Tag: Taste With The Eyes

ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL
⧓ ⧓ ⧓
Signature Series
by Fontainebleau Las Vegas

“Hone your grill skills in this immersive class led by Don’s Prime Executive Chef Patrick Munster. Enjoy a welcome cocktail and light bites, then learn techniques for wood selection, making perfect marinades, and more. Class concludes with a three-course lunch in La Côte’s private dining room.”

Pool at Fontainebleau Las Vegas

On the beautiful outdoor patio of Le Côte Restaurant, nestled poolside, twelve attendees gathered to learn from grilling expert Executive Chef Patrick Munster of Don’s Prime. He demonstrated essential grilling techniques, ideal temperatures, and pro tips — even inviting several of us to join him at the grill for a hands-on lesson and best practices for slicing after grilling.

The Chef also taught us about the different cuts of meat served at the restaurant, and their individual qualities including marbling, tenderness, flavor, and fat.

Following the demonstration, we enjoyed a fabulous three-course luncheon featuring all the items we had just learned to prepare: flank steak, jumbo shrimp, and tomahawk steaks. The meal was perfectly paired with Via Alpina Pinot Grigio and Failla Pinot Noir.

ART OF THE GRILL at Fontainebleau Las Vegas

ART OF THE GRILL
with Executive Chef Patrick Munster

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Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Braised Lamb Shank, Pomegranate Fig Sauce
Spiced Saffron Basmati with Lentils and Golden Raisins

This quick lamb shank dinner joins my Lamb Shanks with Smoky Cassoulet Beans, Kalamata Olives, and Cherry Tomatoes, and another for Lamb Shanks over Boursin Cheese Polenta. The lamb shanks are slow braised in a tangy, sweet, and savory sauce with pomegranate juice and figs. The meat is incredibly tender and flavorful. It comes 2 shanks to a package and can be found in the refrigerated section at Costco under the “A La Carte” brand.

The dish Braised Lamb Shank with Pomegranate Fig Sauce and Spiced Saffron Basmati is not a traditional recipe from one specific culture, but is strongly inspired by Persian and broader Middle Eastern flavors.

Sumac — a deep red, lemony spice commonly used in Middle Eastern cuisine adds another layer of intrigue. The lamb is very savory and rich, the rice is fragrant and slightly sweet, together they welcome a dusting of sumac to balance and enliven the dish.

Braised Lamb Shank, Pomegranate Fig Sauce, Saffron Basmati

Lamb Shank Dinner

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Snap Pea, Broccoli, Cauliflower Soup

Snap Pea, Broccoli, Cauliflower Soup

A Lovely Soup for Springtime
Snap Pea, Broccoli, Cauliflower Soup

This blended soup combines snap peas, broccoli, cauliflower, and milk into a smooth, delicate mixture with a naturally sweet, green flavor.

Snap peas add a pop of brightness and color, while cauliflower lends body and a soft, velvety texture without the need for heavy cream. Broccoli brings a hint of earthiness, and milk creates a silky backdrop that ties everything together. A splash of olive oil adds a final touch of richness, giving each spoonful a comforting, balanced feel. With its vibrant color and lively flavor, this soup is a perfect way to celebrate spring — light, fresh, and wonderfully satisfying.

Snap Pea, Broccoli, Cauliflower SoupSnap Pea, Broccoli, Cauliflower Soup Recipe

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Banh Mi Hot Dog, Viet Mayo

Banh Mi Hot Dog, Viet Mayo

Banh Mi Hot Dog, Viet Mayo

A Banh Mi Hot Dog is a bold, fusion-style twist that brings together the smoky comfort of an American hot dog with the vibrant, punchy flavors of a Vietnamese bánh mì sandwich.

A broiled hot dog is nestled in a toasted brioche bun topped with quick-pickled carrots, onion, radish, and jalapeño plus fresh cucumber slices and cilantro. It’s served with a Vietnamese-style mayo on the side for dunking or drizzling. The mayonnaise is spiked with sriracha, lime juice, garlic, and fish sauce—bringing that creamy, spicy, umami-rich finish.

Banh Mi Hot Dog, Viet Mayo Recipe

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Matzo Ball Soup for Passover

Matzo Ball Soup

Matzo Ball Soup for Passover

Traditional matzo balls קניידלך (kneidlach) are comforting dumplings made from matzo meal, eggs, and fat.

Matzo מַצָּה (also spelled matzoh, matzah or matza) is unleavened bread that holds deep significance in Jewish culture during Passover פֶּסַח (Pesach). It is made simply from flour and water and is baked quickly to prevent any rising, resulting in a flat, crisp texture.

We eat matzo during Passover to commemorate the Exodus from Egypt, when our ancestors left in such haste that their bread didn’t have time to rise.

Manischewitz matzo ball mix is Kosher for Passover and my choice for the best tasting. It contains matzo meal, salt, monocalcium phosphate, baking soda, onion, black pepper, garlic, and celery seed.

Matzo meal is a ground form of matzo, used as a breadcrumb substitute or a flour alternative, especially during Passover.

Monocalcium phosphate is a leavening agent and food additive typically used in baked goods. It is a fast-acting acid that reacts with baking soda to produce carbon dioxide, which helps baked goods rise and become light and fluffy.

If you are looking for a recipe for the fluffiest, most delicious matzo balls in a beautiful clear tasty broth for Passover or anytime – you’ve come to the right place!

Matzo Ball Soup Recipe

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