Tag: Taste With The Eyes

Shrimp De Jonghe

Shrimp de Jonghe

Shrimp de Jonghe

A recent, unforgettable meal at the Golden Steer in Las Vegas left me wanting to recreate Shrimp De Jonghe. Being originally from Chicago, it’s something we practically grew up with—whenever our parents took us to an upscale restaurant, it was the one starter we always ordered.

Shrimp De Jonghe is named after the De Jonghe brothers, Belgian immigrants who ran De Jonghe’s Hotel and Restaurant in Chicago around the turn of the 20th century. The dish became a signature item and has remained a regional favorite ever since.

As Chicago’s most iconic fine dining original, it’s a baked shrimp casserole known for its rich, savory, garlicky, old-school elegance. The toasted breadcrumb crust adds crunch, contrasting the tender shrimp and sherry butter sauce beneath.

Debuting in 1958, the Golden Steer is the oldest continually operating steakhouse in Las Vegas. It is filled with history and stories from the famous celebrities who dined there, and the signature red leather booths named in their honor. Their authentic Shrimp De Jonghe is a must order. Especially for Chicagoans.

Golden Steer Las Vegas
The Golden Steer Las Vegas
Golden Steer Las Vegas
Oscar and Carolyn Goodman’s Table (both husband and wife served as Mayor of Las Vegas)

Shrimp de Jonghe

Shrimp de Jonghe Recipe

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Baba Ganoush (Eggplant) Soup

Baba Ganoush (Eggplant) Soup

Baba Ganoush (Eggplant) Soup

A chilled velouté inspired by the Middle Eastern classic dip Baba Ganoush, this soup blends roasted eggplant with creamy tahini, garlic, and bright notes of fresh lemon.

The smoky depth of the eggplant is balanced by the nuttiness of sesame and a whisper of citrus, resulting in a silk-smooth, refreshing bowl that honors its baba ganoush roots while reimagining them in an elegant, spoonable form. Finished with a drizzle of olive oil, za’atar, and chives – it’s a sophisticated starter ideal for warm-weather dining.

Chilled Baba Ganoush Soup Recipe

Baba Ganoush (Eggplant) Soup

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Chef Ludo’s Caviar Pasta

Chef Ludo's Caviar Pasta

Chef Ludo’s Caviar Pasta

This caviar pasta recipe adapted from Chef Ludo is simple & easy, while simultaneously luxurious & decadent. Angel hair pasta is cloaked in a lush, lightly lemony cream sauce and generously topped with glistening pearls of caviar.

Chef Ludo Lefebvre is a dynamic force in the culinary world, known for combining classical French technique with a fresh, approachable style. After years of training under some of France’s most celebrated chefs, he brought his talents to Los Angeles, where he opened acclaimed restaurants including Petit Trois.

We had the pleasure of a fabulous lunch there, enjoying the lemon bucatini, mussels marinière with frites, and trout almondine—each dish beautifully executed and full of character. Chef Ludo’s food reflects a deep respect for tradition, but with a spirit that feels current and inviting. His style balances precision with warmth, making classic French cuisine feel both elevated and effortlessly enjoyable.

Chef Ludo's Caviar Pasta

Creamy Pasta with Caviar Recipe

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Caviar Hot Dog

Caviar Hot Dog

Caviar Hot Dog

A caviar hot dog blends street food with luxury. The smoky meat and briny caviar balance each other, while textures—the snap of the dog, the pop of roe, and the toasty buttery bun—add contrast and complexity. Crème fraîche and dill bring creamy, tangy, slightly grassy notes.

Visually, it’s bold and striking: the deep black pearls of caviar glisten against the warm, golden tones of a toasted bun. But the real appeal is the juxtaposition—everyday food made extravagant. It’s playful, a little absurd, and surprisingly good.

Caviar Hot Dog Recipe

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Enmoladas de Pollo y Calabaza Asada

Enmoladas de Pollo y Calabaza Asada

Enmoladas de Pollo y Calabaza Asada
🇲🇽 Para el Cinco de Mayo 🇲🇽

Enmoladas are a variation of the more familiar enchiladas, but made with rich mole sauce instead of chile sauce. Unlike enchiladas, which are often baked in the sauce like a casserole, enmoladas are typically filled, rolled, and plated before the mole is poured over them. The name “enmolada” literally means “covered in mole.” This mole negro is a medium-hot blend of chile pasilla, chile negro, chile mulato, chile ancho, and Mexican dark chocolate. The enmoladas are filled with mole-seasoned chopped chicken, smoky grilled summer squash, and cilantro.

It’s a traditional Mexican dish, full of flavor and perfect for celebrating the Mexican army’s victory over France at the Battle of Puebla on May 5, 1862. It was a surprising win for Mexico, as the French forces were larger and better equipped.

In the United States, Cinco de Mayo has evolved into a celebration of Mexican-American culture, where people honor Mexican heritage with traditional foods, festive drinks, and fun-filled gatherings. ¡Buen provecho y feliz Cinco de Mayo!

Enmoladas de Pollo y Calabaza Asada

Receta de Enmoladas de Pollo y Calabaza Asada

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