Monday, March 28, 2011

Spring Time Party!

Hello Readers!

Although its cold outside, Spring is offically here! Outdoor parties are less popular in Spring than Summer, but I think the Garden Party is just as important an occasion. Sooooo this post is dedicated to a produce-filled menu  that works perfectly for any dining aalfresco occasion.

First the Appetizer:
Grilled Fontina Pizza with Asparagus and Scallions

6 thin asparagus spears

3 scallions

2 teaspoons extra-virgin olive oil

Kosher salt and freshly ground pepper

One 12-ounce ball pizza dough

3 ounces fontina cheese, shredded

1 tablespoon finely grated pecorino cheese

1 teaspoon oregano leaves, torn


Toss the asparagus and scallions with 1 teaspoon of the olive oil and season with salt and pepper. Grill the asparagus and scallions on high heat,  until lightly charred and tender, about 2 minutes.
On a lightly floured work surface, roll out the pizza dough to an 1/8-inch-thick oval. Rub both sides of the dough with the remaining 1 teaspoon olive oil. Grill the pizza dough over moderate heat, turning once, until crisp and lightly charred, about 2 minutes per side.

Top the crust with the asparagus, scallions, fontina and pecorino. Return the pizza to the grill, cover and cook until the cheese is melted, about 1 minute. Sprinkle with the oregano and season with pepper. Cut into slices and serve.

Second the Drink:
Mango Sour

1 cup mango nectar

3/4 cup vodka

1/2 cup fresh lemon juice

3 tablespoons superfine granulated sugar


Stir together nectar, vodka, lemon juice, and sugar in a 1-quart glass measure. Shake half of mixture in cocktail shaker half filled with ice cubes until cold, about 30 seconds. Strain into glasses half filled with ice cubes. Shake and strain remaining nectar mixture in same manner.

Next the Entree:
Grilled Tuna over Lemon-Mint Barley Salad


3/4 cup finely chopped fresh mint, divided

1 teaspoon grated lemon rind

3 tablespoons plus 1 teaspoon fresh lemon juice, divided

3/4 teaspoon salt, divided

1/2 teaspoon crushed red pepper

3 garlic cloves, minced

4 (6-ounce) Yellowfin tuna steaks

2 1/4 cups water

1 cup uncooked pearl barley

2 cups chopped tomato

3/4 cup chopped green onions

2 tablespoons capers

2 tablespoons chopped pitted kalamata olives

1 tablespoon extravirgin olive oil

Cooking spray


Combine 1/2 cup mint, lemon rind, 4 teaspoons lemon juice, 1/4 teaspoon salt, pepper, and garlic in a shallow dish; add tuna, turning to coat. Cover and refrigerate 30 minutes.
Combine 1/4 teaspoon salt and water in a medium saucepan; bring to a boil. Stir in barley; cover, reduce heat, and simmer 30 minutes or until liquid is absorbed. Remove from heat; cover and let stand 5 minutes. Spoon barley into a large bowl; cool slightly. Add remaining 1/4 cup mint, tomato, green onions, capers, and olives; stir well to combine. Combine remaining 1/4 teaspoon salt, remaining 2 tablespoons lemon juice, and oil, stirring well with a whisk. Drizzle over barley mixture; toss gently to coat. Set aside.
Prepare grill or broiler.

Place tuna steaks on a grill rack or broiler pan coated with cooking spray; cook 2 minutes on each side until tuna steaks are medium-rare or until desired degree of doneness. Spoon about 1 1/2 cups barley mixture onto each of 4 plates; top each serving with 1 tuna steak.

