Cheryl’s Cuisine: July 2016

By Cheryl Radkiewicz


Cheryl with chef photo

Cheryl Radkiewicz chatted with Chef Kim Canteenwalla of Buddy V’s Ristorante at the Sands Casino in Bethlehem during the recent Lehigh Valley Food and Wine Festival.

The Sands Casino in Bethlehem recently celebrated three great events:  The Annual Lehigh Valley Food and Wine Festival, the opening of Buddy V’s Ristorante, and the opening of Emeril’s Fish House.  There’s so much to tell about all three, so I decided to start with Buddy V’s.

Buddy V’s is named for Buddy Valastro, known as “The Cake Boss”,  who is also sharing his Italian roots through his menu.  Kim Canteenwalla, chef partner of Buddy V’s Ristorante, is the former executive chef of the MGM Grand in Las Vegas and the Beau Rivage in Biloxi, Mississippi.  The Montreal native has helmed restaurants and resorts around the world including Cambodia, Indonesia, Dubai and Thailand.  Chef Kim is renowned as a “visionary artist” in the food and restaurant community.  This most personable gentleman was  a delight for the audience during his food demonstration and thanks to him, I’m able to share the menu from Buddy V’s with my readers.

Antipasto offerings include:  Tomato and Basil Soup topped with Grana Padano Cheese and Focaccia Croutons, Grilled Cheesy Garlic Bread with Melted Mozzarella and Fontina, Macaroni and Cheese Carbonara featuring smoked mozzarella, fontina, egg, pancetta and sweet peas, My Wife’s Eggplant Parm (crispy eggplant, tomato, mozzarella and parmesan), Aunt Nina’s Mozzarella en Carozza (Jersey City style fried mozzarella, crostini, tomato ragu’ and genovese pesto), Calamari Fritti (lemon pinwheels, anaheim peppers, tomato aioli), and Grandma’s Meatballs (beef, veal and pork, marinara, parmesan)  All range from $7-$13.  Also available for table is Buddy’s Salumi & Cheese Board:  Genoa Salami, Spicy Capicola, Prosciutto San Danielle, Gran Padano, Tuscan Pecorino, Gorgonzola Dolce, olives, pickled vegetables, grilled Italian bread.

Salads include Caesar, Panzanella and Buddy’s Caprese and range from $12-15.  Pizzas varieties include Classic Cheese, Margherita, DelRustico, The Forager, Spinach and Artichoke, Classic Clam, Pepperoni and Buddy’s Favorite, a combination of Italian sausage, Grandma’s meatballs, Molinari pepperoni, cherry peppers, ricotta, mozzarella and provolone.  Prices range from $14-16.
buddy-vs-las-vegas-1118427-60Sandwich offerings are : Chicken BLT, Smashed Meatball Sub and Creekstone Farms Angus Burger.   These are accompanied by Tuscan fries.  Prices are $15-16.

Pasta varieties are:  Pomodoro, Bolognese, Meatball, Madeline’s Whole Wheat Penne, My Dad’s Bucatini Carbonara, Lisa V’s Linguine & White Clam Sauce, My Mother-in-Law’s Capellini Shrimp Scampi, Chicken Rigatoni “Alla Vodka”, Orecchiette & Italian Sausage, Cheese Ravioli, Nonna’s Lasagna Al Forno and Valastro Sunday Gravy.  Prices range from $16-25.

There is also a great selection of seafood, chicken, pork, veal and beef dinners beginning with Grilled Salmon with Mediterranean chickpea and artichoke salad, roasted tomato vinaigrette, balsamic for $24 to Surf and Turf, lobster tail, filet of beef with broccolini and garlic butter for $46.

Now, let’s talk dessert…..Buddy’s Lobster Tail, custard cream filled pastry shell with seasonal fresh fruit;  Italian Birthday Cake,  Rosolio liquer sponge cake, cannoli filling, chocolate pastry cream, toasted almonds; Lisa’s Warm Nutella Cake, chocolate sauce, hazelnut praline crunch, salted caramel ice cream; Butterscotch Creme Brulee, vanilla marscapone cream, pecan cocoa nib shortbread; Lemon Raspberry Cheesecake, vanilla cookie crust, lemon cheesecake, raspberry sauce, lemon mousse and vanilla meringue; Cannoli, cinnamon pastry, sweet ricotta cream, cocoa drops and pistachios; Tiramisu, marsala marscapone cream, chocolate espresso cake and lady fingers; and an assortment of homemade ice creams and sorbets.   Most popular of these according to Chef Kim are the  Italian Birthday Cake and the Tiramisu.  Desserts are prepared by Pastry Chef Sarah Polles.

