As Las Vegas buzzes with anticipation for the big game, the renowned chefs at Resorts World Las Vegas and Virgin Hotels Las Vegas are gearing up to add a gourmet twist to the football extravaganza descending upon the city in the desert. From the sizzling grills echoing the intensity of the game to the fiery zing of sweet chili wings capturing the sweetness of victory, these chefs score big with their exclusive big game recipes. Whether you are a die-hard football fan or a foodie in search of your next culinary adventure, these big game recipes promise to transport you right to the sidelines, Vegas-style.
Asian Ginger Sweet Chili Wings from RedTail at Resorts World Las Vegas
Photos Courtesy of Resorts World Las Vegas
RedTail at Resorts World Las Vegas, a dynamic social gaming bar in The District, is a hub for interactive entertainment with its arcade, live entertainment and impressive TV setup, offering the ultimate indoor sports viewing experience for game day. Chef Duane Forehand, RedTail’s talented assistant chef, is redefining game-day snacks with a flavorful twist.
“I’m a huge fan of wings on any occasion. These wings are a great (and delicious) twist for the big game and go great with your favorite beer or cocktail! Bring out a platter of these wings and you will definitely score and be the MVP!”
Asian Ginger Sweet Chili Wings from RedTail at Resorts World Las Vegas
1 pound of wings
Ingredients
- 1 pound wing flats (can use the whole wing)
- Coca-Cola
- 1 cup light soy sauce
- 3 Tablespoons oyster sauce
- 6 ounces fresh ginger, chopped
- 3 ounces fresh garlic, chopped
- 2 Tablespoons Cajun seasoning
- 2 eggs
- 3 Tablespoons corn starch
- Vegetable or canola oil
- Sweet chili sauce (optional)
Directions
- Marinate wings in Coca-Cola for 30 to 45 minutes in the refrigerator.
- In a separate bowl, combine soy sauce, oyster sauce, ginger, garlic, and 1 Tablespoon Cajun seasoning.
- Remove the wings from the marinade and toss them into the bowl of mixed ingredients. Marinade for 2 to 4 hours.
- Remove the marinade from the fridge and add eggs, corn starch, and remaining Tablespoon Cajun seasoning. Mix together.
- In a skillet, fry wings in vegetable or canola oil until crispy. Remove and dress in your favorite sweet chili sauce or eat plain.
Wagyu Burger from The Kitchen at Commons Club at Virgin Hotels Las Vegas, Curio Collection by Hilton
Photos Courtesy of Virgin Hotels Las Vegas, Curio Collection by Hilton
At Virgin Hotels Las Vegas, Curio Collection by Hilton, Property Executive Chef Michael Burns brings a touch of Las Vegas to Big Game festivities. His creation embodies the city’s flair for elevated yet approachable dining.
“When you are at home hosting a party, you want to go over the top. Not over the top gaudy, but with class, and that is what this burger is. We wanted to go classy and keep it real… real delicious.”
The burger, a staple at The Kitchen at Commons Club, features an 8-ounce wagyu patty, known for its rich flavor and tenderness, grilled to juicy perfection. Chef Burns enhances the luxurious taste with a blend of truffle paste and truffle oil, artfully mixed into creamy Japanese Kewpie mayo. This isn’t just a burger; it’s a celebration of flavor.
Wagyu Burger from The Kitchen at Commons Club at Virgin Hotels Las Vegas, Curio Collection by Hilton
1 burger
Ingredients
- 8 oz. ground wagyu burger patty
- 1 ounce Truffle Cheese Point Reyes
- 1 ounce Kewpie mayonnaise
- .05 ounce white truffle oil
- .01 ounce truffle paste
- 8 grams baby arugula
- 1 brioche bun
Directions
- Start your charcoal and get the grill going.
- Slice your truffle cheese very thin on a slicer; you can add as much as you want to the cooked wagyu burger.
- In a small mixing bowl add the kewpie mayonnaise and truffle paste together and mix well.
- Season both sides of your burger and place on a hot grill. Let it cook for 6 minutes on both sides turning occasionally to prevent burning. Add the truffle cheese at the last minute so it melts nicely.
- In another small bowl, add the arugula and truffle oil and toss with a little salt and pepper.
- Brush the brioche bun with a little butter and grill until golden brown.
- Add a good amount of the truffle mayo to both sides of the bun, place the cooked burger on the bottom bun, add the arugula and top bun.
Warm Kale and Artichoke Dip from Crossroads Kitchen at Resorts World Las Vegas
Excerpted from Crossroads by Tal Ronnen (Artisan Books). Copyright © 2015. Photographs by Lisa Romerein.
Chef Tal Ronnen, the visionary behind Crossroads, the first fully plant-based Italian/Mediterranean fine-dining restaurant on the Las Vegas Strip, is transforming game day dining. Located within the Resorts World casino, Crossroads offers a unique retreat for those seeking a more mindful dining alternative to traditional game-day fare. Chef Ronnen’s dish exemplifies his commitment to plant-based cuisine, without compromising on taste.
"This Warm Kale and Artichoke Dip a great classic game-day dish, made a little healthier without heavy cream or sour cream, and swapping out spinach for kale for that extra nutrition."
