Shrimp Scampi with Linguini

July 27, 2009



I made this Scampi from Tyler Florence - it was easy! This shrimp scampi was light and yummy, put the red pepper flakes in! - I felt like a chef when I made this dish :)

Cook Time: 10mins - Level: Easy - Yield: 4 to 6 Servings

Ingredients

• 1 pound linguini
• 4 tablespoons butter
• 4 tablespoons extra virgin olive oil, plus more for drizzling
• 1 large shallot, finely diced
• 5 cloves garlic, sliced
• Pinch red pepper flakes, optional
• 20 large shrimp, about 1 pound, peeled and deveined, tail on
• Kosher salt and freshly ground black pepper
• 1/2 cup dry white wine
• 1 lemon, juiced
• 1/4 cup finely chopped parsley leaves

Directions

For the pasta, put a large pot of water on the stove to boil. When it has come to the boil, add a couple of tablespoons of salt and the linguini. Stir to make sure the pasta separates; cover. When the water returns to a boil, cook for about 6 to 8 minutes or until the pasta is not quite done. Drain the pasta reserving 1 cup of water.

Meanwhile, in a large skillet, melt 2 tablespoons butter in 2 tablespoons olive oil over medium-high heat. Saute the shallots, garlic, and red pepper flakes (if using) until the shallots are translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan and cook until they have turned pink, about 2 to 3 minutes. Remove the shrimp from the pan; set aside and keep warm. Add wine and lemon juice and bring to a boil. Add 2 tablespoons butter and 2 tablespoons oil. When the butter has melted, return the shrimp to the pan along with the parsley and cooked pasta and reserved pasta water. Stir well and season with salt and pepper. Drizzle over a bit more olive oil and serve immediately.

Stokes Restaurant & Bar

July 17, 2009



The overall ambiance of this restaurant makes it a perfect choice for fine dining, a special occasion or just an evening out with friends. Located in a historic adobe just on the outskirts of downtown Monterey, Stokes Restaurant cuisine is inspired by the Mediterranean region. Their menu includes Tapas & Crostinis, Wood-Oven roasted fish and meat, hearty soups and "live" salads, Tagines, Tortes, and more.

Chef Brian Christensen's rustic cuisine combines two essential elements: prime regional produce and a respect for Mediterranean style. Local producers of vegetables, fruits, meats, and cheeses are featured in every dish. To live and cook on the Monterey Peninsula is to know the local foragers and growers and to seek their bounty; wild mushrooms from Big Sur, family farmed organic produce & herbs, fish brought from Monterey Bay to our kitchen door.


Posted on Stokes Website http://www.stokesrestaurant.com/home.htm

Olivier and I went here for dinner, the ambiance was great! The food on the other hand was just OK. We were not very impressed - all the reviews of Stokes restaurant were great; and I was looking forward to eating here.

We shared these items to start:
Caramelized peaches with prosciutto - was good - sweet and salty
Homemade Mozzarella & heirloom tomatoes - not so great - mozzarella didn't have enough salt; there was no taste. The tomatoes were too cold so they were flavorless.
Our Air dried Beef Carpaccio with a salad of baby arugula, Grana parmesan and truffle oil - the Carpaccio was homemade and this dish was good.

Then we order two more dishes to share as our main course. The owner said to us, lets start with the three items first then we'll see how you guys feel. Well we ended up ordering the other two dishes below.

Crispy Duck Confit and Warm Curley Spinach Salad with roasted garlic and Hobbs bacon and a gnocchi with mushrooms.

The duck was good - how could you mess that up? I don't know much about gnocchi but it was crunchy- Olivier said it wasn't good.

Olivier order Sea Smoke with dinner. We also had two desserts - chocolate molten cake, and an apple tart. The chocolate cake wasn't as chocolately as you would expect, the apple tart was good.

Overall we weren't too impressed with the food - the service was good, and ambiance was nice. Not sure if we'll go back - maybe for lunch.

Baked Shrimp Scampi

July 13, 2009

I was watching 'Barefoot Contessa Back to Basics' Ina made this dish - it looked easy and so good! I HAD to try it! Made this for dinner - it was fast, easy and VERY good! I love the bread crumb topping!

Cook Time: 13mins - Level: Easy - Yield: 6 Servings

Ingredients

nocoupons

• 2 pounds (12 to 15 per pound) shrimp in the shell
• 3 tablespoons good olive oil
• 2 tablespoons dry white wine
• Kosher salt and freshly ground black pepper
• 12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature
• 4 teaspoons minced garlic (4 cloves)
• 1/4 cup minced shallots
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon minced fresh rosemary leaves
• 1/4 teaspoon crushed red pepper flakes
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 1 extra-large egg yolk
• 2/3 cup panko (Japanese dried bread flakes)
• Lemon wedges, for serving

Directions

Preheat the oven to 425 degrees F.

