Tuesday, January 22, 2013

Chef Emeril Lagasse Shares tips and recipes for hosting a Big Game party Emeril Style with The Cuisineist Test Kitchens.

Its  time for the  Big Game  as fans prepare for the Super Bowl in New Orleans, Chef Emeril Lagasse, owner of Delmonico Steakhouse, Table 10, Emeril’s New Orleans Fish House, and Lagasse’s Stadium, shares his tips for hosting the perfect party  party.
Emeril Homebase
Emeril’s Tips & Restaurant Recipes for At-Home Super Bowl Entertaining:
Not travelling to New Orleans for the big game? You can still score a touchdown at home with Chef Emeril Lagasse’s tips and recipes for hosting a Super Bowl party. Chef Emeril shares a taste of New Orleans from his three restaurants in this year’s host city—Emeril’s, NOLA and Emeril’s Delmonico—with a crowd-pleasing menu of Chicken and Andouille Gumbo, Emeril’s New Orleans Barbecue Shrimp and a Warm Chocolate Praline Tart.
Follow Emeril’s tips to pull off a game-winning fete:
Plan your play book :
Take time to plan out the menu ahead of time. Spend a few minutes to write a grocery list and a prep list. Plan out your dishes based on cooking time and see if there are any items that you can prepare ahead and just reheat. That way when it comes time to set up for the party you can enjoy the festivities, too.
Consider clock management :
Super Bowl parties are an all-evening outing—and people stay hungry! So prepare dishes that your guests can continue snacking on, such as big pots of gumbo, chili or soups, served with a big piece of crusty French bread.
Chef Emeril Lagasse and Elaine Harris Cuisineist.com Editor-In-Chief
Celebrate the victory.
Whether you’re having a small family gathering at the house, or one of those big parking lot tailgate parties before the game – it’s all about having fun! What really makes a successful Super Bowl party is great food, fun people and some refreshing drinks!