Warm Kale and Artichoke Dip from Crossroads Kitchen at Resorts World Las Vegas
4 cups
Ingredients
- 8 large artichoke hearts (see note) or 2 15-ounce cans of artichoke hearts in water
- 2 tablespoons Earth Balance butter stick
- 2 shallots, minced
- 6 garlic cloves, minced
- ½ cup dry white wine
- ½ cup dry sherry
- 1 cup Cashew Cream
- 1 cup Vegetable Stock or store-bought stock
- ½ cup nutritional yeast flakes
- 2 tablespoons fresh thyme leaves
- 6 cups baby kale, coarsely chopped
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- Harissa Potato Chips, Lentil Crackers, or sliced raw vegetables, for serving
- Smoked paprika, for garnish
Directions
- Put a large deep sauté pan over medium heat and add the butter substitute. When it has melted, add the shallots, garlic, and artichoke hearts and cook, stirring, until the vegetables are soft, 6 to 8 minutes.
- Add the wine and sherry and cook for 1 minute to evaporate some of the alcohol. Add the cashew cream, stock, nutritional yeast flakes, and thyme, reduce the heat to medium-low, and gently simmer until thick, 35 to 40 minutes; stir occasionally to make sure the cream mixture doesn’t stick and burn on the bottom of the pan.
- Fold in the kale a few handfuls at a time and continue to simmer until the kale is soft and the artichokes have broken down slightly, about 10 minutes. Season with the salt and pepper. (The dip will keep for up to 3 days covered in the refrigerator. To serve, reheat over medium-low heat, stirring often.)
- If the dip appears too thick, add a couple of tablespoons of stock or water.
- Spoon the dip into a serving bowl, dust with smoked paprika, and serve with the potato chips, crackers or sliced raw vegetables.
Cook’s Note
If using fresh artichoke hearts, bring a large pot of lightly salted water to a boil. Add the artichoke hearts and blanch for 10 minutes, or until slightly tender; a paring knife should slide in easily. Drain the hearts and plunge them into an ice bath to “shock” them—i.e., stop the cooking and cool them quickly. Drain and coarsely chop. If using canned artichokes, simply drain and chop.
Wagyu Beef Gyoza from Kusa Nori, Resorts World Las Vegas
Photos Courtesy of Resorts World Las Vegas
In the culinary heart of The District, adjacent to Conrad Las Vegas at Resorts World, Executive Chef Ryan Nuqui is redefining the versatility of wagyu beef. At the modern Japanese restaurant, Kusa Nori, Chef Nuqui transforms this luxurious ingredient into a game-changing delicacy.
“Gyoza is such a comforting and iconic dumpling – it can be eaten for any meal and anytime – plus, it's an enriched indulgence that makes it so satisfying. This recipe is an elevated version with wagyu that is unique for a big game party yet simple and brings incredible savory flavors to your gathering.”
Wagyu Beef Gyoza from Kusa Nori at Resorts World Las Vegas
20-25 pieces
Ingredients
- For Wagyu Beef Mix
- ½ lb. finely minced wagyu beef (lean)
- ½ lb. finely minced angus ground beef
- ½ cup finely minced savoy cabbage
- ½ cup finely minced Shitake mushroom
- ½ teaspoon finely minced garlic clove
- ½ teaspoon finely minced shallots
- ½ teaspoon finely minced ginger
- ½ teaspoon finely minced green onions
- ½ teaspoon finely minced garlic chives, green
- ½ teaspoon finely minced garlic chives, yellow
- 2 Tablespoons sweet soy
- 2 Tablespoons low-sodium soy sauce
- 2 Tablespoons rice vinegar
- 2 Tablespoons roasted sesame oil
- ½ teaspoon kosher salt
- ½ teaspoon black peppercorn
- 1 package gyoza
- For Roasted Garlic Ponzu
- 10 cloves garlic, peeled
- 1 ½ cups olive oil
- 32 ounces low sodium soy sauce
- 2 ounces sake
- 2 ounces mirin
- 32 ounces rice vinegar
- 2 ounces lemon juice
Directions
- For Wagyu Beef Mix: Place all ingredients but gyoza into a large mixing bowl and mix well until incorporated.
- Set into fridge to firm for half an hour.
- Pre-scoop wagyu mix into 1-ounce balls onto a sheet tray lined with parchment paper.
- Set back into fridge until needed.
- For Roasted Garlic Ponzu: Place garlic cloves and olive oil into small shallow pot. Cover with a lid or tin foil tightly.
- Roast in a full fan oven at 275F for 45 minutes.
- Remove from oven and let air cool.
- Strain roasted garlic from oil and set aside. Reserve oil for future use.
- In a large blender, blend garlic and all liquid contents into liquefy.
- Strain through a fine strainer.
- For Gyoza: Place wagyu beef mix into the middle of the skin and lightly brush cold water in the outer circle.
- Fold the circle into half-moon and crimp five edges.
- Press other edges to make sure the gyoza is closed.
- In a medium sauté pan with a lid, add enough cooking oil to glaze the bottom of the pan and cook on medium heat.
- Sear gyoza for a couple of minutes until golden brown. Add water to steam and cook, covered, for 3 minutes until the water has dissolved.
- Remove gyoza and dab excess oil off using a paper towel.
- Serve with soy sauce.
