13 Ekim 2012 Cumartesi

Calamari and Cannoli at Ferraro's Italian Restaurant and Wine Bar, Las Vegas!

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A great Italian restaurant in Las Vegas!
     I have wanted to try Ferraro's Italian Restaurant for a long time.  I have heard nothing but good things about this restaurant!       While running errands on a day off, I became hungry in the late afternoon.  I had a snack of vegetable samosas at the Origin India restaurant and I was still hungry.  I thought about dining later in the day and having a full dinner, but an afternoon of appetizers and desserts seemed more appealing.  Lighter food is better when the afternoon weather is hot.  Appetizers are nice when the cocktail hours roll around and it was getting to be that time of day.     Ferraro's Italian Restaurant is located at 4480 Paradise Road, at the intersection of Harmon.  Ferraro's is directly across the street from the Hard Rock Casino and it is next door to the UNLV campus.       It has been over twenty years since I have worked in a fine Italian restaurant that had a comparable  atmosphere to Ferraro's Italian restaurant.  I once worked at a Northern Italian restaurant that was managed by an Italian monk.  To say the least, that old restaurant was very posh and it had the feel of a classic fine restaurant in Italy.  The atmosphere at Ferraro's had that same kind of feel.  It was the afternoon hours, so the pace and style of service was a little more casual.  Still, the customers at Ferraro's were dressed in fine clothes for the cocktail hour and early dinner hours.  You might say that I found a place in Las Vegas that has a respectable true business casual clientele in the afternoons.  I really liked the respectable atmosphere, especially since I had become used to dining in a long string of very casual restaurants.  It was nice to get back in touch with the meaning of the word "class"!     I sat at a table in the cocktail lounge in Ferraro's.  The afternoon cocktail crowd was having a good time watching a ball game.  The cocktail lounge waitstaff were busy and fun.  I mentioned that I really was craving a nice cold glass of Italian beer to the waitress when she asked if I wanted a drink.  The waitress said "Moretti on draft!"  I said yes, but the waitress had already was on her way to the bar to get my beer!  This girl was fun and quick!  I do like good Italian beer.  It is refreshingly sharp and not too heavy.     I was glancing at the menu and the waitress said "Calamari!  Ours is the best in town!"  I said yes!  This waitress was not only a great waitress, but she was a mind reader too.  How did she know that I loved crispy fried calamari with marinara, while sipping on a good Italian beer?  Well, truth be told, I think everybody likes that combination in the afternoon!       The calamari was excellent!  Lightly seasoned and floured, crispy fried and the marinara sauce was perfect!  As you can see in the photographs, the calamari had a light color, so the chef used fresh frying oil.  The tomato sauce was top notch!  Even the classic sprinkle of crushed red pepper was placed on top.  That is a classic touch for serving tomato sauce with calamari.  The waitress was absolutely correct when she said that Ferraro's calamari is the best in town!     Dessert!  I craved something sweet.  The waitress suggested tiramisu, but I had plans to make a special tiramisu for this blog.  An Italian friend from Philadelphia sent a few photographs of local Italian restaurant's cannoli from South Philly to my Facebook page earlier that day.       When someone sends pictures of food to my page, I sometimes go into a gladiator state of mind.  Were the cannoli photos a snobbish statement from Little Italy in Philly?  Was this some kind of a cannoli challenge?  Did my friend want to start a cannoli war?       Well, the cannoli battle commenced!  I figured that I would order cannoli at Ferraro's and send photographs of the cannoli back to my Italian friend in Philly.  No holds barred, unlimited time limit, battle of the Italian cannoli photos!     As I waited for my order of cannoli, I was hoping for the best.  The best is what I got!  The presentation of the cannoli was a work of modern art!  The vertical presentation was how I was trained to present cannoli at the fine Northern Italian restaurant that I mentioned working in, earlier in this article.  The difference was, Ferraro's chef painted the plate with chocolate and garnished the plate with suiting edible flowers.  This was a nice looking plate of cannoli!       The cannoli were simply flavored with cinnamon and a very nice delicato touch was used when adding the cinnamon to the cheese filling.  The cheese filling was whisked to the perfect light texture that is necessary for piping.  Just enough sugar was added to sweeten the cannoli filling.  The sweetness level was perfect!  The cannoli shells looked like they were also hand crafted and they had a very light crispy texture.       Of course the photograph of Ferraro's cannoli easily won the cannoli battle between my South Philly Italian friend and I!  The problem was, I hit the wall of eating too much and I had one cannoli leftover.  I asked for the one piece of untouched surviving cannoli to be wrapped to-go and I later gave it to a New York Italian friend that lives here in Las Vegas.  The guy went bananas!  He had cannoli all over his lips and he was trying to talk with a mouthful of cannoli, like homesick New York Italians do.  I just had to laugh!  Yes, my New York Italian friend liked Ferraro's cannoli too!     Ferraro's offers a full menu of great Italian food that is prepared to perfection.  Osso bucco is one of the house specialties.  The chef's quality standard is organic meats and vegetables as well as sustainable seafood.  All breads, desserts and pastas are made fresh daily and there is even gluten free offerings.  The chef at Ferraro's is not only quality oriented, he is aware of the modern trend of guilt free organic sustainable dining.  That trend is a now a standard in Las Vegas fine dining.       Ferraro's also has a state of the art decanter wine bar and they offer very fine Italian wines.  There is live entertainment nightly and the piano is set on a stage that can be seen from the dining room.  For the late night crowd, Ferraro's offers a reverse happy hour.  That is nice for restaurant personnel who start their evening late.     I highly recommend Ferraro's for visitors of Las Vegas and locals alike!  Ferraro's is the place to go for great Italian food with a modern classy casual atmosphere.  Ferraro's is simply doing everything the right way!  Yum!  ...  Shawna        

