Urbani Truffles Pop-Up Restaurant Eataly Las Vegas NV – Get in before they’re gone!

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Urbani Truffles is a Pop-Up Restaurant located in Eataly (The Italian Food Marketplace) in the Park MGM Casino/Hotel on the Las Vegas Strip in Nevada. Urbani Truffles is only here for Truffle Season November-February so your time is limited. They offer a limited menu but every dish contains black Urbani Truffles. On the menu are – Antipasti, hand made pasta dishes, and main meals called Piatti. Italian wines and beers are served here. They have limited counter seating and a few high-top cocktail tables. This is a first come first served type of restaurant. They don’t take reservations.

We shared the Burrata.

The milky burrata was paired with kabocha squash, squash rings, some colorful fancy leaves, a few other things, and lots of shaved black Urbani Truffles. There also was grilled house made sourdough bread on the side. This was my favorite of the dishes I tried. I thought the truffles went well with everything and this dish had a lot going on with it.

When in Eataly you share a pasta.

We shared the Agnolotti Piemontesi.

It’s perfectly house-made pasta stuffed with Calabro Ricotta and in a truffle butter and topped with shaved truffles……(What’s not to like?) I thought it also was a good sized portion for two people.

For our Piatti (main) we shared the Filetto Di Manzo. (R.R. Ranch Beef Tenderloin with Mashed Celery Root, Carrots, Red Wine Reduction, Urbani Truffle Butter, Urbani Black Truffle Sauce, and Shaved Urbani Black Truffles.

The steak is very tender and is infused with good flavors……Carrots are great and the celery root mash is good…..I don’t get the truffles here as much as in the other dishes but it was fun to try.

Urbani Truffles Pop-Up Restaurant – Get in before it’s gone!

Eataly – Park MGM

3770 S Las Vegas Blvd Las Vegas NV – 702-660-9766

www.ParkMGM.MGMResorts.com

www.Eataly.com

Every THING is subject to change.

The Forking Truth

FORKING GREAT Apple Pie with Walnut Crumb topping Recipe

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I’m so proud of myself…..I came up with a tasty apple pie filling and kicked it up a notch with something maybe nobody already thought of before……..yuzu kosho…..That amazing wonderfully mostly citrus-ee…..a little heat and more….condament. It really makes apple filling pop if you got the flavors just right……First I pre-baked a nice thin crust. I made the filling. I made a walnut crumb topping and then I put them all together and baked it off. I make very thin crusts on pies. If you are not a fan of a thin crust then you are welcome to double the crust recipe but timing will differ. Depending on serving size this make around 8 servings.

Ingredients for around 8 servings

3 1/2 lbs green apples – peeled, cored, cut in small wedges

1/2 cup sugar

1/2 cup dark brown sugar

3 Tablespoons corn starch

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon sea salt

1/2 lemon – just the fresh juice for the filling******** and save the zest for the walnut crumb topping********

2 Tablespoons sweet butter – cut into small cubes like small peas

1 teaspoon yuzu kosho

1 cup flour – for crust

1/4 cup canola oil – for crust

1/2 teaspoon apple cider vinegar – for crust

1/6 cup water – for crust

1/4 teaspoon baking powder – for crust

3 1/2 Tablespoons cold butter – grated – for topping

1/2 cup walnuts lightly crushed – for topping

1 yolk – for topping

1 1/2 teaspoons lemon zest – for topping

1/4 teaspoon lemon extract – for topping

1/2 cup flour – for topping’

3 Tablespoons corn meal – for topping

1/4 teaspoon sea salt – for topping

1/6 cup sugar – for topping

1 1/2 Tablespoons brown sugar – for topping

non stick spray

Directions

Set oven to 350 degrees F.

Make the filling. In a large bowl mix together the apples, sugars, corn starch, cinnamon, nutmeg, salt, lemon juice, butter, and yuzu kosho. Pour this mixture into shallow pan or pans and cover with foil. This goes in the oven for about an hour or until cooked.

Make the crust.

In a medium bowl combine the flour, oil, vinegar, salt, water, and baking powder. Roll this out very thin and place in a sprayed 8-9 inch pie pan. (I roll mine on parchment paper with plastic wrap over the dough to get it very thin) This gets pre-baked in the oven for 15 minutes.

Make the topping – In a medium bowl combine the butter, walnuts, yolk, lemon zest, extract, flour, corn meal, salt, sugars. Dump this on a baking sheet and bake it about 25 minutes.

