Tuesday, February 19, 2008
After eating here, my mouth died and went to heaven.
MEAT! Grilled meat! Ok, let me back up. Pamaps is buffet style--but the quality of the food exceeds that of a typical buffet, even by vegas standards.
There is a buffet area where you can pick high wuality food such as salads, olives, grilled veggies, cheeses, etc.
BUT: Back at the table is where the magic starts. Servers come to your table with huge skewers that have a huge chunk of meat on it. Pamaps has 10 different types of meats that are grilled and bbq'ed. The skewers/meat come right off the grill and they carve the fresh meat at your table. You have a pair of tongs and take the meat right off the skewer. The flavor is complex and subtle and magnificent. I had a mouth orgasm.
I can't wait to go back!
Pampas Brazilian Grille
Location: Planet Hollywood
Address: 3663 Las Vegas Blvd. S.
Tuesday, October 2, 2007
Monday, September 17, 2007
"My Name Is Ree
I'm a desperate housewife. I live in the country. I love to cook delicious, abundant, satisfying food using the simplest of ingredients.
Welcome to my kitchen! "
The steps of her recipes are detailed step by step with not only photos but funny and brash humor. She's hysterical and doesn't hold back.
I tried her Peach Crisp with Maple Cream Sauce recipe--and it was a huge hit and so easy. Most of her recipes look wonderful--and simple. I can't wait to try the Biscuits and Gravy and her Cinnamon Rolls.
Here are some samples of the peach crisp recipe (visual samples, not real life tasty ones):
Thursday, August 30, 2007
Boy, was I wrong! (although they DO serve breakfast...)
Harry's Cafe is a small Vietnamese restaurant that also serves Chinese food.
Food: I tried the Charbroiled Chicken and Beef over Rice Noodles. It's a typical Vietnamese dish that I always get: cold rice noodles, cilantro, lettuce, and shredded carrots, your meat, and a light sauce to pour over everything. Of course, I add Schriacha sauce to make it spicy!
The portions were good--a huge bowl of noodles, and a decent serving of meat. The meat was great--great flavor, not over cooked. I basically received what I expected out of the meal--good food, good flavors. Yum!
Price: Prices were typical and actually cheap for downtown. The dish I got was $6.25. Dished typically ranged from $6-$8, and you get a ton of food. Also, there is a GREAT specials board filled with yummy sounding dishes.
Atmosphere: Although small, the inside was surprisingly modern, clean, and the tables were well situated. The servers (Harry and his wife) were very attentive and friendly. The food was served quickly, too. The place had a mom&pop sort of feel--with an Asian cuisine.
Great food, great place!
2026 16th St
Sacramento, CA 95818
Extinah's Licks: It's pretty good, but not shockingly so. Pretty damn solid though!
Tuesday, August 21, 2007
Crabmeat Deviled Eggs
Recipe courtesy Emeril Lagasse, 2001
- 12 large eggs
- 3 tablespoons mayonnaise
- 1 teaspoon Dijon mustard [I just use whatever mustard I have on hand]
- 2 tablespoons fresh lemon juice
- 1/4 teaspoon salt [I also add some white pepper]
- 1/4 teaspoon hot sauce [I add more ;) ]
- 1/2 pound lump crabmeat, picked over for shells and cartilage [Come on, we're not all rich enough to use fresh crabmeat all the time--i use crab nmeat from a can, rinsed]
- 1 ounce caviar or salmon roe [I'm sure this is tasty....but see my comment about $$ above. I usually leave this out]
Place the eggs in a large saucepan and cover with water by 1-inch. Bring to a boil. As soon as the water comes to a boil, set a timer for 10 minutes, and boil the eggs for 10 minutes. Remove from the heat and place in the sink. Drain, and run with cold running water until cool enough to handle. Peel the eggs and cut in 1/2 lengthwise.
Remove the yolks from the whites and put in a medium bowl. With the back of a fork, mash the yolks. Add the mayonnaise, mustard, lemon juice, salt and hot sauce, and mix well. Add the crabmeat and gently stir to mix.
Spoon equal amounts of the mixture into the egg white halves and chill for at least 2 hours before serving. Prior to serving, top with caviar. [I like to top with paprika and chopped chives/green onions instead.]
Come on, we all know how to make devilled eggs. Boil the eggs, cut the eggs in half, put the yolks in a bowl, mix in your ingredients, and fill the holes back up. Voila!
Don't forget to keep chilled! Tasty yumminess. I'd like to improve this recipe--it's pretty good, but I might have to add more crabmeat to make me happy. . . or maybe I should use real crab meat. 8/10 (using canned crabmeat).
Extinah's Licks: 1/2 I beleiev it'd be a 5 licker if i used real crab. It still makes me drool just thinking of it...and there are NEVER left overs.
Thursday, August 9, 2007
Friday, August 3, 2007
The Best Big Fat Chewy Chocolate Chip Cookie http://allrecipes.com/Recipe/Best-Big-Fat-Chewy-Chocolate-Chip-Cookie/Detail.aspx
This is an excellent recipe--and they make huge chewy cookies. The recipe only make 18 cookies, so i'd at least double, if not triple, the batch. Yum!
Best Big, Fat, Chewy Chocolate Chip Cookie
Submitted by: ElizabethRated: 5 out of 5 by 1766 members
Prep Time: 10 MinutesCook Time: 15 Minutes
Ready In: 40 MinutesYields: 18 servings
"These cookies are the pinnacle of perfection! If you want a big, fat, chewy cookie like the kind you see at bakeries and specialty shops, then these are the cookies for you!"
2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, melted
1 cup packed brown sugar
1/2 cup white sugar
1 tablespoon vanilla extract
1 egg yolk
2 cups semisweet chocolate
1. Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper.
2. Sift together the flour, baking soda and salt; set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart.
4. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
Extinah's Licks: It could be better, but it's pretty close to perfect.
Absolutely the Best Chocolate Chip Cookies
Submitted by: Nicole Faust HuntRated: 4 out of 5 by 653 members
Prep Time: 10 MinutesCook Time: 10 Minutes
Ready In: 20 MinutesYields: 24 servings
"This is a secret family recipe for chocolate chip cookies! Everyone who tries them begs for more. Enjoy!!"
1 cup butter flavored
3/4 cup white sugar
3/4 cup brown sugar
2 teaspoons Mexican vanilla
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 cups milk chocolate chips
1. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
2. In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
3. Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Extinah's Licks: 1/2 This one is almost perfection. Maybe if I actually made the recipe how it was written it'd be better....pretty hard to beat though.