Volaille Poele aux Glacage a Vin Blanc

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One of the classic French cooking techniques!
     Poele is a French cooking method that is perfect for semi tough game birds and tough hens.  Poele can be used for tender meats too.  The poele technique involves roasting meat in a sealed moist humid environment.       The humid environment can be created by adding a small amount of liquid to a roasting pot or by adding aromatic vegetables to a roasting pot.  A combination of liquid and vegetables can also be used.  The vegetables for poele are usually paisan style cut mirepoix.  The liquid can be a combination of stock and wine.       For a whole bird, the bird must be trimmed and trussed, so it retains a uniform shape.  The meat is pan seared or sauteed, till it is browned.  This adds flavor!  The browned meat is then placed in a large pot with liquid and aromatic vegetable mirepoix.  A bouquet garni, a sachet or loose herbs are added.  Potatoes can be added later in the recipe, so they do not overcook.       Because the meat or bird is roasted in a moist environment, the skin becomes soft, instead of crispy.  A simple glacage is the classic sauce for a poele style bird.  The glacage can be made with the liquid and drippings in the roasting pot or a sugar based glacage can be made separately.  Classically, the glacage is poured over the poele meat or bird when the bird is presented.  Beurre manie is often used to thicken the simple glacage, so the glacage has a silky appearance.     Usually a whole poele style bird is presented on a serving platter.  Then the bird is carved and plated at the table.  The vegetables and potatoes should be precision cut, so they look nice!  Parsley root can be left whole, because the green leafy parsley top has as much value as the root.  A whole parsley root adds a rustic touch.
     Volaille Poele aux Glacage a Vin Blanc:     Trim 1 whole chicken.  Remove the wings, but leave the drummettes intact.  Trim off any excess fat, but do not damage the skin.  Trimming the leg ends is optional.     Use butcher's string to tie and truss the chicken, so it looks nice after it is cooked.  (The trussed chicken in the photograph above shows a tight compact looking trussing style.)     Season the chicken with sea salt and black pepper.     Heat a large saute pan over medium heat.     Add 1/4 cup of vegetable oil.     Add 3 pats of unsalted butter.     Thoroughly brown the chicken on all sides.  Try not to damage the skin.  If the chicken sticks to the pan, wait for the maillard reaction to occur, then the stuck chicken will pop free!     Set the browned chicken aside.     Discard the grease from the pan.     Deglaze the pan with 1 cup of dry white wine.     Pour the deglace jus into a cup and set it aside.     Select a pot large enough to contain the whole chicken.     Heat the pot over medium/medium low heat.     Add 5 pats of unsalted butter.     Add 2 whole cloves of garlic.     Saute till the garlic turns a golden color.     Add 1 minced shallot.     Add 1/3 cup of petite paisan cut mixed red and yellow sweet carrots.  (Paisan carrot = thin slices that have a triangle shape with a rounded outer edge.)     Add 1/3 cup of petite paisan cut onion.  (cut the onion into 3/8" square pieces.     Add 1/3 cup of petite paisan cut peeled celery.  (cut the celery into 3/8" square shapes.)     Add 1/4 cup of petite paisan cut leek. (cut the leek into 3/8" square shapes)     Saute till the vegetables become aromatic and till they just begin to become cooked.     Add the reserved white wine deglace jus.     Add 1 cup of chicken stock.     Note:  A sachet or bouquet garni can be used to add the herbs.  I chose to leave the herbs loose.      Add 1 pinch of rosemary.     Add 1 pinch of tarragon.     Add 2 pinches of thyme.     Add 2 pinches of chervil.     Add 1 pinch of marjoram.     Add 1 small bay leaf.     Add sea salt.     When the liquid become hot, remove the pot from the heat.     Add 2 peeled whole parsley roots that have the green tops attached.     Place the browned chicken on top of the vegetables and liquid in the pot.     Seal the pot with a tight fitting lid.     Place the pot in a 300 degree oven.     Bake, till the chicken is 2/3 cooked.     Add 4 tournet cut potatoes to the pot.     Continue to bake the chicken poele, till the chicken becomes fully cooked and tender.      Place the poele chicken on a serving platter.     Remove the trussing string.     Remove the bay leaf from the pot.     Arrange the potatoes and parsley roots on the serving platter.     Pour the remaining ingredients and the poele liquid through a strainer into a second pot.     Place the paisan cut vegetables on the poele chicken platter.     Keep the platter warm on a stove top.     Note:  There should be enough liquid in the pot to make the glacage with.  About 1 1/2 cups of liquid will be needed.  Add chicken stock if the level of the liquid is low.     Place the pot over medium heat.     Bring the liquid to a gentle boil.     Knead 2 ounces of chilled butter with an equal amount of flour to create a beurre manie.  Knead till the beurre manie is thoroughly combined.     Add a little bit of the beurre manie at a time, while whisking, till the poele liquid becomes a thin sauce consistency.     Pour most the glacage a vin blanc over the poele chicken and the vegetables on the platter.     Place the remaining glacage into a sauce boat and serve it on the side.      Garnish the cavity of the chicken with parsley sprigs.
     Moist tender and delicious!  That is the trademark or the poele cuisson.  This poele chicken platter is a nice entree for autumn.  Yum!  ...  Shawna

