New China Cuisine offers your usual American Chinese Foods and also offers NEW Boiling Cajun Shellfish dishes and a milk tea menu instead of the sushi they recently offered. They are located in North Las Vegas Nevada. It looks like your typical Chinese Restaurant with roomy booths and Chinese Style decorations.
I went with Szechuan Chicken.
It’s a very large portion and does come with LOTS of tender crisp vegetables. I have red and green bell peppers, baby corn, water chestnuts, bamboo shoots, onions, carrots, and zucchini. The white meat chicken is MASTERFULLY tender…….The sauce is kinda flat and not very spicy……It taste mostly like thick soy sauce………Like from not all but most of the American Chinese Restaurants I’ve been to in Nevada……I’m beginning to think that Nevada Style American Chinese Food mostly taste like soy sauce………..
speaking of soy sauce……
The Hunan Beef also is MASTERFULLY TENDER like butter but taste even more like soy sauce. It comes with nicely steamed broccoli.
That was my trip to New China Cuisine……It might be Nevada Style American Chinese Food because what we tried was extremely soy sauce forward.
John Mull’s Meats & Road Kill Grill might look familiar to you if you watch Food Network’s Diners Drive-ins and Dives.
John Mull’s Meats & Road Kill Grill is located in the North Central Part of Las Vegas Nevada in a residential section. Around seventy years back this business was a slaughter house and meat shop that did catering. They no longer slaughter their own cattle here. They added a few outdoor picnic tables and serve mostly take out barbecue. They offer soups, sandwiches, dinners, and a variety of combo plates. The choices for the combo plates are – brisket, 1/4 chicken, hot link, pulled pork, pulled chicken, rib tips, pork ribs, (Tuesday-Thursday Tri-Tip).
I planned to dine here with the dogs because I read that this place is dog friendly but I had no idea that the place would be packed like sardines with people. It wasn’t the right environment to dine here with dogs so I waited in the car with the dogs and we did take out like most people.
Portions are tiny here……HA!…..I’m FORKING KIDDING!
My husband got an enormous combo plate with pulled chicken, pulled pork, brisket, macaroni and cheese, beans, cornbread, and a side order of hot links.
I got a combo plate of 1/4 dark chicken, brisket, macaroni and cheese, yams, and cornbread. Oh and it’s not tiny either.
My husband and I favored some things over other things….But the dogs enjoyed everything!
Between us out of what we tried we liked best the 1/4 dark chicken, pulled pork, hot links, beans, yams, sweet cornbread.
We both thought the brisket was tasty but we received a mix of fatty and lean brisket. Some pieces were dried out and others were moist.
We both thought that the macaroni and cheese was strange……..I thought it seemed like macaroni that was suspended in cream cheese with a little bit of cheddar mixed in.
“I enjoy the macaroni and cheese!” says the pup!
John Mull’s Meats & Road Kill Grill is Worth a Try!
Honey Salt is a farm-to-table type restaurant and bar located in the Summerlin part of Las Vegas Nevada. They offer weekend brunch, weekday lunch, dinner, vegan menu, kids menu, and more. They also have an outside patio for when the weather is nice.
When you walk in you see a vintage salt and pepper collection.
Other vintage items are used to decorate the cozy place.
Today I went with the Mighty Kale Salad with added Salmon. (kale, hearts of palm, apples, grapes, Thai basil, cilantro, kaffir lime leaves, Fresno chili, crispy chickpeas, vegetarian tom yum vinaigrette)
It’s all tasty together. Surprisingly I really enjoy the fresh cut grapes in here. The crispy chickpeas are almost like nuts. The kale looks fried but was really marinated. The salmon is well seasoned and was prepared perfect. All GOOD here!
My husband got the Roasted Ribeye Sandwich (provolone cheese, caramelized onion, horseradish aioli (requested on side), pickle chips, house potato chips)
The ribeye is tender like butter…..All GOOD here too!
We also shared a side of macaroni and cheese. (it has some kale, hatch chili, and breadcrumbs)
The flavors are very good but the pasta is mushy…..Maybe it’s that southern style that is served mushy?