Chicken and Andouille Sausage Gumbo, NOLA Restaurant
Recipe courtesy Emeril Lagasse, adapted from Louisiana Real and Rustic cookbook, William Morrow Publisher, 1996, copyright MSLO, Inc., all rights reserved
Chicken and Andouille Sausage Gumbo, NOLA Restaurant
Emeril Home Base
1 cup vegetable oil
1 cup flour
1 ½ cups chopped onions
1 cup chopped celery
1 cup chopped bell peppers
1 pound andouille sausage, cut crosswise into ½ inch slices
1 ½ teaspoons salt
¼ teaspoon cayenne
3 bay leaves
6 cups water
1 pound boneless chicken meat, cut into 1 inch chunks
1 teaspoon Emeril’s Original Essence
2 tablespoons chopped parsley
½ cup chopped green onions
1 tablespoon filé powder
Combine the oil and flour in a large cast-iron or enameled cast-iron Dutch oven, over medium heat. Stirring slowly and constantly for 20 to 25 minutes, make a dark brown roux, the color of chocolate. Add the onions, celery, and bell peppers and continue to stir for 4-5 minutes, or until wilted. Add the sausage, salt, cayenne, and bay leaves. Continue to stir for 3 to 4 minutes. Add the water. Stir until the roux mixture and water are well combined. Bring to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Season the chicken with the Essence and add to the pot. Simmer for 2 hours, adding additional water if necessary – gumbo should be the consistency of a somewhat thick soup. Skim off any fat that rises to the surface. Remove from the heat. Stir in the parsley, green onions, and filé powder. Remove the bay leaves and serve in deep bowls.
Makes 4 servings
Emeril’s New Orleans Barbecue Shrimp
This recipe by Emeril Lagasse originally appeared on Emeril Live on Food Network, courtesy Martha Stewart Living Omnimedia, Inc.
2 pounds medium-large shrimp in their shells, about 42
2 tablespoons Emeril’s Original Essence
1 teaspoon freshly ground black pepper
2 tablespoons olive oil
1/4 cup chopped onions
2 tablespoons minced garlic
3 bay leaves
3 lemons, peeled and sectioned
2 cups water
1/2 cup Worcestershire sauce
1/4 cup dry white wine
1/4 teaspoon salt
2 cups heavy cream
2 tablespoons butter
12 Petite Rosemary Biscuits, recipe follows
Chopped chives, to garnish
Peel the shrimp, leaving only the last segment of their tails attached. Reserve the shells. Season the shrimp with 1 tablespoon of the Essence and half teaspoon of the black pepper. Toss to combine. Refrigerate the shrimp while you make the sauce base and biscuits. Heat 1 tablespoon of the oil in a large pot over high heat. Add the onions and garlic, and cook, stirring, for 1 minute. Add the reserved shrimp shells, the remaining Essence, the bay leaves, lemons, water, Worcestershire, wine, salt, and the remaining black pepper. Stir well and bring to a boil. Reduce the heat and simmer for 30 minutes. Remove from the heat, allow to cool for about 15 minutes, and strain into a small saucepan. There should be about 1 1/2 cups. Place over high heat, bring to a boil, and cook until thick, syrupy, and dark brown, for about 15 minutes. Makes about 4 to 5 tablespoons of the sauce base.
Heat the remaining 1 tablespoon of oil in a large skillet over high heat. When the oil is hot, add the seasoned shrimp and cook, occasionally shaking the skillet, for 2 minutes. Add the cream and the entire sauce base. Stir and simmer for 3 minutes. Transfer the shrimp to a warm platter with tongs and whisk the butter into the sauce. Remove from the heat. Makes about 2 cups. Mound the shrimp in the center of a platter. Spoon the sauce over the shrimp and around the plate. Arrange the biscuits around the shrimp. Garnish with chopped chives.
Petite Rosemary Biscuits
1 cup bleached all-purpose flour
1 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon salt
3 tablespoons unsalted butter, diced and chilled
1 tablespoon minced fresh rosemary leaves
1/2 cup buttermilk, or as needed
Preheat the oven to 425 degrees F. Sift the flour, baking powder, baking soda, and salt into a mixing bowl. Cut the butter into the flour with a pastry blender or a fork, or rub between your fingers, until the mixture resembles coarse crumbs. Stir in the rosemary. Stir in the 1/2 cup buttermilk a few tablespoons at a time. Knead the dough in the bowl just until it holds together, adding additional buttermilk, a tablespoon at a time, if the dough is too dry. Take care not to overwork the dough, or the biscuits will be tough rather than light and airy.
On a lightly floured surface, pat the dough into a circle about 7 inches in diameter and 1/2-inch thick. Using a 1-inch round cookie cutter, cut out 12 biscuits. You can gather up the scraps to roll out more biscuits, but these won't be quite as light.
Place the biscuits on a large baking sheet. Bake until golden on top and lightly browned on the bottom, about 12 minutes.
Makes about  12 biscuits Warm Chocolate Praline Tart, Emeril’s Delmonico
Recipe courtesy Emeril Lagasse, adapted from Emeril’s Delmonico cookbook, William Morrow Publisher, 2005, copyright MSLO, Inc., all rights reserved
Chocolate Tart Crust (recipe follows)
6 tablespoons granulated sugar
6 tablespoons light brown sugar
1 tablespoon all-purpose flour
3 large eggs, lightly beaten
¼ cup dark corn syrup
¼ cup light corn syrup
1 tablespoon dark rum
½ teaspoon vanilla extract
¼ teaspoon salt
2 cups coarsely crumbled Chocolate Pralines (recipe follows)
Vanilla Ice Cream, for serving (optional)
On a lightly floured surface, roll the dough out 1/8-inch thick and gently fit the dough into a 10-inch fluted tart pan with a removable bottom, easing the pastry gently into the bottom and sides. Trim the edges of the dough so that they overhang slightly over the edge of the tart pan, then fold this excess dough over the sides so that the outer edges are almost twice as thick as the bottom of the crust. Press so that the edges are flush with the top of the pan. Cover and refrigerate for at least 30 minutes or overnight.
Preheat the oven to 350°F and position a rack in the center of the oven.
Line the tart shell with parchment paper and pie weights, beans, or rice and bake until set and the edges just begin to firm up, about 15 minutes. Remove the parchment and weights and bake until 10 to 12 minutes. Cool completely on a wire rack.
Reduce the oven temperature to 325°F.
To prepare the tart filling, combine the granulated sugar, brown sugar, and flour in a large bowl and stir to blend. Add the eggs, dark and light corn syrups, rum, vanilla extract, and salt and whisk thoroughly to combine.
Crumble the pralines evenly over the bottom of the prepared tart shell and pour the filling over the pralines. Bake until the tart is set, 1 hour and 10 minutes to 1 hour and 20 minutes.
Cool completely on a wire rack.
To serve, cut the tart into 8 slices. Serve with vanilla ice cream if desired.
Makes one 10-inch tart, 8 servings
Enjoy the Big Game Emeril Style

Tuesday, January 15, 2013

Valentines Day Plans in Las Vegas ? Fleming’s Prime Steakhouse & Wine Bar Tempts Diners with an Exceptional Valentine’s Celebration Menu.

