Archive for March, 2010

Corn Fritters

  • March 30th, 2010
  • Posted in Recipes

A fritter can be made with just about anything that can be battered and fried. Versions of fritters show up in just about every world cuisine. In Thailand red curry paste is added to the batter, in Korea kimchi is used. In Europe and Latin countries just about any fruit is used. In the States, [ READ MORE ]

Asparagus Pesto

  • March 28th, 2010
  • Posted in Recipes

With asparagus season right around the corner it’s time to take out some of my favorite recipes using my favorite vegetable. The following twist on classic Italian pesto is one of my favorite asparagus recipes. It can be used in any way traditional basil pesto can be used. I love this tossed with hot pasta [ READ MORE ]

Loco Moco

  • March 25th, 2010
  • Posted in Recipes

Las Vegas is home to a large population of Hawaiian folks. In recent decades high unemployment, taxes, a slumping tourist economy and staggering housing costs justified the move from Hawaii to Las Vegas. They are hotel workers, retired police officers, teachers, nurses and other professionals who have left an economically depressed home state seeking better [ READ MORE ]

Boston Cream Pie

  • March 23rd, 2010
  • Posted in Recipes

Three classic desert components that show up in so many other great desserts come together in this all-American cream filled cake. The cake layers are made from the same delicious basic yellow butter cake I use for a number of other desserts. The filling is the same pastry filling used to fill cream puffs,eclairs & [ READ MORE ]

Strawberry Pie

  • March 21st, 2010
  • Posted in Recipes

　 One certain sign of spring is the appearance of good strawberries in the stores. Next to strawberry shortcake, glazed strawberry pie featuring uncooked berries is one of the most popular ways to serve these berries. Uncooked, glazed strawberry pie topped with whipped cream is the pie I grew up with and that’s a fine [ READ MORE ]

Smashburger

Described as a “fast-casual” restaurant by the Denver based chain, Smashburger is the new burger in Las Vegas. When the craving for a good burger hits, there’s no shortage of choices in this town. As far as chain burgers go, this one ranks at the top of our list. Definitely a premium burger, the Angus [ READ MORE ]

Loose Meat Sandwich

  • March 19th, 2010
  • Posted in Recipes

This isn’t haute cuisine but it’s very, very good. It’s not well known outside of the American midwest. It’s called a “loose meat” sandwich. Made famous by the Maid Rite Sandwich Shop chain it resembles the more familiar Sloppy Joe sandwich, but it isn’t a Sloppy Joe. It’s probably closer to a hamburger except the [ READ MORE ]

Roast Leg of Lamb

  • March 16th, 2010
  • Posted in Recipes

When it comes to lamb people either love it or go to extreme lengths to make it taste like anything except lamb. I chuckle when I see a leg of lamb shot through with dozens of spikes of some kind of herb and hundreds of garlic cloves in hopes of disguising the fact that it’s [ READ MORE ]

Irish Potato Farl

  • March 13th, 2010
  • Posted in Recipes

Also known as potato fadge, or fried scones these potato cakes from Northern Ireland frequently show up for breakfast slathered with butter. They also make an outstanding potato side dish for your St. Patrick’s Day corned beef. Made from 4 simple ingredients they can be prepared in advance , frozen and reheated in a frying [ READ MORE ]

Irish Stew with Guinness

  • March 11th, 2010
  • Posted in Recipes

Traditionally made with lamb or beef, Irish stew is one of the mainstays of Irish cuisine. As with most types of stews in world cuisine many versions of “authentic” Irish stew exist. The following version is my personal favorite. 2 pounds stewing beef or lamb shoulder 3 tablespoons oil 2 tablespoons flour Salt and freshly [ READ MORE ]

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