I had a spaghetti squash to use and wanted to find a Yotam Ottolenghi recipe. I wondered how he would do a Spaghetti Squash? Oh and incase you don’t know he is a multi award wining chef, restauranteur, and cookbook author. His recipes that I’ve done so far are all unique and uniquely FORKING DELICIOUS…..ANYWAYS>>>>>I couldn’t find a spaghetti squash recipe from Yotam Ottolenghi so I used one of his pasta recipes as a guild for Spaghetti Squash……Besides swapping spaghetti squash for pasta I made a few slight changes. Maybe the other biggest change was to use much more spinach than for the pasta recipe. I just felt it needed it. Serving size is difficult to determine because I don’t know if you want a tiny dish or a big bowl full. I think that this will be at least 6 servings. But some people will get more servings.
Ingredients for around 6 servings
3+1/2 Tablespoons extra virgin olive oil + a little extra to spray squash pan
1 small onion – fine chop
3 garlic cloves – crushed and fine chopped
1 teaspoon ground cumin
1 Tablespoon thyme – chopped
7 anchovies – chopped (about half a 2 ounce can ….you can freeze what you don’t use)
1 medium lemon – juice and zest
2 – 15 oz cans chickpeas – drained and rinsed
1 teaspoon dark brown sugar
1 1/2 cups chicken or vegetable stock (I used vegetable)
1 spaghetti squash – If you can cut in half but not long ways and remove seeds and membranes……..I note that this is hard to do and you can get injured. If this is too chancy just cook the spaghetti squash whole…..and remove the seeds and membranes when it is cool enough to handle…….It might take slightly longer)
12 oz bag frozen spinach
1 tablespoon parsley
1 1/2 teaspoons za’atar
sea salt – to taste
black pepper – to taste
Directions
Preheat oven to 400 degrees F
Spray pan with olive oil.
Put either whole squash or half squash (cleaned out) on pan.
The squash usually needs 45-60 minutes on the middle rack. Or cook till soft to touch.
While the squash is cooking.
On hight heat cook the onions, garlic, cumin, thyme, anchovies, lemon zest, 1/2 teaspoon sea salt, 1/2 teaspoon black pepper till golden in color 3-4 minutes.
Reduce heat to medium. Add the chickpeas and sugar. Fry 8 minutes.
Add stock and lemon juice. Simmer 6 minutes.
Stir in frozen spinach. Give it about 2 minutes.
Add spaghetti squash.
Serve and finish with za’atar and parsley.
Yotam Ottolenghi Style Spaghetti Squash with Chickpeas, Spinach, and Za’atar
It’s FORKING DELICIOUS!!!!!
A Special THANKS!!!! to Yotam Ottolenghi for his Gigli with Chickpeas and Za’atar recipe so I could come up with what I did!
Sometimes you go to a restaurant and try a dish that is so FORKING SCRUMPTIOUS it is just FANTABULOUS>>>You feel they deserve an award or prize for making something so over the top delicious————-Lemongrass & Lime is a Thai Bistro with two locations in Las Vegas Nevada. They have earned a “Best Of” by Las Vegas Review Journal and has also won GOLD as the 2023 Winner .
They do many great dishes but these Golden Pouches are so FORKING Fabulous they just might appeal to everyone out there.
They are little crisp rice paper pouches that contain mashed potatoes. They sit in this most amazing massaman curry accented with crispy shallots. It’s amazing! I’ve had them somewhere else and the sauce that sat in there was a different curry that wasn’t as delicious. Even my husband who hates most curries thinks that this is really delicious.
The Golden Pouches from Lemongrass and Lime is an “Official” FANTABULOUS Dish.
Island Comfort is a small casual order at the counter restaurant that offers Guam Style Barbecue in Las Vegas Nevada.
They offer Guam Style Comfort Food Plates. That means you get TONS of food stuffed into a styrofoam container.
