Archive for April, 2010

Spicy Shrimp Marinara

  • April 26th, 2010
  • Posted in Recipes

This delicious shrimp dish is foolproof and quick and it can be adapted to use whatever seafood or fish looks the best when you go shopping. Mussels, scallops and even thick chunks of a firm fish such as salmon or sea bass work very well in this classic Mediterranean dish. Good crusty bread and a [ READ MORE ]

Asparagus Hummus

  • April 25th, 2010
  • Posted in Recipes

When asparagus is in season I pig out on big fat spears smothered in hollandaise sauce. Once the novelty has worn off and I start to feel guilty about all that hollandaise in my arteries I love this more sensible way to enjoy asparagus-without the guilt. This hummus recipe combines two of my favorite things, [ READ MORE ]

Shrimp Croquettes

  • April 23rd, 2010
  • Posted in Recipes

Croquettes are popular as a way to extend leftover meat and fish and versions of croquettes can be found in just about every Eastern and Western cuisine. In the States the east coast crab cake is a popular type of croquette. Any leftover minced meat or fish can be combined with bread crumbs, thick béchamel [ READ MORE ]

Walnut Raisin Biscuits (or scones)

  • April 23rd, 2010
  • Posted in Recipes

There’s not a lot of difference between a scone and an American biscuit except the shape. Either way these not-too-sweet biscuits are perfect quick bread for a weekend morning, great with a cup of tea or coffee split in half with a generous spoon of jam or marmalade on top. 2 cups all-purpose flour 2 [ READ MORE ]

Cashew Butter Cookies

  • April 21st, 2010
  • Posted in Recipes

I’m not a huge peanut fan but I love cashews. I switched the peanut butter called for in the classic peanut butter cookie recipe with cashew butter and the result was very, very good. I noticed jars of almond butter at the grocery store recently and plan to try that in this recipe soon. 1 [ READ MORE ]

Chinese Egg Tarts

  • April 18th, 2010
  • Posted in Recipes

These easy to make bite size tarts are a popular dim sum offering in Las Vegas Chinatown restaurants and bakeries. They’re a great way to use up leftover egg yolks after making meringue or macaroons. Normally served plain they can also be topped with a perfect strawberry for a light dessert. Crust 1 1/2 cups [ READ MORE ]

Salmon and Fennel with Ponzu Sauce

  • April 17th, 2010
  • Posted in Recipes

Salmon & Fennel with Ponzu Sauce Ponzu is a light Japanese soy sauce combined with a touch of citrus. The citrus juice used is either yuzu (a small Japanese citrus fruit) or regular lemon. It is commonly used in Japanese cuisine as a marinade or dip for fish and meats. Ponzu is available in the [ READ MORE ]

RM Seafood

A recent dinner at RM Seafood at Mandalay Bay was nothing short of memorable. The handsome and comfortable two story restaurant is located in Mandalay Place connecting the Luxor to Mandalay Bay. Each level of the restaurant features a totally different menu, both offer fascinating dining choices. We dined on the lower level and were [ READ MORE ]

Salmon Patties

  • April 11th, 2010
  • Posted in Recipes

These aren’t the dry salmon patties of my childhood made by my mother from canned salmon. To be honest, I liked those a lot because I loved ketchup and they were a great vehicle for the large amounts of ketchup I needed to lubricate them so I could swallow them. Once or twice a year [ READ MORE ]

Mixed Berry Crumble

  • April 6th, 2010
  • Posted in Recipes

I love strawberries but get bored with strawberry shortcake and similar desserts using the berries raw. I’ve found that I like the taste and texture of strawberries that have been cooked, especially in pies, but when I don’t have time to fuss with pie crust, crumbles and fruit crisps are my next choice. This fruit [ READ MORE ]

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