To. pastry shell add the apple filling. Top the filling with the walnut crumble put this back in the oven for around 20 minutes.

Forking Great Apple Pie with Walnut Crumb Topping

ENJOY!!!!!!

The Forking Truth

Recipe Idea – Potato Water Breads

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I recently made these cute stuffed potato mini potatoes. (The mini roasted potatoes got hallowed out and filled with Duchess Potatoes (Recipe is on my site)

The water that I boiled the potatoes got really thick and starchy so I saved it for making bread.

I winged making the bread but instead of water I used my starchy and kinda thick potato water instead of plain water.

I made one bread braided like a challah. (I do have a Challah recipe on my site that you can use if you care to)

It’s very tasty…….A little different than challah with less egg. I also used Italian Chestnut honey in it and it gives the bread another flavor.

With the other half of dough I made these vegetable and cheese breads in a cup cake pan.

roll out dough and top with fontina cheese

Topped the cheese with vegetables

Cut the dough in half long ways and rolled up like little jelly rolls in the cup cake pan and baked

They came out good too!

The next time you boil a bunch of potatoes you should save your potato water and make some yummy breads!

The Forking Truth

Surf City 24 Hour Mexican Food, Bar, Gaming – North Las Vegas NV

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Surf City is a 24 hour 7 days a week bar that also offers Mexican Food, and Gaming in a North Las Vegas Strip Mall. They have all high top tables and the bar is decorated with surf boards.

They started us off with complimentary chips and a roasted smokey salsa.

I tried the Pollo Asada and a Golden Cadillac Margarita. The Margarita was good and also strong.

It’s an enormous platter of chicken pounded as thin as a lasagna noodle that was marinated in a mix of soy sauce mixed with some sort of medium-hot salsa. The chicken was topped with those frozen type mixed vegetables (peas, corn, carrots, green beans) that was also mixed with what the marinate taste like (soy sauce and medium hot salsa). To the side was a generous amount of fajita style vegetables (onions, peppers, zucchini) and Mexican style rice. It’s not the best but also not the worst either….It better than from some places in the area………………..and tortillas on the side.

My husband tried the Chile Verde (also with tortillas on the side).

He said that the beans were very good……..The rest average…Not bad but not a favorite.

You are not going to travel across town to go here but if you are in the area and are craving Mexican food you might want to give it a try.

Surf City Bar and Grill

1435 W Craig Rd North Las Vegas NV

02-633-4234

I haven’t found a website for Surf City Bar and Grill but they can be found on Facebook.

Every THING is subject to change.

The Forking Truth

Bistro 57 at Aliante Hotel/Casino North Las Vegas NV – Worth a Try!

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Bistro 57 is an American-Italian sort of restaurant at Aliante Hotel/Casino in North Las Vegas Nevada. It’s big and modern. They offer a nice bright bar area.

Just past here are a few dining areas.

They start you off with a non-Italian bread basket with oil embellished with balsamic vinegar. (My husband thought the rolls were olive rolls…….was very surprised to bite into sweet raisin rolls)

For my main I tried the Flounder Francese.

They gave me a generously sized filet of flounder that was nicely prepared and battered in a lemony, buttery batter. To the side are petite green beans with some toasted almond slices. There is also a side of Italian seasoned potato wedges that seem like they were re-heated a few times…………

My husband tried the baked rigatoni with sausage.

This is also a generous serving of pasta tossed with marinara sauce, accented with globs of ricotta cheese, and lots of melted mozzarella cheese and topped with grated cheese. You sure won’t leave hungry with this dish.

We also tried the pistachio gelato.

It has a nice pistachio flavor and a few pistachios through it. It’s different……..It seems light and not too heavy…….It’s almost more like an Italian Ice more than a gelato…….

Bistro 57 at Aliante Hotel/Casino is Worth a Try!

7300 Aliante Pkwy North Las Vegas NV – 702-692-7777

www.Aliante.BoydGaming.com

Every THING is subject to change.

The Forking Truth

BB.Q Chicken Las Vegas NV – Sort of like Kentucky Fried Chicken’s Korean Cousin – Worth a Try!

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BB.Q Chicken sounds like a barbecue chicken restaurant but it’s not. It’s actually-

Best BEST Quality Chicken.

At eye level you read this and then you know what kind of restaurant it is.