New Fire Pit Grills at David's Stove Shop

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New Fire Pit Grills at David's Stove Shop Video Clips.





Outdoor Cooking on our New Line Of Fire Pit Grills. Great for the BBQ in the back yard, deer lease, family camp outs, lake house, cabin, ranch, business, etc. Watch our Fire Pits in action...........
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Bull's Outdoor Kitchen - Gourmet Q Island - Armstrong Garden Centers

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Bull's Outdoor Kitchen - Gourmet Q Island - Armstrong Garden Centers Video Clips.





Learn more! - bit.ly About Bull's Gourmet Q on our website! This video is provided by Armstrong Garden Centers. Features: Angus stainless stell 4-burner grill, 75000 BTU Stainless steel refrigerator Stainless steel sink and faucet Stainless steel double doors Side burner ...
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Pickled Ginger & Asian Pear Coleslaw – "Holiday Slaw" 2012 Edition

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I’m not sure when this relatively new tradition started, but for whatever reason, I like to come up with a new and interesting coleslaw to serve at Thanksgiving. With all the rich, heavy foods that the holiday table brings, I really enjoy the contrast these cold, crisp, bracing salads provide.

I’ve been doing this for five or so years now, and this maybe my favorite version. Just adding the always interesting Asian pear to a standardcoleslaw would’ve been a nice enough touch, but what made this so special wasthe subtle heat from the pickled ginger.
I can just imagine how great that piquant punch is going towork with roasted turkey, and while I still have weeks to wait for officialverification, I’m pretty confident. I’m also confident you’ll be able to findsome pickled ginger, especially if you have any sushi bars near you.
By the way, this is not one of those “make the day before”coleslaws. You want everything fresh and crisp, and if you leave it overnight,not only will it get soggy, but it will be way over-marinated. You can make thedressing beforehand, as well as slice up the ginger and cabbage, but wait untilan hour before the dinner to cut the pear and toss everything together.
Anyway, if you’ve never considered a coleslaw for one ofyour holiday side dish selections, I hope this unusual, but very deliciousvariation inspires you to give it a try. Enjoy!