Finally the Dessert

Individual Lemon Meringue Tarts



11/2 pounds short crust pastry, recipe follows


2 cups lemon juice

6 eggs

6 egg yolks

1 1/2 cups sugar

1 teaspoon vanilla extract


4 egg whites

1 teaspoon vanilla extract

1/2 teaspoon cream of tartar

1 cup sugar


Preheat the oven to 400 degrees F.
For the pastry: Roll the pastry to 1/4-inch thickness and cut into 6 (6-inch) rounds. Place the pastry in 6 (4-inch) tart molds. With a knife trim the excess pastry. Refrigerate for at least 30 minutes.
Line each tart shell with a piece of parchment paper and fill to the rim with pie weights.
Bake for 15 minutes. Reduce the oven temperature to 350 degrees F. Remove the pie weights and parchment from the tart shells and bake for 10 minutes.
For the filling: Whisk together the lemon juice, eggs, yolks, sugar, and vanilla extract.
Pour the lemon mixture into a medium pot. Place over medium heat and stir with a spatula for about 5 minutes, until the mixture begins to thicken. Pour the lemon mixture onto a baking sheet and cool completely.
Spoon the cooled lemon mixture or curd into the baked tart shells
For the meringue: Beat the egg whites with the vanilla extract and cream of tartar until soft peaks form. Continue beating while adding the sugar, 1 tablespoon at a time. The finished meringue should have stiff glossy peaks. Mound the meringue on top of the tarts.
Make sure there is a good seal between the meringue and the edge of the crust. Bake the tarts in a preheated 350 degree F oven for 20 to 25 minutes, or until the meringue is golden. Let cool for 15 minutes before removing from the molds.

Well, Enjoy All! And..... Send us reviews of the menu :)

Your Blogger,


Monday, March 21, 2011

Spring is sprung!

Attention Readers! The first day of spring is approaching!

March 20th will mark the commencement of spring and from historical precedence the celebration of new life and beginnings. Not only is spring marked with birth and harvest, but the re-birth of oneself is just as notable.

So let’s recreate people! In conjunction with the change of seasons, the slightly chaotic happenings of our current world, makes re-innovation extremely relevant.  The strife in the middle-east and tsunami aftermath are clear indicators that change is needed in several long-established societal systems. While broad societal changes are seemingly intangible, evolution in our business and personal realms are quite attainable.   Modifying oneself and regular activities is scary, exciting, and the source self-realization Furthermore, individual altercations build into those intangible societal revolutions.

D&E Casino has begun with small steps to protect our environment from further environmental waste. We are transitioning into a green workplace; including recycled paper, biodegradable chemical products, and conservation of energy-use. It is our hope that more businesses and households will join the growing trend towards sustainable lifestyle and eventually set a environmentally-kind standard. All of us can find reasonable means to contribute to the improvement of our world and personal lives. So step up, look for the problems, find a small solution, and go for it. Capture the season and capture your life.

Your Blogger,


Monday, March 14, 2011

Devastation in Japan: A way to help

I am back form the chilly chilly chilly Chicago! Unfortunately this post is notregarding cheery subject matter.

As everyone is now aware, Japan was hit by a 8.9 magnitude earthquake that has resulted in the loss of life and displacement of thousands. In addition, nuclear contamination may ensue following the hydrogen explosion at at a nuclear power plant. The situation is currently bleak and international efforts are attempting to alleviate and repair damages.

While the damages are currently beyond comprehension, it is not impossible or futile to provide assistance. I would like to share a charity-drive that D&E Casino is hosting in conjunction with St. Cyprian Church of Lakewood. We will be accepting donations and help to provide the Japanese children with a small comfort amidst the chaos, Easter baskets. Please call 562-925-1957 or email to discuss your monetary or product donations for the baskets. St. Cyprian's will locate the appropriate channels for overseas distribution. We welcome any suggestions or comments on this regard and look forward to your responses.

We are sending our love and thoughts to those effected by this devastating natural disaster. Please take the time to appreciate the simple graces that your are currently enjoying and a few ways that you can help those that are currently suffering.

Until next time….

Your Blogger

Tuesday, March 8, 2011

Holly B is in the Windy City

Dear blog readers:

Our blogger, Holly B., is in Chicago this week, attending a marketing conference. While she's attending to do research and development. I'll let you in on a little secret about the news from D&E.  Holly will come back with lots of great new ideas for your party plans, so stay tuned and watch the upcoming exciting new things. Our blogger will be back in the office on March 14, she'll be sharing some of what she's learned in Chicago with all of you!

'til then... We would like to share this poems:

My mind is shuffling its deck tonight,

slipping one card over another,
letting them all fall together at the corners;
the random hand of memory
is dealing from the bottom of the pack.

First: a bearded man emptying
the dragon kiln, then a woman
whistling, her face turned away
as she opens the oven. Next:
a big cat, six toes on each paw,
climbing up the yardpole. Last:
a pair of workhorses circling a tree
until they grind themselves to dust.
There is no one home in the world
tonight. Everyone is out of range.

The cradles are empty, the boughs
broken down. Trees go helter-skelter
and the wheel is creaking on its shaft.
Hit me, I say to the dealer. Hit me again.
Ellie B, your CEO and "guest blogger," D&E Casino Services, LLC