Cheryl’s Cuisine: August 2017

Cheryl's Cuisine photo

Dunmorean Food Editor Cheryl Sempa Radkiewicz displays Pan Roasted Beef Tenderloin prepared by Chef Tyler Baxter, executive chef of Emeril’s Chop House at the Sands Casino in Bethlehem during the recent Lehigh Valley Food and Wine Festival.

When Tyler Baxter was a student at Northhampton Community College majoring in Culinary Arts, little did he realize he would be serving cuisine at some of the most popular Lehigh Valley restaurants, let alone  becoming the Executive Chef at Emeril’s Chop House at the Sands Casino in Bethlehem.   

lvfoodwine-logoHis path began when he was chosen with two other graduates to be invited to New Orleans to cook with renowned Chef Emeril Lagasse in 2012. Upon returning to Pennsylvania, he went on to become the Executive Chef at Cosmopolitan, The Bayou and Grain.   Last year he was named Executive Chef of the upscale steakhouse.  

Emeril’s Chop House, located in the Casino, is open Sunday through Thursday from 5 to 10 p.m. and Friday and Saturday from 5 to 11 p.m.  and offers some of the most delectable dishes.


During the recent  Lehigh Valley Food and Wine Festival, Baxter prepared the following specialty, which brought raves from everyone in the audience:

Pan Roasted Beef Tenderloin with Crisp Yucca, Chimmichurri and Jalapeno:

Beef Tenderloin:

6 oz. center cut beef tenderloin

1 Tbsp. vegetable oil

Salt and Black Pepper to taste

Heat a large saute’ pan with the vegetable oil, and heat until the oil starts to shimmer. Season beef with salt and pepper on both sides. Add beef to the pan and sear on all sides until the internal temperature reaches  approximately 125-130 degrees. Let beef rest 5 minutes before serving.


1 Yucca

1 cup vegetable oil

Salt and Black Pepper to taste

Peel yucca and slice thinly with a mandolin slicer.  Heat vegetable oil in a large pot with plenty of clearance for the hot oil to displace.  

Add yucca to the oil once the temperature reaches 325 degrees.  

Fry until the yucca starts to turn golden brown and transfer to a plate with a paper towel to drain.   Season with salt and pepper while still hot, and let cool completely.  Transfer to a container with a lid until ready to use.


1 bunch flat leaf parsley

1 bunch cilantro

2 medium shallots

4 garlic cloves

1/2 cup red wine vinegar

1 cup olive oil

Salt and Black Pepper to taste

Finely mince parsley, cilantro, shallots and garlic, and transfer to a mixing bowl.  Add red wine vinegar and olive oil and whisk until combined.  Season with salt and pepper to taste and transfer to a container and refrigerate until ready to use.

TO SERVE: Place a small amount of Chimmichurri on the plate, top with the seared beef tenderloin, add a few pieces of crisp yucca to the top of the steak and scattered around the plate.  Top with a few slices of jalapeno and a spoonful of Chimmichurri.


Other chefs featured during the festival  included  Sean Doyle, Executive Chef of the Savory Grille, who is also an active member of the community and sits on the board of the Culinary Advisory Team at Northhampton Community College and Lehigh Career and Technical Institute.

During his presentation, Doyle prepared  some of his favorites:

Gulf Shrimp with Quinoa Tabbouleh and Lemonade Cloud:

Panned Gulf Shrimp:

12 Large White Gulf Shrimp, cleaned, peeled and deveined

3 Tbsp. Vegetable Oil

Salt and Pepper, to taste

Plain-quinoa-fslSalt and pepper shrimp.  In a hot saute’ pan pour the oil and place the shrimp in the pan. Cook on each side for approximately 90 seconds.  Turn and cook for an additional 90 seconds.

Quinoa Tabbouleh:

1 bunch parsley, coarse chopped, stems discarded

2 Tbsp. fresh mint, chopped

1 medium onion, small dice

6 plum tomatoes, seeds removed and diced

1 cup quinoa, cooked

6 tsp. fresh lemon juice

6 tsp. olive oil

Salt  and pepper, to taste

Combine all ingredients and adjust the salt and pepper to taste.  Serve at room temperature.

Lemon Cloud:

4 oz. lemon juice

1 Tbsp. honey

Salt, to taste

1 tsp. soy lecithin

Place all ingredients in a 1 quart measuring device and whip with an immersion blender until light and fluffy.


Panned Jail Island Salmon with Red Beet Risotto, Arugula Pesto and Beer Blanc:

Panned Jail Island Salmon Fillet:

4 Jail Island Salmon Fillet, 6-8 oz. portions

3 Tbsp. vegetable oil

Salt and pepper, to taste

Salt and pepper both sides of the salmon fillet.  In a hot saute’ pan, pour oil and place the flesh side of the fish in the pan.  Reduce heat and cook until salmon is amber in color. Turn salmon filet onto the skin side and cook until desired doneness.

arugula-pestoArugula Pesto:

1 bunch fresh arugula

2 Tbsp. toasted pine nuts

1 clove garlic

2 Tbsp. Gran Podano cheese

6 Tbsp. olive oil

Place all ingredients in an emulsion blender and puree’ until smooth.

Beer Blanc:

1/2 cup  pale ale beer

1/2 cup minced shallots

1 lemon, juiced

2 Tbsp. heavy cream

1/4 cup salted butter, chilled and cut in small cubes

In small saucepan add pale ale beer, shallot and lemon juice.  Reduce on low heat until almost dry.  Add heavy cream and reduce by half.  Add butter several chilled cubes at a time until all incorporated.  Strain and serve.

Red Beet Risotto:

3 cups chicken stock

1 cup red beet juice

3 Tbsp. extra virgin olive oil

1/2 small onion, minced

1 cup Carnaroli rice

4 Tbsp. butter, small cubes

1/4 cup Grana Podano cheese

In a hot saute’ pan place the olive oil and onion, cook until tender.  Add the rice and 1 cup of the chicken stock at a time.  Stir occasionally until chicken stock is absorbed and then add another cup of chicken stock.  

Continue cooking until all the chicken stock has been  used and then add red beet juice and continue cooking until the rice is tender. Remove from heat and incorporate the Grana Podano and butter.  Adjust the salt.

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