Spaghetti with Pan-Fried Zucchini
Shishito Pepper Pesto
Inspired by Bobby Flay’s Amalfi Restaurant on the Las Vegas Strip
Bobby Flay’s stellar new restaurant at Caesars Palace is where he brings flavors of the Amalfi Coast to the Las Vegas Strip.
We had an absolutely delightful meal there recently…and would have tried even more fabulous dishes if we had room. Our server informed us that the Spaghetti Zucchine is one of the most popular pastas at the restaurant. The Chef wrote on Instagram that it has become the most requested pasta dish at his house.
Unable to fit in another pasta that night (we had the Caramelle and Pasta Rags, both excellent), I just had to try the Spaghetti Zucchine at home.
the yellow course:
colossal shrimp & littleneck clams sherry brandy lobster sauce with corn, tarragon, parsley toasted baguette
Now here’s another dish from our fundraiser dinner held last weekend. Shrimp and clams in the bright yellow broth make a stunning presentation, while sherry, brandy and tarragon give it unique flavors. This course is terrific for entertaining as both the shrimp and lobster stock can be prepared ahead of time. To serve – the clams are cooked in the stock, removed and kept warm while corn, cream and herbs are added to finish the broth which, by the way, is heavenly.
Believe it or not, the idea for this menu came to me in a dream. I definitely dream in color… The idea is that the appetizer course, which is plated on a large tray for guests to help themselves, is all-colors. Then when the guests are seated for dinner each individual course is a single color. The shellfish course was the “yellow course” while the previous post of Sturgeon Two Ways was the “purple course.” The recipes for the “green course” a chilled soup of Sugar Snap Pea & Mint, and the “pink course” Fettuccine with Beet Syrup, and “orange course” Mango & Lime Cream Vol-au-Vent have been posted on Taste With The Eyes previously.
Broiled Lobster Tails with Manila Clams & Corn
Sherry Cognac Lobster Broth with Tarragon & Parsley
My brother Bill is in town from the Florida Keys. I invited him over to try out a Bobby Flay recipe of striped bass in a lobster broth. Being Bill, he asks, “Lobster broth, without lobster tails?” Being Bill, of course he showed up with the tails, mighty big ones I might add. I’ll try Flay’s striped bass next time.
So we went for a hike along the coast, checked out the aftermath of the major landslide that occurred in November, then cooked a dinner that was simple and easy to prepare yet had complex flavor pairings and was nothing short of extraordinary. My thanks to Bill and Bobby.
When the JetBlue flight touches down at McCarran Airport in Las Vegas, many people get that familiar tingly feeling. Excitement, adrenaline, gonna win big this time! But our thrill comes not only from fantasizing about hitting the $10 million MegaBucks jackpot (although that’s part of it). Our unique-to-Vegas sensation is mainly about hitting the Culinary Jackpot.
We agonize over our restaurant reservations well in advance of the trip, painstakingly coordinating visits to hot new Chefs, old favorite Chefs with new venues, various cuisines and locations. This time, my brother Don imposed a requirement – we could not eat anywhere we had previously eaten. Except, of course, Mon Ami Gabi @ Paris, because it’s our favorite spot for al fresco breakfast and the bar is our afternoon hangout for drinking vin gris and enjoying the Bellagio Fountains.
Another trip to Vegas, another trip to culinary heaven. Thanks to Don’s edict, this recent journey introduced us to Andre’s @ Monte Carlo, the bar at Michel Richard’s new Central @ Caesar’s, Bradley Ogden @ Caesar’s, Sirio @ Aria.