Plans are currently underway to feature a Sunday Brunch at Buddy V’s.

Here are some of Chef Kim’s favorites from the restaurant:

Veal Chop Parmesan: 

cheryl cuisine photo12 oz. pounded veal chop, pounded, breaded
3 oz. Mozzarella/Provolone mix
1 Tbsp. Parmesan cheese, grated
3 oz. Marinara sauce
4 oz. Spaghetti
3 oz. Pomodoro Sauce (recipe follows)
Parsley, chopped

Cook chop in a hot saute’ pan with oil (sunflower or grapeseed, due to high smoking point) until well browned.  Once chop is cooked through, season and top with marinara and cheeses.  Place in broiler until cheese is bubbling and browned.  Follow recipe for Spaghetti Pomodoro.  Then place cooked spaghetti in one corner with the chop leaning against it.  Garnish plate with shredded parmesan and chopped parsley.  Note:  Chef Kim adds that in lieu of veal, one can use chicken or pork.

Spaghetti Pomodoro:

8 oz. spaghetti pasta
2 Tbsp. Parmesan, grated
12 oz. Marinara sauce
1 can roasted tomatoes
1/2 oz. butter
1 Tbsp. Parmesan, shredded
1 Tbsp. Basil, torn
Salt and pepper, to taste
1 Basil leaf (fried, to garnish)

As you cook pasta in boiling water, heat marinara and roasted tomatoes in saucepan with butter.  Once pasta is heated through, add pasta to sauce  and toss in pan, season to taste. Plate pasta and garnish with parmesan and fried basil leaf.


Buddy V’s Cannoli: 

273076b1ad94ca93812dd627faab23052 Artuso Cannoli Shells
7  oz. Cannoli Cream (see below)
1 Tbsp. toasted pistachios
2 tsp. cocoa drops
1/4 tsp. chocolate drizzle
Powdered sugar (as needed)
1 oz. chocolate caramel sauce

Pipe cream into shells.  Garnish with pistachios and cocoa drops.  Drizzle chocolate and powdered sugar.  Pour sauce in ramekin.

Cannoli Cream:

1 lb. Impastata cheese
1/2 lb. ricotta cheese
1/4 lb. sugar
Cinnamon powder (to taste)
1/8 lb. cocoa drops

Combine Impastata, ricotta, sugar and cinnamon in mixer with paddle attachment.  Once combined fold in cocoa drops.

Cheryl’s Cuisine

By Cheryl Radkiewicz

It isn’t often that one gets the opportunity to enjoy a presentation by an executive chef of a non-stop booming casino.

Such was the case during the recent Lehigh Valley Food & Wine Festival, which was held May 29 through 31 at the Sands Casino Resort in Bethlehem. Executive Chef Victor Bock, director of food and beverage services at the Sands, delighted the audience with a fabulous summer menu.

Bock has been with the Sands since 2009 and is a 1987 graduate of the Culinary Institute of America. He also earned a degree in Business Administration and Management from Penn State University.  Bock oversees all the restaurants and food services for the entire casino and hotel. As I ponder on this, I can’t imagine having this overwhelming responsibility.

His menu for the afternoon featured “Tastes of Summer,” and I would be remiss if I didn’t share these with you as we still have some (not much) summer weather remaining.


Watermelon Gazpacho:

1 Tbsp. Garlic, minced
1 Medium Watermelon, seedless and diced in 1/4 inch cubes
2 Red Peppers, toasted, peeled, seeded and diced
4 Scallions, minced
2 Jalapeno Peppers, seeded and diced
6 Vine Golden Tomatoes, seeded and diced
2 qt. V-8 Juice/Tomato Juice
3 ribs Celery, diced
2 Cucumbers, seedless, peeled and diced
1 Lime, zested and juiced
3 oz. Rice wine vinegar
4 oz. Extra Virgin Olive Oil
3 Tbsp. Fresh Cilantro, minced
2 Tbsp. Fresh Basil, minced
Salt and White Pepper to taste
Sugar to taste

Combine all ingredients in stainless steel pot or bowl and refrigerate overnight.  For a spicy finish, add or delete the jalapeno peppers or use ground cayenne pepper.  Makes one gallon.