Peel, devein, and butterfly the shrimp, leaving the tails on. Place the shrimp in a mixing bowl and toss gently with the olive oil, wine, 2 teaspoons salt, and 1 teaspoon pepper. Allow to sit at room temperature while you make the butter and garlic mixture.

In a small bowl, mash the softened butter with the garlic, shallots, parsley, rosemary, red pepper flakes, lemon zest, lemon juice, egg yolk, panko, 1/2 teaspoon salt, and 1/4 teaspoon of pepper until combined.

Starting from the outer edge of a 14-inch oval gratin dish, arrange the shrimp in a single layer cut side down with the tails curling up and towards the center of the dish. Pour the remaining marinade over the shrimp. Spread the butter mixture evenly over the shrimp. Bake for 10 to 12 minutes until hot and bubbly. If you like the top browned, place under a broiler for 1 minute. Serve with lemon wedges.

Blueberry Crisp

July 9, 2009



I saw this recipe on 'The Neelys' on Food Network. I made this blueberry crisp for Bob, and Dacia who came over for dinner, wine, and Yahtzee! It was super easy and turned out awesome! Try it!

Ingredients

• 6 cups blueberries, rinsed and lightly dried
• 1 tablespoon cornstarch
• 1/4 cup sugar
• Pinch salt

Topping Mixture:

• 1/2 cup all-purpose flour
• 1/2 cup quick-cooking oats
• 1/4 cup packed light brown sugar
• 1/4 cup sugar
• 1/4 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 3/4 cup chopped pecans
• 1/2 stick room temperature unsalted butter, cubed
• Whipped cream, for topping
• Ice cream, for topping

Directions

Preheat oven to 375 degrees F.

Toss blueberries, cornstarch, sugar and a pinch of salt together in a bowl.

Combine flour, oats, brown and white sugar, cinnamon, nutmeg and pecans in a bowl. Add butter and pinch into chunks. Mix until it looks crumbly.

Add the blueberries into a 2-quart baking dish. Top evenly with the crumb mixture. Bake for 40 minutes. Serve with ice cream and whipped cream.

The Chewy

My co-worker, Erik brought these cookies to work; that his fiancé made. The best chocolate chip cookie ever! Recipe courtesy Alton Brown

Cook Time: 15mins - Level: Easy - Yield: 2 1/2 Dozen

Ingredients

• 2 sticks unsalted butter
• 2 1/4 cups bread flour
• 1 teaspoon kosher salt
• 1 teaspoon baking soda
• 1/4 cup sugar
• 1 1/4 cups brown sugar
• 1 egg
• 1 egg yolk
• 2 tablespoons milk
  
• 1 1/2 teaspoons vanilla extract
• 2 cups semisweet chocolate chips
  

Hardware:

• Ice cream scooper (#20 disher, to be exact)
• Parchment paper
• Baking sheets
• Mixer

Directions

Heat oven to 375 degrees F.

Melt the butter in a heavy-bottom medium saucepan over low heat. Sift together the flour, salt, and baking soda and set aside.

Pour the melted butter in the mixer's work bowl. Add the sugar and brown sugar. Cream the butter and sugars on medium speed. Add the egg, yolk, 2 tablespoons milk and vanilla extract and mix until well combined. Slowly incorporate the flour mixture until thoroughly combined. Stir in the chocolate chips.

Chill the dough, then scoop onto parchment-lined baking sheets, 6 cookies per sheet. Bake for 14 minutes or until golden brown, checking the cookies after 5 minutes. Rotate the baking sheet for even browning. Cool completely and store in an airtight container.

Velvety Mashed Potatoes

I made these Velvety Mashed Potatoes (recipe courtesy Tyler Florence). They were very good! Thick and creamy!

Cook Time: 25mins - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• 1 cup heavy cream
  
• 4 tablespoons unsalted butter
• 3 large Yukon gold potatoes, peeled
• Kosher salt
• Freshly ground black pepper
• 1/4 cup olive oil, optional

Directions

Warm the cream with the butter in a small saucepan over medium heat until the butter melts; set aside.

Put the potatoes in a medium saucepan with cold water to cover. Bring to boil then add 1 teaspoon of salt and reduce the heat and simmer for 15 to 20 minutes, until the potatoes are very tender. Drain. Pass the potatoes through a food mill or a ricer into a large mixing bowl. Stir in the warm cream and butter mixture until the cream is absorbed and the mixture is smooth. Season the potatoes with salt and pepper and finish them off by stirring in 1/4 cup olive oil.

Baked Macaroni and Cheese

June 29, 2009


I love mac and cheese, and this recipe was SO easy - I had to try it! I'm glad that I did; it turned out great! I did add some onion salt to the dish.