Making plans for the day of love?  May we suggest Fleming’s Prime Steakhouse & Wine Bar. They will celebrate the romance of Valentine’s Day with four evenings of decadent specials and a unique Valentine gift for couples dining on Thursday, Friday, Saturday or Sunday, February 14th through the 17th.
To enrich the occasion, Executive Chef Russell Skall has created two enticing entrees, perfect for Valentine’s dinner that will be available in addition to Fleming’s popular a la carte menu.
“Valentine’s Day is always such a special celebration for our guests,” remarked Chef Skall. “We created a unique menu to make the evening a truly memorable one.   There is nothing more romantic then savoring the pleasures of a delicious dinner and wine with someone you love.”
Roasted Lobster Tail and Chateaubriand with Crab Glaçage  will be offered, each at $69.95. For an intimate evening, couples can order one of each and share – steak and lobster – creating memorable romance.  A dessert for two, Chocolate Budino, is $9.95*. Wine Director Maeve Pesquera has crafted two seductive cocktails for the holiday: the Venetian Valentine is a romantic sparkler with Quady Elysium, St. Germain Elderflower Liqueur and Mionetto Prosecco for $10.95*; and the Mint To Be is prepared with Gentleman Jack Tennessee Whiskey, Domaine de Canton Ginger Liqueur, POM Wonderful® juice with fresh mint garnish, served on the rocks for $11.95.  Suggested wine pairings to toast the evening include Schramsberg, Blanc de Blancs North Coast, 2009/10 and Catena, Malbec Mendoza Argentina, 2010/11.
To give guests another reason to celebrate, Fleming’s is offering each couple dining February 14th through February 17th a complimentary $25 Fleming’s Dining Card* to use toward a future rendezvous with their sweetheart. Reservations are recommended and may be made by visiting www.FlemingsSteakhouse.com.
Fleming’s Prime Steakhouse & Wine Bar
The Valentine’s Celebration Menu offers:
 Heirloom Tomato & Housemade Burrata
Baby red and golden beets, arugula, lemon-pistachio vinaigrette
Citrus Marinated Salmon Tartare, Capers, parsley, meyer lemon oil, with pickled cucumber, smoked jalapeño aioli, served with herbed crostini
Choice of Entrée:
Roasted Lobster Tail, Split in the shell, vanilla lemon butter, mac and cheese with crispy pancetta
Chateaubriand with Crab Glaçage, Center cut tenderloin, creamy jumbo lump crab, madeira sauce, asparagus spears
Chocolate Budino,Rich chocolate tartlet, salted mascarpone whipped cream, olive oil drizzle and cocoa nibs  $9.95
Suggested Wines for Romance:
Schramsberg, Blanc de Blancs North Coast, 2009/10
Catena, Malbec Mendoza Argentina, 2010/11

Sushi Samba Executive Chef Herb Wilson Wins The Venetian / Palazzo Resort Culinary Clash .

 A  Culinary Mega City like Las Vegas where celebrity Chefs shine in a  galaxy of venues  offers many options to celebrate New Year’s Eve for visitors and locals alike.  Braving the Las Vegas strip on the last night of the year can be an interesting experience with multitudes of party goers vying for the perfect vantage point to ring in the New Year.
We choose to celebrate the evening in the comfort of The Venetian / Palazzo Resorts which houses some of the finest dining choices in the city, if not the world. Having attended the Culinary Clash where the best Chefs of the resort completed for the title of Top Chef on the property we knew exactly where we were going   to have our last meal of 2012.
Executive Chef Herb Wilson after winning the Championship

Chef Herb Wilson Executive Chef at Sushi Samba, fresh off his inspiring win where he literally left a hospital bed to not only compete but win the competition, was our choice to enjoy dining upon his culinary creations for the evening. Our eyes darted from left to right scanning dishes that already had our palates jumping with anticipation.
Executive Chef Herb Wilson on the way to the Championship

How could we overlook the Japanese Anese Grade A5 WAGYU and for additional offerings  ,BoBo Brazil* seared wagyu beef, avocado, kaiware, shiso, red onion, chimichurri or the 20oz Bone in Ribeye.  Sushi Samba is known for their specialty rolls and the Rainbow Dragon of freshwater eel, red bell pepper, cucumber, mango, and avocado is always a favorite. Another stand out, is the very elegantly created Miso-Marinated Chilean Sea Bass with roasted organic vegetables and oshinko.
With so many delicious choices to choose from, we began to think about what tasty treats we should start with.  The always attentive Chef Herb Wilson and General Manager Michael Durovsik appeared table side and offered to start us off on our last meal of the year. Nobody could turn that offer down. He closed our menus, ordered a nice Pinot Noir and we got ready to experience the artistry of Sushi Samba .
New Years Eve in Las Vegas is always exciting as one could only imagine. Then we heard the drums . Yes drums! And we had only just started enjoying our wine.