Wasabi-Soy Maple Glazed Shrimp:

6 Shrimp (U-10 count), jumbo
1 Tbsp. Olive Oil
1 Tbsp. Fresh Ginger, minced
1 tsp. Garlic, mince
1 Lime, zested and juiced
2 Scallions, thin, bias cut
1/2 Tbsp. Wasabi paste
1 1/2 oz. Soy Sauce
2 oz. Maple Syrup
1/2 cup Cilantro
1/4 cup Frisee
Salt and Pepper to taste
Plantain Chips to garnish

Season shrimp with salt and freshly ground pepper. Saute’ shrimp in olive oil, cooking on each side approximately for three to four minutes. Remove from pan. Add garlic and ginger to the pan and lightly saute’ until tender. Add lime juice, wasabi paste, maple syrup and soy sauce. Allow this to reduce for approximately five minutes or until it becomes syrup-like. Return shrimp to pan. Add scallions and lime zest and adjust seasoning. Serve garnished with frisee and chopped cilantro. Serve with Butternut Squash-Potato Fufu.

Butternut Squash-Potato Fufu:

1 Butternut Squash, large dice, blanched in salted water until tender
1/2 White Onion, minced
1 tsp. Ginger, minced
1 oz. Olive Oil
1 cup Chicken or Vegetable Stock
3 Yukon Gold Potatoes, medium diced, blanched in salted water until tender
Pinch of Cardamon
Pinch of Curry Powder
Pinch of Red Pepper Flakes
1 Tbsp. Whole Butter, softened
Salt and Pepper to taste

Saute’ ginger and onions in olive oil until tender. Add potatoes and butternut squash. Add chicken or vegetable stock, continuing to cook squash until nearly dry and just past fork-tender. Add remaining spices and ingredients and adjust seasoning.


Pan Roasted Pork Tenderloin and, Scallion-Shitake Mushroom Slaw:

1 Pork Tenderloin
1 oz. Olive Oil
2 cups Shitake Mushrooms
1 tsp. Ginger
2 oz. Maple Syrup
1 oz. Soy Sauce
1 tsp. Sesame Oil
1 oz. Hoisin Sauce
1 Scallion
1 cup Cilantro
1 tsp. Garlic
1 Lime
Sesame Seeds, garnish
Salt and Pepper to taste

Season and sear the pork tenderloin in olive oil until golden brown on all sides. Finish cooking in the pan, usually eight to 10 minutes or until an internal temperature of 135 degrees is reached. Remove and let rest. In sauté’ pan add mushrooms, ginger, and garlic and sauté until tender. Add maple syrup, soy, sesame oil and hoisin. Reduce heat and allow mixture to reduce in volume. Adjust seasoning. Add remaining items and serve over sliced tenderloin.


Crisp Pork Belly with Smoked Corn Salsa and Goat Cheese:

Pork Belly:
Pork Belly (slab bacon)
1 qt. Soy Sauce
2 cups Hoisin Sauce
1 qt. Sake
Bay Leaf
3 Tbsp. sliced Ginger
8 cloves Garlic
2 cups Cilantro
1 Star Anise

Brine pork belly/slab bacon for 24 hours.  Braise, covered at 225 degrees for four to five hours until fork tender.  Allow to cool.  Slice as needed.

Smoked Corn Salsa:
2 cup Sweet Corn, silver queen/white peg, lightly smoked
2 oz. Goat Cheese
2 Tbsp. Red Onion
1 Vine Tomato
1 Tbsp. Fresh Basil
Salt and Pepper to taste
Olive Oil
Sherry Vinegar

Combine all ingredients and serve.


Pulled Pork Potstickers:

2 cups Pulled Pork
1 Scallion
1 tsp. Fresh Mint
1/2 tsp. Sambal
1 tsp. Basil
1 tsp. Cilantro
4 Wonton Wrappers
1 oz. Olive Oil
Salt and Pepper to taste

After braising pork shoulder, allow to cool and pull the meat. In mixing bowl, combine all ingredients. Adjust seasoning. Lightly egg wash egg roll or wonton wrappers. Fill each with approximately one ounce of pulled pork mixture.