Ingredients for 6 servings:1/2 small green cabbage, thinly sliced1 large Asian pear, thinly sliced1/3 cup finely sliced pickled ginger1/4 cup sliced green onions1 tsp toasted sesame seeds For the dressing:1/2 cup mayonnaise1/3 cup seasoned rice vinegar1/2 to 1 tsp yellow miso paste, or to tastehot sauce to taste (I used sriracha)*Best if tossed together no more than an hour or two beforeservice.

12 Ekim 2012 Cuma

Pork Chop n Eggs at Tiffany's Cafe 24 Hour Fountain and Grill at the White Cross! Lost Vegas Antiques! Showgirls! Pawn Stars! Tattoos and Weddings!

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Pawn Stars

















Pork Chop and 3 Eggs with Hash Browns special at the old fashioned soda fountain counter!
     Las Vegas Boulevard from Fremont Street to Main Street by the Stratosphere Casino is an interesting area, to say the least!  It is kind of like a journey through Las Vegas past, present and future. There is plenty of fun shopping, nice old restaurants, motels, bars, tattoo shops and wedding chapels.  This area borders the fine arts district of Las Vegas where the monthly First Friday event is held.  By day, the old Strip looks tame and docile.  By night, the glow of neon lights and party people turn this end of the Strip into an adventurous staggering evening stroll!     Las Vegas is the wedding capitol of the world.  There are hundreds of wedding chapels in the Las Vegas Valley.  There are many different themes of wedding chapels.  Some are quaint, reverent and traditional.  Some offer package deal weddings with all the amenities.  There are several wedding chapels on the strip where the stars have been wed.  Even if the star's wedlock lasted only lasted two days, it is still a claim to fame for a chapel.     Theme weddings are a popular way to join in holy matrimony!  Star Trek theme wedding, caveman weddings, kinky leather weddings, cowboy western weddings, knight and damsel weddings and Elvis weddings are just a few of the wedding themes to chose from.  Basically, any wedding theme that you can dream of can be catered to in Las Vegas at wedding chapels that specialize in theme weddings!  One chapel specializes in rock n roll Elvis Presley weddings and couples are wed by Elvis the King!     The pawn shop tour of Las Vegas is extensive.  There are hundreds of pawn shops in the Las Vegas Valley.  As you can imagine, there are bargains to be found in these shops.  Price haggering is part of getting a bargain.       The famous pawn shop that is featured in the television show "Pawn Stars" is located on this section of Las Vegas Boulevard.  Ever since that pawn shop became famous, there has been a waiting line of people to get in.  Sometimes the waiting line is a block long!  You can see the line in one of the photographs above.  The "Pawn Stars" pawn shop has turned into a prime attraction and taxi cabs even form a line there to catch fares.       The area near the "Pawn Stars" pawn shop has a few other interesting shops to check out.  Lost Vegas Antiques is one of the most interesting antique and memorabilia shops in the Las Vegas Valley!  The store is loaded with items from Las Vegas past.  Old signs, chips, ashtrays, collectibles and advertisements from the long gone casinos of old Las Vegas can be found at this store.  Autographed pictures of the stars of the past and old brothel advertisements are on the shelves.  Nearly anything from Las Vegas past can be found in Lost Vegas Antiques!     Next door to Lost Vegas Antiques is Showgirls.  Showgirls is an adult video arcade with dancers and it is not exactly a place for children.  Showgirls has been known for marketing unusual items from the adult film industry.  I figured that I would stop by to see what kind of odd items that they were marketing at this time.  I walked into a comically situation where the cash register clerk was county out 50 one dollar bills to a customer loudly and one at a time, like it was the biggest deal of a lifetime for the customer!  I just laughed!  Showmanship is always a good thing!     The odd adult film industry items that Showgirls was marketing at this time were signed walk of fame concrete sidewalk hand impressions of porn stars.  The funny part was, the hands were not the only impressions on the concrete slabs.  Boob impressions, butt impressions and genital impressions were on each of the autographed porn star walk of fame concrete sidewalk slabs!  Of course I asked the clerk if I could take pictures of just the porn star slabs for a blog article I was writing.  The clerk smiled and we had a fun conversation.  Business people like opportunities for public mention and free advertising, so my visit was appreciated.       The autographed porn star walk of fame concrete slab impressions are collectors items.  Just cover your eyes if the photographs offend you in any way!  