The Drums were real all right, and to our delight they were followed by a Samba Line featuring the very beautiful and colorful Samba girls snaking through the restaurant entertaining the guests.

Salmon Seviche with asparagus, red radish, pineapple, lime

The first courses started to arrived at the table, with exemplary efficiency. A very crisp and bright Salmon Seviche with asparagus, red radish, pineapple, lime was a great way to wake up our palates.  Peruvian Bay Scallops hot off Samba’s Robata grille with butter, citrus soy, and radish was a much appreciated gift from the sea.  The hits just kept coming with a variety of luscious Sushi, Sashimi and Rolls that were colorful and pleased our taste buds immensely.

Chef Herb appeared at our table with the New Years Eve Special that he had created to send off 2012 in true Samba style.  Our eyes admired the artistry of the dish as he placed it in the center of our table.  Chef Herbs’s creation of Spiny Lobster off the Robata , with rich Vanilla Butter oozing over  very succulent  Mango , tangy Meyer Lemon and baby leeks, provided a cornucopia of flavors that jumped off off  the plate and right into our awaiting mouths.
Spiny Lobster Robata , Vanilla Butter , Mango , Meyer Lemon, baby leek &
Filet Mignon Robatta foie gras butter , red wine aji panca, crispy collard Greens

Amazingly enough, that gastronomic delight was just half of the dish.  A perfectly cooked  Filet Mignon  off Robata  with rich foie gras butter , red wine aji panca, and crispy collard Greens competed this masterful  creation.  General Manager Michael was not quite done with us.  He came to our table with one of his personal favorites, The Samba Split for Two with creamy banana brûlée, doce de leite, coconut mochi, yamazaki cream which was a lovely way to punctuate our New Years Eve experience and our last meal of 2012.
Samba Split for Two with creamy banana brûlée, doce de leite, coconut mochi, yamazaki cream

SUSHISAMBA is a unique blend of Japanese, Brazilian and Peruvian cuisine, music and design inspired by thousands of Japanese emigrants who traveled to South America to cultivate coffee, in large cities like Lima in Peru and São Paulo in Brazil. This integration of Japanese, Brazilian and Peruvian cultures flourished with this very pleasing blend of cuisine from both sides of the Pacific Ocean.
Sushi Samba is one of those restaurants that we have visited on a variety of occasions and times. They are always consistent with the cuisine, service and cocktails. This is tribute to the Management and Staff that knows how to “do it right “.  When traveling you can also visit Sushi Samba in New York, Chicago , Miami and London as well.

Monday, January 14, 2013

Historic California Wine Estate and Celebrated Chef Jean-Georges Vongerichten will come together in Las Vegas at Bellagio’s Tuscany Kitchen Saturday, January 26

Historic California Wine Estate and Celebrated Chef Jean-Georges Vongerichten will come together in Las Vegas at Bellagio’s Tuscany Kitchen Saturday, January 26
Is that time of year again and the place to experience one of the most unique events in Las Vegas is at the Bellagio. Renown as the home of a wide range of award-winning dining experiences including two AAA Five Diamond restaurants, Julian Serrano's Picasso and Le Cirque from the renowned Maccioni family, Bellagio’s 2013 Epicurean Epicenter series continues its tradition of innovative and immersive experiences.
On Saturday, Jan. 26, guests can taste five wines from the legendary Inglenook estate, paired with the critically acclaimed cuisine of James Beard award-winning chef Jean-Georges Vongerichten of Bellagio’s Prime Steakhouse.