BB.Q Chicken is an enormous chain of Korean Fried Chicken Restaurants in over FIFTY countries. To be honest this wasn’t my destination on this particular day but it is very hard to get into many of the Chinatown restaurants in Las Vegas Chinatown. Many of the better ones you have to be willing to wait outside in a one or two hour line just to get in. (that is why I haven’t made it to many of them yet)…..

Anyways-

BB.Q Chicken offers a variety of fried chicken that is boneless or wings. They also offer a few other Korean dishes and sides. To me it’s like if Kentucky Fried Chicken was Korean.

I try a small Hot Spicy Boneless (this is 1/2 a chicken. You get white and dark meat) with sweet potato fries. Our server tells us that it will be about 20 minutes. About 20 minutes latter it comes out piping hot with a side of pickled radish.

It is SPICY! It is slightly too spicy for me but I can eat it……The chicken inside is nice and moist…..The coating isn’t oily either. The dark meat ones do have more flavor than the white meat pieces. The radish and the sweet potato fries provide some NEEDED relief. It’s tasty but differs especially in texture from other Korean fried chicken that I have tried. This Korean Fried Chicken (texture-wise) is more like Kentucky Fried Chicken. This is also a much larger portion than it looks like. I ate a bunch and had enough leftover for TWO dinners. So it is a value for $15.99.

My husband tries a different spicy small boneless chicken. On my receipt it’s called Red Chak.

It’s spicy and tasty but not as delicious as the hot spicy boneless to me. This one seems even closer to a Korean Kentucky Fried to me.

I think that anything marked spicy here might be too hot for most people……..But the chicken was fried nicely and it is an enormous portion and most people will get 2-3 meals out of a $15.99 order.

BB.Q Chicken is Worth a Try!

BB.Q Chicken – 4276 Spring Mountain Rd Las Vegas NV – 702-227-2449

www.BBQChicken.com

Every THING is subject to change.

The Forking Truth

Snickerdoodle Shortbread Recipe adapted from Emma Laperruque’s Recipe

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I came across a recipe called Snickerdoodle Shortbread on www.Food52.com by Emma Laperruque. This is a very easy recipe but I did change a few things. I don’t have a food processor so I changed the recipe to grate frozen butter into it instead. I also changed the types of sugar used for more flavors and texture. Doubling the sugar crust was needed because all of the sugar cinnamon stuck to my pan and I didn’t have any left to top it. I added baking powder to insure a nice texture. I know they came out really delicious. I got lots of compliments on them and one person said that they were the most delicious snickerdoodle that he has ever eaten and thanked me for bringing them. This makes around 16 servings give or take. You also have to cut them when they come out of the oven and let them cool. If you cut them cold they will crumble. Bake them in any pan that you would use for brownies.

This makes around 16 Snickerdoodle Shortbreads

5 Tablespoons Turbinado sugar – sugar crust

2 teaspoons ground cinnamon – sugar crust

2 cups flour

1 teaspoon baking powder

1/4 cup sugar

1/4 cup dark brown sugar

1 teaspoon course sea salt

1/2 teaspoon cinnamon

1 cup unsalted butter – frozen

3/4 teaspoon vanila extract

Neutral non stick spray

Directions

Preheat oven to 325 degrees F.

Spray your brownie pan with non stick spray.

In a small dish combine the turbinado sugar with the 2 teaspoons of ground cinnamon. Set this to the side. This is the sugar crust mixture.

Half of the sugar crust mixture goes in the brownie pan. Shake the mixture all over the pan.

In a large bowl combine the flour, sugars, baking powder. salt, cinnamon, and vanilla. Grate the cold butter into this bowl. You don’t want a fine grater….You want a slightly bigger grate. mix well.

Pour in your mixture and pat it flat.

Add the rest of the sugar crust mixture and make the top is flat.

This goes on a middle rack for 40-50 minutes or until it looks dine.

As soon as it comes out of the oven you have to cut it up because it will harden quickly. Slice it up and let it cool.

Snickerdoodle Shortbread

A Special THANKS!!!!!!! to Emma Laperruque and www.Food52.com . So I could do what I got here.

The Forking Truth

Apple Cider Shallot Mustard Sauce Recipe

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They were practically giving away apple cider at the supermarket today. I knew I had uncooked chicken breasts in the freezer so I got the idea to marinate the chicken in apple cider and latter sous vide the chicken. I also made an apple cider shallot mustard sauce to go with it so here is how it went.

Ingredients for around 6 servings

13 oz apple cider + extra if you want to marinate chicken or whatever protein you feel like.

