Archive for December, 2011

Creamy Crab Poppers

  • December 26th, 2011
  • Posted in Recipes

Creamy Crab Poppers These pretty appetizers flecked with green & red and full of sweet crabmeat are a holiday favorite. Very good crabmeat is now available all year round. The markets here in Vegas sell it in eight ounce cups. It’s cooked, pasteurized and ready to use right out of the container. We love it [ READ MORE ]

Quick Seafood Sauté, Italian Style

  • December 22nd, 2011
  • Posted in Recipes

Traditional Italian menus for Christmas Eve often feature seven types of seafood served as separate courses. Living a way from reliably fresh seafood and cooking on small scale can make this old-style seven-course affair a little impractical. This fragrant seafood dish is a practical solution. It’s a close first cousin to the San Francisco seafood [ READ MORE ]

Japanese Fried Chicken (Kara-Age)

  • December 18th, 2011
  • Posted in Recipes

Kentucky doesn’t have a monopoly on fried chicken. Meet Japan’s version, Kara-Age. Pieces of boneless chicken are seasoned in a ginger and soy flavored marinade before being breaded in a thin potato starch coating. The result is something that comes very close to fried chicken teriyaki. The thin coating of seasoned potato starch becomes thin [ READ MORE ]

Brussels Sprouts with Bacon and Almonds

  • December 12th, 2011
  • Posted in Recipes

Brussels sprouts have been given a bad reputation by well-meaning cooks hell-bent on overcooking them. When overcooked, Brussels sprouts become mushy, bitter and not very pleasant. When quickly cooked and seasoned with bacon and almonds, they are transformed into a veggie side dish even kids will eat. Choose firm, bright green sprouts with no blemishes. [ READ MORE ]

Buffalo Roast Chicken

  • December 4th, 2011
  • Posted in Recipes

If you love spicy Buffalo chicken wings but are looking for a more substantial version, you’ll love this zesty whole roast chicken infused with Buffalo wing zing. Any brand of one of the bottled Buffalo wing marinades work perfectly for this, but we particularly like the Lawry’s brand. The overnight marinating is quick brine that [ READ MORE ]

Translate This Page


العربية
Български
中文（简体）
中文（繁體）
Hrvatski
Česky
Dansk
Nederlands
Suomi
Français
Deutsch
Ελληνική
हिन्दी
Italiano
日本語
한국어
Norsk
Polski
Português
Română
Русский
Español
Svenska
Zagat Featured Blog: Las Vegas

Current Las Vegas Time & Temperature

Click for Las Vegas, Nevada Forecast
Follow LVFoodAdventure on Twitter Las Vegas Food Adventures

I'm on Gojee! Foodista Food Blog of the Day Badge
CookEatShare Featured Author
view my recipes
CookEatShare Featured Author
Proud member of FoodBlogs
My Zimbio Food Drink & Cooking Blogs - BlogCatalog Blog Directory
Foodbuzz
Travel Bloggers Community All recipes are on Petitchef
Follow

Get every new post delivered to your Inbox.

Join 451 other followers