Although I am not winning any prizes for presentation or photo quality (taken with my iPhone) Frederick should DEFINITELY win a prize for this fabulous lunch served during photoshoot. Grilled pork loin with a cherry salsa, jicama avocado salad and roasted potatoes with jalapenos. The star of this meal was most certainly the jicama and avocado salad. Interesting, fresh and easy!!
- 1 julienned jicama
- 2 avocados cubed
- 2 oranges, sliced
- Half cup Feta cheese
- 2 tablespoons Olive Oil
- 1/4 cup chopped mint
- 1 tablespoon apple cider vinegar
- Kosher salt and freshly ground black pepper
Prepare vinaigrette by mixing olive oil, apple cider vinegar and salt and pepper. set aside
Meanwhile, combine remaining 1 julienned jicama, 2 avocados cubed, 2 oranges, sliced, Half cup Feta cheese, 1/4 cup chopped mint in a bowl
- Toss together dressing and salad, serve and Enjoy!!
The Cherry salsa over Pork was pretty fab as well, Frederick used the recipe from Bon Apetit:
- 1 cup coarsely chopped fresh cilantro, divided
- 1/2 cup minced shallots, divided
- 6 tablespoons fresh lime juice, divided
- 1/4 cup vegetable oil
- 2 pork tenderloins, about 2 1/2 pounds total
- 1/2 pound fresh cherries, stemmed, pitted, halved
- 1 fresh Fresno chile, red jalapeño, or Holland chile, thinly sliced crosswise
- 1 tablespoon extra-virgin olive oil
- Kosher salt and freshly ground black pepper
Prepare a grill to medium-high heat. Combine 1/2 cup cilantro, 1/4 cup minced shallots, 4 tablespoons lime juice, and vegetable oil in a resealable plastic bag. Add pork; seal bag and turn to coat. Marinate at room temperature for 15 minutes, turning occasionally.
Meanwhile, combine remaining 1/2 cup cilantro, 1/4 cup shallots, 2 tablespoons lime juice, cherries, chile, and olive oil in a medium bowl. Season salsa lightly with salt and pepper and set aside to let flavors to meld
Remove tenderloins from marinade and season generously with salt and pepper.
Grill tenderloins, turning frequently, until a thermometer inserted into meat registers 145°, about 15 minutes. Let erst 10 minutes. Cut into thin slices and serve with salsa.
Going on 16 days, a few of us are practically Las Vegas residents at this point. Needless to say, we have had a lot of time to try different restaurants. Here are some of our top picks:
Lotus of Siam– Thai food, and some if the best in the country we might add!! We found this E20-598 one a coup,e years ago in the AmericanWay magazine. Definitely worth the trip!! Be sure to order the Thom Kha
Lindo Michoacan– Mexican food. If it is your birthday they give you a shot of tequila, but the find is why you should visit this off the strip spot
Orchids Garden– Sunday Dim Sum anyone? We thought so. This place
251-502 is amazing. Our faves were the spinach shrimp dumplings and the dandelion greens.
Triple George– Grill and Steak house. This is fun and easy if you are headed downtown. Off 3rd street and Not in a casino, you will be pleased with the selection here. After you eat, go check out the Freemont St. Experience. Or for some local haunts, head to Don’t Tell Mama for some AMAZING singing or The Griffin for a Hipster Harry Potter vibe.
The Arts Factory Bar + Bistro-Tapas, pizza, other eats. We LOVE this place. So much so That we have gone back 3 times. It is on the corner of Charleston and CasinoCenter. The food is sooo delicious, and fresh. Our favorites are: Sea boat scallops, Mac + cheese, Garlic Pollo and the Cuban Panini. Their tropical ice tea is a custom blend for them and super refreshing. The Arts Factory also has some pretty great galleries and events going in all the time, so be sure to check the event calendar out as well.
Orrecchiette with salad and Fred Bread
Today Frederick is making Orecchiette with Broccli Raab and Italian Sausage for lunch during Dallas Market. Come and see us in WTC 608, or follow the recipe below!!
Orecchiette with Broccoli Raab & Italian Sweet Sausage
Ingredients 1 bunch broccoli raab (about 1 lb) 1/2 cup extra virgin olive oil 1 pint cherry tomatoes 1/2 bunch parsley, chopped 4 garlic cloves, chopped 1/4 cup pine nuts 4 Italian sweet sausage 8 oz. fresh mozzarella Grated parmesan cheese to taste Salt and pepper
|Choose broccoli raab with a minimum of yellow flowers. Chop off the tough stems from the broccoli raab and any yellowed leaves. Wash, drain, and chop. Heat the olive oil in a deep sauté pan. Add the garlic and cook being careful not to brown. (Browning garlic adds a bitter taste) Add the broccoli raab and parsley and cook until it wilts down. Add the cherry tomatoes and cook another 5 minutes. Place the pine nuts on a cookie sheet and brown in a 350 degree oven. Cook the sausage on another cookie sheet until done. Be sure to prick the sausage on both sides before placing in the oven. When fully cooked, slice the sausage and drain the fat. Add the sausage and the pine nuts to the broccoli raab mixture. Cook the orecchiette pasta according to the package instructions. Orecchiette is the ear shaped pasta from Southern Italy, especially Apulia. Toss the pasta with the broccoli raab mixture. Slice the fresh mozzarella into the pasta or place individual slices on a plate and put the hot pasta over it. Top with grated parmesan cheese. Broccoli Raab (sometimes known as rapini) is a very nutritious vegetable, low in calories, and high in fiber. It has many cancer fighting vitamins and minerals including pantothenic acid, vitamin K, C, and the B vitamins. Sometimes I have made this recipe by substituting spinach or kale which are also extremely nutritious. In addition, I never miss an opportunity to add as much parsley to a recipe as possible. Vitamin pills are made out of parsley and it is a good way to get needed vitamins and minerals into your family and it doesn’t have an overpowering taste.