Tickets priced at $350 per person, all-inclusive, and available for purchase online at Bellagio's Epicurean Epicenter webpage or by calling Bellagio Concierge at 866-406-7117.
Guests will enjoy the cuisine of Chef Vongerichten as he will prepare a four-course masterpiece in Tuscany Kitchen, a signature element to all Epicurean Epicenter events. This 1,170-square-foot Tuscany Kitchen is outfitted with top-of-the-line Viking equipment and the latest technology.  Three cameras, positioned above the prep stations and stove tops, capture shots of the chefs at work and broadcast them over 60-inch plasma screens mounted above the cooking area for easy viewing.
Chef Jean-Georges Vongerichten
Moments after watching each course prepared right before their eyes, guests will savor Vongerichten’s menu along with Inglenook wines, as paired by Managing Director Philippe Bascaules, Owner Francis Ford Coppola and Bellagio’s Director of Wine Jason Smith MS.
“For Bellagio’s Epicurean Epicenter, we strive to deliver extraordinary culinary experiences pairing our world-renowned chefs with the world’s finest winemakers,” said Ana Marie Mormando, vice president of Food & Beverage at Bellagio. “At our inaugural event for the 2013 season, we’re proud to offer our guests the unique opportunity to savor the wines of Inglenook, one of America’s pioneering great wines estates.”
Celebrity Chef Jean-Georges Vongerichten added , “Opening the 2013 Epicurean Epicenter at Bellagio is a privilege and the exclusive menu that I create will be truly memorable. The flavor profiles will pair eloquently with the Inglenook wines, an estate I am honored to partner with for this event. I am confident this will be one unforgettable evening and once again, only an experience Bellagio can provide its guests.”

Inglenook estate
Any oenophile  understands the importance of  the 133-year history of the  Inglenook estate. Inglenook has made is reputation   under the ownership of three important custodians: Gustave Niebaum, John Daniel Junior and Francis Ford Coppola. Niebaum laid the ambitious and insightful foundations for the estate, claiming that no expense would be spared in his quest to produce wines that would “equal of any in the world.” His successor, John Daniel Junior, achieved just that and his 1941 Inglenook is still considered one of the best Cabernet Sauvignons ever produced. In 1975, the Coppola family was able to buy their first part of the Inglenook estate, which had fallen into a decade of decline. This was the beginning of a 38-year project that would see them tirelessly piece together and restore the historical estate to its former glory.
Bellagio Director of Wine and Master Sommelier Jason Smith said, “The 2009 wines we will serve at the Inglenook dinner are the first wines to be released from the property under the Inglenook name since 1964. As Bellagio continues to be the industry leader in wine education, it is essential that we provide our guests with a platform to further their knowledge through these rare and exclusive moments; the exact foundation on which Epicurean Epicenter is structured.”
The Bellagio Resort has long been known for excellence. The Epicurean Epicenter series brings that excellence to the forefront. Where else should anyone be on January 26th than at the Bellagio in Las Vegas to enjoy this very intimate dinner with a Celebrity Chef, a Master Sommelier and a legendary winery.

Thursday, January 10, 2013

Chef Shawn McClain to open FIVE50 Pizza Bar at the Aria Resort and Casino in Spring 2013

 James Beard award-winning Chef Shawn McClain will debut another concept at the ARIA Resort and Casino.  His Sage Restaurant is already  considered one of the city’s finest and he will launch his first casual concept, FIVE50 Pizza Bar, at the resort in spring 2013. McClain will put his twist on East Coast and Sicilian-style pizzas, paired with an impressive selection of craft beers.
Chef Shawn McClain
FIVE50 is inspired by the temperature at which the pizza is cooked, and the time when the pizza bar will celebrate a special happy hour offering daily. Chef McClain’s signature crusts will be complemented by deep, rich and well-developed sauces, and then finished with premium cheeses and toppings. The restaurant also will feature small plates, handmade pastas, an artisanal charcuterie selection and decadent desserts. FIVE50’s beer program is designed to both impress connoisseurs and entice novices to explore.
“In searching for a pizza concept that would complement ARIA’s culinary portfolio, it was essential that the chef brought a new vision that would make the restaurant a standout,” said CityCenter Chief Executive Officer Bobby Baldwin. “When Chef McClain presented his version of today’s pizzeria, it was the match I was looking for. FIVE50 will showcase a completely different side to the acclaimed chef who has so quickly built a strong following in Las Vegas.”
Aria Resort
Chef McClain added, “Pizza is something everyone can relate to; it spans cultures, eras, generations and is a true icon of food. I also happen to love pizza. So when the opportunity presented itself, I said ‘absolutely!’ Since then, the development of Five50 Pizza Bar has come to be one of the most exciting projects of my career. That said, the results will ultimately be determined by the way guests experience our restaurant…I look forward to opening!”
The Restaurant is   designed by Rockwell Group. The venue blends and captures the soul and warmth of the world’s most iconic pizzerias with the social energy of the greatest bar scenes. It also features built in wood-fired ovens, a central, high-energy bar, communal tables in a bustling dining room, and a walk-up slice counter for guests on the go. Five50 Pizza Bar will be open daily for lunch, dinner and late night as well. We look forward to yet another venue from this highly acclaimed Chef.