Lamb Rack Chops over Toasted Baguette topped with a Slice of Brie
Rice Wine Vinegar Blue Agave Mint Sauce and Walnuts
Recently in Las Vegas, we had an awesome tapas & sherry dinner at Julian Serrano which I wrote about here. One of the dishes was called “beef and cheese” prime tenderloin/ brie cheese/ honey/ walnuts (it’s pictured above).
Julian, I stole your concept for my lamb dish!
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stuffed piquillo peppers/ goat cheese/ mushrooms
On this night we sat at the bar at Julian Serrano in the Aria Resort & Casino. Color, food, people, energy! Serrano wanted his eponymous restaurant to offer flexibility and comfort to all guests; from a quick bite to a long meal, small bites to larger portions, and what he calls economics – spend a little or spend a lot, he’s serving Spanish foods of his homeland with an International flair…
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