Category: Chefs/Restaurants

Smoked Salmon Montadito

Smoked Salmon Montadito

Smoked Salmon Montadito

Wild Alaskan Smoked Sockeye Salmon
Toasted Brioche, Truffled Cream Cheese,
Pickled Watermelon Radish, Hot Honey

This lovely snack was inspired by the Las Vegas Catalan-cuisine restaurant, EDO Tapas & Wine where it is presented table side under a dome filled with smoke. Chef Oscar Amador’s approach is to add a modern and innovative twist to classic Spanish recipes.

A montadito is a small Spanish sandwich or bite-sized tapa. The name comes from montar (“to mount”), because something tasty is “mounted” on bread. Think of it as Spain’s answer to a crostini or canapé.

Smoked Salmon Montadito

Montadito Recipe

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Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Burnt Ends Wedge Salad

Inspired by Eater Vegas, which recently highlighted the Burnt Ends Wedge Salad as one of the best salads in Las Vegas at both the Four Sixes Ranch Steakhouse pop-up at Wynn and Flanker Kitchen + Sports Bar at Mandalay Bay, this version brings the indulgent dish to life at home.

The salad masterfully combines two comfort-food favorites—the classic steakhouse wedge and smoky, tender barbecue. Crisp iceberg lettuce provides a refreshing crunch, while the creamy, spicy tang of Tabasco Blue Cheese Ranch dressing sets the stage for the star ingredient: juicy, caramelized beef brisket burnt ends. Rich, unctuous, and utterly mouthwatering, the burnt ends elevate the salad into a truly crave-worthy experience.

Burnt Ends Wedge Salad Recipe

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Jimmy Buffett Day and Jimmy’s Jammin’ Jambalaya

Jimmy Buffett Day and Jimmy's Jammin' Jambalaya

Jimmy Buffett Day
and
Jimmy’s Jammin’ Jambalaya

Rest in Paradise JB – Merci pour la Magie… 
Jimmy Buffett
December 25, 1946 – September 1, 2023
Jimmy Buffett Day

The day gives fans an opportunity to not only toast to our Jimmy and revisit his songs like “Margaritaville” and “Tin Cup Chalice” but also to embrace the carefree, coastal lifestyle he championed.

Florida officially made the last Friday in August “Jimmy Buffett Day” to honor the singer, songwriter, and storyteller who brought the laid-back island lifestyle to life through music, food, and good times.

The resolution from the Florida House of Representatives praises Buffett’s “free-spirited life and significant contributions to national and state culture,” while remembering how he first honed his craft in the bars of Key West. It was there that he built the breezy, tropical rock sound that became a soundtrack for escapism.

Of course, no Jimmy Buffett celebration is complete without food and friends. Last year, I marked the occasion by making his favorite gumbo. This year, we’re diving into Margaritaville The Cookbook for Jimmy’s Jammin’ Jambalaya, a dish that’s as lively and colorful as the music itself. Just like Buffett’s songs, it’s a recipe made for sharing, best enjoyed with a crowd, some laughter, and maybe a margarita or a cup of “good red wine.”

Jimmy’s Jammin’ Jambalaya

Just a bit spicy, soulful, and adapted straight from the pages of Margaritaville The Cookbook, this jambalaya is pure celebration in a pot. A Louisiana classic with roots in Spanish paella, French country cooking, and West African one-pot traditions, it’s a true melting pot dish—flavorful and festive.

Packed with shrimp, sausage, chicken and plenty of Creole flair, it’s hearty enough to feed a crowd and lively enough to keep the party going. Put on your favorite Buffett tunes, stir up a batch, and laissez les bons temps rouler…

Opus One

Fill It Up With Good Red Wine

Pairing Opus One with jambalaya is a playful, indulgent experiment—definitely fun, though far from classic. Inspired by Jimmy’s song “Tin Cup Chalice,” one of our favorites, the idea brings a touch of whimsy to the table.

The wine’s structured tannins, dark fruit, and oak depth are a world apart from the smoky, spicy, and rustic flavors of traditional jambalaya. Yet, when the dish is adjusted toward a meat-forward, mildly spiced version with rich sausage and chicken, the wine’s intensity can find a kind of harmony with the dish’s savory depth. It’s a pairing that surprises the palate: the jambalaya’s smoky layers soften the wine’s tannins, while the wine’s luxurious fruit and complexity elevate the dish in a way that’s unexpected and memorable.

Tin Cup Chalice Lyrics

I wanna be thereWanna go back down and lie beside the sea thereWith a tin cup for a chalice, fill it up with good red wineI’ll be chewin’ on a honeysuckle vine

Jimmy’s Jammin’ Jambalaya Recipe

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Julia Child’s Escargots à la Bourguignonne

Julia Child's Escargots à la Bourguignonne

Celebrating Julia Child’s Birthday
with Her
Escargots à la Bourguignonne

Just beyond the doors of Julia and Paul Child’s apartment at 81 Rue de l’Université, the narrow Paris streets settle into a golden, late-summer hush. It is August 15th, Julia’s birthday, and Paul has planned a special surprise.

Arm in arm, they stroll along the cobblestones, passing sun-dappled wrought-iron balconies draped with geraniums. The scent of yeasty pain de campagne drifts from a corner boulangerie, mingling with that of roasted coffee from nearby cafés. Paul’s eyes glint with quiet anticipation, eager to reveal his secret.

81 Rue de l’Université, Paris 81 Rue de l’Université, Paris

After a short while they arrive at their destination — Bistrot Ataloré, a small, warmly lit eatery tucked on a side street where the awning is striped in red and cream. Paul had stopped by earlier in the week to alert the maître d’ to the occasion. As they step inside, the aromas of garlic butter and roasting meats envelopes them.

“Bon anniversaire, Madame Child,” the maître d’ says graciously, bowing ever so slightly. “Nous sommes honorés de célébrer avec vous ce soir.”

He guides them to a private little table in the back corner, away from the gentle bustle of the dining room. As he hands them the menus, he leans in conspiratorially. “You must begin with our escargots — a specialty of the house. Divine garlic butter, perfect for dunking with our fresh-baked baguette. And the sole meunière… magnifique. For dessert, I recommend our seasonal figs with sabayon. Très enchanteur.”

Paul smiles at Julia, already knowing she’ll say yes to the escargots — the tender wild snails from Burgundy bathed in parsley-flecked butter. It is the kind of dish that lingers in your memory long after the last bite, much like this evening surely will.

Julia Child's Escargots à la Bourguignonne

The meal begins as the escargots arrive, bubbling in their cast iron dishes, green-gold pools of garlic-herb butter infused with a touch of dry vermouth, fragrant with fresh parsley and shallots. Each snail is perfectly coated, inviting a first bite of mouthwatering, buttery richness… Julia is in heaven.

Julia Child's Escargots à la Bourguignonne

Bon Appétit!

Julia Child's Escargots à la Bourguignonne

Julia Child’s Escargots à la Bourguignonne Recipe

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Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip

Summer Corn Fresh-Off-The-Cob
Mayonnaise, Sour Cream, Calabrian Chili Sauce, Lime Juice
Smoky Rice Paper Puffs

Perfect for sharing around the pool or kicking off a sunny afternoon gathering, this vibrant dip features fresh-off-the-cob summer corn folded into a creamy blend of mayonnaise and sour cream. Calabrian chili sauce adds a nice kick, while lime juice brings a bright, zesty finish. Served with smoky rice paper puffs for a light, crispy crunch, it’s a snack that’s as lively and laid-back as summer itself.

Summer Corn Dip, Smoky Rice Paper Puffs

Summer Corn Dip Recipe

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