I tried the #2 BBQ Chicken – 3 chicken thighs with 2 scoops red rice, potato salad and chicken kelaguen (Guam chicken salad) This also came with a condiment called finadenne (vinegar, soy sauce, scallions, pepper)
The chicken has a nice char and has a really great moist texture…….But for me it is WAY TOO SALT FOWARD………To me it’s a SALT BOMB. It taste like I am chugging soy sauce. I DON’T KNOW IF THIS IS TYPICAL or an OFF BATCH? I do note that I might be slightly sensitive to salt…..But hey nothing crazy…I DO salt my food and I do EAT salted pretzels and salted nuts so I do eat more salt than some people. However my husband tolerates far more salt than I do and it is also too salty for him so I can say that this chicken bbq was too salt forward. The potato salad is ok. The chicken kelaguen (chicken salad is edible but a little dry. The rice is one note but maybe it’s suppose to be one note?
My husband tried the #3 All-In-One Plate – bbq chicken, spare rib, short rib, empanada, and lumpia with 2 scoops red rice, potato salad, chicken kelaguen (chicken salad), and condiment finadenne (vinegar, soy sauce, scallions, pepper)
He said the best thing in the plate was the lumpia (thing that looks like a spring roll stuffed with pork). The BBQ chicken ran extra salty. The beef rib had the same flavor but seemed less salty but was tough today. The pork rib was better but had very little meat on it. The rest ok.
I wanted to like this place and there were other plates that I wanted to try. I don’t know if I hit them on an off day or not?
This restaurant has an impressive 4.5 star average on Yelp so that means that most people do enjoy the food here.
That was my trip to Island Comfort.
Your experience may or may not differ.
Island Comfort 3231 N Decatur Blvd Las Vegas NV – 702-992-3866
Rangs Cocina Moderne is a small Mom and Pop restaurant where Rang does most of the cooking and her husband Benedict does most of the serving. They offer a menu that is a blend of mostly Italian, Spanish, and a little Filipino inspired foods. They offer soups, salads, small plates, pasta, entrees, sides, desserts, soft beverages, and wine.
So far we tried –
Sweet potato carrot ginger soup.
It’s creamy and rich and does taste like sweet potatoes, carrots, and is mildly gingery. It’s garnished with a few croutons that taste like fresh toasted bread.
The Dulong
Is toasted baguette with whitebait (small mild white fish), olive oil, garlic, lemon, caper, red pepper flakes.
It’s tasty and is not very fishy at all.
We tried the smoked salmon & goat cheese on baguette.
It different but tasty with pesto and capers. The salmon taste like nova.
We tried the Bacalao Potato Croquettes.
This one is also less fishy than I was expecting. It is fried to perfection and seems free of oil. The panko coating has an interior of mostly a mashed potato with very mild salt cod. It’s topped with lemon aioli and sits on a small amount of something red peppery (that I should have asked for more of)
We also tried the mushroom ravioli.
Little pillows stuffed with mushrooms in a creamy rich pesto sauce.
My husband tried the Chorizo Bolognese.
This was made with garlic, onions, spicy chorizo, tomato sauce, and parmesan cheese. The pasta wasn’t soggy and was well prepared. I heard that this was different and also tasty.
We shared the fish Florentine.
The mild meaty cod was prepared to perfection. The spinach taste fresh made. The potatoes Anna are really scrumptious.
The pesto crusted salmon is different and also delicious. The fish was also prepared properly (bloodline and skin removed) and prepared medium-ish so it was moist and not fishy tasting with an interesting crisp and tasty crust. The petite green beans (haricots verts) are sweet and crisp. The mashed potatoes were terrific too!
We also shared the slow braised beef cheek.
The beef is melt in your mouth tender and is flavorful. The petite green beans are tendercrisp and are the sweetest best green beans I’ve ever tasted and the mashed potatoes are also very good. The dish was embellished with a little gremolatta too.
New to the menu is a New York Strip. This was in a citrusy soy type sauce and was topped with caramelized onions. The steak was prepared to medium to please most people. This also came with petite green beans and rice.
The one thing that all the dishes had in common were that they all were seasoned to perfection. You don’t need to add salt or pepper to anything. Everything is perfect.
So far for dessert –
We shared a lemon meringue tart.
It has lemony curd and a tasty crust but has a marshmallow meringue.
