bring olive oil to smoking point. Add Yukon potatoes, 2 cloves of garlic and season with salt and pepper and roast in 350 degree oven.
Turn potatoes so as to brown on all sides. When potatoes are golden brown and delicious (DG & B), set aside. In the same pan add 1 tbsp. whole butter and sauté shrimp until half-cooked.
Add red onion, red and yellow pepper and cook until tender. Season with salt and pepper. Add potatoes to shrimp and vegetable pan. Adjust seasoning.
Finish with scallions and parsley chiffonade.
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