5 shallots – rough chopped

1 apple – peeled, cored, rough chop

2 Tablespoons extra virgin olive oil

2 Tablespoons (heaping) whole grain mustard (I used Maille Old Style)

2 Tablespoons flour

1 Tablespoon Better Than Bouillon Reduced Sodium Vegetable Base

2 Tablespoons apple cider vinegar

sea salt – to taste

black pepper – to taste

Directions

In a sauce pot on medium high heat add the oil, shallots, and apples. Cook about 5 minutes and turn the heat down to medium-high.

In a small mixing bowl combine the apple cider, mustard, flour, vegetable base, and vinegar. Whisk well. Add this to the pan contents and stir as needed till thickened.

Serve this over your protein. Add salt and pepper to taste.

Chicken Sous Vide in Apple Cider with Apple Shallot Mustard Sauce

Enjoy!!!!!

The Forking Truth

Sushi Day – North Las Vegas NV – Budget Sushi – Low Prices

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Sushi Day is a small neighborhood budget sushi restaurant located in North Las Vegas Nevada. They offer classic and standard sushi rolls, baked and fried rolls, rice bowls, chef’s specials, burritos, desserts, and more. You can order a la carte or go for the All-You-Can-Eat. (Lunch around $25. and Dinner about $30. subject to change). They have bar seating, tables with 1/2 booths and at least one traditional table by the door.

We decided to try the All-You-Can-Eat Dinner. To start with I picked the crispy tuna and the vegetables tempura.

Both are A-OK but would only cost $8.50 a la carte.

Then we try a variety of nigiri sushi.

Up above is cajun tuna, yuzu yellowtail, red snapper, and salmon nigiri sushi. They all run smaller in size than from most sushi restaurants. Today the rice is loser than it should be. All the fish is reasonably ok…..It’s not that melt in your mouth sushi quality but hey…it’s only priced around $4.00 per each type of sushi here so you get what you pay for.

I think a better choice is the spicy tuna roll……The rice is better on this one. The tuna is spicy. This isn’t bad.

The Salmon Lover Roll is even better in a garlic ponzu sauce.

This one has layers of flavors.

Because my husband is with me he can fit in a Korean BBQ Beef Burrito so I do take a bite to try.

Not bad but it runs a little sweet.

My husband can fit in a fried shrimp.

He thought they were good.

Sushi Day – Budget Sushi – Low Prices

Sushi Day – 5585 Simmons St North Las Vegas NV

702-869-9696

I haven’t found a website for Sushi Day.

Their menu is on www.Seemless.com.

They also can be found on Facebook.

Every THING is subject to change.

The Forking Truth

Summer House at The Durango Las Vegas NV – Worth a Try!

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Summer House is a unique California Style restaurant located in the Durango Casino-Hotel in Las Vegas Nevada. Other locations of Summer House are in – Disney Springs on The Lake, Chicago, and North Bethesda MD. This restaurant offers a wide variety of different foods for different appetites and tastes. They offer appetizers and starters like meatballs, shrimp cocktails, guacamole, edamame, and cheesy dream puffs. They also offer sandwiches, tacos, pastas, pizzas, and entrees. Unique to this restaurant is a cookie bar and more!

It’s modern light and airy inside.

outside is a nice airy patio for when the weather is nice.

We started out by sharing the potato salad deviled eggs.

It like they are mixed deviled eggs and potato salad together stuffed into the egg whites. Then they sat the eggs on top of what taste like tartar sauce. Then they topped the egg yolks with capers and chives.

For my main I tried the Costa Mesa Salad with added salmon.

I do have to give them credit for giving me a really fresh tasting piece of salmon that is nicely grilled and prepared to a perfect medium. The salmon is really good. The salad contains queso fresco, charred corn kernels, pico de Gallo, avocado, quinoa, tortilla strips, chipotle creama, and lime vinaigrette. The flavors are good. My only minor peeve is that all the greens inside are extra chopped and very soaking wet…..like marinated…….Maybe it’s usually not as soaked?

My husband tries the Prime Cheeseburger that we were told was ground in-house. (cheddar, lettuce, tomato, pickle, mustard, mayo (requested not to add), fries)

I didn’t try it but I was told that the burger was very good. The skinny fries got cold fast.

Service was efficient and plates and silver were cleared quickly.

Summer House is Worth a Try!

Summer House at The Durango 6915 S Durango Dr Las Vegas NV

702-623-5011

www.SummerHouseRestaurants.com

www.DurangoResort.com

Every THING is subject to change.

The Forking Truth