RED, WHITE, AND BLUE ALL OVER

Be the host-with-the-most this Fourth of July by following our fool-proof guide to an easy summer cookout! Culinary legends and Borgata Chef/Partners Wolfgang Puck and Bobby Flay are offering recipes for

Jersey Corn Soup and Ribeye & Anaheim Chile Quesadillas, while we share some of our favorite entertaining tips. Oh, and we’re giving you a killer recipe for Sangria designed by our favorite Gypsy Bar

bartenders. Enjoy the independence.

Jersey Corn Soup by Wolfgang Puck American Grille Chef/Partner, Wolfgang Puck Serves: 4

Ingredients: 10 cups Jersey corn (freshly cut from the cob) 2 qt milk 1 large white onion 2 tbsp. unsalted butter Salt and pepper, to taste Directions:

1.) In a large high sided pot over medium heat, add the butter and let melt. 2.) Add the chopped onions and cook slowly until translucent. Do not let the onions caramelize. 3.) Add the corn and let cook slowly for about 15 minutes. 4.) Add the milk and bring to a simmer. 5.) Season the mixture and continue to simmer until the corn becomes softened. 6.) In batches, add the corn and milk mixture to a blender and blend until smooth. Adjust the amount of corn to

milk in each batch to achieve the thickness desired. Start out by using more corn than milk. It will be easier for you to adjust to make the soup thinner if needed.

7.) Pass the soup through a strainer, but not a very fine strainer. 8.) Serve and enjoy.

Ribeye & Anaheim Chile Quesadillas by Bobby Flay Steak Chef/Partner, Bobby Flay Serves: 4

Ingredients: Marinated Ribeye: 8 cloves garlic, finely chopped 2 Anaheim Chiles, stems removed and coarsely chopped 3 tbsp. oregano, finely chopped ½ cup canola oil 1 (1 ¼ inch thick) boneless ribeye (about 1 lb.) Salt and coarsely ground black pepper

Chile Vinaigrette: 3 large Anaheim Chiles, grilled, peeled, seeded, and diced 4 cloves roasted garlic, peeled 3 tbsp. red wine vinegar 3 tbsp. fresh lime juice 1 tbsp. honey, or more if needed Salt and freshly ground black pepper ¾ cup canola oil ¼ cup chopped fresh cilantro

Quesadilla: 12 flour tortillas, 6-inch in diameter 1 ½ cups grated Monterey Jack cheese Marinated ribeye slices (see recipe) 6 ounces soft goat cheese, crumbled 3 green onions, thinly sliced Canola oil Salt and freshly ground black pepper 1 tsp. Ancho Chile powder Cilantro leaves, for garnish

Directions:

1.) For the marinated ribeye: Stir together the garlic, chiles, oregano, and oil in a medium baking dish. Add the steaks and turn to coat in the marinade. Cover and refrigerate for at least 4 hours and up to 8 hours.│Heat grill to high. Remove steaks from the refrigerator 30 minutes before grilling to take the chill out of it. Remove from the marinade and season liberally on both sides with salt and pepper. Grill the steak on both sides until golden brown and slightly charred and cooked to medium-rare (130 degrees on an instant-read thermometer) – about 9 minutes. Remove from the grill and let rest, loosely tented with foil, for 10 minutes. Slice into ¼-inch thick slices.

2.) For the Anaheim Chile Vinaigrette: Combine the Anaheim chiles, garlic, vinegar, lime juice, a few tablespoons of water, honey, salt and pepper in a blender and blend until smooth.│With the motor running, slowly add the oil until emulsified. Add the cilantro, blend 5 seconds longer. There should be flecks of the cilantro in the vinaigrette.

3.) For the Quesadillas: Preheat the grill to medium heat. Place 8 tortillas on a flat surface and divide the Monterey Jack, some of the beef, goat cheese, and green onion among the tortillas (in that order); season with salt and pepper to taste.│Stack the tortillas to make four 2-layer tortillas and top each with the remaining tortillas. Brush the tops of the tortillas with canola oil and sprinkle with some of the ancho powder. Carefully place on the grill, ancho-side down and grill until lightly golden brown – about 2 minutes. Flip the quesadillas over, close the lid of the grill until the bottoms of the tortillas are lightly golden brown and the cheese has melted. Remove from the grill, cut into quarters and top each quarter with some of the Anaheim vinaigrette and garnish with cilantro leaves.

4.) Serve and enjoy.

Ingredients:

2 oz Pinot Noir 1 oz Triple Sec 1 oz Peach Schnapps 1 oz Amaretto Liqueur 1 oz freshly squeezed orange juice 1 oz fresh sour mix (lime juice mixed with sugar, to taste) Directions:

1.) Combine all ingredients in a cocktail shaker filled with ice. 2.) Shake vigorously for 20 seconds, or until a froth develops on the surface. 3.) Pour the entire mixture (including ice) into a highball glass, garnish with fresh fruit and serve.

Gypsy Sangria Serves: Makes 1 glass

JULY 4TH COOKOUTS

OUTDOOR ENTERTAINING TIPS

1.) Mow your lawn and make sure it’s free of debris – leaves, tools, toys, etc.

2.) Have plenty of seating. If you’re short on chairs, spread picnic blankets with decorative pillows on the grass.

3.) Set up outdoor lighting by spreading lanterns and strings of white holiday lights throughout the space.

4.) Don’t let bugs ruin your picnic. Include decorative citronella candles with the rest of the lighting scheme. Also, leave a few bottles of insect repellent scattered conveniently throughout the party for guests to use at their leisure.

5.) Set up yard games, like bocce ball, croquet, or badminton, and display “house rules” for each on holiday-themed poster board.

6.) Arrange bowls of fresh strawberries and blueberries throughout the party. The pretty holiday colors will provide extra decoration, while also giving guests a light and refreshing snack before or after the meal.

7.) Use sparklers as placeholders or party favors. Remove the sparklers from

their package, bunch them up, and tie together with red, white, and blue ribbon.

8.) No one likes to come empty handed, so invite guests to join in the party’s

theme and bring items that complement your menu. If you’re serving sangria, ask guests to bring Mexican beer, like Corona or Dos Equis. If you’re serving the main meal, suggest easy-to-prepare appetizers and desserts that use affordable ingredients, like avocado salsa and stuffed peppers, or Mexican sugar cookies.