Archive for November, 2010

Pimento Cheese

  • November 29th, 2010
  • Posted in Recipes

Having moved around quite a bit in my life I’ve had the opportunity to experience a variety of American regional food specialties. This lively cheese spread, from the Southern states is one of my favorites. Pimento cheese, or “pimentacheese” as I often heard it pronounced, most frequently shows up as a sandwich filling on soft [ READ MORE ]

Cream Of Mushroom Soup

  • November 28th, 2010
  • Posted in Recipes

Cream soups from scratch bear no resemblance to the canned supermarket varieties and for the most part aren’t much of a bother to make. When a holiday recipe like the all-American green bean casserole calls for a can of cream soup, using made-from-scratch soup will transform it into something special. Half-and-half or whole milk make [ READ MORE ]

Prime Rib Chili

  • November 27th, 2010
  • Posted in Recipes

Prime Rib Chili With all of the holiday entertaining, dealing with leftovers can be a challenge. Rib roasts are often a good buy during the holidays. I like to take advantage of those bargains, using up all of the leftovers makes a rib roast an even better bargain. When we’re tired of roast beef sandwiches [ READ MORE ]

Scrambled Eggs with Salmon

  • November 26th, 2010
  • Posted in Recipes

Ever wonder what to do with that little bit of salmon filet you brought home in a doggie bag last night or the smoked salmon or lox from a party? This dish, with less than a handful of ingredients, is an elegant way to turn that tasty bit of leftovers into one of my favorite [ READ MORE ]

Pecan Graham Cracker Crumb Crust

  • November 24th, 2010
  • Posted in Recipes

This variation of the plain graham cracker crust is quick and easy. It is an excellent alternative to the classic flour based piecrust and is perfect for any filling that doesn’t require baking after filling. I use this crust for key lime pie, cream pies and no-bake type cheesecakes. 4 oz graham cracker crumbs 1 [ READ MORE ]

Wines We Like For Under $10.00 (under $5.00, too!)

I appreciate pricey bottles of luscious French Bordeaux or an elegant Alsatian Riesling as much as the next wine lover, particularly with a special meal or dining out but I’m a practical wino and I’m always excited when I find a bargain bottle of wine that is every bit as good as some costing over [ READ MORE ]

IcePan

With all the dietary land mines on the Las Vegas Strip you may eventually find yourself craving something your cardiologist might approve of. That can be a tough to find unless you stop at IcePan. IcePan, located inside Harrah’s, is a revolutionary way to make ice cream. You select the flavor and the base is [ READ MORE ]

Prime Rib Roast Beef

  • November 21st, 2010
  • Posted in Recipes

For meat eaters (like me) nothing beats a perfectly cooked roast beef, especially around the holidays. While various cuts of beef can be successfully roasted, the granddaddy of beef roasts is the rib roast. Often referred to as prime rib or standing rib roast, any grade of beef rib roast can technically be referred to [ READ MORE ]

The Nicest French Chef in Las Vegas

Chef Olivier Carlos is the executive pastry chef at the Flamingo on the Las Vegas Strip and is the man responsible for a team of two assistant pastry chefs and 20 bakers who produce the breads, pastries and deserts for the resort’s six inspired restaurants, pastry shop, buffet (4,500 guests a day) and extensive banquet [ READ MORE ]

Margaritaville

Hard core fans of Jimmy Buffet come to Margaritaville for two things made famous in his songs, margaritas and a cheeseburger. Those not so familiar with the entertainer come here for the fun, casual atmosphere and mighty fine Florida/Caribbean inspired cuisine. The expansive restaurant features a three-story volcano that erupts over the Volcano Bar, spilling [ READ MORE ]

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