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Video: Say ‘I do’ to these Vegas recipes

TODAY
updated 7/24/2007 12:59:23 PM ET 2007-07-24T16:59:23

Don't have the guts to elope in Las Vegas? Get the best of Sin City with these elegant and tasty recipes — including "black tie" chicken and individual mini wedding cakes — from David Burke, executive chef of David Burke Modern American Cuisine and Tom Moloney, executive chef of AquaKnox:

Recipe: Black Tie Chicken (on this page) Recipe: Shrimp Home Fries (on this page) Recipe: Individual Wedding Cakes (on this page)

About David Burke
Known for his flair for presentation, David Burke is the executive chef of David Burke Modern American Cuisine. At age 26, he became the first American, and one of the youngest chefs on record, to win France's coveted Meillerus Ouvriers de France Diplome d'Honneur. He was executive chef at the River Cafe and opened Park Avenue Cafe and Davidburke & Donatella.

About Tom Moloney
Tom Moloney is the executive chef of AquaKnox, which was named one of the Top 10 Best Seafood Restaurants in Las Vegas. Tom opened seven casual and fine dining houses during his 12-year career with Wolfgang Puck. He continued by sourcing himself out as a restaurant consultant, developing menus and overseeing kitchen operations.

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Recipe: Black Tie Chicken

Ingredients
  • 3 1/2 lb. chicken
  • 6 oz. summer truffles, shaved thin (but not too thin)
  • For truffle butter
  • 1 lb. butter
  • 2 oz. summer truffles, chopped
  • 4 oz. truffle oil
  • 1/4 cup chives, chopped
Preparation

Using a small paring knife and your fingers, massage chicken to separate chicken and skin. Pull open skin as much as possible. Layer truffles on top of breast and then pat skin back down. 

For butter:  Mix together all ingredients.  Once soft, coat entire bird with the truffle butter.

Bake at 375 degrees for 1 ½ hours or until golden brown and cooked through.  Serve with shrimp home fries.

Recipe: Shrimp Home Fries

Ingredients
  • Yukon potatoes
  • Red onion
  • Red pepper
  • Yellow pepper
  • 12 shrimp (3 per person)
  • Parsley chiffonade
  • 1/2 cup scallions
Preparation

Peel shrimp and reserve shells for sauce.

Clean and devein shrimp and reserve. In a hot sauté pan bring olive oil to smoking point. Add Yukon potatoes, 2 cloves of garlic and season with salt and pepper and roast in 350 degree oven. 

Turn potatoes so as to brown on all sides. When potatoes are golden brown and delicious (DG & B), set aside. In the same pan add 1 tbsp. whole butter and sauté shrimp until half-cooked.

Add red onion, red and yellow pepper and cook until tender.  Season with salt and pepper. Add potatoes to shrimp and vegetable pan.  Adjust seasoning.

Finish with scallions and parsley chiffonade. 

Recipe: Individual Wedding Cakes

Ingredients
  • Cake
  • 3 1/2 cups sugar
  • 3 whole eggs
  • 3/4 cup oil
  • 2 T vanilla extract
  • 1 1/2 cups buttermilk
  • 1 1/2 cups coffee
  • 2 2/3 cups flour
  • 1 1/2 cup cocoa powder
  • 1 1/2 t salt
  • 1 1/2 t baking powder
  • 1 Tbsp baking soda
  • Icing
  • 6 oz sugar
  • 5 oz water
  • 7 oz egg whites
  • 12 oz butter softened
  • 6 oz melted white chocolate
Preparation

Cake Recipe Process: Combine sugar with all remaining dry ingredients. Add eggs, oil, vanilla extract and buttermilk till batter is fully combined, rich and creamy. Use specialty-baking Flexipans to accommodate 3” diameter cakes.

Grease Flexipans generously.

Bake at 350 F for approximately 15 minutes, until wooden skewer inserted comes out clean
Cool on racks till room temperature

Icing Recipe Process: Cook the sugar and the water to thread stage (215 degrees F on a candy thermometer).

In an electric mixer have the egg whites ready for the hot sugar. Stream the hot sugar into the egg whites with the mixer on medium speed.

Whip the egg whites and sugar on high speed until the outside of the bowl is cool to the touch.

Gradually add the butter to this mixture until fully incorporated. Add the melted white chocolate and continue to mix until the mixture is light and fluffy.

Serving Size

24 mini cakes

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