Cook Time: 45mins - Level: Easy - Yield: 6 to 8 Servings

Ingredients

• 1/2 pound elbow macaroni
• 3 tablespoons butter
• 3 tablespoons flour
• 1 tablespoon powdered mustard
• 3 cups milk
  
• 1/2 cup yellow onion, finely diced
• 1 bay leaf
• 1/2 teaspoon paprika
• 1 large egg
• 12 ounces sharp cheddar, shredded
• 1 teaspoon kosher salt
• Fresh black pepper

Topping:

• 3 tablespoons butter
• 1 cup panko bread crumbs

Directions

Preheat oven to 350 degrees F.

In a large pot of boiling, salted water cook the pasta to al dente.

While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf.

Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese.

Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving.

Fusilli with Spinach and Asiago Cheese

June 22, 2009



I made this dish, after watching Giada De Laurentiis on FoodNetwork. It was simple and yummy! Here's the recipe:

Cook time: 20mins - Level: Easy - Yield: 4 servings

Ingredients

• 1 pound fusilli pasta
• 1/4 cup olive oil
  
• 1 garlic clove, minced
• 1 (9-ounce) bag fresh spinach, roughly chopped
• 8 ounces (1/2 pint) cherry tomatoes, halved
• 1 cup (about 3 1/2-ounces) grated Asiago
• 1/2 cup grated Parmesan
• 1 teaspoon salt
• 3/4 teaspoon freshly ground black pepper

Directions

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta reserving 1/2 cup of the cooking liquid.

Meanwhile, warm olive oil in a large, heavy skillet over medium-high heat. Add the garlic and cook until fragrant, about 2 minutes. Add the spinach and tomatoes and cook until the spinach wilts, about 2 more minutes. Add the cooked pasta and toss. Add the cheeses, salt, pepper, and the pasta cooking liquid and stir to combine.

Transfer the pasta to a serving plate and serve.

Mustard-Roasted Fish

June 17, 2009


I was watching "Barefood Contessa Back to Basics" and said to Olivier that looks good! Olivier made this fish dish, it was easy, and SO good! You can buy creme fraiche at Whole Foods

Cook Time: 15min - Level: Easy - Yield: 4 Servings

Ingredients

nocoupons

• 4 (8-ounce) fish fillets such as red snapper
• Kosher salt and freshly ground black pepper
• 8 ounces creme fraiche
• 3 tablespoons Dijon mustard
• 1 tablespoon whole-grain mustard
• 2 tablespoons minced shallots
• 2 teaspoons drained capers

Directions

Preheat the oven to 425 degrees F.

Line a sheet pan with parchment paper. (You can also use an ovenproof baking dish.) Place the fish fillets skin side down on the sheet pan. Sprinkle generously with salt and pepper.

Combine the creme fraiche, 2 mustards, shallots, capers, 1 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Spoon the sauce evenly over the fish fillets, making sure the fish is completely covered. Bake for 10 to 15 minutes, depending on the thickness of the fish, until it's barely done. (The fish will flake easily at the thickest part when it's done.) Be sure not to overcook it! Serve hot or at room temperature with the sauce from the pan spooned over the top.

Raku Japanese Charcoal Grill

June 19, 2009

Raku, a Japanese charcoal grill located on the western edge of Spring Mountain’s Chinatown – is the best restaurant in Las Vegas, next to Robuchon at MGM Casino. A table at this 30-seat/seven table restaurant has become the most sought-after in town. Local chefs, celebrity chefs (Paul Bartolotta, Joel Robuchon), and foodies go for the awesome Japanese dishes, such as the home-made Agedashi tofu!

Chef and owner, Mitsuo Endo, a Tokyo native who won critical raves for the New York City restaurant Megu. Raku is a ‘hole in the wall’ that is open from 6pm to 3am, and the room is often more crowded after midnight. Raku’s menu has about 75 dishes, and there are specials written on a small blackboard by the counter. Unlike many Japanese restaurants, they don’t hide any of the overly ethnic fare in Japanese script. Be sure to try their homemade soy sauce, and special blend of salt.

If you haven’t had this type of cuisine before, you’re going to be surprised and delighted. Your meal as small or large as you want to make it – be sure to save room for dessert. The tomato granita, green tea creme brulee, and the chocolate cake are a must!

5030 Spring Mountain Rd
Las Vegas, NV 89146-8715
(702) 367-3511

Photos from dinner - Don't know the 'proper' names for each dish - we ask the Chef to 'cook' for us :)


Homemade Tofu - a must!


Ice Fish


Agedashi Tofu - homemade tofu deep fried with an awesome 'soup'


Foie Gras Noodle Soup (with Tofu)


Hot Rock with Garlic and Steak - then they "lite it on fire" so awesome!


Crunchy Asparagus


Mackerel - So GOOD!


Grilled Foie Gras for $12!!


Eel


Tomato (white), Watermelon, and Mandarin Granita (Granitas are ice desserts similar to sorbet, but with a grainier texture.)


Yunita, Chef Mitsuo, Rachelle, Olivier, Joyce, & Zakary