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Casino is a 1995 American epic crime film directed by Martin Scorsese, produced by Barbara De Fina and distributed by Universal Pictures. It is based on the 1995 nonfiction book Casino: Love and Honor in Las Vegas[3] by Nicholas Pileggi, who also co-wrote the screenplay along with Scorsese. It stars Robert De Niro, Sharon Stone, Joe Pesci, Don Rickles, Kevin Pollak, and James Woods. The film was the eighth collaboration between director Scorsese and De Niro. Casino follows Sam "Ace" Rothstein (De Niro), a Jewish American gambling expert handicapper who is asked by the Chicago Outfit to oversee the day-to-day casino and hotel operations at the Tangiers Casino in Las Vegas. Other major characters include Nicky Santoro (Pesci), a "made man" and friend of Sam, and Ginger McKenna (Stone), a streetwise chip hustler whom Sam marries and has a daughter with. The film details Sam's operation of the casino, the difficulties he confronts in his job, the Mafia's involvement with the casino, and the gradual breakdown of his relationships and standing, as Las Vegas changes over the years. The primary characters are based on real people: Sam is inspired by the life of Frank Rosenthal, also known as "Lefty," who ran the Stardust, Fremont, Marina, and Hacienda casinos in Las Vegas for the Chicago Outfit from 1968 until 1981. Nicky and Ginger are based on mob enforcer Anthony Spilotro and former dancer and socialite Geri McGee, respectively. Casino was released on November 22, 1995, by Universal Pictures, to a mostly positive critical reception, and was a worldwide box office success. Stone's performance was singled out for acclaim, earning her a Golden Globe Award for Best Actress in a Motion Picture – Drama and a nomination for the Academy Award for Best Actress.
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Feelin' lucky? We're playing with house money! This is one of those classic, old school recipes that adds a touch of class and a little luck to any dinner party or cocktail hour. Great when you're wearing a sharp suit and tie or that perfect cocktail dress, and works just as great lounging in yoga or sweat pants, too. Clams casino is a flavorful, savory dish that pairs well with champagne, wine, a good beer, or just plain good company. This is one of our favorite ways to eat clams, and the stuffing provides a richness that makes you feel like you deserve: royaly. From a seafood standpoint, being able to do something with fresh shellfish always brings something special to the table, and this recipe is easy to make. Add a touch of class to your next appetizer course, without having to break the bank or slave for hours. This comes together in 20-30 minutes. Today's your lucky day. Timestamps: Introduction: 0:00 Storytime: 0:10 Picking your clam: 0:40 Cooking the veggies and wine: 0:54 Making the stuffing: 1:10 Stirring the mixture: 1:40 Adding reserved clam juice: 1:48 Removing the shell: 2:20 Stuffing the clam: 2:20 Pulling the clam: 2:30 Adding the stuffing: 2:50 Back in the oven: 2:57 Taking a bite: 3:14 Ingredients for Clams Casino - -12 fresh, hard-shell clams (top necks work, but we prefer cherrystones), rinsed and scrubbed -2 Tbsp unsalted butter -1/2 cup chopped red bell pepper -1/3 cup chopped shallot -1/4 cup dry white wine or vermouth (we like dry white FLX wine) -1/2 cup coarse fresh panko or italian-style breadcrumbs -1/4 cup finely grated Parmigiano-Reggiano cheese -1/4 cup finely chopped fresh flat-leaf parsley -Freshly ground black pepper -1/2 lb. of sliced bacon, sliced crosswise 1/4 inch thick -Lemon wedges, for serving DIrections for Clams Casino - -Turn oven broiler to high -Put the clams on a rimmed baking sheet -Broil until they open, about 5 to 7 minutes -Wait until they're cool enough to handle, and discard the bottom shells, remove the clam, and then put the clam back in the top shell -Don't get rid of the clam juice in your sheet, add it later to the stuffing -While your clams are in the broiler, melt the butter, cook the pepper and shallots, about 5 minutes -Stir in the wine and cook until the liquid is reduced by half, about 2 minutes or so -Remove the skillet from the heat and stir in the breadcrumbs, cheese, parsley, bacon, and a few grinds of black pepper. (don't season with salt, they'll get too salty) -Pour in any remaining clam juice, so it's a little moist -Using your paws, take the breadcrumb mixture onto each clam, so it's almost heaping over the shell -Broil the clams until the topping is just browned, about 5 minutes -Serve with lemon wedges, and get lucky! Bonus tip - This works well with Oysters too, and if you have some friends or family who don't eat pork, you can use turkey bacon instead, but you need that salty fix to send this dish up. Any leftover stuffing goes great in a piece of fish and baked. 🍹Subscribe for more Spatchcock Funk content just like this: https://www.youtube.com/channel/UCmdJ... ✔ Visit the Spatchcock Funk website: https://www.spatchcockfunk.com
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