New Mexican Food In Las Vegas Restaurant Off The Strip-Stuffed Sopapilla

April 4, 2010

When ordering New Mexican food in this Las Vegas food establishment, the first question you will have to answer is “Red or Green?” This question is referring to your choice of chile sauce and this is what separates this style of food from Mexican food.  You can also get the “Christmas Style”, which is a [...]

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Downtown Las Vegas Restaurant Serves Crepe Suzette

April 3, 2010

Most recipes for Crepe Suzette call for a crepe made of flour, water, milk, and eggs.  Once the crepe is solid, orange juice and sugar are added.  In restaurants it is often flambed (alcohol poured on top and lit on fire) for flavor but also for presentation. Chef Josette shows us how to make the [...]

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Puttanesca and Penne at Local Las Vegas Restaurant Near Henderson

April 3, 2010

There are two stories of the origin of puttanesca sauce.  The story of the brothel houses in Italy in the 1950s.  The brothels were also known as closed houses because their shutters had to be closed to avoid offending the neighbors.  The ladies cooking in the brothel were only allowed one day per week to [...]

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Chicken Fettuccini Alfredo

April 3, 2010

One of the most well known pasta dishes in America is a variation of Fettuccini al burro.  The story is that restaurateur Alfredo di Lelio created the dish for his wife when she lost her appetite during pregnancy.  In 1914 di Lelio prepared the dish for his wife and when she began eating again he [...]

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Downtown Las Vegas Restaurant Serves Sauteed Salmon With Bernaise Sauce

April 3, 2010

Television Chef Josette coaches Chef Dante how to cook in front of the camera.  Start with lightly dusting the fish with flour while heating the oil and butter.  Sear the salmon just for a couple minutes then cook it in the oven at 375 degrees.  While waiting for the fish Chef Josette and Dante cut the vegetables julienned [...]

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Italian Restaurant Makes Shrimp Scampi

April 3, 2010

Diners often think of Scampi as a style of cooking shrimp. It’s actually the plural for “scampo”, which is a shrimp.  Actually it’s the Italian word for the Norway lobster, also known as the Dublin Bay prawn. However, you are probably expecting a combination of shrimp, lemon, butter, garlic,  and that is what you are [...]

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Breakfast In Las Vegas-Pork Benedict For Hungry Foodies

April 3, 2010

You won’t walk away from this breakfast feeling hungry. Chef Anthony starts with a 14 ounce pork tenderloin and completes a six step process to prepare this unique dining experience. Clean the pork Butterfly it Pound it thin Bread it with a Japanese Panko Fry it to golden brown Assemble the pork with all the fixins’ [...]

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How To Make Beer-Gordon Biersch Beer Chef

March 30, 2010

Las Vegas Gordon Biersch Brewer shows how they make the Marzen beer in the video below. Marzen was originally brewed in Bavaria,  It was dark roasted in Munich and caramelized Munich malt to help cover up flavor changes from the lack of refrigeration.  It was the beer served at the original Oktoberfest, which originated as [...]

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Lunch in Las Vegas Barbecue Pork Sandwich

March 21, 2010

Most important ingredient in a barbecue pork sandwich…no not pork or barbecue….it’s beer!  According to the chef it cooks all night in Gordon Biersch Marzen beer. This Las Vegas restaurant is known for their fresh hand crafted beer that is brewed in house….oooops there we go again talking about beer.  We’ll do that on another page.  [...]

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Las Vegas Restaurant Makes Giant Banana Split

March 19, 2010

The key to a great dessert is of course….SIZE right! Ahhh the classic banana split served up with chocolate, strawberry, and vanilla ice cream, marshmellow sauce, chocolate syrup, fresh strawberry sauce, and a ton of whip cream.  Don’t forget the nuts and a cherry on top.  Correction…make that a few cherries with that monster. This [...]

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