Duke's Chophouse Omelette

November 05, 2017 11:01 AM

David Wagner and Michael Blaha of Duke's Chophouse at Rivers Casino stop by to demonstrate their signature omelette.

Duke's omelette:

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4 eggs (whisked together)

¼ cup roasted onions

¼ cup sautéed spinach

¼ cup roasted bell peppers

¼ cup cooked chorizo sausage

¼ cup diced Canadian bacon

¼ cup cheddar cheese

2oz melted butter  


Bake chorizo sausage on small sheet tray in oven at 350 degrees for 15 minutes, remove from oven, remove from pan and place of paper towels or drying rack to drain and cool, chop into small pieces. Place medium size non stick sauté pan on medium high heat, add butter, onion, spinach , bell pepper , chorizo, Canadian bacon, sauté for 1 minute, add eggs while continuously stirring with rubber spatula, to ensure the eggs do not stick or sear, moving the eggs around the pan to cook thoroughly but not separating them, once eggs are cooked sprinkle cheese around surface of omelet, move to plate by slowing folding the omelet onto the plate using the spatula for assistance, garnish with chives.  

Lobster roll:

6oz cleaned lobster meat

5 oz drawn butter

¼ cup sliced scallion

¼ chopped parsley

Salt and pepper

1 6” brioche roll

4oz French fries / potato chips

Warm sauté pan, add  2 oz drawn butter to pan, slice lengthwise brioche to open, cut both ends of rolls, toast in pan with warm butter until golden crust forms, remove roll from pan place on plate open face style, add lobster meat, remaining butter, scallions, parsley, salt and pepper, sauté until hot and butter reduction begins to form, remove from heat, place generously into open faced seared brioche roll, serve remaining butter in pan on the side for dipping, serve with French fries or potato chips.


3 x scallops (or more depending on size)

4 oz butter

¼ cup sweet potato

¼ cup cooked bacon/ pork belly

3 stalks asparagus cut on the bias

1 Roasted cippolini onion (or and small sweet onion, pearl onions work too)

For Béarnaise:

1 shallot

3oz red wine

.5 oz fresh thyme

4 egg yolks

6 oz clarified butter

2oz lemon juice

.5oz Ground black pepper  

.5 oz tarragon/ or dried

Reduce red wine minced shallot and fresh thyme in sauté pan for 3 minutes, add egg yolks, fresh tarragon, black pepper, lemon juice, and strained red wine reduction to mixing bowl, slowly add butter whisking vigorously, until thick buttery sauce begins to form about 5 minutes.

Place 2 sauté pan on burner one with medium high heat another with high heat getting the pans hot, drizzle with olive oil, season scallops with salt and pepper, place into hot pan, sear for about 2 minutes, add 2oz butter cube to pan to caramelize scallop sear, remove from pan onto hot plate, then baste scallop with remaining pan butter, in the second sauté pan add remaining butter, sweet potato, asparagus, pork belly, onion and sauté until cooked through and caramelized , about 4 minutes. Season with salt and pepper, finish scallops in broiler or oven or in sauté pan before removing from pan, place sweet potato sauté onto plate then scallops over the top, and finish with hollandaise drizzle.

Lamb chop:


2 x 4oz lamb chops

1 spring cleaned and minced rosemary

1 spring fresh sage

1 clove garlic (cleaned and chopped)

2 table spoon olive oil

Salt and pepper

2oz Butter

1 sweet potato peeled and diced

½ cup shaved Brussel sprouts

¼ red onion diced

1 diced red bell pepper

 Dried cherry demi

6 each dried cherries

½ cup demi-glace

1 table spoon honey

1 spring rosemary


Add lamb chops, minced rosemary, fresh sage leaves, olive oil and salt and pepper, mix well and let marinate for 1 hour. Remove from marinade, place sauté pan or cast iron skillet on high heat, sear lamb chops on all sides, finish in oven to desired temperature. In a separate sauté pan placed on high heat, add 2oz butter, sweet potato, Brussels sprouts, diced bell pepper, diced red onion and sauté until cooked through, about 5 minutes. For sauce add dried cherries, demi-glace and honey to small sauté pan and bring to a simmer, place sweet potato sauté on bottom of plate, place lamb chops over the top interlocking the frenched bones of the lamb chop, spoon out dried cherries from sauce and place around lamb rack, slightly drizzle remaining sauce around lamb chop, careful not to add too much sauce. Garnish with green onions.



Joel Landas

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