Taste With The Eyes Archives - Page 11 of 20

Sultry Coconut Curry Noodles with Shrimp

This yellow curry noodle dish carries a sultry allure, with its velvety textures and deeply spiced flavors that envelop the palate in warmth.

It has a fragrant, creamy broth with a balance of spice and richness. The aromatic shallots, ginger, garlic, and jalapeño are sautéed in olive oil. Curry powder and ground turmeric deepen the flavor before coconut milk and chicken stock create a smooth, flavorful base. A touch of cornstarch thickens the broth, while fish sauce adds serious umami notes.

Plump shrimp are simmered until just cooked, absorbing the warm, spiced broth and taking on the gorgeous golden color. Served over chewy-tender noodles, this dish is comforting, super flavorful, and mildly spicy. A garnish of fresh cilantro and basil add bright herbal notes while red jalapeño brings a bit more color and heat.

Coconut Curry Noodles with Shrimp Recipe

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Food & Wine No. 1 Recipe from 2024

Red Lentil Akoho Sy Voanio (Malagasy Coconut Lentils)

Food & Wine No. 1 Recipe From 2024
Red Lentil Akoho Sy Voanio
(Malagasy Coconut Lentils)

Back in May, I prepared this traditional Madagascan recipe after seeing it in the magazine. Originally a vegetarian entrée, I added some beautiful seared dayboat scallops to make a more substantial meal.

This dish reflects the influence of Indian, African, and Southeast Asian culinary traditions on Madagascar’s cuisine.

Ultra-comforting with a bold flavor from warm earthy turmeric and umami-rich cooked tomatoes, it was a big hit, so I am definitely not surprised that it took the No. 1 spot for Food & Wine’s recipe of the year.

The natural sweetness of the scallops, the rich creaminess of the coconut lentils, and the nutty chewiness of the brown basmati rice come together to create a colorful dish that is both sophisticated and wholesome. Each component complements the others, resulting in a harmonious and delightful meal that is impressive and satisfying.

Food & Wine wrote:

“In this vegetarian version of a popular Malagasy recipe, lentils are cooked with tomatoes and aromatics in a combination of coconut milk and water to create a currylike dish that’s satisfying and rich. The texture is similar to a thick soup with bits of tender lentils studded throughout. The sautéed onions and garlic give this dish a cozy savoriness, while the mix of ground cayenne and black pepper adds a subtle heat on the back end. A hint of lemon zest and juice adds just the right amount of acidic brightness, rounding out every bite.”

Food & Wine No. 1 Recipe from 2024

Here is my version:

Dayboat Scallops with Coconut Lentils

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Chilean Sea Bass, Polenta al Pomodoro

🐟 Chilean Sea Bass 🐟
🌽 🍅 Polenta al Pomodoro 🍅 🌽

In under 30 minutes, this terrific, super-easy dish can be on the table! Pan-seared melt-in-the-mouth Chilean sea bass is served atop creamy polenta paired with a chunky flavorful tomato sauce where plenty of fresh basil adds bright herbal notes.

Chilean Sea Bass aka Patagonian Toothfish (Dissostichus eleginoides) is simply delicious and almost impossible to overcook due to its flesh high fat content.

Populations went from sustainable, to overfished, and now back to sustainable again according to the Marine Stewardship Council. And although this fish is labeled “Chilean” it is actually a product of Australia, fished in the Southern Ocean. It has met the global standard for sustainability where there are enough fish left in the sea to reproduce indefinitely.

Chilean Sea Bass, Polenta al Pomodoro Recipe

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Crab and Avocado Toasts

🦀 🥑 Crab and Avocado Toasts 🥑 🦀

Dungeness Crab and Avocado Toasts start with a slice of perfectly toasted artisan bread. A layer of creamy, seasoned avocado creates a luscious base that is topped with a generous portion of Dungeness crab meat salad. Adding a finishing touch, thin matchsticks of crisp radish provide a refreshing crunch and a subtle peppery bite, balancing the richness of the avocado and crab.

Dungeness crab, a gem of the Pacific Ocean, is celebrated for its sweet, succulent, ocean-y taste. Named after the port of Dungeness, Washington, this crab has long been a favorite for seafood lovers, especially along the West Coast. Perfect for brunch, a light lunch, or an elegant appetizer, crab and avocado toasts are an easy yet luxurious treat.

Crab and Avocado Toasts Recipe

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Dirty Martini Salad

Diner Ross Dirty Martini Salad

🥬 🍸 🫒 Dirty Martini Salad 🫒 🍸 🥬

The annual 2024 Eater Las Vegas Awards celebrate the city’s top culinary achievements from the past year, spotlighting standout restaurants, late-night hang-outs, and bars that have made an impact on the local dining scene.

Diner Ross: Best New Las Vegas Restaurant 2024

Stepping into Diner Ross at the LINQ Hotel feels like entering a nostalgic dream of 1970s New York City. Past the glittering silver-tiled breezeway reminiscent of a disco ball, the restaurant charms with its retro aesthetic: orange booth seating, dusky green walls decorated with vintage album covers, and a staff dressed in paisley prints and jumpsuits. It’s a playful yet sophisticated take on themed dining.

While the design grabs your attention, it’s Chef Anna Altieri’s menu that truly shines. She reimagines comforting classics, starting with her signature popovers—fluffy delights served with butter and jam or elevated options like foie gras and caviar.

In addition to earning the title of Best New Restaurant, Diner Ross was just recently featured on Eater Vegas’s list of Where to Find the Best Salads in Las Vegas, thanks to the Chef’s Dirty Martini Salad. This dish layers bibb lettuce with martini olives, juniper, pimento, Roquefort cheese, and a touch of lemon for balance, offering a salad that’s as indulgent as its namesake cocktail. Pair it with an actual dirty martini for the full experience.

Diner Ross is more than a restaurant; it’s an experience that artfully blends nostalgic charm with modern culinary excellence. And it’s really fun!