This is Las Vegas and Las Vegas is adult fantasyland, so items like this are normal to us local folks!     Every city has a town hall.  Every American knows what I mean by a "Town Hall."  A long counter at a diner or soda fountain is commonly referred to as the town hall!  People order food, sip coffee, read the newspaper and talk about local happenings, local politics and sports gambling odds in an editorialized fashion.  Yes, sports gambling odds are part of soda fountain counter town hall meetings in Las Vegas!    The old town hall of this section of the Las Vegas Strip is Tiffany's Cafe - 24 Hour Fountain and Grill at the old White Cross drug store.  In the old days, nearly every drug store had a fountain and grill.  Soda jerks used to tend the counter in the old days and a chocolate malt was a big selling item that they made.  Burgers, sandwiches, fries, sundaes and breakfast was offered at nearly every fountain and grill.  Tiffany's Cafe is a famous fountain and grill from the past that still doing business in the present day and age!     Tiffany's Cafe at the White Cross offers a standard fountain and grill menu.  The grill menu is like old fashioned traditional diner menus.  Everything from liver and onions to a club sandwich is offered.  The fountain menu offers hand scooped ice cream specialties, floats, milkshakes and malts.  The items on the menu are not the only offerings at Tiffany's Cafe.  There are special du jour signs tacked on the wall that offer some very nice items for a fair price.  I saw the sign for pork chop and 3 eggs any style with hash browns and toast on the wall for a nice price, so I sat the menu down and ordered the special!  Pork chop n eggs is one of my favorite breakfast entrees!     While sitting at a fountain and grill counter, a customer has full view of everything going on the other side of the counter.  The grill station is right within plain view and you can watch your food being cooked.  The drama behind the counter is part of the entertainment.  Usually a fountain and grill has very experienced diner waitresses that have all the patience in the world, so the waitresses tend to be the stable peacekeepers of the other side of the counter.       The cook at Tiffany's Cafe was new to the game.  In fact, it was his first day on the job and he had never cooked in a restaurant before.  The guy was a good cook and he made a few mistakes like first timers do.  The waitress patiently asked for food to be recooked a few times and the cook corrected his mistakes after putting up a little struggle.       The new cook struck up a little conversation with me and I told him that I was a long time chef.  He instantly gave me respect and listened to a little advice.  I just said "focus on the task at hand, stay organized and don't get caught up in the drama head game of the job."  The cook knew what I was saying!  I congratulated the cook on a job well done and said that he was a naturally good cook.  A compliment is always a good thing for any cook on their first day, no matter how good or bad things are going.  A compliment to a new cook pops the cook's balloon of wondering about whether the work he is doing is up to standard.  A cook that is preoccupied with thinking about negative things, usually gets into a negative mood.  One little compliment is like a breath of fresh air!     The pork chop and eggs were as good as any that I have had in the past at diners anywhere!  For a first day cook, the guy did a nice job.  The pork chop tasted great!  The eggs were over medium as requested and the plate was full.  Tiffany's Cafe at the White Cross is known for old fashioned full plates of food.       After that big breakfast at 3:00PM on a Saturday afternoon my belly was full!  I had dinner plans later in the evening, but I was still stuffed, so I cancelled the dinner idea.  Breakfast in the afternoon is a common thing in Las Vegas.  People who work at night or party all night do not keep a 9 to 5 hour routine.     I enjoyed my afternoon of strolling around this old section of the Las Vegas Strip.  The service and the food at Tiffany's Cafe was great!  It is plain simple diner style food and the plate is full.       Tiffany's Cafe - 24 Hour Fountain and Grill is located on the Las Vegas Strip at the intersection of Oakey, close to the Stratosphere Casino Resort.  Just look for the White Cross drug store sign.  The White Cross drug store is closed and the closure happened recently.  People were sadly talking about the end of Tiffany's Cafe around town, but much to the relief, Tiffany's stayed open for business after the White Cross closed.       I recommend Tiffany's Cafe - 24 Hour Fountain and Grill for locals and visitors of Las Vegas!  Tiffany's Cafe is one of the old fashioned charms of Las Vegas and it is a good place to grab a plate of old fashioned diner food while walking around in this area of the old Las Vegas Strip.  Yum!  ...  Shawna