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.
This is one sassy black bean soup. It is easy to make and gets a kick of heat and smoky authentic flavor from the addition of fire-roasted salsa verde added at the end of cooking. Let each diner go crazy with the garnishes according to their own taste: pickled red onion, garlic crema, tomato, jalapeño, and cilantro all add to this fiesta in a bowl. The black bean canvas is artistically painted with a array of flavors, textures, and colors.
With only 4 ingredients (tomatillos, jalapeños, salt, and water) – our favorite Salsa de Molcajete Verde from the refrigerated section at the supermarket, adds robust Mexican taste without having to take the extra steps to roast chiles and tomatillos over an open flame.
An enjoyable dinner at the new Bugsy & Meyer’s Steakhouse here in Las Vegas and the approaching Jewish High Holy Days curiously inspired us to make homemade blintzes.
We discovered that infamous Jewish mobsters Bugsy Siegel and Meyer Lansky were huge fans of the Cheese Blintzes at Ratner’s Restaurant. Founded in 1905 and located on the Lower East Side of New York City, Ratner’s did not serve meat in deference to the kosher prohibition against mixing milk with meat. They served a Jewish kosher dairy menu with cheese blintzes as one of the most loved dishes.
Growing up, our Jewish pancakes were always stuffed with farmer cheese, but, alas, not the easiest cheese to find in modern times… As luck would have it, my friends at Lifeway Kefir make Farmer Cheese that is happily having a resurgence. It is a cultured soft cheese made from an old world recipe with a distinctive tangy flavor, and packed with probiotics. Feeling nostalgic for Jewish comfort foods from our youth, we found the perfect authentic filling for our blintzes.
We prefer our blintzes cooked in browned butter for a nuttier taste and on the slightly crispy side, always served with the obligatory sour cream and lots of other complementary toppings. Here’s our recipe….
Have you been baking a lot of bread during this pandemic time? More than you and your family can possibly eat? Maybe you have some slices in the freezer? Here is a delightful meatless meal to use the remainder of the bread that may be becoming a little hard and stale.
The flavorful bean broth rehydrates the toast…and for such a simple dish, this crostone is really extraordinary. Butter AND olive oil add rich mouthfeel while colorful cherry tomatoes add sweetness. Fresh thyme adds herbaceous earthiness while yellow eye beans bring a deep creaminess. It’s a peasant-style vegetarian dish drenched in flavor and texture, and is extremely satisfying. And extremely economical.
A couple months ago we had an absolutely delightful and completely unique meal at Roy Choi’s restaurant, Best Friend, at Park MGM on The Las Vegas Strip.
“Best Friend is… Koreatown in a capsule – a portal to the streets of LA, but also rooted in what makes Las Vegas… VEGAS. Hip hop-to-bibimbop. Kimchi-to-spaghetti. BBQ and late-night food. I want Best Friend to energize the minds of people looking to experience the best in life. Whether they are from Hollywood or Hong Kong, D.C. or Down Under, I hope all guests are licking their fingers with their mouths full saying ‘holy sh!t’ as they reach across the table for another bite. LA food in Las Vegas. Los Vegas. Best Friend. Forever.” – Roy Choi
Blown away by the KALBI Korean BBQ marinated bone-in short rib; SLIPPERY SHRIMP crispy rock shrimp, chili mayo, walnuts; ELOTES kewpie mayo, lime juice, tajín, cotija, cilantro; and EGGPLANT SCHNITZEL.
The eggplant was simple yet elevated with its silky interior and crunchy exterior. The sauce was intriguing, creamy, and mustardy. Fresh peppery green arugula provided the perfect balance to the fried eggplant. Brilliant.
In his endearing, personal, and somewhat irreverent cookbook L.A. Son, Chef Choi writes, “I make a mean schnitzel.” Yep, he sure does.