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Discussion in 'Drink, Smoke, and Fine Dining' started by agup48, Apr 7, 2010.
In Vegas, everything is for dinner!
Frozen California Pizza Kitchen Thin Crust Margherita Pizza
Not as good as in store, but still good.
Did the big burger on the grill again.....
Happy hour burger at Flemming's. $6.00 Just about the best burger ever. And I don't complement a burger unless it's warranted. Trust me on this one.
McCormick & Schmick's happy hour burger is right there.....
Salmon burger pan fried in clarified butter. Nice slice of tomato, lettuce and garlic aoli.
Grilled tri-tip and grilled veggies...
Kobe burger w/brie and truffle oil fries.....
re-heated Pizza Hut pan pizza (sausage & black olives)
Having rump steak and veges tonite.
Risotto with carrots, 2000 Karolus Bordeaux and blueberry crisp w/vanilla ice cream for desert.
+1! One of those popped up in my area recently, so I tried it. The burger tasted too plain and there wasn't anything smashing about the place.
Steak with my own speshull sauce!
Snake would approve!
Made a burger. With the cheese in the center - Jucy Lucy they call them in Minneapolis.
Was AWESOME. Super melted cheese and the burger was super moist, I think the juices from the ground chuck pooled into the cavity between the two thin patties.
I didn't take a picture, but I'll make another tomorrow at lunch now that I know what I'm doing.
Nice work sir. Speaking of truffle oil...
Last night I made some simple sauteed scallops with this shrimp and truffle risotto. It was out of this world. My stomach hurt for about an hour because I couldn't stop myself from eating every single bite and there was a lot of it. I couldn't let any of it go to waste.
Girl overcooked the scallops by a fair amount (I shoot for just lightly caramelized) but they were still delicious. I need to work on my food photography skills as this photo doesn't do it justice.
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I am SOOOOO going to make that!
A couple modifications to the recipe:
1) The recipe calls for 3x8 oz bottles of clam juice. I followed a suggeston from the reviews section and did 2x8 oz bottles of clam juice, 8 oz of water and simmered the shrimp shells in the broth.
2) I added thinly sliced cremini mushrooms to the recipe and started them at the same time as the onions.
3) I stirred in three-ish tablespoons of parmigiano at the very end right before plating it. be careful here as you can destroy the creamy consistency very easily by adding too much cheese too fast. Better to add slowly, mix, taste, and add a little more if needed.
Homemade tomato sauce on rigatoni with italian sausage and mushrooms.
I made Pizza with shredded duck confit and red onion compote. served that with a a side of spicy indian lentles and greek youghurt. Dessert was grilled pinapple with scoop mango & raspberry sorbet.
OK, you win!
Sounds great. Ever give out your sauce recipe?
Tonight I made homemade potato vareniki/pierogi
Lots of work involved though...
Hand made corn tortillas.
Carnitas with adobo sauce and chipotle peppers.
It. Was. Amazing.
Sub sandwich, sliced turkey & chicken, with lettuce and tomatoes, and something else