On another visit we shared the opera cake.
It’s full of different flavors of thin layers. It’s mildly coffee flavored with almond sponge and chocolate. It’s topped with a gold coated chocolate that looks like a coffee bean and on the side was whipped cream and a cherry.
Everything was delicious and service was amazing. It’s better than many of the strip restaurants and cost a lot less.
Rang’s Cocina Moderne is WORTH A FORK!
Worth a Fork!
Rangs Cocina Moderne – 5900 W Charleston Blvd Las Vegas NV – 725-214-1188
There are basically two kinds of burgers out there. The regular ones are made with commercial ground beef and the ones with better tasting patties are fresh ground in-house. I haven’t tried all the ground-in-house burgers in Vegas yet but they are the only ones I will eat. You really don’t go back to commercial beef after trying most ground in house burgers.
The burger above is the 10 oz. Market Street Burger from MRKT Sea & Land Restaurant at Aliante Casino/Hotel in North Las Vegas. This one was the most expensive of the burgers ($26. at the time of my visit) I was expecting it to be the best….
I asked about the patty and was only told that it was mostly filet mignon. This burger was white cheddar cheese (left off at my request because you taste the meat more without the cheese), caramelized onions, tomato, wild arugula, dijonaise, griddled potato bun, with parmesan garlic fries.
For whatever reason this burger today was juiceless and dry on the ends. It also lacked a good flavor. Possibly whoever was cooking might have squished all the juice and flavor out of the burger? Or maybe the blend of meat to fat ratio was off? Or maybe there is another reason??????????????? This burger is at the bottom of my ground-in-house-burger list. I should note that I did enjoy a steak dinner special here so I will come back to try a steak or fish next time.
MRKT – 7301 Aliante Pkwy North Las Vegas NV 702-692-7777
www.AlianteBoydGaming.com
At another Boyd restaurant called Carved Prime Rib at The Canney Casino/Hotel also in North Las Vegas……The ground- in -house PRIME Rib burger was very good. Also cheaper ($20. at the time of my visit).
This one is a 10 oz. ground-in-house prime rib burger patty with Swiss cheese (left off at my request to taste the beef better), mushrooms, onions, lettuce, tomato, pickles, brioche bun, skinny fries. This one is juicy and has a good flavor to it. Not crazy about the skinny fries but I have to give them credit for cooking them to perfection and serving an extra generous portion in a heated bowl that stayed hot the whole time.
Carved Prime Rib – 2121 E Craig Road North Las Vegas – 702- 507-5777
www.CanneryCasino.com and it takes you to www.CanneryBoydGaming.com
Jerry’s Famous Coffee Shop at Jerry’s Casino also offers a ground-in-house NYStrip & top round burgers in THREE different sizes. Below is a 1/2 lb burger with sweet potato fries.
It’s a pretty basic burger with nice grill marks. It t DOES have a nice burger taste. The roll is a little large for the burger but they get POINTS for serving a fresh baked bun from Jerry’s Bakery. I also note that the sweet potato fries today are especially good with a crisp exterior and a great sweet potato flavor……I don’t recall the exact price for the burger but remember that it was very reasonable.
So far the best two I’ve tried are next in no particular order. This one is the Signature Burger from Echo & Rig.
WOW! Now this burger gots lots of flavors……..Inside it is bib lettuce, heirloom tomato, red onion and aioli……the fries are a little dried out today but the burger today is super great! (at the time of my visit the price was only $17)
Echo and Rig 440 S Rampart Blvd Las Vegas NV – 702-489-3525
www.EchoandRig.com
The other really great burger (so far) was the smoked and grilled ground-in-house brisket burger from Soulbelly BBQ.
The brisket burger is served with American cheese special sauce and a pickle. An alternative suggested serving is topped with slaw that I got but also with special sauce. I think they cooked it slightly less than the medium I asked for but I do have to say that this is another FORKING Delicious burger full of all kinds of flavors. (at the time of my visit was only $18)
Soulbelly BBQ 1327 S Main St Las Vegas NV – 702-483-4404
www.SoulbellyBBQ.com
These were the ground-in-house burgers that I tried in Las Vegas……SO FAR. (P.S. I know there is a ground in house prime burger served at Summer House in The Durango)
My husband said that it was a good burger. I’ll have to try it next time.
