The Longhouse restaurant in the Mohegan Sun casino is just one of some 32 delicious dining options in this city within one magnificent building. I ordered two of my favorite dishes, Prime Rib and creamed spinach. The prime rib was melt-in-your mouth sumptuous, but the creamed spinach was simply the best I ever tasted, anywhere. Just a warning for light eaters, the generous portion should be shared by at least two persons as this particular dish will quickly sate your appetite as it is incredibly rich.
A graduate of the Culinary Institute of America in Hyde Park, chef Joe Speringo has a scientific approach to fine cui-sine. To fully meet his standards, each dish must go beyond a simple preparation of the finest ingredients; it must provide layers of texture and flavor. Take it from me... it truly does, or better still, try it for yourself. Some of the other venues that have been fortunate to have Speringo’s services include: Grant Village Steak House in Yellowstone National park, and Robert Redford’s Sundance Resort in Utah. Best described as a fusion of Italian and French cuisine, Speringo has created a legendary dining experience.
Prime Rib
(13 to 15 lb. Prime grade rib) Rub
1 oz. ground fennel
1 oz onion powder
1 oz. garlic powder
3 oz. black pepper
1 oz. cayenne
1 lb. kosher salt
Preparation
1. Generously coat all sides of the rib with rub.
2. Place on a sheet pan in a 300-degree oven.
3. Cook for 2 to 3 hours, longer for well done.
4. Use a metal internal thermometer to check tem-perature, 120 degrees for more rare.
5. Remove from oven and let stand covered for 15 to 20 minutes.
6. Slice and serve.
This story was first published in the October - November 2002 issue of Gambling Times Magazine.