Something a little different. Sprouts had a surprise salt on ground chicken. I needed to use my gochujang (delicious Korean fermented pepper sauce) and I had leftover take out rice in the refrigerator so this is what I came up with. This will make 4-6 meals depending on how big your serving is………..So I’ll say five meals. I also need to add the different brands of gochujang are different. American ones have less flavor and some taste like ketchup and you don’t want that. Today I used this brand.
Up top is a QR code and under it reads www.chikabmall.co.kr
Ingredients for around 5 servings
1 lb ground chicken
2 eggs
1/2 cup sautéed onions and peppers – chopped
1 Tablespoon Gochujang (preferably a Korean Brand from an Asian Grocery Store)
2 teaspoons soy sauce
1 Tablespoon dark brown sugar
1/2 lime – just the fresh squeezed juice
1 Tablespoon fresh ground ginger
1/4 cup scallions – thinly sliced
5 garlic cloves – ground to paste
1/2 teaspoon ground black pepper
1/2 teaspoon sea salt
1 cup leftover take out rice
non stick spray
24 oz Italian tomato puree (for the sauce)
1/4 cup + 2 Tablespoons gochujang (for the sauce)
2 Tablespoons ketchup (for the sauce)
splash mirin (for the sauce)
Optional – basil, scallions, cilantro, or chives for finishing
Directions
Set oven to 350 degrees F.
Spray baking sheet(s) with non stick spray.
In a large mixing bowl mix together the chicken, eggs, onions & peppers, gochujang, soy sauce, sugar, lime juice, ginger, scallions, garlic, pepper, salt, and rice.
The mixture will be moist so you won’t be be able to roll mixture with your hands. You will need a small meatball size scooper to make the balls. I made 27 balls yours might run smaller or larger so you might get a different amount.
In my preheated 350 F oven these took 20 minutes.
While the meatballs are cooking mix together the tomato puree, gochujang, and a splash of mirin. Heat up in a sauce pan and serve with meatballs.
I had this one large potato in my bag of potatoes. I just made chicken gochujang meatballs with gochujang sauce so I’m thinking some sort of Asian-ish potato. BUT THEY DIdn’t come out Asian-ish….They just came out FORKING DELICIOUS and sort of caramelized on the outside and fluffy inside. I melted one stick (4 oz.) of unsalted butter. I added a small squirt of soy sauce. a small squirt of hoisin. Around a Tablespoon of honey. And three large cloves of garlic that I grated to a paste. This got mixed up together in a small bowl.
The oven got set to 400 degrees F and I sprayed a sheet pan with non stick spray.
The potato got cut in half longways……Then each long piece got cut in thick slices.
They got placed on the baking sheet with a little room between each slice and I poured the liquid over the potatoes.
They got placed in the middle rack of the preheated 400 degree F oven for around 60 minutes and I got FORKING DELICIOUS Caramelized Potatoes
Ingredients for around two servings.
1 LARGE potato (or two potatoes)
4 oz sweet butter – melted
2 teaspoons soy sauce
2 teaspoons hoisin
1 Tablespoon honey
3 large cloves garlic – ground to paste
non stock spray
sea salt -to taste
ground black pepper to taste
Directions
Preheat oven to 400 degrees F.
Spray baking sheet with non stick spray
In a small mixing bowl combine butter, soy sauce, hoisin, honey, and garlic.
Your potato gets cut in half long ways and the long slice gets cut in thick slices like this and each half goes on baking sheet with sauce poured on it. Make sure you use that non stick spray…..the sauce around the potatoes does burn and turn hard.
this goes on middle rack of oven till caramelized.
Mine got done in an hour. Add a little sea salt and pepper……..Ovens do differ so yours might get done faster or slower. I let my husband try some and he couldn’t stop eating them. That’s how FORKING great they came out! (I also poured some of the separated butter on the potatoes that they sat in.)
